Salted Banana Coconut Cream Pie



Serves: 6

Coconut Whip Cream

• 1 (16-ounce) can coconut milk refrigerated overnight
• 3-4 drops stevia
• 1/2 teaspoon vanilla extract

Date Nut Crust

• 3 dates pitted
• 1/2 cup macadamia nut
• 1/2 cup pecans
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt

Caramelized Bananas

• 3-4 bananas sliced
• 2 tablespoons butter
• 2 tablespoons palm sugar
• 1/4 cup rum (optional)
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla

Garnish

• 1 organic 70% dark chocolate bar

To prepare Coconut Whip Cream

1. Refrigerate coconut milk, preferably overnight or at least for 4 hours.
2. Place a glass or metal bowl and hand mixer beaters into the freezer to chill.
3. When ready to make cream, remove the coconut milk from the refrigerator, open and scoop out the hardened coconut cream. Reserve the remaining coconut water for another use.
4. Add the vanilla and stevia to the coconut cream and beat until airy and resemble soft whip cream.
5. Chill in the refrigerator until ready to use.

To prepare Date Nut Crust:

1. Place dates in a food processor and process until it becomes a paste.
2. Add nuts and remaining ingredients and process until crumbly and sticky. Test by pinching the mixture together to see if it stays together.
3. Place a heaping tablespoon of the crust into a pie dish and press down with your fingers.

To prepare Banana Filling:

1. Heat a skillet over medium heat.
2. Melt 2 tablespoons butter.
3. Add bananas and palm sugar to pan in one even layer, allowing the bananas to caramelize, about 3-4 minutes.
4. Flip bananas and add in 1/2 teaspoon vanilla and cinnamon, cook for 2 minutes.
5. Add optional rum, and cook for another 2-3 minutes, until bananas are brown and caramelized.
6. Divide banana mixture evenly among pie dishes.
7. Top with 2 spoonfuls of coconut whip cream.
8. Garnish with grated dark chocolate.

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