It’s cold in Paris, so I thought it would be nice to have a little taste of the tropics with this Raw Banana Coconut Cream Pie in a macadamia nut crust. 

Coconut Pie

Recipe:

Crust:

2 cups raw macadamia nuts, chilled

1 cup shredded dry coconut

2 tbsp lime or lemon juice

2 tsp vanilla extract

1/2 tsp sea salt

2 tsp stevia

2 tbsp agave nectar

Process all ingredients in food processor until well combined but still a bit chunky. Oil a 9 inch tart pan with removable bottom with walnut or coconut oil. Press nut crust into  tart pan.

Cover crust with sliced bananas.

Layers

For the filling:

Meat from 1 Young Thai Coconut

1/2 cup coconut water

2 tbsp agave nectar

1 tsp vanilla extract

2 tbsp coconut oil

1/8 tsp turmeric

In a blender on high speed, blend all ingredients until smooth and creamy.

Pour filling over bananas. Smooth the top and decorate with walnuts.

Place in freezer to firm for two hours. Remove from tart pan and serve.

Serve

Keeps well in the freezer (or on your balcony!)

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