Lemon, Kiwifruit & Coconut Cream "Pie"

Prep Time:

5 minutes prep time

Number of Servings:

Serves 1

Recipe Source:

Power Bowls by Christal Sczebel, CHN ($19.95, Sterling Epicure, 2017), photo by Christal Sczebel

Ingredients

1 Tbsp shredded or ribbon cut unsweetened coconut
³⁄₄ cup coconut yogurt
2 tsp lemon juice
2 to 3 tsp raw honey, plus a drizzle to garnish
¹⁄₈ tsp pure vanilla extract
1 kiwifruit, peeled and sliced
1 heaping Tbsp gluten-free graham crackers, crushed
1 tsp finely grated lemon zest

Directions

Place coconut in a small saucepan set over medium heat and toast coconut until it begins to brown. Remove from heat and set aside.
Place yogurt in a bowl and mix in lemon juice, honey, and vanilla extract until combined.
Arrange or layer kiwifruit and then crushed graham crackers on top of yogurt mixture.
Garnish with toasted coconut, lemon zest, and drizzle with a little honey.

Notes

Lemon and kiwifruit bring vitamin C and antioxidants to this bowl that emulates a cream pie. The yogurt tastes like custard and contains healthy fats, probiotics, and calcium. A toothsome crumble, made from gluten-free graham crackers, supplies a perfect finish for this “pie.” Increase the protein content by replacing the coconut yogurt with plain unsweetened Greek yogurt, which is higher in protein.

Nutrition Info:

281 Calories, 8 g Protein, 43 g Carbohydrates, 3 g Fiber, 10 g Total fat (7 g sat), 114 mg Sodium, ★★★★★ Vitamin C, ★★★ Vitamin K, Phosphorus, ★★ Calcium, ★ Vitamin B2 (riboflavin), B12, Magnesium, Potassium

Lemon, Kiwifruit & Coconut Cream "Pie"

Share this content.

Ingredients

Directions

Notes

Share this content.

You Might Also Like...

Gluten-Free Lemon Pie

Lemon Meringue Cupcakes

Thai Coconut Black Rice Pudding

RidgeCrest Herbals ThyroNourish

Search form

Ingredients

Directions

Notes

Share this content.

You Might Also Like...

Gluten-Free Lemon Pie

Lemon Meringue Cupcakes

Thai Coconut Black Rice Pudding

RidgeCrest Herbals ThyroNourish