Nov 11, 2012
Live Coconut Cream Pie
This (totally nut free, dairy free, gluten free, sugar free, raw, paleo, [and in my case] 100% organic so bloody sensational) stunner of a cake tasted just as good a couple of weeks ago when I made it for my partner's birthday up here in Cairns. I wanted something delicious (obviously), but nothing super time consuming as I had assessments and other things coming out my ears, and we had both only arrived back in Cairns the day earlier from our travels - me to Sydney, he to China. So this is what I found! A simple coconut pie that I jazzed up a bit so it was a proper birthday cake; and not just a cake. I promised you all I'd share the recipe so promise me you'll all make it (your taste buds are shouting YES too).
You will need:
For the crust -
2 1/2 cups coconut flakes/dessicated coconut
1/4 tsp vanilla (or the insides of one vanilla bean)
1/8 tsp salt
1/4 cup (heaped) finely chopped fresh medjool dates
For the filling -
1 1/4 cups coconut milk*
3/4 cup coconut flesh
3/4 cup (heaped) finely chopped fresh medjool dates
1/2 tsp vanilla (or the insides of one vanilla bean)
2 pinches of salt
3 Tbsp lecithin
1/2 cup + 2 Tbsp coconut oil (Important note here - be sure you have an exceptionally good-tasting coconut oil as you will be able to taste it; shit oil makes your cake taste shit. My favourite is Nuigini)
Decorations; fresh fruit, coconut flakes, cacao...
* to make your own coconut milk, blend the flesh of a thai young coconut with the liquid, and uv got milk! One coconut is more than enough for the quantity of milk you need; but you will need more for the additional flesh. I had 4 to be super-over-organised. You'll likely only need 2 but an extra one is always advisable as you can sometimes luck out and open a dodgy one.
Step 1 - Prepping
Make your coconut milk and put is aside.
Step 2 - Prepping
Prep all your ingredients on the bench. Start pitting and chopping your fresh dates and measuring out all your ingredients. Grab a 20cm cake tin or another flan dish you have, and either grease with coconut oil or line with non-stick paper.
Then in an S-blade food processor, put in coconut flakes, salt and vanilla and begin to process. Start adding small amounts of your chopped dates until it begins to stick together. Use more dates if need be (I did).
Step 3 - Base
Once it's sticky enough to hold together, press your mixture into your prepared cake tin. Use your fingers to work it up the sides of the dish to form more of a crust. Alternatively you can just have the crust as the base, but it might be a little messier getting the cake out.
Step 4 - Filling
Next up, get out your blender. Throw in your coconut milk, coconut flesh, dates, vanilla and salt. Blend all this until super smooth. Add the lecithin and coconut oil and blend again until all this is mixed through well. Dip your finger in to taste. Not optional. If you need something added (sweeter, cinnamon jazz, etc, add it now). And of course taste again :)
Step 5 - Pouring
You guessed it! Pour your delicious mixture straight into your crust. And voila! Easy as pie!
Step 6 - Decorating
You can get creative and decorate your pie any way you wish - the recipe used coconut flakes but as I was making this for Brock's birthday, I wanted something a little more spesh, so I got out the fresh fruit for splashes of colour!
Such an easy recipe. But it looks amazing! I LOVE a fool-proof recipe that always turns out looking a million bux!
Serve with tea if you please. Or have for brekkie like my man insisted (it was his birthday after all)
Recipe taken from I Am Grateful recipe book.