In our household, the World’s Best Dad Award goes to my husband whose devotion to his son proves that dads can do just about anything. He loves coconut, so we are making him this Live Coconut Cream Pie for tonight’s Father’s Day Dinner. It is heavenly and raw with a pure, healthy goodness to show Dad just how much we love him.
As a Summer Opener, Father’s Day comes just as the weather is heating up. At this time, Mother Nature lovingly, knowingly, provides the refreshment we need. Her seasonal harvest, including cucumbers, summer squash, melons, berries and herbs like dill, mint and cilantro, is balancing and cooling.
For its chill factor and numerous other benefits, Coconut, grown in the hot tropics where it is practically always summer, is that perfect hot season food. Offering sweet, healthy hydration to restore moisture, minerals and electrolytes, coconut is so delicious and so perfect for humans it has even been used in I.V. drips.
This recipe comes from Cafe Gratitude’s I Am Grateful Recipe book by Terces Engelhart, which I so gratefully received from a friend. If there is one raw food recipe book to have, for me it is this one. Along with great recipes it is filled with techniques, inspiration, and a fabulous Resource list at the back.
With only a few dates to sweeten and a bit of spice, this Live Coconut Cream Pie is almost all coconut, making it a great reason to eat dessert and celebrate Dad all summer long!
LIVE COCONUT CREAM PIE
For The Crust
2 1/2 cups coconut flakes
1/4 teaspoon vanilla
1/8 teaspoon salt
Heaping 1/4 cup well packed, finely chopped dates
For The Filling
1 1/4 cups coconut milk
3/4 cup coconut meat
Heaping 3/4 cup well-packed, finely chopped dates
1/2 teaspoon vanilla
2 pinches of salt
3 tablespoons lecithin
1/2 cup + 2 tablespoons raw coconut butter (I used a mix of coconut oil and coconut manna)
I added a dash of Cardamom too, to aid digestion deliciously.
3/4 cup dry coconut flakes
I toasted half the flakes and once cool, mixed in with the raw flakes so it created a lovely dapple of gold, caramel and snow white sprinkle over the pie. It is not technically raw, unless you toast at a very low heat, very slowly, but worth it to me for the color and crunch.
To Make the Crust
Put coconut flakes, salt, and vanilla in your food processor and process, adding small amounts of dates until it gets sticky. Press crust into a greed (with coconut butter/oil) 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 an hour). Top with thin layer of coconut flakes.
We made this pie yesterday for the South Park Old House Street Fair, where it was gobbled up before you could say, “Look at the detail on that charming Craftsman Bungalow!”
The Coconut Cream Pie was hosted by the Urban Gourmet folks who were there to let locals know about their imminent opening at 30th and Fern. I’ll have some of my “Dancing Plums” specialty foods there ~ things like Organic Split Mung Beans, Ayurvedic Herbal Jam, Detox Protein Shake Mix and weekly Raw Pies. I’ll let you know when it opens as I am sure we will celebrate with more Live Coconut Cream Pie.
Once Dancing Plums is launched, I look forward to posting with many more simple ideas for keeping cool, strong, and elegantly at ease all summer long. I am also looking forward to my next Ayurvedic Nutrition and Cooking Class for August 7th. Lots of bubbly ideas and new inventions for that! Details are on our website.
Meanwhile, I wish you a bountiful summer of nourishing food, love and lazy days.