Raw Coconut Cream Pie

Crust:

2 1/2 cups Dry Coconut Flakes
1/4 Teaspoon Vanilla
Pinch Salt
Heaping 1/4 Cup Well-Packed, Finely Chopped Dates
 
Filling:

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

Garnish:

3/4 Cup Dry Coconut Flakes

Process:

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 9-inch pie pan greased with coconut butter.
 

coconut-pie

To make the pie filling blend coconut milk, meat, dates, vanilla, and salt until smooth. Add lecithin and coconut butter and blend until well-incorporated. Pour into a prepared crust. Set in the refrigerator to set (about 1 hour). Top with a thin layer of coconut flakes.

Recipes: