You don’t need to be a trend spotter to know coconuts are so hot right now. We love using coconuts, whether it is Coconut Water or cooking with Extra Virgin Coconut Oil.
Our appetite for nut and plant milks is on the up and we have a new “nut” on the block. Move over almond milk! Vitasoy is one of the first major companies to bring Coconut Milk to Australian & New Zealand food lovers keen to try out new flavours. This excites me as I love coconut anything so now that I have the option of using Vitasoy’s Coconut Milk in smoothies, chia seed puddings and in vegan treat making this my new pantry staple.
Why coconut milk? Vitasoy’s Coconut Milk is made from real coconut cream. It is low in sugar and has at least 1/3 less calories than lite milk*, contains the goodness of calcium and it’s naturally lactose and dairy free with no artificial colours, flavours or preservatives
Oh yes, we also love banana, so what better treat to make with my new find than a Banana Coconut Dream Pie. This recipe was given to me from a friend and she swaps the banana for mango, when they are in season so a few variations of this could be made, keeping coconut as the base.
This pie is naturally gluten free, dairy free, vegan and cane sugar free. The walnuts in the crust provide plenty of good fats and protein for a delicious dessert.
2 cups walnuts
1 cup shredded coconut
10 medjool dates. Remove pips and cut into pieces.
In a powerful blender or food processor blend the walnuts and shredded coconut until the walnuts nuts crumbly. Add the dates and process a little more until the mixture begins to stick together. Press firmly into the bottom and sides of a 9″spring form pan and set aside.
1 1/2 cup cashews (soak overnight to make them easier to blend)
1/2 cup coconut oil, melted
5 medjool dates. Remove pips and cut into pieces.
1/4 cup lemon juice
2 bananas. Use one for filling mixture and one to be sliced.
1 cup Vitasoy Coconut Milk Unsweetened
1 Tbsp vanilla extract
Pinch of salt
Blend, everything except 1 of the bananas until smooth in the blender. Spread the sliced banana on the bottom of the crust. Pour the pie filling into the pie crust until it is filled. Place into the fridge and allow to set overnight.
Whipped cream topping:
2 cups of coconut cream
1 Tbsp vanilla essence
2 Tbsp Rice Malt Syrup (any liquid sweetener will work)
Juice of ½ squeezed lemon
Blend until smooth. Allow to set up in the refrigerator until it has the consistency of whipped cream. Spoon on to the top of the pie before serving. Sprinkle with desiccated coconut.