Add the remaining teaspoon of maple syrup and vanilla extract, then whisk until very thick. While the pie is chilling, scoop the thick white top layer from your cans of chilled coconut milk and transfer to a medium bowl. Place pie in the freezer for a minimum of 4 hours to freeze. Lay the rounds evenly over the chilled crust, then carefully pour the mashed banana mixture over, spreading it evenly to cover. Peel the remaining two bananas and slice into thin rounds. Simmer until the mixture has thickened and darkened to a deep brown color (3-5 minutes). Transfer to a medium-skillet, add coconut sugar and remaining ¼ teaspoon ground cinnamon and place over medium heat. Meanwhile, in a medium bowl, mash 3 of the bananas very, very well. Using your fingers, press it all over the base to form a crust, being sure to include a small lip around the sides. Remove ball from processor and transfer to lined springform pan. In a food processor fitted with an S-blade, pulse walnuts, TigerNuts, dates, 3 teaspoons maple syrup, and ½ teaspoon cinnamon until finely chopped and a dough ball forms. Line an 8-inch springform pan with parchment paper. A holiday tradition in Andrew’s family, we serve our banana pie on Thanksgiving and Christmas Eve, piled high with extra coconut whipped cream, shaved dark chocolate, and a steamed mug of almond milk.īanana Coconut Cloud Cream Pie Ģ cans (15 ounces each) full fat coconut milk, chilled overnight With a sweet and slightly nutty flavor, Organic Gemini’s raw, organic, and sun-dried TigerNuts are packed to the brim with digestion aiding prebiotics, fiber, healthy fats, and proteins, and are rich in iron, potassium, and vitamins E and C. An icebox freezer dessert made with an almost toffee like banana and coconut sugar filling and whipped coconut cream cloud, this vegan banana pie sits atop a raw walnut, medjool date, and Organic Gemini Sliced TigerNut crust. Much like my mom’s banana pops of childhood’s past, serving up indulgence with a side of whimsy and nutrition, today we elevate and celebrate the banana even further with my Banana Coconut Cloud Cream Pie. Nourished bliss, munching on our frozen banana treats. A declared real treat, complete with tinfoil peels and the preemptive, agonizing build up of freezer wait time, we never saw the fruit coming, or perhaps marveled further in its transformation. My mom was that sneaky, albeit clever parent that allured us with bananas and called them dessert – craftily setting them atop popsicles sticks, dousing them in peanut butter and rainbow sprinkles, and bestowing them upon us like God’s gift to man.
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