Mango Coconut Cream Pie


Since July I’ve made a cautious effort to avoid processed sugars & dairy in hopes of helping my acne. I’ve been loving the coconut cream in my coffee these last few months so much, that I started experimenting with dessert. I came up with the mango tart inspired by one I’ve tasted from Urban Plates in Irvine. This dessert was a total success! This is not only  a processed sugar and dairy free dessert,  it’s light, sweet & a perfect dessert option for those looking for something a little healthier.




1 1/2 can of coconut cream

1/2 cup of shredded coconut

3 TBS of agave syrup

3 cups of thinly sliced mango

1 pie crust

Turn coconut cream upside down in the can and place in the fridge for overnight. This will help turn it into a creamer mixture.

When ready to prepare pie, pour any liquid out from the can into a glass. Place aside. ( you can drink this or use in a smoothie, we won’t be

using this part.) Using an electric mixer, whip together coconut cream, shredded coconut & agave syrup.

Spread coconut mixture into cooked pie shell, then place mango slices on top.


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