Name: Coconut Cream Pie with homemade Raffaellos ( Totally Vegan ) recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 360 min
Cook time: 1 min
Total time: 361 min
Yield: 5
Ingredients: For the crust :; Dried unsweetened coconut flakes 1/2 cup; Unsweetened Desiccated coconut 1/2 cup; Pitted softened dates 1.5 cups; Coconut oil for greasing; For the Filling :; Banana large frozen 1; Unsweetened shredded coconut 3 tablespoons; Unsweetened Coconut thick milk 1/2 cup; Unsweetened Coconut cream chilled 3/4 cup; Vanilla essence 1/2 teaspoon; Cashews soaked 3/4 cup; Powdered palm candies 1 cup; For the cream topping :; Whipped unsweetened Coconut cream 1/2 cup; Powdered palm candies 2 tablespoons; Vanilla essence 1/4 teaspoon; For Vegan Raffaelos ( makes 9 servings ) :; Unsweetened Desiccated coconut 1.5 cup; Unmelted coconut oil 5 tablespoons; Honey 3 tablespoons; Silvered toasted almonds a fistful; Unsweetened Desiccated coconut 1/2 cup for rolling; Other Ingredients :; Toasted sliced almonds for garnishing

Ingredients Serving: 5

For the crust :
Dried unsweetened coconut flakes 1/2 cup
Unsweetened Desiccated coconut 1/2 cup
Pitted softened dates 1.5 cups
Coconut oil for greasing
For the Filling :
Banana large frozen 1
Unsweetened shredded coconut 3 tablespoons
Unsweetened Coconut thick milk 1/2 cup
Unsweetened Coconut cream chilled 3/4 cup
Vanilla essence 1/2 teaspoon
Cashews soaked 3/4 cup
Powdered palm candies 1 cup
For the cream topping :
Whipped unsweetened Coconut cream 1/2 cup
Powdered palm candies 2 tablespoons
Vanilla essence 1/4 teaspoon
For Vegan Raffaelos ( makes 9 servings ) :
Unsweetened Desiccated coconut 1.5 cup
Unmelted coconut oil 5 tablespoons
Honey 3 tablespoons
Silvered toasted almonds a fistful
Unsweetened Desiccated coconut 1/2 cup for rolling
Other Ingredients :
Toasted sliced almonds for garnishing

Instructions

Coconut cream plays a vital role in this recipe . I have used homemade coconut cream in this recipe . Extract thick coconut milk from 4 large coconuts . Transfer the coconut milk to a large bowl . Place it in a freezer for one whole day .
Then place it in a refrigerator section . By this time , the coconut cream will be deposited at the top . Remove it gently using a spatula and store it in a clean dry container . Refrigerate. Note : You will need 1.5 day to achieve coconut cream .
Whip the cream with normal wire whisker whenever required by adding sweetener and vanilla essence to it .
Coming to the pie crust , the first layer of the crust , add the chopped dates , unsweetened desiccated coconut and dried shredded coconut in a food processor / blender . Blend it till it becomes a fine crumble . The crumble should be in a state
to hold shapes . The crumble will be sticky and moist .
Take a pie pan or a tart tin . I used a medium sized tart tin.
Line a parchment sheet on the tin . Grease little coconut oil .
Now transfer the crumble to the tin and press it firm giving a shape of a pie crust . Level it up and fix it firmly with your finger tips .
Now put this crust ( tin ) in a freezer until the crust is set say for about 40 minutes .
The second layer is the creamy filling .
Firstly blend coconut thick milk , frozen banana , vanilla essence together . Blend to a smooth creamy consistency .
Then add the chilled coconut cream .
Add in the soaked cashew nuts . ( soak in hot water for 1 hour ) . Don’t add any water .
Add the powdered palm candies .
Add the shredded unsweetened coconut .
Blend all together to a thick creamy consistency .
Pour this filling in the crust that is already set .
Now push the tin ( crust + filling ) in the freezer . Freeze it for minimum 2 hours .
For the 3 rd layer , the cream topping , whip the coconut cream .
Add the powdered palm candies , vanilla essence . Whip to a foamy , stiff consistency .
Apply whipping cream only 30 minutes before serving .
Keep in the freezer till things are set well or till few minutes before serving .
Let’s do Vegan Raffaelos .
Take desiccated unsweetened coconut .
Add unmelted coconut oil gradually and mix .
Add honey . Mix.
Moist , shape holding consistency is required .
Refrigerate for 30 minutes .
Heat a pan , quickly toast silvered almonds .
Cool it completely .
Now take the Raffaelo mixture from the fridge .
Take small portion of the mixture . Press it flat . Place an toasted almond in the center and shape into a smooth ball .
Similarly, do for the other raffaelo balls .
Take desiccated coconut in a plate . Roll these balls on the desiccated coconut so they stick to the balls .
Our cute Raffaelos are ready . Put them in the fridge .
Demould the pie from the tin just before serving .
Top it up on the layered pie just before serving .
Garnish the pie with sliced toasted silvered almonds .
Cut the pie just before serving .
Serve cold .
Enjoy .

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