Here’s how to bake one of the best tasting no-sugar added ricotta cheese pumpkin coconut custard pies with coconut-almond crust. You begin by putting two cups of ground almonds (almond meal) and 1/4 cup of ground golden flax seeds (flax seed meal) into a 64-ounce blender along with one cup of nonfat ricotta cheese and three eggs. Add 4 oz. of organic unsweetened shredded coconut to the mixture, about 1/2 a cup of the coconut. Add 1/4 teaspoon of powdered cloves, 1/4 teaspoon powdered ginger, and 1/4 teaspoon of powdered cinnamon.
Those who can’t have dairy may substitute 1/2 cup of cultured coconut milk (kefir) for the cup of nonfat Ricotta cheese. Try this brand, Turtle Mountain – So Delicious® Cultured Coconut Milk Beverage which you can buy at most natural food markets. Or see the video, Video Blog: How to Make Coconut Milk Kefir | Keeper of the Home.
Three small bananas make an average sweetness. You can vary the sweetness by putting fewer bananas into the blender. The ingredients for this pie do not use grain-based flour or white table sugar.
The pie is sweetened with bananas. If you want less sweet taste, use less bananas. About 3 small bananas give average sweetness. You could also substitute a pinch of stevia for the bananas, if you can’t have that fruit on your special diet. But the bananas give a richer taste and natural sweetness to this pie. The flavors combine bananas, coconut, and almonds.
If you want to use cooked, mashed sweet potatoes or yams instead of a can of pureed pumpkin, you can substitute yams or sweet potatoes for the pumpkin. Just add two or three tablespoons of coconut flour to the mashed sweet potatoes or yams if you’re not using the canned pumpkin.
Assemble the ingredients:
Bag of shredded coconut such as Let’s Do Organic Shredded, Unsweetened Coconut.
Can of pumpkin puree such as Libby’s pure pumpkin (not the pumpkin pie mix). See, Libbys/Products/PurePumpkin. Or 29 ounces of mashed yams or sweet potatoes if you are not using canned pureed pumpkin.
Spices such as cinnamon, cloves, and ginger: ground to a powder.
3 small bananas (or your favorite sweetener).
Container of almond milk. You’ll use about 1/2 cup of almond milk if you’re using coconut kefir (cultured coconut milk) or one cup of almond milk if you’re using Ricotta cheese.
Bottle of sesame seed oil for greasing pie plate.
1 cup of non-fat Ricotta cheese. Or for non dairy user’s: substitute 1/2 cup of cultured coconut milk (kefir) instead.
About 4 tablespoons of organic coconut flour (for thickening crust). Swanson’s 100% organic coconut flour is an excellent choice.
Adding the liquid almond milk to your blender
Now add a cup of unsweetened almond milk, the contents of a 29 ounce can of Libby’s pure pumpkin with no added sweeteners (not the sugary pumpkin pie mix). Then to sweeten add three small bananas to the blender and emulsify everything into a liquid. Make sure you remembered to put in the three whole eggs into your blender with the pumpkin and the bananas. Remember if you want to use another vegetable instead of pumpkin you can use a similar amount, say 29 ounces, of mashed yams or sweet potatoes instead of pumpkin.
Now you prepare the crust from a bag of Let’s Do Organic Shredded, Unsweetened Coconut, 8-Ounces organic shredded coconut without sulfites or preservatives you can find in most natural food stores or in the natural food aisles of many supermarkets. you can also buy it online, for example at Amazon.com or at various online stores. There’s a Google site here for that brand.
Preparing the Pie Crust from Ground Almonds (Almond Meal), Shredded Coconut, and Ground Flax Seeds
Oil a 9-inch pie plate with a 1/4 cup of oil–olive, sesame or melted coconut oil. A good type of pie plate to use might be a Pyrex glass pie plate (suitable for baking in an oven). Sesame seed oil works best. You only need a few tablespoons of oil to cover the pie plate and its inner sides.
Now add the first layer of about four ounces of organic shredded coconut mixed with 4 tablespoons of organic coconut flour. The coconut flour thickens the crust. On top of that first layer enough ground almonds mixed with 1/4 teaspoon of ground flax seeds (flax seed meal) to cover the first layer of shredded coconut. Pat around the sides into a pie-crust shape. Add more ground almonds (almond meal) until the pie plate and sides are covered. Pat into place.
Now pour the liquid pumpkin-coconut-almond-flax seed meal mixture over the crust. Dust the top with a pinch of cinnamon, pinch of cloves, and pinch of ginger. Place in an oven and bake for about an hour or less at 350 degrees F.
Check the pie every 15 minutes and remove from oven when the crust looks solid, is slightly light brown, and holds together (not liquid) when you stick a fork in it. Cool and refrigerate overnight. Serve chilled the next day. You’ll have the taste of pumpkin-coconut-banana-cheesecake. And the crust should be very tasty since it’s made of ground almonds and shredded coconut.