Coconut Custard Pie
Filling: 2 cups shredded coconut
The meat from two young coconuts (optional)
½ cup soaked pine nuts
1 cup soaked cashews
10 soaked apricots
2 tsp coconut extract
Crust: 2 cups soaked almonds
8 dates
½ cup shredded coconut
2 tsp vanilla extract
1 tsp cardamom
Dash of sea salt
1. In a food processor or champion juicer homogenize the ingredients for the crust. Press the mixture into the bottom of a pie plate.
2. In a food processor blend shredded coconut into a coarse meal. Add pine nuts, cashews, apricots, coconut meat, and coconut ext. Blend until smooth.
3. Fill in the crust and garnish with long thin slices of banana and shredded coconut.
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