Lunch: Coconut Strawberry Banana Cream Pie

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Coconut Strawberry Banana Cream Pie

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

4 1/2 ounces date paste
2 1/4 cups unsweetened coconut flakes
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
1/8 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
Extra-virgin coconut oil, for greasing pie pan

Instructions

For the pie crust: Combine the date paste, coconut flakes, vanilla extract, sea salt, cardamom and cinnamon in a food processor. Process until the dates are fully integrated and the mixture begins to "ball up." Grease a 9-inch pie pan with coconut oil and press the pie crust evenly into the pan, fluting the edges. Chill the crust in the refrigerator for 20 minutes while you make the filling. For the filling: Combine the coconut milk, bananas, date paste, vanilla extract, lemon juice and sea salt in a blender and blend on high speed until smooth. Add the soy lecithin and coconut oil and blend until very smooth and creamy. Pour the filling into the chilled pie crust and gently shake the pan to release any air bubbles. Top with the strawberries and shredded coconut and refrigerate for at least 1 hour before serving; the pie will keep for 2 to 3 days, covered, in the refrigerator.
NotesThis pie freezes beautifully. Just defrost before serving.

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