Wild blueberries are amazing – they shine like small dark blue diamonds in the forest ready to be picked , admired, and finally eaten. These little gems present the beginning of my journey: blueberry pie with whipped coconut cream is the very first vegan recipe I made.
My son is allergic to eggs and dairy so I had to come up with a recipe without these ingredients. Little did I know I was actually embarking on a plant based adventure, which has led me to document my food creations first on Instagram and now also here on My Berry Forest.
One of the first tips I learned when researching plant based inspiration is this: to have at least two (preferably more) coconut milk cans ready for use in the pantry, and to keep at least one of them in the fridge.
It was this soft whipped coconut cream that lured me deeper and deeper into the plant based world. A world full of color and healthy whole foods, but also a world where there’s lots of room for delicious vegan sweet treats. Like this cardamom and vanilla coconut cream, which tastes heavenly with my blueberry pie.
My blueberry pie with whipped coconut cream could actually be any kind of pie – strawberry, cherry, apple pie…the possibilities are endless. I wanted to begin my story with blueberries as they are my favorite berry: full of flavor and packed with nutrients, beautiful superfoods from the Finnish forest.
About this pie: it is quick and easy to make. Only the crust is baked in the oven, and the coconut cream can be whipped in mere seconds if the cream is chilled well beforehand. The pie also disappears fast. So you might as well bake two.
- [b]Pie crust[/b]
- 1/2 cup oat flour
- 1/2 cup rice flour
- 2 tbsp coconut sugar
- 1/2 tsp ground cardamom
- 1/4 tsp himalayan salt
- 3 tbsp coconut oil, melted
- 3 tbsp cold water
- [b]Whipped coconut cream[/b]
- 1 can of coconut milk (just the creamy part)
- 1/2 tsp vanilla powder
- 1/2 tsp ground cardamom
- 1 tsp agave nectar or sweetener of choice
- 1/2 cup fresh wild blueberries (or other fresh berries)
- [b]Preparations[/b] Set coconut milk can in the fridge for at least 5 hours prior to baking, but preferably overnight.
- [b]Pie crust[/b] Preheat oven to 180C/360F.
- Combine together dry ingredients: oat flour, rice flour, coconut sugar, ground cardamom and salt.
- Add melted coconut oil and mix well with a spoon until crumble like consistency reached.
- Add cold water 1 tbsp at a time and mix well until the batter can be rolled into a ball.
- Press batter into a small baking tin (I used two small heart-shaped ones) and bake for 10 minutes until crust turns golden brown.
- [b]Whipped coconut cream[/b] Take coconut milk can out of the fridge, scoop out the stiffened part, add sweetener, vanilla and cardamom and beat with a mixer until fluffy and creamy.
- Let pie crust cool for a while and spread the fluffy whipped coconut cream on top.
- Put berries on top of the cream. Enjoy!