lalalala…….pineapple cupcakes

Yes today it was the baking-day, with my son, cupcakes! I choose together with him a cupcake from the book vegan cupcakes taken over the world. And yes the cupcakes took over the kitchen. The flour was on the floor, on the sweater of Kaya, on his shoes, in his mouth. And that because I was disturbed by the doorbell 🙂 and it was Annelies, and yes when I start talking I cannot stop, so I knew when I came back to the kitchen it would be a hell. But Kaya really enjoyed making the cupcakes. The dough tasted a little strange, but I must say making pineapple cupcakes was for me anyway a way of discovering. I don’t eat pineapple so much and never  bake with it. But when they came out of the oven and the topping was on top the taste become great, and kaya was proud to put the raspberry and blueberries on top of the cupcakes!

So here for you out of the book, but instead of sugar I used agave syrup and half spelt meal and half flour

Ingredients for 12-15 pineapple cupcakes
for the cake
1/2 cup all purpose flour
1/2 cup spelt meal
1/4 teaspoon Celtic sea saltingr cupcakes pineapple
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup of crushed pineapple (in it’s own juice)
1/4 cup of olive oil
1/2 cup of agave syrup
1 teaspoon vanilla extract
handful of blueberries and raspberries for garnish

for the topping
1 cup crushed pineapple
1/4 cup agave syrup
1 tablespoon of cornstarch
1/2 teaspoon of vanilla extract

a bowl
a food processor with s-blade
an oven
cupcake pans
a spoon
a whisker
a cup and a teaspoon
a saucepan

How to make…….
You need a child for mixing the dry ingredients :), and an adult for using the food processor.
So step 1 is putting all the dry ingredients together in a bowl (all spice, cinnamon,flour, meal,ginger, salt and baking powder) Mix it well by hand with the whisker! (yes a typical job for the child)
In the meanwhile step 2 get the foodprocessor, put in the processor, the pineapple, oil, vanilla extract and syrup and purée!boy doing cupcakes

step 3. The sweet child can prepare the cupcake pans by putting them on a plate, and you can mix the wet ingredients together by the dry ingredients, mix well.
And now step 4 preheat the oven on 175 degrees Celsius (I never do but everywhere they say it has to)
Step 5 is filling the pans with the dough, fill them like halfway! Now put them in the oven for about 25 minutes!
Let the child put the timer on and when it rings he can check if the cupcakes are ok, by using a skewer and put the skewer in the cake, when it’s ok the skewer come out clean without dough on it

When the cakes are ready, you can make the topping. In the meanwhile the cupcakes can cool down.
Take the saucepan and put in the vanilla extract, pineapple, syrup and cornstarch. Put on the heat and bring it to a boil, stir constantly for about 30 seconds.
Time to bring the heat down and stir constantly for 1 minute. Get the cupcakes and with a tablespoon you put the topping on the cakes. The finishing touch is the blueberry or raspberry or both on top (your child will love to do this).
The cupcakes you store now for at least 30 minutes in the fridge, yes you learn your child to be patient 🙂 :).
But after all the waiting you have some delicious cakes, they look nice and taste nice

end pineapple cupcake


pro-biotic,supplements and zucchini cake

I love library’s, so many interesting books ans so much books. This time I am reading about pro-biotic, pre-biotic and meta-biotic how well they are for the intestines and immunity and a good health (kefir drink I want to make anyway this year, it is a good pro-biotic) .
I am  also reading  a book about supplements. For me supplements are needed when you have unbalances, but maybe this book will change my opinion. At least it gives me a good view about synthetic supplements I never thought about. How can you make a real copy of the original, without all the factors what make the vitamins or minerals work? You cannot live on supplements, so there is still something in real food what they can’t make, also the books tells me that the basic from al lot of synthetic supplements are chemical substances. I don’t want this in my stomach….so I will continue reading the book and going to make my opinion complete after.
But now time to make the zucchini cake, I had the recipe from someone from the gardening project and it is delicious and also a releave after eating to many zucchini soup and so on. Because when the plant is giving vegetables it won’t stop, it goes on and on!

Zucchini cake 24 centimetres
1 1/2 cup and 2 tablespoons of mixed spelt flour and all purpose flour
1/2 cup of agave syrup (or sucanat if you like) look a the structure the pie will have it can be to wet if you use syrup or to dry if you use sucanat, so put in some flour if too wet or some ‘milk’ if it’s too dry.
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 salt (not necessary)
4 minced cloves
1/2 tablespoon of organic lemon zest
1 tablespoon of nutmeg (fresh grated from the ball)
2 teaspoons of ginger powder
1 cup of rice milk (or other milk if you like)
1/4 teaspoon of apple vinegar
1/4 cup of olive oil
1 teaspoon of vanilla extract
1 cup of grated zucchini

an oven
a spring like 24 cm
a rasp
a bowl
a whisker
a cup, tea- and tablespoon

lets make the pie
Put all the dry ingredients together into the bowl and mix well! In the meanwhile you put in the vinegar togehter with the milk and set aside for 5 minutes. Time to grate the zucchini. Love this job put beware of the fingers :).
Mix the vinegar, milk, oil, agave syrup, lemon zest, zucchini into the bowl with the dry ingredients , now all the ingredients are in the pie. Mix very well till you get a nice dough, it’s wetter then bread dough and thicker then pancake dough.
Time for the truth, put the pie into the oven at 175 degrees Celsius for about 25 minutes. The pie is ready when you put in a sharp knitting needle and the dough won’t stick at the needle any more. Of course you can test also with other sharp things like a fork or something else.
Easy, not too sweet and a good solution when there are to many zucchini’s growing at the same time in your vegetable garden.
end zucchini cake

Enjoy and thanks to Fiona and it’s based on the recipe from not for rabbits

Another pie….strawberry/lemon raw pie

Yes another pie I made on yvi his b-day! Really delicious and fresh. But now I heard that agave syrup is also very bad for your health. I have to find it out…Is it true or just a story. I must say there is always discussion about sugars. Which are the good ones. The only good rule about this is not take it too much. We don’t eat every day pie, so once in a while some ‘bad’ sugar is ok I think, but we do not touch refined crystallized sugar.
Anyway here is the recipe, I made it last time, with blueberries. Sorry forgot from who it was…I took from the internet

The ingredients for a 18 cm pie
50 grams of almonds soaked overnight
50 grams of raw hazelnuts soaked overnight
3 tablespoons of raw cacao powder
150 grams of dried dates

100 gram of extra vierge cocnutoil
300 grams of raw cashews soaked overnight
juice of 2 lemons
1 vanilla bean
120 gram of agave syrup

1 box of frozen strawberries
2 tablespoons of agave syrup

a foodprocessor
a spring ( I used a ceramic oven dish with some baking paper inside)
some joy

How to make the pie….
The soaking overnight take the longest time. Before you go to bed put the nuts in a bowl with water. The day after when you wake up, you can get ready for making the pie. First we start with the bootom, put all the ingredients togehter in the foodprocessor and mix till it’s a smooth dough!
Get the spring, cover this with some baking paper and put the bottom of the pie into the spring, make also the side from this pie with the bottom I think something like 5 cm high.
Put the spring into the fridge and now it’s time to make the layer. It’s going to be boring put put all the ingredients together in the food processor and mix until smooth (coconut oil, doesn’t have to be soft, cashews,juice of two lemons, vanilla bean and agave syrup)
When this is mixed well, get the spring out of the fridge and put in the layer above the bottom.
After put the pie again back into the fridge.
The last but not least the topping (last  made with blueberries). Again get the food processor put in the strawberries and agave syrup mix well till it’s smooth. (if the food processor doesn’t like the frozen strawberries wait till they are more soft and not frozen any more).
This is the topping, put this as finishing touch on the pie. Go to the freezer with the ppe, and put it like 6 hours in the freezer. Just before you want to eat it, take it from the freezer.
Enjoy this delicious pie and be creative to make your own taste on this pie, with different fruits



Yvi Fox is 2……after-eight pie

Always the question on a birthday what kind of pie to make. So searching on the internet, looking for an easy and tasteful recipe.And of course one without sugar. My family doesn’t taste the pies any more, because it is to strange for them and I must say they don’t know what they miss.
So after making the after eight pie (really it taste like, so if you don’t like that taste, don’t make the pie) we had a lot to eat for the day, on my son’s birthday, because the family didn’t eat the pie 🙂
So I made this delicious raw pie, got it from

Ingredients for 24 cm diameter after-eight pie
de crust
1,5 cup of soaked almonds (I used with peel, soaked overnight)
1 cup of dates
1/2 cup of raw cacao powder
1 teaspoon of pure vanilla extract
some teaspoons of water

The filling
3 cups of raw soaked cashew nuts (soaked overnight)
1 handfull of fresh mint leaves
1 cup of water
1/2 cup of agave syrup
2 drips of mint oil (you do this at taste, but be careful the mint oil is really strong for taste)
1 teaspoon pure vanilla extract
some Himalaya rock salt
3 tablespoons of cacao butter
3 tablespoons of coconut-oil (I used without taste)

a food processor
a spring like 24 cm diameter

How to make…
first make the crust, this is really easy! Get all the ingredients for the crust together and put this in the food processor with a s-blade. Mix till it is smooth like a crust, is it to dry put in some more water, but think in teaspoons of water not in tablespoons!
When the crust is all mixed, you can put it in the pie-tin, first the bottom and the the sides, de sides must be like 3-5 cm high.Put the spring into the fridge while you make the filling.

Now it is time to make the filling.
get the food processor again, make sure you cleaned it well after making the crust!
Put in the raw soaked cashew nuts,fresh mint leaves,water,agave syrup,vanilla extract,Himalaya rock salt and the coconut-oil. (so no mint oil and cacao butter)
Mix this all till it’s smooth.Time to put in the butter and the mint oil, please be careful with the mint oil, this is so heavy to taste ! If you like it more minty put in some more fresh mint leaves or oil.
You like the taste of the filling? get the spring with the crust and pour in the filling, make it equal. Time to put the pie in the fridge for at least 6 hours!

When you want to serve the pie, sprinkle some raw cacao over the top and some nice fresh mint leaves and almonds!


Stormy weather…….adukibean-pie

Already time for another Japanese recipe, again from the book written by Yasuko fukuoka (Fresh Japanese)
While the wind is blowing outside, really stormy, I am enjoying the taste of the pie I didn’t imagine it could have a nice taste. Beans are really beans and more savoury, why would you put this in a pie?
In the midday I crashed all the nuts I had laying here, and they were many little hazelnuts and I needed 150 gram, but the time was to be in the house, with the children singing children songs and hearing the woooossh outside!Oh and I didn’t make the 150 gram so I put some sesame seed instead of the nuts, it was a success
Anyway you must try this at home, it is easy to make and I even made my own puffed rice, recipe you will find also!

Ingredients for the adukibean-pie  (anko to kinomi pai)For the filling
200 gram of cooked adukibeans (I used dried ones I soaked overnight and cooked for 1 1/2 hour)
2 decilitre water
80 grams of rice syrup (she used sugar)
150 grams of roasted mixed nuts finally chopped (I used hazelnuts, almonds and sesame seed)     For the crust
50 grams of oat flakes
20 grams of puffed rice*
2 1/2 tablespoon of water
3 tablespoons of rice syrup
1 teaspoon vegetable oil
1/2 teaspoon of Himalaya salt
80 gram of spelt meal (she used flour)

a saucepan with some oil
a spring 20 cm diameter
a cooking pan for cooking the beans
a bowl
a frying pan
food processor
an oven
a skinner

How to begin…..
You must crush/shell the nuts? do this first and roast them immediately in a frying pan and set aside
First you cook the beans (after they are cooked 1 1/2 hour) in 2 decilitre water, poor in the rice syrup and stir well. Put the fire higher and throw in the salt, make it like a creamy mass. Put the fire of when this happened.

Time to make the crust get the oat flakes and puffed rice and put them in the food processor and crush them in smaller parts, not too small when it getting like crumble dough.
Get the bowl and poor in the rice syrup,2 1/2 tablespoon of water, oil,salt. Mix well. When it’s mixed well poor in the oat flakes and puffed rice and mix again well till it’s like a dough set aside for ten minutes.

Get the spring and oil the spring, the dough you put in the spring and make also some sides with the dough, so you get a ‘tray’. You do this with your fingers.Bake the crust for 15 minutes in a oven at 230 degrees Celsius.

When the crust is ready, take the crust out of the spring, put in the adukibean mixture and sprinkle with the nuts!
I can say enjoy this with some nice Japanese green tea.

*puffed rice
Get some rice (in this recipe 20 grams) I took dessert rice, put I am sure you can do with all rice. Cook the rice in water, till the rice is soft and ready to be eaten.
But no, you won’t eat it. You will dry the rice (I had to bake a bread in the oven so I putted the rice in the oven, you can also wait a day and put the rice into the sun)
When the rice is dry again, you get a saucepan, put in some oil for frying and get a skinner where you put the rice on, when the oil is 175 degrees Celsius, you put in the rice very shortly. You see the rice is getting twice as big, don’t let them turn brown! Take out when they aren’t growing any more. Now you have puffed rice, very easy to make

productive day……….a coco/banana/orange ‘cheesecake’

Rain and rain, does it stop today? Typically the time of the year, fall has become the season…On this days I can be very productive and yes today I was. I made kimchee and a nice pie, the pie I want to bring to someone who has a big celebration this afternoon, I wanted to make this sugar free, because the last I made wasn’t (and sometimes sugar is ok, but if I can avoid it!). Now I bought the plain soy yoghurt and mixed some fruit in it. The kimchee I put in jars made from glass, so I give here also 1 jar, I think it’s a great present. This recipe of kimchee I will put later on the blog for now you get the sugar free coco/banan/orange ‘cheesecake’.

Ingredients for the coco/banana/orange cheesecake (spring 9 inch)
175 gram of biscuits/cookies (I had one without sugar with taste of coconut and lemon)
1 cup dried grated coconut
2 oranges rip of their juice and juice of  a lemon
500 gram of plain soy yoghurt
3 bananas
11/2 tablespoon of rice syrup
1/3 cup of coconut oil
2 gram of agar-agar

food processor with s-blade
spring 9 inch
a saucepan to heat up the oil, and to make the mixture for the second layer

Ooh lalala………
Get the saucepan and heat up slowly the coconut oil, in the meanwhile crush the biscuits/cookies in the food processor (I made them like sand, put of course you can make the pieces also bigger if you like), leave one cookie/biscuit outside of the food processor, so you can make decoration on the pie. When the coconut oil is soft poor this into the food processor, together with the biscuits/cookies. The cookies/biscuits are getting darker!
Get the spring and make the bottom from the mixture! (press it to the bottom and make sure the bottom is totally covered)

Time to make the second layer!
Mix the soy yoghurt with one banana, the other banana you cut in thin squared pieces (chunks, nice to bite)

Clean the saucepan, get the juice of the orange and lemon and get the agar-agar.
Put in the saucepan the juice and agar-agar, heat up slowly and bring it to a boil, when its boiling, let it simmer for a short time and stir occasionally, you see the juice is getting thicker, when this is happening poor in the soy yoghurt mixed with 2 bananas. Poor also in the  grated coconut, 1 tablespoon of rice syrup and the chunks of banana. stir carefully. The mixture is getting a little thicker after 5 minutes or something like. Take of the pan (from the heat) and poor it over the cookie bottom. Decorate the pie, with some slices of banana, dried grated coconut and the cookies you saved from getting crushed 😉

Let it stand for at least one hour in the fridge, in this time the pie is getting hard!

Enjoy the nice taste of banana!

visitor with big belly ;)……viva la orange/redbush ‘cheesecake’

Today a friend is coming, she is pregnant. And we of course have some stuff for her and her little baby. I wanted to make something sweet and not too much sugar, and after thinking I came by the idea of making cheesecake. When I wasn’t vegan at the time, I liked to eat it, but I forgot it a little.
After searching on the internet I found some recipes, so I tried today to make it and yes I like it!
So thank you Suzette for a little help. My own ingredients, based on the recipe of Suzette.

Ingredients for the viva la orange ‘cheesecake’
500 grams of orange/redbush soy yoghurt (or the taste you like) I could only find one with sugar
200 gram of coconut/lemon cookies (without sugar)
1/3 cup of coconut oil
1/2 cup of water
2 grams of agar agar powder
some raspberries for decoration, or whatever you like

a little saucepan to heat up the water
a spring ( I used a gugelhupf shape 9 inch) but it was a little too big so a smaller is better!
Food processor for crunching the cookies

How to make the pie!
First crunch the cookies, this is for the bottom. Safe two cookies for decoration on the pie. Heat the coconut oil in the saucepan till it’s like water.
Poor the oil into the crunched cookie mix (you see it will get a little darker of color and a little ‘wet’)
Put the cookie-mixture on the bottom of the spring. Time to make the second layer…
Clean the saucepan and poor in the water and agar agar powder, bring it to a boil and simmer for a couple of minutes, stir occasionally. It will get less liquid, poor in the soy yoghurt and simmer for a couple of minutes more. Then it’s ready to poor on top of the cookie layer!
Cool down, and after put it into the fridge for at least 1hour, I decorate the pie with some cookie-parts and raspberries from the garden.


babyshower…and an apple-pie without sugar

A baby-shower, great! My friend is getting a baby and now we have a big party. What to make, she is not allowed to eat sugar and some other stuff. So after searching on the internet I found a vegan apple-pie recipe, I was following the recipe and I discovered it was a crappy one. So the bottom was ruined. So I was experimenting with ingredients to make the pie perfect.  Love to try this, so I started baking, I thought after getting the pie out it was totally failure but….yes I must say it was/is a nice tasting apple-pie! Now I will hope she likes it also, because pregnant ladies…….;)

Ingredients for a whole apple-pie without sugar (24 cm)
the bottom
2 bananas
160 gram of sifted flour
160 gram of spelt flour
1 teaspoon baking powder
180 gram of coconut-oil
1 teaspoon of apple cider vinegar
some flour to roll the dough on

the filling
4 big sweet apples (something like 1 kilogram ) cut in tiny pieces
200 gram of raisins soaked in water for 20 minutes (maybe if you don’t like raisins poor in some dried apricots didn’t try yet but I think it taste perfect)
14 dates from Iran (these are soft as chocolate and sweet) cut in tiny pieces
4-5 teaspoons of ground cinnamon
juice of 1 lemon
150 gram of mixed nuts (like almond, hazelnut, walnuts) crunched in tiny pieces (not like sand)

The kitchentools
a spring, with a diameter of 24 centimetres
a bowl
an oven
a little bowl
a fork

Let’s begin…
First it is useful to make the bottom, so melt the cocnut-oil au bain marie, in the meanwhile you can mix the dry ingredients together in the bowl (the cinnamon, flour, baking powder)
Mash the 2 bananas in the little bowl with a fork, till it’s something like yellow mud 😉
The coconut-oil will be soft by now, so poor in while stirring, the coconut-oil (not direct out the bowl because you will burn your hands), apple vinegar and the bananas. Mix this well till its a ball.
Time to roll out the 2/3 of the dough, the mine was too soft so I couldn’t really roll out the dough (maybe you can?) So I just immediately, spread it out, in pieces, in the spring/baking pan, like clay, I made the bottom on this way.  Maybe a little jigsaw game.
Make also the sides ( +/-5 cm high), because the filling must be poor in this dough.

Prepare the filling.
Cut everything what must be cut (the dates), soak the raisins and crunch the nuts. Mix this altogether in a  big bowl. Over the mixture you poor the lemon juice, the apples won’t get brown and get a fresh taste. At last you mix the cinnamon into the mixture, everything must be totally chaos.
So the filling is ready to be put on to the dough.
Get the spring again with the already prepared bottom of dough. Fill the bottom, and sometimes you have to push a little bit  so it will fit in the bowl of dough you made.
Yes everything is fitting? otherwise you can taste some mixture before the pie is ready 🙂

On top you will put the 1/3 of the dough( you put aside).
Again I was claying a top, I made 3 stripes diagonal and three stripes horizontal, so you get a nice square-effect.

In to the oven now, (175 degrees Celsius) bake the pie in 40-45 minutes golden brown, you will smell the nice pie when it comes out of the oven.
Cool it down, and cut in pieces so you can share this addicting pie. Great with whipped cream and tea

Eet smakelijk/enjoy

Laurence anyways…while eating duo-coloured-cupcakes

Films often make me happy, especially when it has a great story, good music and some nice filming.
The day before yesterday I saw a real great film, Laurence anyways directed by Xavier Dolan (The 10-year relationship of a male-to-female transsexual with her lover. ).
So you must see it if you haven’t already! Also funny I gave this tip to someone and she said:’O I saw him already three times” I just had to smile…..
Watching film and a duo coloured cupcake makes it more perfect and chilling, they are easy to make.
I think I know what you are going this weekend….because here is the recipe!

The recipe for about 16 double-coloured-cupcakes
1 1/2 cup of spelt flour
1 1/2 teaspoon of baking powder
1 teaspoon of baking soda
a dash of salt
1 tablespoon of cornstarch1 teaspoon of apple vinegar
1 cup of coconut-milk (the rest-over when you take out the hard part of the milk for the whipped cream ;))
1/2 cup of date syrup
1/2 cup of coconutoil melted au bain marie
2 teaspoons of vanilla extract
2 teaspoons of rum extract
2 tablespoons of cacoa powder
and like 3 tablespoons of water

2 bowls
a whisk
16 metal cupcakes pans
an oven
a very thin stick for decorating your cupcake like a skewer
a cup

Lets start….
Mix all the dry ingredients in a bowl except for the cacoa powder (the spelt flour, baking powder, baking soda,salt, cornstarch)
Mix in the other bowl the coconut-milk together with the apple vinegar, set aside. Ready for melting the coconut-oil, poor this in the wet ingredients bowl, mix very well. Also stir in the date syrup, rum and vanilla extract.
Yes the both bowls become one, mix them very well, without lumps, preheat the oven on 175 degrees.

Now the other bowl is free you put in the cacoa and mix it together with some hot water so you get a smooth brown ‘drink’, take half of the cupcake dough and poor this into the cacoa-bowl, so now you have a chocolate brown bowl and a lightly brown bowl. Time for filling the pans. I just put some oil in the cupcake pans for getting the cupcakes out easy when they are baked
take just 2 tablespoons of the lightly brown bowl mixture, and 2 tablespoons of the chocolate brown mixture into the one side pan.(so the half of the pan is chocolat) With the skewer I made some nice shapes, just use your creativity to make them beautiful.Finished? put them in the oven and bake them for 25 minutes on 175 degrees Celsius. In the meanwhile you can make the whipped coconut cream and get your dark chocolate sprinkles for decorating the cupcakes.
The whipped cream in the fridge and get out the cupcakes, they are ready when they aren’t sticky anymore when you put into the cupcake the skewer and take out. Cool them down and after you can put on some cream and some sprinkles, or anything else you like
Enjoy the film and the cupcakes

cheesecake and the love for it….

I think it doesn’t need any introduction. This cake I served on my birthday and really everybody loved it, and the cake was soon finished only the cashews take a long time to soak. This cake is with chocolate and bananas, sweet and sticky. Enjoy while making it and put on some nice music during your baking.
Thank you Martine for posting this on!

Ingredients (a 24 cm spring form pan)
the bottom
200 grams of speculaas (Dutch spice cookies, taste like pepernoten earlier on this blog the recipe) or graham crackers
2 tablespoons of coconut oil
1 tablespoon of oat milk

for the filling
1/2 cup raw cashews (soaked overnight till they are soft, the water you can throw afterwards away)
1/2 cup of smashed banana
400 grams of silken tofu
!1/2 cup of sugar (or rice syrup)
!16 grams of vanilla Sugar  (a fresh vanillia stick)
2 tablespoons of coconut oil
4 tablespoons of cornstarch
1 tablespoon of lemon juice
1/4 teaspoon of almond extract
a dash of salt
100 gram of pure chocolate

a saucepan for melting the chocolate and coconut oil
a bowl or 2
a spring form pan 24 centimetres
a food processor

How to make…….

Making first the bottom, get a food processor and crunch the cookies, poor in the oil and the milk. Now you will see the cookies are a little wet and you see a crumbled dough.
Now take the spring and rub it full with some oil, and place the bottom on the bottom 😉

Time for the filling!
Put all the ingredients together except for the chocolate, mix this very well without lumps. Leave this in the bowl of the food processor. Get the chocolate and another bowl, melt the chocolate au bain marie poor in also one cup of the mixture you have left in the food processor. Now you have the dark colour of the cheesecake.

Get the bottom and poor in the white mixture you have left in the food processor spread it equal on the bottom so the bottom is totally covered, in the middle of the cake above the white mixture you poor the chocolate mixture, and now spread it over all the area, get a chopstick and make circles or other shapes in the filling, just practise and you see nice lines.

Time for the finishing touch, put the spring form in the oven (on 175 degrees Celsius) till the top of the pie bulges and the sides of the pie are a little tanned. (like 50 minutes).
Get the pie and cool down for 20 minutes. After, you make place in your fridge for the pie and set aside for 3 hours at least, but for one night is much better 🙂

Yes it’s ready for serving, nice with some whipped cream from coconut milk!
Enjoy………don’t eat the pie at once you will get sick