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Raw Coconut Cream Pie ‘n Berries

February 23, 2012

Credit: www.alkalinesisters.com

Yield: 10-12 servings
For the Crust
2 1/4 cups dried shredded organic coconut
1/3 cup extra virgin coconut oil
2 dates, pitts removed
1 tbsp maple syrup
1 tbsp alcohol free organic vanilla
2 cups finely diced organic strawberries, to line the crust

Method
Place all ingredients, except strawberries, in a food processor and combine well until coconut oil is evenly distributed and the mixture is beginning to bind together. To ensure easy removal of pie from pan, you may cut a disc of parchment paper and place in bottom of pie place. Scoop crust mixture into a deep 10″pie plate. With a spoon, gently allocate the mixture up the sides of the pan, guiding it toward the top but not pressing down until the mixture is evenly distributed. Then using the back of the spoon, press mixture down and smooth out the surfaces ensuring no holes in the crust. Chill for 30-60 mins. Spread diced strawberries on the bottom of the crust just before pouring the filling in.

For the filling
2 cups young coconut meat (approx 2 coconuts opened, scooped and diced)
1/2 cup diced, peeled mini zucchini
1/2 cup cashews, soaked 30 mins & drained
1/3 cup virgin coconut oil-the best oil you can afford!
1 1/4 cups fresh young coconut water (from 1-2 coconuts depending on size)
1 1/2 tbsp alcohol free organic vanilla
2 tbsp maple syrup or to taste
6 strawberries sliced, for decorating the top
6 raspberries, for decorating the top
fresh mint sprigs, for decorating the top

Method
Place all ingredients (except berries and mint) in a blender and process until smooth, repeatedly scraping sides down to encourage complete mixing, reaching a smooth, silky, creamy mixture that is still very thick. Refrain from adding more moisture and persevere if it is very thick in order to maintain a stiffness that will make the final result hold together well. If you have a Vitamix use the poker that inserts in the lid. A blender seemed to reach a much smoother mass than a food processor but experiment if you may. Pour into strawberry lined chilled crust. Chill 4 hours or over night. Shortly before serving, decorate the firm pie surface carefully (try not to relocate your slices after setting them down as it may mark the surface) with the sliced strawberries, raspberries and mint as per image (directions below) or in your own creative manner. Enjoy:)

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