Raw Matcha Coconut Cream Pie

Matcha coconut lattes are amazing, and one of my favorite warm drinks lately. If I want something a bit jazzier than tea since I don't drink coffee they do the trick.  The sweet flavor of the coconut along with the earthy matcha is simply heavenly!  Which got me to thinking, a coconut cream pie with matcha would be amazing.  I had to make one.

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

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.

To make the cream, combine the coconut, coconut water, coconut nectar, sea salt, vanilla and process until smooth.  Add the coconut butter with the motor running and process for a minute. Divide between 2 bowls. Whisk the matcha powder into one, then fold the coconut into it.  Pour the matcha filling over the prepared crust and place in the freezer to firm up (about an hour). Place the other bowl in the freezer for about 45 minutes and chill until it is the consistency of whipped cream.
Once the filling and the cream have chilled long enough, top the filling with the plain cream, dust with a little matcha powder, and top with more large flake coconut before serving.
*If you do not mind this pie not being nut free, and coconut meat is unavailable, you may use 4 cups raw cashews, soaked for 4 hours and drained instead.


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