Try this cashew, macadamia and coconut cream pie thus the name. Just dropped it into the site after tasting this awesome dessert.
- The crust
- 1 1/2 cups roasted macadamia nuts
- 1 1/2 cups naturally dried coconut flakes
- 2 tablespoons honey, rice or maple syrup
- 3 large Medjool dates pitted
- 2 tablespoons coconut butter also to be used for oiling the pan
- A dash of sea salt and nutmeg
- The coconut cream
- 1 bar of coconut cream (these are whole coconut finely blended into a paste).
- Allow the coconut cream to solidify in refrigerated for one hour before use.
- 2 can of coconut milk cream (shake the can very well and refrigerate overnight)
- 2 teaspoons fine rice flour or arrowroot powder
- 1 1/2 cups raw cashews - soaked for 2-4 hours
- 1/2 cup rice or maple syrup
- 1 teaspoon pandan leaves extract
- 1 tablespoon agar- agar and pinch of sea salt
- 2 tablespoons neutral coconut oil
- 250 ml fresh coconut water (or you can buy a pack in a store)
- The topping - raspberries and blueberry mix or strawberry
- 1/2 cup apple juice
- 1 teaspoon plum juice
- 1 teaspoon agar-agar flakes
- ½ teaspoon fine rice flour or arrowroot powder
- 3 cups small to whole medium raspberry and blueberry or (strawberries - hulled and halved)
- 1 teaspoon coconut sugar
- Desiccated coconut flakes for garnish (optional)
Let us make the crust.
Place the roasted macadamia nuts, Medjool dates, honey, rice or maple syrup, sea salt and nutmeg and coconut flakes into the bowl of a food processor and pulse to achieve a well-combined crunchy and sticky sized pieces for the crust.
Place a half teaspoon of coco oil on the 8-9-inch pie pan by oiling the surface thoroughly. Spread crunchy paste into the pan, press it down and push it to the sides to form an even crust.
Place in the freezer while making the filling, or at least 30 minutes.
Let us make the coconut cream.
Remove the coconut cream bar from the box, place in a food processor, add the can of coconut milk from the refrigerator and blend until smooth.
Combine the rice flour or arrowroot powder with coconut water and mix it up well.
Pour the mixture into a saucepan simmering stir until the mixture thickens slightly. Remove from the heat and set aside.
Combine the cashews, rice or maple syrup, salt, nutmeg, in an upright blender and blend until smooth.
Add the thickened sauce, followed by the coconut oil and blend to incorporate.
Remove the crust out of the freezer and pour the coconut filling into the crust. Put the pie in the refrigerator while preparing the strawberries.
let us make the Raspblueberry or strawberry topping
Combine ½ cup apple juice and agar-agar in a small saucepan. Bring to a boil over high heat, lower the heat to a simmer and cook for 5 minutes, or until all the agar flakes dissolve completely.
In the meantime, combine the rice flour or arrowroot with the remaining apple juice in a small bowl and slowly drizzle it over the simmering apple juice, whisking until the mixture thickens slightly. Remove from the stove and cover.
Combine the strawberries with coconut sugar and pandan extract
in a medium bowl and toss to combine. Pour the warm agar juice mixture over the berries and toss gently but quickly to coat.
Remove the coconut cream pie from the refrigerator and top it with the strawberries. Refrigerate until the pie sets, preferably overnight.
Serve sprinkled with coconut flakes, if using, slice and serve. Store covered and refrigerated.
If you don't feel like following the recipe for the strawberry topping, you can make a simpler one. Either mix the strawberries with a bit of sugar and let them sit to macerate, then top or top with delicious fresh strawberries if you can find them. When you open them, the coconut fat should be accumulated at the top of the cans. Scoop out the fat from one can and half of the fat from the second can goes into a small saucepan. Melt and bring to a simmer over medium-low heat.