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Creamy Coconut Pie
Serves 8
Crust Ingredients:
3 cups of fresh coconut, grated or flaked
¾ cup of dates, finely chopped
1 teaspoon organic vanilla extract
2 Tablespoons extra virgin coconut oil
Directions: Place all ingredients (except the dates) into a food processor with the S-blade on. Slowly add the dates until the crust begins to stick together. When done, press the crust into a coconut oil greased 9-inch glass pie pan.
Filling Ingredients:
3 cups young coconut meat
1 cup young coconut water
1/2 cup of extra virgin coconut oil
1 teaspoon organic vanilla extract
1/4 cup of raw honey
Directions: Add all ingredients into a blender and blend until smooth. Pour mixture into the pie crust and let set in the refrigerator for about two hours. Serve.
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