Hi everyone! I’m skipping out on my usual Medical Mondays post this week, partly because I don’t like double-posting, but also because I’m in boards study hibernation from now til the end of July!
This doesn’t mean I’ll no longer be posting, because I’ve actually been preparing for this over the last couple months, and I have a number of posts scheduled through November-ish. My Dish The Fit posts are usually the only ones that are written the week of. :O
If I don’t respond to you right away, please realize that it’s not personal. It’s just that my future is kinda riding on this exam, and I’d love to become a legit physician someday. :O
That being said, it’s time for June’s Recipe ReDux! This week’s theme was…
Pie Love: Tucked in a crust, nothing says love from the oven like pie. Whether it’s a twist on the all-American apple pie or a traditional recipe from your home country, give a healthy makeover to your favorite savory or sweet pie recipe.
I love pie–I really do–both the dessert kind and the savory kind (past creations have included homemade Spiced Kabocha Shepherd’s Pie and Banana Cream Pie!). But what with it being so hot and humid lately (not going to complain though because I don’t miss winter at all), I haven’t really felt like turning my oven on.
So I went for a no-bake “pie.” The term, “pie,” may actually be a little misleading here, because this is really more like a smoothie in pie form. If that’s blaspheming, I apologize. Please consider this valentine my apology:
You might also be compelled to forgive me if I were to tell you that I’m in the process of moving out of my apartment (why does it seem like I’m always moving in and out of places?). I’ve lived in 8 different places in the past 8 years, and this number will likely double by the end of the next school year, because guess who’s traversing the country for her 4th-year clinical rotations?! That’s right! This girl!
Anyway, if you recall the Fruit Tarts I made earlier this year, I decided on using that again for the crust! In retrospect, I probably should have used made more to build up the crust on the sides, but…I did not, so I instead used toasted coconut chips.
No-Bake Mango Coconut Pie
- 1/8 cup dates
- 1/4 cup shredded coconut, unsweetened
- 1/4 cup walnuts
- sprinkle of sea salt
- toasted coconut chips
- 1/2 cup frozen mango chunks
- 1/2 frozen banana (optional)
- 1/8 cup vanilla soy milk
- sprinkle of shredded coconut, unsweetened
- (Crust) Put all ingredients into a food processor or blender and pulse until they’re in small pieces. Be sure not to over-process! Press into pie/tart tin and put in fridge to set. Press in coconut chips on the side.
- Blend/pulse the mangoes, banana (if using) and soy milk to desired consistency. Spread evenly into pie/tart tin.
- Top with shredded coconut!