Here’s a perfectly raw, perfectly delicious coconut cream pie.
2 1/2 cups Dry Coconut Flakes
1/4 Teaspoon Vanilla
Heaping 1/4 Cup Well-Packed, Finely Chopped Dates
1 1/4 cups Coconut Milk (a blend of the meat and water from 1 Young Coconut)
3/4 Cup Coconut Meat minced
3/4 Cup Well-Packed, Finely Chopped Dates
1/2 Teaspoon Vanilla
2 Pinches Of Salt
3 Tablespoons Lecithin
1/2 Cup + 2 Tablespoons Coconut Butter
3/4 Cup Dry Coconut Flakes
To make the crust put coconut flakes, salt, and vanilla in food processor.
Begin to process, adding small amounts of the date until crust sticks together.
Press crust into a greased (with coconut butter) 9-inch pie pan.
To make the filling blend coconut milk, meat, date, vanilla, and salt until smooth.
Add lecithin and coconut butter and blend until well incorporated. Pour into prepared crust.
Set in the refrigerator until set (about 1 hour). Top with thin layer of coconut flakes.