Perth & Banana coconut cream pie & Vegan mofo!

I have signed up for Vegan mofo 2013!!!! AKA: Vegan month of food.
That means I am going to try and do a blog post every day of september!!!!!! :) (at least every week day of September)

Its going to be really hard.

At the moment Im staying at my parents house in Perth. Ill be here for a couple more days so I will need to post on "Location" hahah. 

I made this pie at home a couple of days ago in a kind of scalloped dish and it wouldn't come out of the tin so Jim and I just scooped it out of the tin and scoffed it!  It was really delicious and creamy. 

I changed a few things in this recipe but I shouldn't have. The first time I used corn flour to set that cream layer but today I used carrageenan and it went really rubbery and wierd. It was much better with a small amount of corn flour.

The initial reason for making this pie was this sweet coconut spread I could not avoid in the supermarket. I saw it a bunch of times and when I finally bought it I made this recipe just to use it.
You can buy it from safeway or Woolworths for about $7 a jar in the Asian section next to the coconut cream.

Banana coconut cream pie (this is the version with corn flour)
This makes 2 mini pies

1/2 cup mixed raw nuts
3 teaspoons organic coconut spread
a big pinch of good quality sea salt
1/4 cup desiccated coconut

1/2 cup Soyatoo soy cream or 1/2 tub toffuti better than cream cheese
1/4 cup coconut milk+ 2 Tablespoons
2 teaspoons corn flour
1/2 teaspoon vanilla
2-3 Tablespoons icing sugar

Extra coconut spread
1 ripe banana


Method:
Crush nuts until sand like texture in food processor. Add coconut, coconut spread and salt and spin till mixture becomes wet and malleable.
Spread onto the base of two small spring form tins. Refrigerate.
In a pan, mix soyatoo, coconut milk, vanilla and icing sugar  until combined. In a small bowl mix extra coconut milk and corn flour until smooth and free of lumps.
Place pan on a low heat and add the corn flour mixture. Whisk over low heat until it just boils.
Remove lined tins from fridge and spread with a small layer of coconut spread before pouring over cooled cream mix.
Refrigerate for a couple of hours.
Remove from trays and decorate with fresh banana slices.

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