Hello beautiful world! I know I probably say this too often when I put up a new recipe, but my goodness, this might be my favorite dessert I’ve made to date (pun intended!) These flavors explode in your mouth and the texture of the mulberry crumble on top adds the perfect touch to this dish. I was inspired to make this several months ago at the family event when someone made a ambrosia salad (which is traditionally made with heavy cream and sour cream, mucus forming ingredients in the body). Dairy has naturally occurring active hormones that are not meant to be in the human body and cause a whole host of health problems including cancer. The breast milk of a mother cow contains pus, bacteria and viruses. “Traditional” Ambrosia also has marshmallows in it, which is made out of gelatin, collagen extracted from the skin, bones, and connective tissues of animals. Enough said!
So how does one make this dish without all the nasties? The most important thing is the marshmallow texture, and the semi-dehydrating bananas seemed like a perfect idea. The outside gets a nice coated “bakedness” while the inside remains soft and gooey almost like a roasted marshmallow. As for the cream, coconut baby! I absolutely love using coconut meat in my desserts. They not only add an awesome creaminess but contain wonderful healthy nutrients. They are rich in lauric acid – widely know for being antiviral, antibacterial and antifungal – and boost the immune system. Ditch the dairy and go cocoNUTS! No need to alter then remaining ingredients other than just making sure to use the freshest organic ingredients possible!
With inspiration running through me, I whipped this pie up for a loved ones party and it was the first dessert gone out of 10! I light up with excitement when people try my food. It’s made with pure love and intention to help better serve the people I care about with nourishment for the soul and create health, happiness, and vitality. The gift of sharing your creations with those who are willing to receive is such a powerful connection. Spread the beauty of life where ever you go!
- 14 Bananas ( 1/2″ sliced and cut into quarters)
- 1 Cup Dried Mulberries
- 2 Young Thai Coconuts (save the water)
- 1/2 Cup Low Fat Shredded Coconut
- 1-2 teaspoons Cinnamon
- 5 Clementines (peeled and separated)
- 1 1/2 Cups Cherries (sliced in half and pitted)
- 1/2 Pineapple (chopped)
- 1 Cup Dates (pitted)
- 1/2 Cup Coconut Water
- Place the bananas on the mesh sheet and dehydrate on 115 degrees for 3 hours.
- In a high speed blender, pulse the dried mulberries into a crumble and set aside in a bowl.
- Blend the coconut meat (adding coconut water if needed) until a creamy texture is acquired and place into a large bowl.
- Mix in the shredded coconut and cinnamon with the coconut meat, then add clementines, cherries and pineapple.
- Clean the blender and blend dates and coconut water together.
- In a 9″ pie plate, add half of the coconut mixture at the bottom of the pan.
- Next layer the date sauce on top and then layer the remaining coconut mixture.
- Add the mulberries crumble on top. You can enjoy this pie right away, stick it in the refrigerate or freezer, which ever you prefer, it all tastes amazing! Enjoy! Xx