Vegan Peach Coconut Pie

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To top the vegan shortbread crust we made last week, I put together a super simple, yet creamy and sweet pie filling. With just three ingredients – coconut milk, honey and peaches – you have yourself a light but satisfying dessert sans the guilt.

Peaches: are high in niacin, thiamine, potassium and calcium, are packed with heart and eye-healthy beta-carotene, contain antioxidants that maintain healthy urinary and digestive functions, are a kidney cleanser and thus helpful for detoxification, relieve stomach ulcers, colitis and kidney disease, and are high in fiber.

Vegan Peach Coconut Pie Filling

by Aylin @ Glow Kitchen

Keywords: dessert raw vegan vegetarian peach coconut milk honey pie cake

Ingredients (1 pie)

  • 1 can coconut milk or flesh and juice from one young Thai coconut
  • 1 large peach or 2-3 small ones
  • 1 tbsp honey

Instructions

Process honey, coconut milk and sliced peaches in a food processor, leaving some peach slices behind for garnish later.

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Pour mixture over raw, vegan shortbread crust.

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Place in the freezer until the pie sets. Serve and enjoy!

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Bon Appetit!

xo Aylin

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  • AnnGMorrone
  • http://tastefullyjulie.com/ Tastefully Julie

    I’m going on a raw diet for a week. This will be quite the treat. Love your recipes!

  • http://eatrecyclerepeat.com/ Eatreyclerepeat

    This is so simple and beautiful! I totally agree with your philosophy on whole foods, and I am so happy to have stumbled upon your site. I look forward to many more posts 🙂

  • http://ohmyveggies.com/ Kiersten @ Oh My Veggies

    Oh my gosh, there is like nothing to this recipe–I love it! Do you think it would be good without the crust? I have everything I need to make the filling & I just might make it tonight!

    • http://www.glowkitchen.com Aylin

      Yes, its great without the crust — raw coconut is best, even though I made it work with the canned coconut. If your coconut milk is too watery, try mixing it with banana for more creaminess!