I’ve honestly never met a person who doesn’t like coconut, you know why? Cuz it’s F*****G amazing!
For this reason alone, I needed to make something with coconut in it. I also had some raspberries laying around that needed to be used up, so this is the concoction I came up with.
I've managed to master this recipe in one go, which is honestly hard to come by when just winging it.
*VEGAN and PALEO*
COCONUT CRUST:
2 cups shredded coconut, I used unsweetened
1/3 cup coconut flour
9 tbsp coconut oil, melted
2 tablespoons of coconut sugar
pinch of salt
Preheat the oven to 350 °F. I used a 8″ pie/tart pan with a removable bottom. Mix all the crust ingredients together. Line the pan with the combined ingredients – make sure to cover the bottom and sides of the pan. Bake for approx 10 mins until slightly browned. Let the crust cool for about an hour then put in fridge or freezer until it’s firm.
CREAMY FILLING:
2 cups of canned coconut milk
6 tablespoons or coconut sugar
5 tablespoons cornstarch
1 1/2 teaspoons coconut oil
1 teaspoon vanilla extract
pinch of salt
In a bowl mix cornstarch and coconut milk together until well combined. Over medium heat, in a saucepan, add coconut milk/cornstarch mixture, sugar and salt. Stir occasionally until the sugar is dissolved. Once sugar is dissolved turn to low heat. Whisk the mixture continuously. Once the mixture is thick remove from the heat. (DON’T keep it on heat after it’s thickened!) Stir in coconut oil and vanilla. Let cool for 15 minutes. Pour onto the chilled crust. Place in fridge for 1.5 hours.
TOPPINGS:
2 cups of fresh raspberries OR other fruit of your choice.
