I juuuuust barely am sneaking in my Go Ahead Honey, It’s Gluten Free submission for this month. I had forgotten about it and then stumbled across Mrs. Ed’s Research and Recipes and saw the theme for this month; You say Jelly, I say Jello.
I’ve never cooked anything with actual gelatin before. I HAVE used those silly little add water packets for jello, but that was in my past life when I didn’t seem to care what I put into my body. I knew this recipe would need to be made with REAL food only! And as usual, the real food recipe tasted so much better than any store bought or packaged dessert.
Sugar Free Banana Coconut Cream Pie
3/4 cup coarsely chopped pecans
1/4 cup flax seed meal
2 tbs melted coconut oil
2 tbs agave nectar
1/2 cup full fat coconut milk
1/2 cup tap water
1 envelope gelatin
4 tbs agave nectar or honey
1/2 tsp vanilla extract
2 large mashed banana’s + 1/4 tsp lemon juice
1/4 cup unsweetened dessicated coconut
pinch of salt
For the crust, preheat the oven to 350 degrees. Mix the chopped pecans and flax meal together. Add to them the coconut oil and agave nectar. Mix well. Form the crust batter into a small 12″ diameter pie dish. Bake for 10 minutes. The crust will be ‘wet’, this is okay. You may also need to re-form the crust a little bit to your liking. Let the crust cool while you work on the filling.
For the filling, add the coconut milk and water to a medium saucepan on medium heat. Stir occasionally until the mixture starts to simmer. Once it begins simmering, remove the pan from the burner. Slowly add the gelatin powder, all the while whisking the liquid. Be ferocious here! If you don’t whisk fast, the gelatin will form in clumps, which you don’t want. I ended up picking two or three clumps of gelatin because I didn’t whisk fast enough. Set pan aside.
In a medium mixing bowl, mash up your two large bananas. Add to them the vanilla, the agave nectar or honey, salt and dessicated coconut. Mix well. Add the gelatin mixture to the bowl and combine well. Let it sit for about 10 or 15 minutes.
Pour the mixture into the crust. Top with pecans if you wish and then carefully put the pie in the refrigerator. It was ready after about an hour.
Wow is this pie hard to resist! I personally like the crust better than the filling, but the two of them together is pretty unbelievable. The banana’s and the pecans give just an extra sweetness along with the agave nectar. This is perfect for the 90 degree and humid weather we’ve been having here as well. It’s very ‘light’ and refreshing. If you like bananas and coconut, this is a must try! :)
This post is linked to Slightly Indulgent Tuesdays, Tasty Tuesdays, Tuesdays at the Table, Tempt My Tummy Tuesday, Delicious Dishes, Sweet Thursday-Cake and Pie Edition, and Would You Like Dessert with that?