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Coconut Cream Pie |
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1-3: |
banana(s) |
to taste: |
cinnamon |
1/4 cup shredded: |
coconut - raw |
2 or 3: |
coconut - raw |
2-6 : |
dates - pited |
1 cup: |
dates - pited |
1 sprig or so: |
Mint Leaves |
to taste: |
nutmeg |
1/2 sliced: |
orange(s) |
1 cup: |
pecans |
to taste: |
Pumpkin Pie Spice |
1 tsp: |
vanilla extract |
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CRUST: Using a Food Processor or Blender, chop pecans and dates, pumpkin pie spice or cinnamon optional. Have enough dates to make it sticky. Press into a pie pan.
FILLING: Take baby/young coconuts, drain and scoop out the pulp. Put into a blender with ripe bananas, a couple dates for more sweet. Blend. Add nutmeg, spice and/or vanilla, if desired. Slice bananas into the pie crust, pour in the filling. Garnish with shredded coconut, mint leaves, orange slices, etc. Easy as pie!
-by Karie Clingo |
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