Recipe of the Month!
Coconut Kream Pie
PREP TIME = 30 minutes
WAIT TIME = 3–5 hours
EQUIPMENT = food processor, 8-inch spring-form pan, Vita-Mix blender, wax paper, freezer
LASTS = infinitely (when placed in freezer)
SERVINGS = 10
INGREDIENTS
1⁄2 c almond
2 c cashews
1⁄2 c pecans or walnuts
1⁄2 c dried finely shredded coconut
1 1⁄4 cup honey
2 c plus 1 TBS coconut oil
1⁄8 tsp Celtic sea salt
The flesh of 6 young Thai coconuts
(about 3 cups)
STEP 1
To make the crust, process the almonds, pecans, shredded coconut, 1⁄4 c of the honey, 1 TBS of the coconut oil, and Celtic sea salt in a food processor.
STEP 2
Press the crust onto the bottom (only) of the spring-form pan; make it 1⁄2 centimeter thick.
STEP 3
Make the filling in small batches to ensure the final product is creamy and smooth throughout. Start with
1 ½ c of the coconut meat, 1/2 c of cashews, 1⁄2 c of the coconut oil, and 1⁄4 c of the honey; blend on high. If necessary use a rubber scraper to help the mixture turn over by carefully scraping the sides of the blender to avoid the blades. Once it is well blended and smooth, transfer into a large bowl and repeat step 3 with the remaining ingredients.
STEP 4
Fold all of the small batches together in the large mixing bowl, then pour the filling into the spring-form pan.
STEP 5
Cover with wax paper and place in the freezer for 3–5 hours, or until the cheezecake sets up.
HINTS
Use any leftover crust to make kookies in the dehydrator.
PREP TIME = 30 minutes
WAIT TIME = 3–5 hours
EQUIPMENT = food processor, 8-inch spring-form pan, Vita-Mix blender, wax paper, freezer
LASTS = infinitely (when placed in freezer)
SERVINGS = 10
INGREDIENTS
1⁄2 c almond
2 c cashews
1⁄2 c pecans or walnuts
1⁄2 c dried finely shredded coconut
1 1⁄4 cup honey
2 c plus 1 TBS coconut oil
1⁄8 tsp Celtic sea salt
The flesh of 6 young Thai coconuts
(about 3 cups)
STEP 1
To make the crust, process the almonds, pecans, shredded coconut, 1⁄4 c of the honey, 1 TBS of the coconut oil, and Celtic sea salt in a food processor.
STEP 2
Press the crust onto the bottom (only) of the spring-form pan; make it 1⁄2 centimeter thick.
STEP 3
Make the filling in small batches to ensure the final product is creamy and smooth throughout. Start with
1 ½ c of the coconut meat, 1/2 c of cashews, 1⁄2 c of the coconut oil, and 1⁄4 c of the honey; blend on high. If necessary use a rubber scraper to help the mixture turn over by carefully scraping the sides of the blender to avoid the blades. Once it is well blended and smooth, transfer into a large bowl and repeat step 3 with the remaining ingredients.
STEP 4
Fold all of the small batches together in the large mixing bowl, then pour the filling into the spring-form pan.
STEP 5
Cover with wax paper and place in the freezer for 3–5 hours, or until the cheezecake sets up.
HINTS
Use any leftover crust to make kookies in the dehydrator.
