When I put dreamy landscapes of Italy on my vision board, I was manifesting a picturesque vacation. However, the incredible thing about co-creating with the universe is that most times you are given your desires in a way you never imagined. So instead of a holiday to Italy, I am now currently living here (for about a year now), married to the most beautiful Italian man whose heart and love radiate brightly to the world around him. I never thought that's how my Italian getaway dreams would end up and I am overwhelmed with gratitude to have the chance to experience life in this magical country.
Even though the food here is beyond delicious, I still crave desserts from home. So, to bring a sense of home into my reality, I like to create dishes that give me a homey feeling and share it with others. It's a beautiful way to create a sense of groundedness while sharing a part of where you come from with those around you, not to mention the Italians are usually so blown away with the new flavors.
Born and raised in Miami with Colombian roots, food from home is a blend of American and Colombian flavors. So, for this recipe, I was inspired to fuse together bananas with something creamy. I combined elements from Colombian flan de coco (coconut custard) and original banana cream pie to create a plant-based creamy Banana Cream Pie with Cordyceps Crust. It's crunchy gluten-free crust has Cordyceps mushroom, offering your body an immune boost and many other benefits. The decadent pie filling is dense, layered with fresh bananas, and finished off with a whipped coconut cream frosting. This pie will nourish your soul, it's the perfect dessert to eat any time of the day.
Banana Cordyceps Cream Pie
serves 4-5
IngredientsCrust:200g or 2 cups gluten-free oats 100g or 1 cup almonds (or any nuts) 1 cup Medjool dates (or regular dates work as well) 2 tbsp. coconut oil, olive oil or vegan butter 1 banana Pie Filling:1 can coconut cream 200g or 1⅓ cup of cashews (soaked overnight) 300 ml or 1¼ cup rice-almond milk (I haven’t tried it with any other plant-based milk) 2 tbsp. cornstarch 1 tbsp. Cordyceps 80ml or ⅓ cup monk fruit sweetener or coconut sugar 1 tsp. vanilla extract 1 medium banana Vegan Condensed Milk:(can be store-bought or recipe below) 1 can coconut milk ¾ cup coconut sugar 1 tbsp. Tocos Coconut Whip:One 14 oz. can of coconut cream 5 tbsp. organic powdered sugar Toppings:2 bananas |
MethodPreheat oven to 350 degrees F and either line a round pie dish with parchment paper, or grease a standard pie dish. Set aside. If not using medjdool dates, boil water and soak dates for 5 minutes. Add oats, almonds, sea salt, dates, Cordyceps and oil to a high-speed blender and pulse/mix on low until a loose dough is formed, scraping down sides as needed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil. Transfer mixture to pie pan and spread evenly to distribute. Then place parchment paper on top and use a flat-bottomed object, to press down firmly until it’s evenly distributed and well packed on the bottom and up the sides. Bake for 15 minutes, then increase heat to 375 F or until the edges are golden brown and there is some browning on the surface. Remove from oven and set aside to cool. Once, cooled add sliced bananas to the top of the pie crust. In the meantime, prepare pudding by adding cornstarch, sugar, and salt to a small saucepan and whisk in almond milk and vegan condensed milk and whisk consistently to avoid clumps. Place over medium heat and cook until bubbling, whisking frequently. Then reduce heat to low and continue cooking for 4-6 more minutes, using a rubber spatula to scrape the sides and bottom almost constantly. Once it appears thick and pudding-like, let it cool for 5 minutes then whisk in vanilla. In a food processor or high-speed blender add cashews and banana and process until you get a creamy consistency. Add the pudding mixture and pulse until mixed evenly. Add the mixture to the pie crust. Bake at 350 degrees F for 45 minutes or until the top is slightly golden brown. In the meantime, place a medium-large glass mixing bowl in the freezer for your coconut whipped cream. Remove coconut cream can from fridge, being careful not to shake or turn it and remove the top. Gently scoop out the top hardened “cream” into the chilled bowl. Use a handheld mixer to whip the coconut cream until it begins to look like whipped cream. Then add powdered sugar and beat again until light and airy – about 2-3 minutes. Set in the refrigerator (uncovered) to chill (for at least 30 minutes or up to overnight). Once the pudding is cooked place in the refrigerator for about 2-3 hours or overnight, Once it is completely cooled add the coconut whipped cream and top with fresh bananas. Serve with delicious plant based milk and enjoy! Vegan Condensed Milk:1 can coconut milk ¾ cup coconut sugar In a pot on medium heat, bring the coconut milk, tocos and the sugar to a boil. Keep a close eye on it so it doesn't boil over. Reduce heat to medium-low and simmer for 40-45 minutes (until liquid is reduced by about half). Stir or whisk every 5 minutes or so. Remove from heat and let cool (it will get even thicker as it cools). |
Read more about Andrea Ochoa and husband Gregorio in our interview, In Conversation: Andrea Ochoa.
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