Coconut Cream Pie ala Cafe Gratitude

Written by Karen on February 16th, 2012

I had to wait a few days to let the chocolate dissipate from my veins, but now I’m ready to launch into my next favorite indulgence: coconut cream pie!  I hope this is one of your resolutions this year…because no one should deprive themselves of such a decadent health food.  That’s right: it’s good for you.

As you may recall, years ago I got on the ‘love your coconut oil‘ bandwagon, and as luck would have it, more of the world is onto that secret now, too.  I always try to incorporate healthier ingredients into my sweet creations and with the help of Cafe Gratitude, this ‘live’ coconut cream pie has just landed in my ‘favorites file.’

Coconut Cream Pie – Makes one 9-inch pie

The beauty of this pie is that a minute sliver goes a long way.  So you’ll stretch your food dollar for at least a week, depending on your willpower:)

Crust
2 1/4 cups shredded coconut (unsweetened)
4 1/2 oz. date paste (approx. 1/2 cup finely chopped dates)
1/4 teaspoon vanilla
1/8 tsp. sea salt
Blend all in food processor, except only half of the dates.  Mix until crust starts to rise on sides of processor bowl.  Stop and scrape with spoon.  Add the remaining dates and pulse until mixture is consistent.
Lightly oil a pie plate and press crust evenly on bottom and sides of dish. Chill for at least 30 minutes before filling.

Filling
2 1/4 cups organic coconut milk (not lite)
3/4 cup coconut meat (from fresh young coconut – directions here – worth the effort!) Drink the water!
1/2 cup finely chopped dates
2 tsp. vanilla
1/8 tsp. sea salt
2 TB non-GMO lecithin (this acts as an emulsifier but I’ve gone without and it works fine)
1/2 cup melted extra virgin coconut oil

Berries, extra coconut flakes (optional)
Mix first 5 ingredients in high speed blender until smooth.  Add lecithin and coconut oil and blend until creamy again.


Pour filling into crust and chill in refrigerator or freezer for minimum of 2 hours. If frozen, take out at least 20 minutes before serving.

Garnish with berries and shredded coconut to serve.

This is part of Diet, Dessert and Dogs Wellness Weekend!

10 Comments so far ↓

  1. Feb
    16
    4:39
    PM
    Shirley @ gfe

    Oh, Karen, I can only imagine how heavenly this pie is! Coconut pie is one of my absolute favorites. :-) Thanks for coming up with this one, dear!

    Hugs,
    Shirley

  2. Feb
    16
    6:19
    PM
    Shonnie

    I had to email myself this page, because I KNOW i am gonna have to make this for me and my hubby. This is very primal! :D

  3. Feb
    17
    6:29
    AM
    Dessert Girl

    I had lunch at Cafe Gratitude last July and it is now one of my favorite restaurants. Everything on their menu is a vegan masterpiece and I am filled with Gratitude that you shared this recipe with us!

  4. Feb
    17
    6:49
    AM
    Melissa

    I love it when something as decadent as this is also healthy. You’ve proven once again that it can be done! We don’t have to deprive ourselves when it comes to “good for us” treats. This one is a keeper! Thanks!

  5. Feb
    17
    3:33
    PM
    Karen

    Thanks, Melissa – takes one to know one when it comes to decadent and healthy :)

  6. Feb
    17
    3:35
    PM
    Karen

    DG – had lunch there recently with Sutton…and it continues to be a favorite. If you don’t want to try this at home, come on back to Nor Cal for a fix!

  7. Feb
    17
    3:35
    PM
    Karen

    Shonnie, Please let me know when you make it and how much you love it:)

  8. Feb
    17
    3:36
    PM
    Karen

    Thanks again, Shirley. I can always count on you for support – especially when it comes to one of our favorite foods!

  9. Feb
    17
    5:26
    PM
    Ricki

    Coconut Cream Pie is my hubby’s very favorite pie–I can’t wait to make this for him (and me)!! Sounds fantastic. Thanks so much for playing along at Wellness Weekend this week! :D

  10. Feb
    17
    8:21
    PM
    Tessa@The Domestic Diva

    oh my, you had me at hello!! this is pinned!

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