Vegan No-Bake Pomegranate Coconut Pie
A simple and easy Valentine’s day dessert – a rich pomegranate coconut pie that doesn’t require any baking.
In a blink of an eye, we’ve arrived in the second month of the year. Omg, time flies!
This month we have a bunch of celebrations in Slovenia. First, we have a national holiday, when we celebrate the life and work of our biggest poet. It’s this Saturday, so we’ll be heading to the city for the celebration.
Then there’s Valentine’s day. It’s not really a traditional Slovenian holiday, but it’s quite popular anyway 😀 We have our own ‘Valentine’s day’ in March.
And at the end of the month, there’s the carnival. I can’t wait for it and I also can’t wait to try making sourdough doughnuts. Oh yeah, I’ve made my first (non-failed) sourdough starter last week and baked one bread already. It didn’t turn out perfect but it was delicious anyway.
So yeah, my mission is to bake more things with sourdough. And hopefully also share some recipes here as well.
Enough of me blabbing about holidays 😀
Let’s talk about this amazing recipe for this lovely pomegranate coconut pie. I made it with Valentine’s day in mind. You know the reds, whites, and pink. They remind me of Valentine’s day. And it’s a dessert. Can there really be Valentine’s day without a dessert?
Let’s talk about failure first. I had this idea about taking some beautiful photos of a white pie on a blue backdrop. Then suddenly my recipe changes and the pie no longer was only white. It also had red aka pomegranate. So when I took the photos of this pie I was unhappy with the results. It was so blah. I can’t even explain.
So I took it on another backdrop – this beige one. And I loved those so much.
But this wasn’t the only failure with this pie. At first, I wanted to make the coconut layer with coconut milk and cashews and I hated the texture and the taste. Too much cashew taste and not enough coconut. So I decided to add some white chocolate and use coconut paste instead of milk, just to make it even thicker than the creamy white stuff that forms when you’ve placed a can of coconut milk in the fridge.
And OMG this cream turned out better than I imagined!
I need to try making a cake with this cream. I’m pretty sure it would be just as amazing as this pomegranate coconut pie.
So how do you make this pomegranate coconut pie?
It’s fairly easy and straightforward.
First, you make the pie base with rolled oats, coconut flakes and ground almonds (or almond meal), coconut oil and dates. I just love the coconut and almond combination!
Then you make a pomegranate jelly using only pomegranate juice (bought or freshly squeezed) and agar-agar. You can use gelatine if you’re not vegan.
In the end, you make a coconut paste using creamed coconut and mix it with melted chocolate. Done! As simple as that.
The only thing you need to be aware of is that you’ll need to wait between each layer for it to set. So first you make the base and let it harden in the fridge. Then you make the jelly and wait again for it to set. In the end, make the coconut filling and wait again.
So not a lot of work, but a bit more waiting! You can watch your favorite series in the meantime or read a book 😀
Okay, let’s just make the pie!
Vegan No-Bake Pomegranate Coconut Pie
- 1½ cup rolled oats
- 1 cup shredded coconut
- 1 cup ground almonds or almond meal
- 9 Medjool dates soaked in warm water for 15 minutes
- 5 TBSP coconut oil
- ¼ tsp salt
- 1¼ cup pomegranate juice
- 1 tsp agar-agar
- 150 g creamed coconut coconut oil removed
- 200 g vegan white chocolate
- ½ cup + 2 TBSP water
In a food processor blend all pie base ingredients into a sand-like texture that's slightly sticky
Press into a 10-inch pie pan and set in the fridge to chill.
Once the pie base is set, mix pomegranate juice and agar-agar in a saucepan and mix well.
Place over a medium-high heat and bring to a boil. Simmer for a minute or two then remove from the stove.
Leave a few minutes to cool just a little bit then pour into the set pie base and leave to set to room temperature.
Once the pomegranate jelly is set make the coconut filling.
First, crumble creamed coconut into a food processor and add water. Blend until smooth.
Meld white chocolate in a heatproof bowl over a saucepan of boiling water.
Once the chocolate is melted remove from the stove. Add coconut cream one tablespoon at a time, mixing well after each tablespoon.
Pour the cream on top of the pie and place it into the fridge to set.
Take from the fridge 30 minutes before serving.
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