the taste is light & fluffy, yet dense and so satisfying.
with a thick, nut-free crust and topped off with some lovely fresh berries. the fresh young thai coconut meat really makes this pie, tastes like sunshine on the beach!
I hope your mouth is watering. the simplicity of this dessert may make it water even more:
crust:
1/2 c dried, shredded coconut
1/2 c activated buckwheat groats (soak whole buckwheat groats overnight & then dehydrate until crispy again)
1/2 c ground flax
3/4 c packed, pitted soft dates
1/4 t high quality sea salt
-process all ingredients in a food processor until everything comes together and stays together when you press between your fingers. if need be, add a tad bit of water, 1 teaspoon at a time until desired consistency forms.
-press evenly into the bottom & up sides of a 6" deep dish glass pie pan or 6" springform pan & set in freezer while making filling.
filling:
4 c young Thai coconut meat (you can crack all the coconuts yourself, or, I cut a corner this time and bought organic frozen young Thai coconut meat I found at whole foods-score!)
1/3 c fresh coconut water
6 T raw honey or coconut nectar
1/4 t high quality sea salt
1/2 T vanilla extract
-add all ingredients to a high speed blender and process until completely smooth, 1-2 minutes. with the motor running, pour in 3/4 c melted coconut *butter* slowly, and continue to run blender for another minute or so to combine.
-scoop out 1/4-1/2 of the mixture and place in a bowl and set in fridge to firm into whipping cream. to the blender with the remaining mixture, add 1&1/2 c fresh raspberries + 2 T more of melted coconut butter & process until smooth. remove blender & stir in by hand 1/2 c fresh raspberries. pour into prepared crust and smooth over. freeze for 2 hours, then spread on remaining coconut whip, top with fresh raspberries, cut & serve!
-store leftovers in freezer & thaw for 15 minutes before eating.
*remember* organic, non-gmo is always best (:
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