Here’s my ultimate favorite raw coconut cream pie! My love goes to “Cafe Gratitude” and their recipe book called “I Am Grateful” by Terces Engelhart.

2 ½ Cups Dry Coconut Flakes
¼ Teaspoon Vanilla
Pinch Salt
Heaping ¼ Cup Well-Packed, Finely Chopped Dates
1 ¼ Coconut Milk (Meat and Water from 1 Young Thai Coconut)
¾ Cup Coconut Meat
Heaping ¾ Cup Well-Packed, Finely Chopped Dates
½ Teaspoon Vanilla
2 Pinches Of Salt
3 Tablespoons Lecithin
½ Cup + 2 Tablespoons Coconut Butter
¾ Cup Dry Coconut Flakes
To make the crust
Put coconut flakes, salt, and vanilla in food processor. 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 coconut milk, meat, date, vanilla, and salt until smooth. Add lecithin and coconut butter and blend until well incorporated. Pour into prepared crust. Set in fridge/freezer until set (about 1 hour). Top with thin layer of coconut flakes.


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