Lemon Coconut Cream Pie

Who says you can’t have your Coconut Cream Pie & eat it too? 

As you may have heard, we’re on a mission to make our favorite things healthier and we’ve definitely accomplished that with this delicious dairy & processed sugar free cream pie. 

This recipe pairs our Lemon Twist Manuka Honey and microplastic free NZ Sea Salt with organic shredded coconut and coconut oil & milk from our friends and neighbors at Edward & Sons. It’s also the perfect treat as the weather gets warmer because it’s no-bake!

Since you also don’t need to roll out the crust, it’s a great recipe for beginners. Bright, light and creamy all at the same time, you’re going to want to save this one for the next time you need to whip up a special treat!

Lemon Coconut Cream Pie 

Ingredients:

Crust:

• 2 cups almonds
• 1 cup pitted medjool dates (we used Joolies)
• 1/3 cup PRI Manuka Honey 
• 1/2 cup Let’s Do Organic Shredded Coconut 
• 3 tbsp Native Forest Organic Coconut Oil (not melted)
• ¼ tsp PRI Fine Sea Salt

Coconut Pudding Layer:

• 1 13.5oz can Native Forest Full-Fat Coconut Milk
• 1/3 cup PRI Lemon Manuka Honey
• 1/4 cup cornstarch 
• 1 tsp vanilla extract 
• ¼ tsp PRI Fine Sea Salt 

Shredded Coconut Layer:

• 1/4 cup shredded coconut 

Lemon Coconut Cream:

• 2 - 13.5oz cans Native Forest Classic Coconut Milk (refrigerated upside down, overnight)
• 2 tbsp PRI Lemon Manuka Honey 

Toppings

• Shredded Coconut
• Toasted Coconut Flakes

Instructions:

1. Prepare a pie pan or spring form pan with parchment or oil.
2. In a food processor, combine all the ingredients and pulse until the mixture is able to be pressed or rolled together. If it’s too dry add 1 tbsp of honey or coconut oil. 
3. Press the crust into the pan evenly and store in the freezer while continuing the following steps.
4. To form the coconut pudding filling, bring coconut milk, honey, cornstarch and sea salt into a pan on medium heat.  Whisk continuously so the cornstarch doesn’t clump and all the ingredients are well combined. Continue whisking until you have a thick pudding like texture and it begins to bubble. Remove from heat and add in the vanilla extract. 
5. Transfer the pudding layer on top of the crust, add a layer of shredded coconut over the pudding and place in the freezer while we make the lemon coconut whipped topping. 
6. In a stand mixer or bowl with a hand mixer, place the coconut cream from the top of the can, do not include the liquid. Start whisking on medium-high speed and add in the honey. Whisk on high until you have a thick whipped topping. 
7. Place the whipped topping over the shredded coconut and pudding layer. Place back in the freezer to set for 15 minutes. Top with shredded coconut and toasted coconut.
8. Enjoy!