Ingredients:

Crust

¾ C desiccated coconut
½ C wholewheat flour
2T honey
½ C sunflower seeds
1 crushed Weet-Bix
½ tsp salt
¼ C olive oil

 

Method:

1. Mix together well.
   
   
2. Press into a quiche pie dish or a flat casserole dish.
   
   
3. Bake at 180°C for 10-20 minutes, (or until golden brown) and set aside to cool.

 

Filling – Yields filling for 2 pies

825g can of pineapple pieces
1 C cashews
¼ C corn starch
I C soy milk
I x 270ml tin of Ayam Premium Coconut cream
½ C honey
2 T of coconut oil

 

Method:

1.  Blend all ingredients for the filling until smooth.
   
   
2. Cook on low to medium heat.
   
   
3. Add coconut oil, stirring constantly until thick.
   
   
4. Pour into a pie crust and chill.
   

Best served next day.