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Coconut, banana & passion fruit cream pie

Creating desserts without dairy should not compromise on taste, as Country Range development chef Paul Dickson shows with this light but indulgent sweet treat!

Method

  1. To make the base, toast the oats in a dry pan or in the oven until golden and place into a bowl. Add the cheesecake base, coconut sugar and melted coconut oil to the toasted coconut and mix together.
  2. Press the mix into a fluted tart mold.
  3. Place the coconut milk tins in the fridge for 10 mins. Open the 2 tins and separate the solids from the liquid.
  4. Mix the corn flour with a little water to form a thick liquid and whisk into the coconut milk in the pan. Over a low heat whisk continuously until it becomes thick. Add the maple syrup and chill in the fridge
  5. Once cold whisk the mix until it has the consistency of a soft gel
  6. In a separate bowl whisk the coconut solid until it looks like whipped cream.
  7. Combine the whipped coconut and gel and fill the tart case then chill for 1 hour.
  8. Top with slices of banana and passion fruit and serve with a dusting of coconut flakes.