Serves: 4
  • Pie crust
  • ½ cup oat flour
  • ½ cup rice flour
  • 2 tbsp coconut sugar
  • ½ tsp ground cardamom
  • ¼ tsp himalayan salt
  • 3 tbsp coconut oil, melted
  • 3 tbsp cold water
  • Whipped coconut cream
  • 1 can of coconut milk (just the creamy part)
  • ½ tsp vanilla powder
  • ½ tsp ground cardamom
  • 1 tsp agave nectar or sweetener of choice
  • Toppings
  • ½ cup fresh wild blueberries (or other fresh berries)
  1. Preparations Set coconut milk can in the fridge for at least 5 hours prior to baking, but preferably overnight.
  2. Pie crust Preheat oven to 180C/360F.
  3. Combine together dry ingredients: oat flour, rice flour, coconut sugar, ground cardamom and salt.
  4. Add melted coconut oil and mix well with a spoon until crumble like consistency reached.
  5. Add cold water 1 tbsp at a time and mix well until the batter can be rolled into a ball.
  6. Press batter into a small baking tin (I used two small heart-shaped ones) and bake for 10 minutes until crust turns golden brown.
  7. Whipped coconut cream 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.
  8. Let pie crust cool for a while and spread the fluffy whipped coconut cream on top.
  9. Put berries on top of the cream. Enjoy!
Recipe by My Berry Forest at