Oh my goodness! It’s been far, far too long and I’m so sorry! I’ve still been creating as developing recipes is a daily life occurrence.
I’ll be sharing some of Vanuatu life soon and all the weird and extremely wonderful tropical fruits that are available here. But.. in the meantime, I thought I’d share with you a winning recipe from my staff Christmas party last month that went down a treat. Note: In tropical heat, keep refrigerated and don’t forget it on the table (easy mistake at a festive occasion). Otherwise it’s an ooser like raw desserts that must stay at 20 degrees and below. 😜
This Banana Cream Pie could even pass for breakfast, though delish for dessert. It’s just the right amount of sweet and fats that make it feel healthy and nourishing for the body while also feeling a little indulgent.
I decided to use eggs in this recipe, as my body has told me over the past couple of years, for me they need to be a sometimes food. You can omit and try a thick cashew, banana, and honey cream in the blender. Using 1 cup soaked cashews, 2 ripe bananas, 2 tbsp honey, 1/2 cup coconut milk or another fresh nutmilk, 1/4 pod vanilla seeds and adding in a tbsp coconut butter and 2 tbsp coconut oil for setting in the fridge.
Have a play and let me know how you go!
Dreamy Banana Cream Pie
300g Oatmeal/ Wholegrain Oats
140g Plain GF flour
1 tbsp nut butter, or a soft nut instead (I used the local Vanuatu ‘Nangai’)
2 tbsp Date Paste (dates soaked, and blended into a thick paste)
140ml Coconut Oil
Blend in a food processor or blender until combined, press into a pie tin or springform tin, and I blind baked mine for about 15 mins in a 190 degree oven. Once done, allow to cool, and take out of tin and place on a plate. Set aside.
Filling/ Honey Cream:
Inspired by http://www.meaningfuleats.com
2-3 ripe bananas, sliced
1/2 lemon or 1 lime, zest only
1/4 cup coconut sugar
1/4 cup cornstarch/ cornflour (normally wouldn’t use, but did in this instance, you could substitute for tapioca flour)
4 egg yolks
2 tbsp honey
1/4 tsp salt
2 cups almond milk, or another kind of nut milk
3 tbsp coconut oil
1/2 vanilla pod, seeds only
In your cooked pie crust, layer on the base the sliced bananas and top with the zest of 1/2 lemon or 1 lime. Set aside while you make your custard/cream. In a medium saucepan (no heat yet), whisk together the cornstarch/tapioca, coconut sugar, egg yolks, honey, salt. While whisking slowly, add 1/2 cup of the almond milk. Then place the saucepan over medium heat and slowly while whisking, add in the rest of the milk. Whisking constantly until it begins to bubble, don’t let it sit otherwise it will go lumpy. Once bubbling cook for another 1-4 mins, again constantly whisking, until the mixture has thickened and coats the back of a wooden spoon. Remove from the heat and stir through your coconut oil and vanilla. Allow this to sit for at least 15 mins, stirring occasionally. Once cooled to lukewarm, pour on top of your bananas in your crust and place in the fridge to set for 1-2 hours or until set.
Coconut Cream Topping:
This is so easy if you don’t have a beater.
Chill a clean empty jar first in the fridge.
1 can full fat coconut milk – leave in the fridge 6 hours, don’t shake it EVER!
1 tbsp maple syrup or honey
1/2 tsp vanilla extract, or 1/4 vanilla pod
In your chilled jar, put the cold coconut cream which you scoop from the tin, try not to include any milk. Put all the remaining ingredients on top and shake vigorously for 3-5 mins until thickened and fluffier than before. If you have a mixer or electric beaters, place all ingreds in a bowl and mix on high for 3-5 mins or until fluffy.
Spread on top of your set custard/cream, and dress with some more sliced bananas and edible flowers, or grated chocolate.
Slice, and YUMMMMMMM!!