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Chocoplatano and Coconut Cream Pie

ingredients

servings

8

Agar agar

1.2 grams

Bananas

4 unit

Bitter cacao

1 spoon

oatmeal

3 cups

Water

1/2 cup

Iodized salt

1 pinch

Stevia

2 teaspoons

Coconut cream

1 cup

Vanilla extract

1 teaspoon

Desserts from Chile

Chocoplatano and Coconut Cream Pie

Chocoplatano and Coconut Cream Pie

vegan with gluten high in potassium high in phosphorus

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Chocoplatano and Coconut Cream Pie

A perfect taste for breakfast and once

Chocoplatano and Coconut Cream Pie step 1

step 1

Mix the oatmeal with a pinch of salt and sweetener to taste. Add water and stir. There must be a mass that can fit in the mold.

Chocoplatano and Coconut Cream Pie step 2

step 2

Bring the mold to the oven for about 8 minutes at 180ºC.

Chocoplatano and Coconut Cream Pie step 3

step 3

In a blender add bananas and cacao. Separately, in a cup mix the agar agar with a trickle of hot water and dissolve until there are no lumps. Add this agar agar mixture to blender and mix.

Chocoplatano and Coconut Cream Pie step 4

step 4

Add the filling in the pan and with the oven already off, add the foot to the oven for about 5 minutes. Then remove it and let it cool completely.

Chocoplatano and Coconut Cream Pie step 5

step 5

For the cream, you should leave the coconut cream inside the refrigerator the night before to separate the cream from the coconut water. Remove the cream that is above and save the liquid that is in the bottom.

Chocoplatano and Coconut Cream Pie step 6

step 6

In a bowl add the cream with the vanilla and sweetener to taste. Beat until homogeneous. Put the cream on a sleeve to decorate the foot. Remember that the cream is added to the foot when it is completely cold.

Chocoplatano and Coconut Cream Pie step 7

step 7

Leave refrigerated for at least 1 hour and serve.

Chocoplatano and Coconut Cream Pie step 8

step 8

Serve and enjoy!

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