In this latest recipe, Szabina brings you a summer-y, refreshing strawberry and coconut pie that's made with really simple ingredients!
1 scoop of Nutristrength Whey Protein Classic Vanilla
120 g oat flour, gluten free
45 g coconut oil, melted
1 pinch of salt
1 tbsp. agave syrup
Preheat oven to 180’C.
To make the crust add all your ingredients to your food processor and blend until a dough forms.
Press it evenly to your greased baking cake tin. Bake the base for 10 minutes until golden brown. Let the cake crust cool down completely.
For the Layers:
Coconut pudding (Layer one, the middle)
50g Coconut Merchant Coconut Flour
½ tsp konjac flour (use it as thickener) or tapioca starch (1 tbsp.)
200 ml coconut milk
100 ml water
1 tsp vanilla bean paste
1 tbsp agave syrup
Mix together the coconut flour and konjac flour in a saucepan.
Add the milk, water, agave syrup and vanilla and quickly stir together.
Heat the mixture slowly over medium-low heat, stirring constantly just until it thickens.
Remove pan from heat.
Coconut Cream Layer (Layer two, the top):
1 can coconut cream, chilled (full fat)
25g Nutristrength Whey Protein Mixed Strawberry
150 g strawberries, chopped
2 tbsp. coconut nectar or agave syrup
Scoop out the coconut milk from the can into a bowl, being careful not to mix with the water on the bottom.
Whip the coconut with an electric mixer until fluffy, then add strawberry whey protein, chopped strawberries, coconut nectar.
Once it is well mixed spread it over the coconut pudding layer
Toppings: Strawberry sauce (150g strawberries, bring to boil and cook over medium low heat for 20 minutes, blend with an electric mixer and add vanilla bean paste and sweetener).
Spread strawberry sauce over the cake.