Kundalini Yoga for Temecula, Murrieta, and Lake Elsinore

Pina Colada Cream Pie

Although you see fresh coconut sprinkled on top for the pie I made, you can use dry coconut shreds and have an amazing tasting pie as well.  This pie can please vegans too.  The crust is delicate, light and a bit more chewy than flaky, but is delicious, healthy and will melt in your mouth.


 For Oat Coconut Almond Crust:


1/2 cup unsweetened fine dry coconut flakes

1/2 cup almonds or almond meal (purchased at TJ's)

1 cup  quick cooking oats

1/2 t salt

2 Tablespoons honey (warmed)

1-2 Tablespoons ghee (clarified butter) or vegetable oil



Preheat oven to 350 degrees.  Put coconut flakes, almonds or almond meal, oats, salt into food processor and process until mixture is crumbled.  Slowly add warmed honey and ghee or vegetable oil until mixture starts to stick together slightly, but is still slightly crumbly.  Spray your pie pan with a non-stick spray.  Pour out the sticky crumbled mixture into the pie pan.  Oil the tips of your fingers w/ghee or the back of a spoon and work the mixture onto inside of the pie pan bringing it up to the edge.  Or use a piece of wax paper to press the mixture into the pie pan up to the edge.  Bake in 350 degree oven for 12 minutes.


For Pie Filling


1  can coconut milk 13.5 oz

Pineapple Juice from 15 1/4 oz can of unsweetened crushed pineapple (strained, save crushed pineapple)

2/3 cup honey

1/3 cup cornstarch

1/8 teaspoon salt

1-2 Tablespoons ghee (clarified butter) or Earth Balance organic buttery spread

1 teaspoon vanilla extract


Crushed Pineapple from 15 1/4 oz can (strained)  

2 small organic bananas sliced

1/2 cup shredded medium dry or fresh coconut flakes (unsweetened)



In a saucepan, stir together coconut milk, pineapple juice, honey, cornstarch, salt and salt.  Place over medium heat, and stir in milk.  Bring to a boil and cook, stirring constantly, until mixture thickens enough to coat the back of the spoon.  Remove from heat and stir in ghee or Earth Balance buttery spread and vanilla.  Place crushed pineapple, half of the sliced bananas and half the shredded coconut into the bottom of the baked pie crust.  Save 1/2 of the banana slices and 1/2 of the shredded coconut for on top.  Pour the pie filling in the pie shell over the goodies.  Top with the leftover coconut shreds and banana slices.  Let cool briefly, and serve warm, or chill in refrigerator until serving.





Recipe by Atma Kaur Khalsa 11/14/10