Berries are not only loaded with antioxidants, but they are also low glycemic and have lots of fiber. This makes berries a great go-to dessert choice for women with PCOS. I’ve combined strawberries with a gluten-free pie crust and coconut cream for a delicious springtime dessert.
Strawberry Coconut Cream Pie
1/2 cup gluten-free oats
1/2 almond flour
1 tsp. baking soda
1 cup oat flour (grind 3/4 cup of oats in high power blender to makes 1 cup of oat flour)
dash of sea salt
2 T maple syrup
1 tsp. vanilla
1/4 cup of coconut oil melted
Heat oven to 325. In a mixing bowl, mix the oats, almond flour, oat flour, baking soda and salt together well. In a separate bowl, combine coconut oil, maple syrup and vanilla. Add wet ingredients to the flour mixture. The pie crust batter will be sticky and you will use your hands to press into a 9 inch glass pie pan. Then bake the crust for 12-15 minutes until golden brown. You may need to press a fork up to the sides again after you take it oven while it is still hot if the crust slides during baking. Cool completely.
4 T cornstarch (you can also use arrowroot)
1 can full fat coconut milk
1/4 cup coconut sugar
1/2 cup fresh strawberry puree
1 tsp. vanilla
3 T Amaretto liqueur
Place the cornstarch in a small pan, and gradually whisk in a couple tablespoons coconut milk until smooth. Gradually whisk in the remainder of the coconut milk. Add coconut sugar and heat the mixture over medium heat, continuously whisking, until the cream thickens. Add strawberry puree and cook for 1 to 2 minutes longer, then remove the cream from the heat, and stir in the vanilla and liqueur. Allow mixture to cool at room temperature for 10 to 15 minutes. Spoon the coconut cream into the pastry shell and smooth. Cool pie in refrigerator
Before serving, top cream pie with 4 cups of sliced strawberries. Brush with 2 T melted all fruit jam. Enjoy
For more sweet treat and dessert ideas see my Seasonal Meal Plans at www.pcosmealplans.com.