Chopped fruit of your choice
1/4 cup grapes (cut in half)
1/4 cup chopped fresh pineapple
2 sliced bananas
1 cup sliced strawberries
1/4 cup sliced kiwi
Coconut Cream Spread:
Coconut cream from one can of refrigerated full fat coconut milk. The longer refrigerated the better. At least 24 hours.
Honey and vanilla to taste.
Crust: (or use your own favorite pie crust recipe)
1/2 cup and 2 tablespoons coconut flour
1/4 cup almond flour
1/4 teaspoon baking soda, 1 teaspoon cinnamon, and 1 teaspoon vanilla
1/4 cup coconut oil, melted
1/4 cup honey
Preheat oven to 350 degrees.
Mix the dry ingredients in one bowl.
In a separate bowl, whisk the wet ingredients.
Pour the wet ingredients into the dry, and mix until combined completely.
Press the dough evenly into a nine inch pie plate, lined with parchment paper, with your hands.
Press into the bottom of the pan.
Bake for 15 minutes.
Cool completely.*** Or you will melt your coconut cream.
Top with cream and then top with fruit.