Hey everyone, I don’t know whether it’s the fact the sun has finally started to come out every now and again, or whether it’s because temperatures actually reach higher than 5oc now, but recently my recipe inspiration has been leaning a little more towards fresher flavours. Today we’re talking about raspberires, raspberry coconut cream pie to be more precise.
This recipe is super simple, I’ve made it with an almond crust (you all know I love almond anything). The base only takes 5 minutes to prep and 10-12 minutes to bake, so you can make your coconut cream and leave it to set with minimal effort. It uses no fancy ingredients, all available in every supermarket, anyone can make this.
It’s gluten free as well!
This recipe is gluten free, dairy free, vegan and soy free.
Serves: 8 slices
- ¾ cup raw almonds
- ¼ cup sunflower oil
- 3tbsp maple syrup/ liquid sweetener of choice
- ½ cup oat flour
- 1 cup rolled oats
Now I live in a very small town where getting even simple ingredients can be a struggle sometimes. If you can get some coconut cream, use that. But for the purpose of this recipe I had to make my own from coconut milk and creamed coconut. For those using coconut cream ready-made, you want 400g.
- 1 can full fat coconut milk
- Creamed coconut, amount will vary depending on how well mixture thickens, I used about a fifth of a block
- 2tbsp corn-starch (plus extra in case your coconut isn’t cooperating)
- 100g fresh raspberries
- Preheat oven to 180oc
- Place almonds into food processor until it becomes a fine crumb.
- Add all remaining ingredients other than the rolled oats and place on high until all ingredients are combined.
- Now add the rolled oats and pulse until combined but mixture still has a bit of texture. It should be a little bit crumbly but be easily mouldable.
- Press mixture around the edge of a 9-inch dish. Place in oven for 10-12 minutes until slightly golden.
While the crust is in the oven, start prepping the filling.
- Add coconut ingredients to a small saucepan on a low-medium heat and whisk until smooth.
- Allow the mixture to start to bubble, but not boil and continue to whisk.
- Add the corn-starch to thicken the mixture. Sieve it in to avoid lumps. Continue to whisk.
- Cook until mixture thickens enough that visible ribbons form when you’re whisking.
- Once thickened enough, set aside for 15 minutes.
- In another small saucepan, place the raspberries on a low heat with a splash of water. Leave to reduce down and thicken, stirring often.
- After the crust has cooled down, pour coconut cream mixture into base and smooth over with a spoon.
- Take a wooden skewer/ fork/ anything small and thin and dip it into the raspberry sauce, then swirl it in the coconut cream.
- Place in fridge and leave to set for at least four hours before serving.
Don’t be fooled into thinking it’s done when the top is firm, you’ll get a runny situation like this…
Until next time,
To see my most recent recipe, click here.