Five Minute Pineapple Fantasy Pie


It ’s Peter’s birthday and he took the day off as a present to himself.  There is no better gift than leisure for someone who works long and stressful hours year in and year out.  I don’t remember since when but this has become an annual ritual for Peter on his birthday — a day to rest and reflect, a day free from the tyranny of schedule.  In our culture of productivity, we need to now and then take pause and remind ourselves that we are much greater than our professional identities and life is much more expansive than work.

Peter and I curled up on the sofa and read Omnivore’s Dilemma: A Natural History of Four Meals together.  It is an extremely well researched and eloquently written book about the food we eat in the industrial food chain. I was so engrossed in the book that I could hardly peel myself away when it came time to make Peter’s birthday cake.  I decided to simply open a couple of cans and whip up a quick and easy no bake pie – a refreshing and delicious dessert that any lazy fool can make.


Five Minute Pineapple Fantasy Pie:


1 can (20oz) crushed pineapple in 100% juice

1 can (13.6oz) coconut milk or coconut cream

1/2 tsp pure vanilla extract

1/4 tsp salt

2 tbsp xylitol

Pie crust

Note: Be sure that you’re using full-fat coconut milk, not coconut milk beverage or lite coconut milk.


To make the pie, blend all ingredients except the crust until very smooth. Pour into a prepared pie crust. Freeze 4 hours or until firm but not yet hard, or freeze longer and thaw at least 2 hours before slicing and serving.  I churned the pineapple mixture in the ice cream maker before pouring it into the crust, but the original recipes doesn’t require an ice cream maker.


Adapted from

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