Raw Coconut Cream Pie Recipe

My very favorite food on the raw food diet right now is the young coconut. Young coconuts are nothing like the hard, brown coconuts in your grocery store; instead the husk is white, the inside is tender, and they are full to the brim with energizing coconut water. Drinking coconut water first thing in the morning is ten times better than coffee!!

Of course when you start drinking coconuts every morning you are left with a lot of coconut meat that you may not know what to do with. Yesterday I created this amazing coconut cream pie recipe based on my raw key lime pie crust and a coconut pudding recipe I found online. This is by far the best raw pie I’ve made on the raw food path. Enjoy!

Raw Coconut Cream Pie

Filling:

- Meat of 4 young thai coconuts
- 2/3 cup coconut water
- 4 tablespoons agave nectar
- 4 tablespoons coconut oil
- 2 teaspoons vanilla extract

Blend all ingredients in a high speed blender until smooth and creamy. Place in the fridge to thicken while you make the crust.

Crust:

1.5 cups shredded unsweetened coconut
1.5 cups nuts of your choice (I used almonds)
.5 cup pitted dates
.5 tsp salt

In a food processor, combine the coconuts, nuts, and salt until fine. Add the dates until dough forms, then press into a 9″ glass pie plate.

Pour the coconut cream into the crust and sprinkle with a small amount of shredded coconut. Place in the freezer to set for about an hour. Slice and serve!

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