So this recipe is your summer dessert hit! A pie base composed of dates, coconut, almonds and pecans, topped with mango compote and garnished with coconut whipped cream… you’d think there were too many different tastes, but they harmonize perfectly! A must try!
Prep Time: 1 hour
Cook Time: 10-12 minutes at 350°F (180°C)
Rest Time: 24 hours
Difficulty: easy
Yield: a 9 inches (24 cm) diameter pie mold
Ingredients & Instructions
For the crust
- 1 2/3 cups pecans and almonds (180 g)
- 1 heaping cup pitted dates (110 g)
- ¾ cup shredded or flaked coconut (80 g)
- 3 tbsp. coconut oil in spray
Preheat your oven to 350°F (180°C) and line one baking sheet with parchment paper. Spill the nuts and toast them for 10-12 minutes (they’ll smell toasty and delicious when ready).
Toast the coconut in a saucepan over low heat for a few minutes. Watch closely.
Add all of the ingredients, including coconut oil, to a food processor and pulse until well incorporated — the mixture should stick together when pinched.
Line the bottom of a springform pan with oiled parchment paper. Press the crust evenly into your pan and refrigerate it for about 30 minutes (alternately, freeze it for 15 minutes).
For the mango compote
- 1 large mango
- juice of 1.5 lemons
- 2 tbsp. sugar
- 1 tbsp. cornstarch
- 1 tbsp. water
Peel the mango and cut into small pieces. Place in the bowl of a blender with the lemon juice and blend until puréed.
Pour the purée into a saucepan with the sugar, and cook for 5 to 10 minutes over a very low heat.
Dissolve the cornstarch in the water and add to the purée. Continue cooking for 1-2 minutes to thicken the purée. Leave to cool.
Pour the cooled mango coulis over the pie crust.
Chill for at least 30 minutes or overnight.
Meanwhile, prepare the whipped coconut cream.
For the whipped coconut cream
- 1 (14-ounce) can coconut cream
- 1/4 – 3/4 cup icing/powdered sugar (40-110 g)
Chill your coconut cream in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.
The next day, chill a large mixing bowl 10 minutes before whipping.
Remove the coconut cream from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and discard the liquid.
Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Add powdered sugar and mix until creamy and smooth, about 1 minute. Avoid overwhipping because it can cause separation. Taste and adjust sweetness as needed.
Final steps
Immediately pour the whipped cream over the pie. Add some blueberries if desired.
Serve immediately.
