Raw Matcha Coconut Cream Pie [Vegan, Gluten-Free]

Contents

Rich Matcha Coconut Cream Pie: A Decadent Vegan and Gluten-Free Delight

Four cups of fresh, tender young coconut meat are packed with a burst of flavor and potential.
1/2 cup fresh coconut water
1/4 cup plus 2 tablespoons raw coconut nectar, or your preferred raw liquid sweetener
A pinch of Himalayan pink salt or flaky sea salt.
1/2 teaspoon pure vanilla extract and the seeds from a single vanilla bean
Two-thirds cup plus two tablespoons of warmed, liquid raw coconut butter.
1 tbsp matcha powder
1 1/2 cups unsweetened shredded dried coconut
Enhanced dessert experience with optional matcha and toasted coconut flakes for added texture and subtle tropical flavors.

Combine all crust ingredients in a food processor, processing until the mixture is finely chopped and begins to cohere when pressed between fingers; if the dough does not yet hold together, additional dates may be necessary. Form the mixture into a 6-inch pie pan or springform pan that has been lightly oiled with coconut oil to ensure easy release.
To craft the creamy blend, merge coconut, coconut water, coconut nectar, and sea salt in a processor. Blend until the mixture is silky-smooth. Next, incorporate coconut butter while the machine continues to run, processing for a full minute to ensure a velvety consistency. Divide between 2 bowls. Gently whisk the matcha powder into the mixture, followed by folding in the shredded coconut to create a harmonious blend. Firmly pour the matcha filling over the prepared crust and refrigerate for approximately one hour to set. Allow the second bowl to sit in the freezer for approximately 45 minutes, or until its texture resembles that of whipped cream, chilled to perfection.
As the filling and cream reach a comfortable chill, finish the dessert by layering on the remaining cream, delicately sprinkling matcha powder for added depth of flavor, and garnishing with abundant shredded coconut flakes to delight the palate at service time.