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Coconut Cream Pie

This pH friendly treat will surprise and delight all who try it.
FILLING
 • 2  fresh yellow summer squash OG, coarsely chopped
 • 1/2 cup pure water
 • 2 tablespoons agar agar
 • 2 tablespoons golden flax seeds
 • 2 cups coconut milk OG, canned or fresh made from young coconut
 • 1 tablespoon coconut oil OG
 • 1 teaspoon stevia powder, choose a brand maltodextrin free
 • 1 tablespoon real grade B maple syrup (optional 17g sugar)
 • 1 teaspoon non-alcohol vanilla
 • 1 teaspoon sea salt
 • 1/2 cup sugar-free dried OG coconut flakes, to use as garnish
Steam chopped squash in the 1/2 cup pure water until tender, about five minutes. While still hot place in blender or food processor. Make sure steam can be vented through lid or mixture will explode and possibly cause burns. Process until smooth. Add agar and flax seeds, blend until smooth. Add all remaining ingredients, except coconut flakes and blend on the highest setting until creamy. Taste and adjust flavors. If you decide to add the maple syrup it will add less than 3g natural sugar per piece if cut into six slices, it will also add a real dimension of flavor. Pour all at once into prepared pie crust. Once set garnish with topping recipe (to follow) and coconut flakes.
CRUST
 • 1 1/4 cup sugar-free dried OG coconut flakes
 • 1 1/4 cup raw pecans
 • 1/2 teaspoon sea salt
Place all ingredients into food processor and process until ground fine and begins to clump together. Press into pie plate. It will be fragile and crumble easily. The moist filling once added, will hold the crust together.
TOPPING
 • 2 cups coconut milk OG, canned or fresh made from young coconut - divided
 • 1 heaping tablespoon agar agar
 • 1 teaspoon coconut oil OG
 • 1/2 teaspoon stevia powder, choose a brand maltodextrin free
 • 1/2 teaspoon non-alcohol vanilla
Heat one half of the coconut milk in a sauce pan, do not boil. Pour into a blender add agar agar to dissolve. Blend on high until smooth. Make sure steam can be vented through lid or mixture will explode and possibly cause burns. Add the other half of the coconut milk and all other ingredients and blend until well combined and smooth. Taste and adjust flavors if need be. Pour into a glass baking dish. Refrigerate until set about a half hour. Once set cut into 1/2 inch squares and scrape into blender or food processor. Process until fluffy. Spoon onto pie. Garnish with coconut flakes and refrigerate about three hours or over night to set.