Raw Matcha Coconut Cream Pie
So that is what I made last weekend. The most luscious pie I have made in a while with two of my favorite flavors involved. This pie was pretty simple. A classic raw pie crust, filled with a matcha laced coconut cream and large flake coconut like a classic coconut cream pie topped off with more coconut cream. It was one of the best coconut cream pies I have made, and I have made quite a few.
Billows of coconut whipped cream are one of my favorite things, bring matcha to the party and put it in a crust even better! If you are a coconut cream pie fan, or a green tea fan, you must try this! It is perfect for spring, and I think it would make the perfect finale to an Easter brunch or dinner.
Raw Matcha Coconut Cream Pie
Makes one 6 inch pie
1 six inch deep dish pie plate
Crust:
3/4 cup finely shredded dried coconut
3/4 cup sprouted, dehydrated buckwheat groats
1/2 cup ground flaxseed
1 cup soft pitted medjool dates
1/4 tsp sea salt
Filling and Topping:
4 cups fresh young coconut meat packed*
1/2 cup fresh coconut water
1/4 cup plus 2 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
1/4 tsp himalayan salt or sea salt
1/2 Tbsp pure vanilla extract and seeds of a vanilla bean
2/3 cup plus 2 Tbsp raw coconut butter (warmed to liquid)
1 Tbsp matcha powder
1 cup large dried coconut flakes
Additional matcha and coconut flakes for serving
For the crust, combine all ingredients in the food processor until finely chopped and starting to hold together when squeezed (if it doesn't you may need a few more dates). Press the mixture into a 6 inch pie pan or spring form pan greased with coconut oil.
