Coconut Cream Pie

Remember your childhood? Mine smelled of freshly baked coconut cookies and vanilla…

My love for coconuts traces back to my early childhood. I still remember making Raffaello truffles with, then hard to find powdered milk and those sticky fingers. There was a phase when every dessert my mom made had to contain coconuts by my request. My grandpa always complained that it gets stuck between his teeth, but eagerly ate it nevertheless.

I wanted to make an homage to coconut desserts, so I thought of my very first, without inspiration from other recipe – coconut cream pie. Probably there are similar recipes on the Internet, but this is all me. So, sorry there will be no exact measures. If I continue to think of new, original recipes, I will try to note how much of what I use, because I understand it’s easier for some people to have guidelines, especially if you’re new to raw veganism.

Without further ado, let’s see what I prepared for you this time:

Crust – soaked walnuts (around 200 grams), around 10 dates, coconut shavings, cacao and vanilla powder to taste and a bit of Himalayan salt. Drain walnuts, add the rest of the ingredients into a food processor and mix until crumbly. Press the crust in pie pan and put into the fridge while you prepare the cream.

Cream – this is where you can get creative. If you can find coconut cream, this can be a really quick recipe. Alas, here in Serbia coconut cream and even full fat coconut milk is still a dream. So, I used organic coconut milk 200ml, around 200 grams of soaked cashews, around 10 dates, half a cup of coconut oil and some more coconut shavings. Blend everything in blender or food processor until smooth.

Spread the cream over the crust and decorate according to your inspiration 🙂 I only sprinkled carob powder and coconut shavings. Stick it in a fridge for a few hours and the feast can begin!

Stay tuned, more coconut dessert recipes are on their way!