Pink Coconut-Banana Cream Squares with Chocolate Chips

Food coloring lives on a very high shelf of my cupboard, awaiting its once a year service as dye for boiled eggs on Easter. Natural, edible, safe food-based coloring is thankfully available, but I enjoy making my own too.

I had some beet juice left from steaming beets, and decided to experiment with flavors that might soften or mask the beet flavor in a dessert.  I am happy to say, I was successful!  This pretty treat is super simple, actually good for you... in all ways. :)

Pink Coconut Banana Cream Squares1
Pink Coconut Banana Cream Squares1

Pink Coconut-Banana Cream Squares

  • 1 can Coconut Cream (not milk), refrigerated overnight
  • 1 organic Banana, mashed
  • 2 - 3 Tbs. liquid from boiling organic Beets
  • 2 Tbs. Psyllium Husk (don't skip this, if unavailable use freshly ground flax seeds)
  • 1 Tbs. Apple Pectin (or Coconut Palm Sugar
  • 1-1/2 tsp. Orange Blossom Water (in ethnic section of market)
  • 1/2 c. Dark Chocolate Chips (or Carob chips for Vegan)
  • Blueberries or Raspberries for topping

Drain liquid from coconut cream.

Place cream in mixer bowl and beat on medium speed until fluffy, about 6 - 7 minutes.

Add mashed banana, and the rest of the ingredients.  Beat for 2 more minutes until well mixed.

Stir in Chocolate chips.

Pour into round glass pie shells, or a rectangular glass dish. (I don't recommend using metal pans for this dessert.)

Top with berries, cover tightly and refrigerate for at least 1 hour.

Cut into square and serve with more berries if desired.

Cheers! ♥