2 cups unsweetened coconut flakes (available at DeLand Natural Market)
2 tblsp Earth Balance buttery spread, softened
2 bananas, sliced
Juice of 1 orange
2 cups of strawberries, sliced
15-1/2 oz can of crushed, unsweetened pineapple
1 tbsp cornstarch

Preheat oven to 325 degrees.  Toss 1-3/4 cups coconut and buttery spread together with a fork.  (Save 1/4 cup to sprinkle on top.)  Use a fork to mash into an 8″ or 9″ pie pan for form a crust.  Bake at 325 degrees for 10 minutes.  Remove from oven and let it cool.

In a small pan, pour the pineapple and cornstarch.  Cook on medium heat, stirring constantly, until the mixture has thickened.  Remove from heat and let it cool.

Slice the bananas into a bowl and coat them with orange juice so that they won’t turn color.  Slice the strawberries into another bowl.

Once everything is cool, assemble the layers of the pie as follows:

Bottom layer: Drain the bananas from the orange juice.  Place the bananas on the bottom of the pie crust.
Next layer:  Place the sliced strawberries over the bananas.
Next layer:  Pour the pineapple mixture over the strawberries.
On top:  Sprinkle the remaining 1/4 cup of coconut.

Serves 8 small slices or 6 larger ones.


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