Several years ago I started to experiment with using the meat from young coconuts for desserts.  One of the results is this most heavenly pie – the filling is light, creamy and divinely citrus-y. Lemons would probably be good too, but limes make it extra special.


1 cup almonds
1 cup walnuts
½ cup dates
¼ cup coconut oil
dash Himalayan salt
2 meat from 2 young coconuts
½ cup raw cashew butter
½ cup coconut oil
¼ cup honey or agave nectar (or to taste)
2 limes – juice and grated rind
dash Himalayan salt


Crust – first 5 ingredients. Start with the nuts and dates in food processor. Blend to desired consistency. Add salt and coconut oil until mixed well. Press into serving plate or spring form pan (greased first). (I always use nuts that have been soaked and dehydrated first – but that is up to you).
Filling – next 6 ingredients. Blend coconut meat well in food processor. Add cashew butter and coconut oil until very smooth & creamy. Continue adding honey or agave nectar, lime juice and rind and salt. Try not to eat too much as you check it.

Spoon into crust, put in the fridge for at least an hour. Garnish with thin lime wedges. The filling would also make a great parfait.