Ingredients Jump to Instructions ↓

  1. 1/3 cup well-packed, finely chopped dates

  2. 2 1/2 cups coconut flakes

  3. 1/4 teaspoon vanilla For the Filling:

  4. 1 cup coconut milk

  5. 1/4 cup well-packed, chopped dates

  6. 3 ripe medium bananas

  7. 1/2 teaspoon salt

  8. 1 teaspoon vanilla

  9. 1/2 tablespoon lemon juice Pinch of turmeric for color 2 tablespoons lecithin

  10. 1/2 cup raw unscented coconut butter For the Coconut Cream Topping:

  11. 3/4 cup coconut milk

  12. 1/4 cup coconut meat (wet measured; see below)

  13. 1/4 cup agave nectar

  14. 1/8 teaspoon salt

  15. 1 tablespoon vanilla

  16. 1 teaspoon lecithin

  17. 1/4 cup raw unscented coconut butter

Instructions Jump to Ingredients ↑

  1. To Make the Crust: Put coconut flakes, salt, and vanilla in your food processor, fitted with the “S” blade. Begin to process, adding small amounts of the date until crust sticks together. Press crust into a greased (with coconut butter) 9-inch pie pan. To Make the Filling: Blend all ingredients, except the coconut butter and lecithin, until smooth. Blend in the coconut butter and lecithin until smooth. Pour into pie shell and set in freezer or refrigerator until firm (about an hour). To Make the Coconut Cream Topping: Pour coconut milk into blender. Add coconut meat until level reaches one cup, wet measured (meaning that you add the meat until the liquid in the blender reaches the 1-cup level). Next blend remaining ingredients, except lecithin and coconut butter, until smooth. Then add lecithin and coconut butter and blend until incorporated. Set in freezer or refrigerator until firm, and then spoon onto firm pie base.


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