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

Raspberry Coconut Cream Pie

Servings: 8
Preparation Time: 20 minutes

Ingredients:

• 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

Directions:

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.

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

Recipe and photo submitted by Joyce, Campbell, CA.

Submit your recipe here!

Coconut Meringue Cream Pie

Servings: 8–10
Preparation Time: 30 minutes

Ingredients:

• 1 coconut oil pie crust, prebaked and cooled
• 1 1/4 cups whole sugar
• 1/4 cup wheat flour
• 1 teaspoon salt
• 3 cups milk (or 2 cups milk and 1 cup coconut milk*)
• 4 eggs**, separated – See Note below.
• 1 teaspoon vanilla
• 1 1/2 cups dried coconut

*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

In large saucepan, combine sugar, flour, and salt. Add milk and whisk to combine. Cook over medium heat until beginning to simmer, stirring constantly. After the mixture begins to simmer, cook an additional 2 minutes.

In a medium bowl, slightly beat egg yolks. Slowly add one cup of the hot milk mixture to egg yolks and stir to temper them. Add eggs back into saucepan and simmer 3 minutes, stirring constantly.

Add coconut and vanilla and stir. Pour into pie crust and refrigerate overnight.

Serve with whipped cream and garnished with toasted coconut. Alternately, pie can be topped with meringue: whip remaining egg whites until soft peaks form. Add two teaspoons of sugar and continue to whip until stiff peaks form. Top pie and bake 7–8 minutes in a 400 degree oven until slightly browned.

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

Recipe and photo submitted by Tammy, Union City, TN.

Submit your recipe here!

This is a great quick and easy dessert for those “Oh-my-goodness-I-need-to-make-a-dessert-and-I-have-less-then-an-hour-to-make-it!” moments. Its prep will be done in five minutes, chill time can be as quick as half an hour or less (stick it in the freezer), and it’s no-bake, no-cook, rich, creamy, and naturally dairy-free and gluten-free. Sounds pretty good, huh?

The texture is great—a lot like fudge. Firm and silky, yet it melts in your mouth as soon as you take a bite. It’s very creamy too; you’d never know it didn’t have a speck of dairy in it.

The crust is a nice touch. I like using pecans. It adds a tiny bit of crunch, and the strong nutty flavor of the pecans stand out, yet infuses nicely with the strawberry vanilla cream. When making this part, be sure to blend just until it turns into a meal (the video will show you how). If you blend too long you could end up with a nut butter!

With all that said, I’ll admit that I do NOT like nuts. So this is saying a lot. It doesn’t taste like cashews at all.

The taste of the pie is all in the quality of ingredients you use. Use raw, unsalted organic cashews, high quality alcohol-based vanilla extract, and fresh, perfectly ripe, organic strawberries, Healthy Traditions creamy, raw honey, and coconut oil (Gold Label for a coconut taste, Expeller-Pressed for no coconut taste). Don’t skimp on anything here; use the highest quality stuff you can get.

And last but not least, let the video take you through the recipe step-by-step and enjoy a slice of the pie yourself. You’ll have to make it, of course. I’m not sharing.

Sarah 🙂

Strawberry Cream Pie – Gluten-Free and Dairy-Free

Servings: 8 servings
Preparation Time: 5 minutes

Ingredients:

Crust:

• 3/4 cup crushed pecans or walnuts
• 1/4 cup dried, unsweetened, shredded coconut

Filling:

• 2 cups fresh strawberries
• 1 cup raw cashews
• 2 tablespoons vanilla extract
• 1/2 cup raw honey
• 1 pinch salt
• 1 cup coconut oil, melted

Directions:

Grind crust ingredients in food processor and press into bottom of a 9-inch pie plate, building up the sides slightly.

Place all filling ingredients into blender and blend until smooth and creamy. Carefully pour on top of crust and refrigerate for 3 hours.

Recipe submitted by Christel, Plantation, FL.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!