My sweet tooth gets the best of me at times, so I’ve been on a mission to invent healthy, wholesome, clean versions of my favorite desserts. This clean eating coconut pie is sure to please your palette with only whole, real ingredients. No joke, this pie is sooo scrumptious! There are no refined sugars and no dairy or cow’s milk.

I like to use the pre-made gluten free pie crust pictured below. I get mine at The Fresh Market in the frozen section; it’s made of brown rice flour.

You can definitely make your own healthy pie crust instead. Sometimes I make a crust made of oats, almonds or cashews, and dates or honey. Since having the second baby, I’ve been leaning towards quicker options though.

Ingredients:

• 1 pre-made or home-made pie crust… I used a gluten-free vegan crust that I found in the frozen section at a local grocery store.
• 1 can coconut milk (NOT light)
• 2 bananas, mashed with fork
• 1 teaspoon vanilla
• 1/2 cup UNsweetened shredded coconut for in the pie, plus 2 TB to toast and sprinkle on top
• 2 eggs
• 1/2 teaspoon cinnamon

Method:

1. Preheat oven to 375F. The frozen pie crust I used required me to let it thaw at room temperature for 10 minutes prior to use.
2. Mix coconut milk, mashed bananas, vanilla, 1/2 cup unsweetened shredded coconut, eggs, and cinnamon in medium bowl until well combined.
3. top with the 2 TB toasted coconut (you can toast the coconut by baking for a few minutes on foil-lined baking sheet until coconut is slightly browned, but not burnt).
4. Pour into pie crust and bake on center rack for 45 minutes.
5. Allow to cool completely, and then refrigerate for a few hours to let the pie finish setting. Serve cold.

If we make healthy foods and have healthy options available, then we’re more likely to eat healthy foods! You won’t regret making this pie, especially if you’re a coconut lover like me.

Please feel free to leave comments or questions below.