Raspberry Coconut Cream Pie

photo by recipe author

This is a really delicious alternative to cheesecake and lends itself to different kinds of berries as well as different sweeteners.

Servings: 8
Preparation Time: 20 minutes

1-1/2 cups raw almonds
3/4 cup Medjool dates – pitted
1/2 cup coconut flakes (optional)
1 cup full fat coconut milk*
2 cups Greek yogurt, divided
1/2 cup honey, softened and divided
1/2 – 1 teaspoon vanilla extract
1 cup softened coconut cream concentrate, divided
1 cup or more fresh or frozen raspberries
1 tablespoon lemon juice

Pie Shell: (for a 9 inch pan – lightly greased)

In a food processor, pulse the almonds until coarsely ground. Add the dates and coconut flakes (if desired) and mix until blended. Press mixture evenly into pie pan.

Filling:

Mix coconut milk, 1 cup yogurt, 1/4 cup honey and vanilla extract. Quickly mix 1/2 cup softened coconut cream concentrate into the filling mixture.

Fold in the raspberries, reserving a few for the pie top. Spread in prepared pie shell and refrigerate while preparing topping.

Topping:

Using a stick blender or mixer, mix the remaining cup of yogurt with remaining 1/2 cup coconut cream concentrate, 1/4 cup honey and the lemon juice. If too thick, add a bit more yogurt. If too thin, add 1 tablespoon or so more of coconut cream concentrate.

Loosely pile the topping onto the chilled pie to give the appearance of whipped cream.

Top with fresh raspberries and chill for several hours until set. Slice into 8 pieces and serve.

Recipe submitted by Joyce, Campbell, CA

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

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Published on July 25, 2011

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6 Comments

Joyce September 3, 2011 at 5:46 pm - Reply

Remember too, the coconut cream concentrate should be very soft. So it is not clumpy when adding the other ingredients, mix it with a hand mixer or stick blender and blend the yogurt etc. in.  There’s a lot of ways to achieve a really good result on this.

Joyce September 2, 2011 at 9:24 pm - Reply

Coconut milk should be the canned variety (or homemade) – not the kind you buy in milk cartons. Also, for the topping, you can chill it till almost set before adding to the pie, but that only takes a half hour or so. It’s not necessary. I created this recipe and I’ve never had it fail on me.  The coconut cream concentrate from TT is the key to it setting up. Add a bit more if your yogurt or milk is too thin.

Joyce September 2, 2011 at 9:20 pm - Reply

Donny — interesting your comments on this pie. I’m the creator of it and it set up nicely for me in less than an hour. The trick to me is enough coconut cream concentrate (and no substitutes with other companies’ products). Use a little more if you think you need it.  And use a THICK yogurt, like Mountain High’s or greek yogurt. I never found it necessary to leave it sit for an hour.

Donny August 19, 2011 at 10:37 am - Reply

I made this pie again, without any milk this time, and it came out even better! The trick was to leave the yogurt at room temperature for an hour before blending with the Coconut cream concentrate. Then, it took only 1 hour to chill before it was sturdy enough to hold the topping. Also, I used peaches this time instead of Raspberries. Excellent!

Donny August 15, 2011 at 12:58 pm - Reply

Ok, attempt #2 was more successful but I used only 1/2 cup of coconut milk. I found that it needed to set up (or chill) for 6 hours in the fridge so it was sturdy enough to add the topping. Bottom line, it is delicious, and it is gone already!!

Donny August 8, 2011 at 10:30 am - Reply

Tried this over the weekend and it did not turn out well. Te filling was too thin and never set up properly. I will try again this weekened and then post the results. I love raspberries and I have high hopes for this one!!