PALEO MINI BANANA COCONUT CREAM PIES
The other night I was craving something sweet, but I didn't really have the energy to whip up anything fancy. I looked around my kitchen and found a couple ripe bananas and some shredded coconut, so I decided to make banana coconut cream pie. I didn't want a huge pie, so I used my little silicone baking cups and made mini pies instead. They were the perfect size treat and were easy to throw together.
Because the pie crust is a little sticky, I had to put the pies in the freezer for a little bit to get the crust to set and allow the silicone cups to be easily removed. At first I was worried that the texture would not be right, but it actually tasted good slightly frozen. If you prefer your filling not to be frozen, you can place just the crusts in the freezer for about 1 hour before adding the filling and the coconut topping. You can also make the same recipe in a regular pie tin, you may just need to increase the amount of filling and crust based on the size of the tin.
Because the pie crust is a little sticky, I had to put the pies in the freezer for a little bit to get the crust to set and allow the silicone cups to be easily removed. At first I was worried that the texture would not be right, but it actually tasted good slightly frozen. If you prefer your filling not to be frozen, you can place just the crusts in the freezer for about 1 hour before adding the filling and the coconut topping. You can also make the same recipe in a regular pie tin, you may just need to increase the amount of filling and crust based on the size of the tin.
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Paleo Mini Banana Coconut Cream PiesPrep time: 20 mins Cook time: 0 mins
Inactive: 1 hour Servings: 6 |
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Ingredients:
CRUST
- 1 cup raw almonds
- 4 Medjool dates, pits removed
- 2 Tbsp. raw honey
FILLING
- 2 very ripe bananas
- 1 can full fat coconut milk, refrigerated for 4 hours or more
- 2 tsp. vanilla extract
- 2 Tbsp. raw honey, warmed
TOPPING
- 1/2 cup shredded coconut or coconut flakes, unsweetened
Equipment:
- Small saucepan
- Small bowl
- Measuring cups
- Measuring spoons
- Blender or food processor
- Spoon
- Silicone baking cups
- Regular sized muffin tin
- Can opener
Directions:
TO MAKE THE TOPPING
1. Place the shredded coconut (or coconut flakes, whichever you prefer) in a small saucepan over medium heat. Stir for just a few minutes until the coconut starts to turn light brown.
2. Transfer to a small bowl and set aside.
TO MAKE THE CRUST
1. Place the almonds in a blender or food processor and blend for 5 seconds.
2. Add the dates and raw honey and blend until well combined.
3. Scoop the crust mixture equally into 6 silicone baking cups and spread evenly across the bottom and up the sides. The crust will be a little sticky so you have use your fingers to mold it into place. Place the baking cups in a muffin tin and place in the refrigerator.
TO MAKE THE FILLING
1. Open the can of coconut milk and scrape out the cream into a blender or food processor. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies.
2. Add the bananas, vanilla and raw honey and blend until well combined. If the mixture is too thick for your liking you can add some of the saved coconut milk and blend.
3. Take the muffin tin out of the refrigerator and scoop the mixture equally into the 6 crusts. You want the cups to be very full.
TO FINISH ASSEMBLY
1. Place the mini crusts in the freezer for about 1 hour. Test to see if the silicone cups peel off easily, and if not return to the freezer for another 15 minutes (or just eat them right out of the cup!).
2. Top the pies with the toasted coconut and enjoy.
CRUST
- 1 cup raw almonds
- 4 Medjool dates, pits removed
- 2 Tbsp. raw honey
FILLING
- 2 very ripe bananas
- 1 can full fat coconut milk, refrigerated for 4 hours or more
- 2 tsp. vanilla extract
- 2 Tbsp. raw honey, warmed
TOPPING
- 1/2 cup shredded coconut or coconut flakes, unsweetened
Equipment:
- Small saucepan
- Small bowl
- Measuring cups
- Measuring spoons
- Blender or food processor
- Spoon
- Silicone baking cups
- Regular sized muffin tin
- Can opener
Directions:
TO MAKE THE TOPPING
1. Place the shredded coconut (or coconut flakes, whichever you prefer) in a small saucepan over medium heat. Stir for just a few minutes until the coconut starts to turn light brown.
2. Transfer to a small bowl and set aside.
TO MAKE THE CRUST
1. Place the almonds in a blender or food processor and blend for 5 seconds.
2. Add the dates and raw honey and blend until well combined.
3. Scoop the crust mixture equally into 6 silicone baking cups and spread evenly across the bottom and up the sides. The crust will be a little sticky so you have use your fingers to mold it into place. Place the baking cups in a muffin tin and place in the refrigerator.
TO MAKE THE FILLING
1. Open the can of coconut milk and scrape out the cream into a blender or food processor. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies.
2. Add the bananas, vanilla and raw honey and blend until well combined. If the mixture is too thick for your liking you can add some of the saved coconut milk and blend.
3. Take the muffin tin out of the refrigerator and scoop the mixture equally into the 6 crusts. You want the cups to be very full.
TO FINISH ASSEMBLY
1. Place the mini crusts in the freezer for about 1 hour. Test to see if the silicone cups peel off easily, and if not return to the freezer for another 15 minutes (or just eat them right out of the cup!).
2. Top the pies with the toasted coconut and enjoy.
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