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Raw Thai Coconut & Banana Pie (Adapted from Vanessa Sherwood)

4/11/2012

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Corinne Patton Rossi (Fiddleheads member, owner of Better Bodyworks in Pawcatuck, and provocateur extraordinaire) adapted this dessert from "GreenChef" Vanessa Sherwood's recipe for this past Easter weekend. I confess I'm a complete stranger to "raw foodism" but I've been on a bit of a coconut kick lately, thanks to the organic coconuts, coconut milk and oil we have at the co-op right now. So this goodie seems the perfect enticement to check out raw "cooking". ("Raw" as in a consciously-chosen diet consisting mostly or entirely of food that has not been cooked in any way; not, "Oops, I forgot to put this in the oven; oh well, they'll all eat it anyway." Could it be possible that a random kitchen goof was what originally inspired the raw food movement?)

Corinne's version is very similar to Vanessa's except for a few adjustments in the amount of several ingredients; Corinne used 2 cups of macadamia nuts instead of 1/2 for the crust, for instance. "The pie was so yummy," she confessed, "that I had it for breakfast [the next day]!"  Breakfast of champions, indeed.

Crust:
2 cups macadamia nuts
1/4 of the meat from a small mature coconut
pinch of salt
2 Tblsp coconut oil
4 Tblsp agave syrup
 
First layer of filling:
2 cups young coconut meat (approx 2 thai coconuts)
3/4 of the meat from the mature coconut mentioned above
1/2 cup coconut oil
6 Tblsp. agave syrup
2 Tblsp fresh lime jiuce
1/4 - 1/2 cup coconut water (as needed)
1/2 tsp salt
1 tsp vanilla extract
1-2 bananas, sliced 
 
Second layer of filling:
the meat of 1 small mature coconut
2 bananas
3 Tblsp coconut oil
2 Tblsp agave syrup
 
Line a small springform pan with plastic wrap.
 
For crust: Place all ingredients in food processor and blend to a small crumb.  Press into bottom of pan. Place in freezer to set while preparing filling.
 
For filling #1: Place all ingredients, except bananas, into food processor and blend until smooth, carefully adding just enough coconut water to creat a "flowing vortex" (Vanessa Sherwood's term) in the center of the processor. Slice 1or 2 bananas 3/8" inch thick and layer over crust. Spread filling over banana slices.
 
For filling #2: Place all ingredients in processor and blend until smooth. Spread over filling #1.
 
Cover pan with plastic wrap and refrigerate overnight. Serve with chcocolate garnish and non-dairy whipped cream if desired.
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  • HOME
  • About Us
    • Our Food Policies
    • Annual Report
    • What is Local?
    • Join Our Team - Apply!
    • Black Lives Matter
    • COVID-19 UPDATES
    • Sustainability Efforts
  • Departments
    • Fiddleheads Kitchen
    • Grocery >
      • Pre-Orders
      • Staff Picks
    • Bulk >
      • How to Shop the Bulk Section
    • Beer
    • Cheese >
      • Order Cheese
    • Bakery
    • General Merchandise
    • Pitch Your Product
    • Wellness >
      • Meet Local Wellness Producers
    • Produce >
      • Meet Our Local Farmers
  • Ownership
    • Ownership Application
  • Online Ordering
    • Login to Express
    • Getting Started Guide
  • Governance
    • Board Meetings & Minutes >
      • Bylaws & Policies
      • Board Meeting Minutes Archive
      • Committees
    • Call for 2021 Candidates!
    • 2020 Elections: Board of Directors >
      • 2020 Candidates
    • Annual Meeting
    • SB 138: CT Co-op Statutes
  • Upcoming Events
    • Past Events
  • Sales
    • Co-op Deals
    • Co-op Basics
    • Fresh Deals & Owner Extras
    • How to Save at the Co-op
  • Community Involvement & Giving
  • Directions