Coconoffee Pie
Recipe by Rosie Mansfield
2 people | 
25 minutes
Ingredients
Crumble
- ½ cup coconut flour
- ¼ cup shredded coconut
- 2 tbsp AYAM™ Coconut Oil, melted
Caramel
- ½ cup dates
- ⅓ cup oat milk + extra
- ¼ tsp pure vanilla paste
- 1 pinch salt
- 1 can AYAM™ Coconut Milk 270mL, refrigerated overnight
- 2 tsp maple syrup
- 1 large banana
- Nut butter (optional)
Method
-
Preheat the oven to 180C.
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Mix coconut flour, shredded coconut and coconut oil to make the crumb and spread on a lined baking tray.
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Bake for 8-10 minutes or until browned.
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Blitz dates, oat milk, vanilla paste and salt to make caramel.
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In a bowl whip solid coconut milk with maple syrup until stiff peaks form.
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Layer coconut crumb, coconut cream, caramel and sliced bananas into a glass jar so you can see all the layers. Top with nut butter, extra coconut cream, caramel and any leftover coconut crumb. Store in fridge to set.
