Raw Banana Coconut Cream Pie (raw, vegan)
Recipe by GreenChef Vanessa Sherwood Serves 8 people

For the Crust: ½ Cup Macadamia Nuts ½ Cup Shredded Dry Coconut Pinch of Salt 1 tsp Coconut Oil 2 TB Agave Nectar

How To Prepare The Crust

Step 1 Blend first 5 ingredients in a food processor.
Step 2 Add more agave if needed to make crust sticky.
Step 3 Line pie pan with saran wrap and press crust on top.
Step 4 Place in freezer while making the filling.

For the Filling: 2 Cup Young Coconut Meat ½ Cup Virgin Coconut Oil 2 to 4 TB Agave Nectar (to taste) Coconut Water (if needed) 1 TB Lime Juice ¼ tsp Salt ½ tsp Vanilla Extract (or seeds from 1/2 vanilla bean) 1 to 2 bananas, sliced in 1/2″ slices

How To Prepare The Filling

Step 1 Blend the rest of the ingredients, except banana slices, in a blender until smooth.
Step 2 Make sure there is enough liquid to have the ingredients swirling in a vortex.
Step 3 Add coconut water, if needed.
Step 4 Take crust out from freezer and place sliced bananas on top of crust.
Step 5 Pour filling on top of bananas.
Step 6 Place in freezer for 3-4 hours to set.

Topping
Vanessa adds a coconut cream topping by running the meat of a mature coconut through a heavy juicer. The “juice” will have the consistency similar to whipped cream. Spread cream on top of pie filling before placing pie in the freezer.
THIS IS WHAT I DID INSTEAD:
Whipped Coconut Milk Cream
Step 1: Buy a can of full fat coconut milk.
Step 2: Place it in the fridge overnight.
Step 3: Open the can without shaking it or turning upside down.
Step 4: Carefully spoon out the top layer of opaque white stuff that has gathered at the top of the can. Spoon into a mixing bowl. You will be left with about 1/2 cup of white syrup-y looking translucent liquid. Leave this in the can. Note: I use this leftover liquid in numerous coconut-y recipes. Plus, it makes a great coconut syrup - almost like a hydrated extract of coconut flavor.
Step 5: Add some Vanilla or Sweetener of your choice
Step 6: Grab a hand beater (simple mixers work just as well as expensive ones)
Step 7: Whip the coconut milk froth until creamy. Start on low and move to a higher speed, move the beater in an up and down motion to infuse the mixture with as much air as possible.
Step 8: Serve!