• 50 g Virgin Coconut Oil, soft
  • 50 g coconut flour, 50 g flax seed meal
  • 150 g almond flour (it can be also 75 g almond, 75 g walnut also)
  • 100 g unsweetened coconut flakes
  • 1 egg, 1 tbsp honey, pinch of salt, 1 tablespoon water, 1/4 teaspoon baking soda
  • 2 ripe bananas, 1 can strawberry preserve
  • 1 tbsp lemon juice
  • ½ tbsp vanilla extract
  • half can coconut milk
  • 3 eggs beaten


  1. Preparation time is about 15 minutes.
  2. Mix all ingredients for the pie crust in a bowl. Press mixture into a pie plate to form the pie crust.
  3. Mix bananas, strawberries, lemon juice, and vanilla extract either in a food processor or by hand.
  4. Then gently mix in coconut milk and eggs.
  5. Pour banana-strawberry filling into pie crust. Bake at 180 Celsius for 35 minutes, or until set in center.
  6. Let pie cool. Top with sweetened coconut milk, and I made some hearts for the leftover pie crust too.

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