Coconut Cream Pie




    • 3 cups coconut flakes
    • 7 Medjool dates, pits removed
    • 1 tablespoon vanilla
    • 3 tablespoons hemp seeds
    • 2 tablespoons coconut

    Filling: (Yield: 3 cups)

    • 3 large bananas, ripe
    • 1 cup fresh coconut meat from young coconut (about 1 to 2 coconuts depending on thickness of meat)
    • 1/4 cup coconut milk
    • 1/3 cup coconut sugar
    • 1 tablespoon vanilla extract
    • 1/4 cup coconut oil
    • 3 tablespoons white ground chia seeds
    • Pinch sea salt
    • 1 cup shredded coconut, divided


    To Make the Crust:
    Combine all crust ingredients in a food processor and until well combined and crust starts to stick together. Press into 6-inch fluted pie pan (with removable bottom). Refrigerate or freeze while you make the filling.

    To Make the Filling:
    Mash up bananas in a large bowl and set aside. In blender, blend coconut meat and coconut milk until smooth. Add a little fresh coconut water if the blades won’t spin easily. Add coconut sugar, vanilla, coconut oil, chia seeds and salt. Blend until incorporated.

    Pour into bowl with bananas, add 1/4 cup shredded coconut and gently fold until just mixed. Pour into crust. Top with remaining 3/4 cup shredded coconut and refrigerate at least 2 hours until set.

    Read More:
    Coconut Chicken Noodle Bowl
    Carrot & Coconut Body Glow
    Codfish Fritters With Fresh Coconut Dipping Sauce

    Peggy Kotsopoulos is a Registered Holistic Nutritionist, Health Educator, and Culinary Consultant focused on teaching REAL health through lifestyle and dietary choices that are easy and delicious. She whips up healthy and delicious meals on her own TV show Peggy K’s Kitchen Cures on Z Living. Originally working in investments in Toronto, Canada, Peggy found her true passion for nutrition and healthy eating by bringing her own guilt-free goodies to corporate meetings as an alternative to bagels and danishes. As colleagues and clients became intrigued, Peggy started leading seminars and founded a company-wide corporate wellness program. Seven years later, Peggy followed her passion to the United States where she became certified as a Health Educator, and graduated from Living Light Culinary Arts Institute in California. She is the founder of beVibrant consulting in Toronto, where she develops wellness programs for large corporate clients, schools, and food establishments. Peggy is the resident nutritionist for CBC’s Steven and Chris show, and has been featured in major publications including Fitness Magazine, Shape and Yahoo! Shine.