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Our zero-waste kitchen: tropical fruit pie

Our zero-waste kitchen: tropical fruit pie

So today I am going to tell you about this improvised pie I made the other day to take to some friends’. But before, I must explain that we had another friend, who left Bali to go back home, who left us some food he didn’t eat; like olive oil (yay us!), yogurt and coconut paste, among other things. Some of these things we would have never bought ourselves, like the coconut paste because it comes in small tetra pack containers. But since we had it we might as well use it up. 

As I was saying, we got invited to our friends’ for lunch and didn’t want to show up empty handed, so with the ingredients we had at home we decided to try out a tropical version of a cream pie. This recipe can be used as a base with different variations of fruit.

For the crust, we used refrigerated coconut oil instead of butter. 

Ingredients:

  • 1 1/2 cups flour (I have also used oat flour for a gluten free version but it doesn’t have the same consistency and I still need to perfect the proportions) 
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil (solid state)
  • 4-6 tablespoons ice cold water

Instructions:

Put coconut oil in a bowl and gradually cut in the flour. You can use a pastry cutter or, if you don’t have one, you can use two knives. Do it until the paste is shaped into small peas. Once that is done add some cold water and mix with a fork until it is one big ball that doesn’t stick to the sides of the bowl. 

Form the dough into a ball and roll out on a flat surface with some flour on it. Spread it until it has the desired shape and size for your pie pan.  Put it in the pan, poke with a fork and bake for about 20 minutes at 200C. 

Now, while the pie crust is baking, you can prepare the cream filling. I tried out adding bananas and coconut paste to a regular cream recipe I found. 

Ingredients:

  • 1 cup coconut paste (around 225ml)
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 egg yolks
  • 2 ripe bananas cut finely into a paste

Instructions: 

In a pan, bring to boil coconut paste, cornstarch, sugar and salt. Lower the flame and gradually mix in the egg yolks and bananas until it is a firm paste. 

Take the pie crust out of the oven and before the cream has cooled pour it in the crust. Let it cool and top with slices of fruit, this time we used geometrically cut papaya slices. 

Our friends loved it, and kept asking what was in it! 

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