Coconut Cream Pie (raw)
From Café Gratitude in San Francisco

Crust
3c shredded coconut
4-6oz dates
pinch salt
¼ tsp. vanilla

Blend in cuisinart.  Add more dates if necessary until it can hold together when pressed in pan.  (oil pan with coconut oil 1st)

Filling
3 c. coconut milk
1 c coconut meat
¾ c dates
pinch salt
1 tsp vanilla

Blend in vitamix of good blender until very smooth and slightly warm to touch.  Add 3 Tablespoons non gmo soy lecithin or sunflower lecithin, ¾ cup virgin coconut oil (liquid…if its hard in jar put in double broiler & heat slightly until melted)

Once warm or smooth, add lecithin and oil and blend until smooth again pour into crust and refrigerate until firm.  You can add lilikoi (passion fruit) or other ymmies to fancy or spice it up. (cacao for a chocolate cream pie)

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