(Vegan & Gluten-Free)
1/2 cup Nuts
1/4 cup Dessicated Coconut
a pinch of sea salt
1 Large Avocado (or 2 Small Avocados)
1 cup of Fresh Young Thai Coconut Meat
1/4 cup of Key Lime Juice
1 teaspoon of Vanilla Extract
1 teaspoon of Lime Zest
1/4 cup of Coconut Water
a pinch of salt
Sweetener of Choice to taste
Put all the ingredients for the crust into a food processor. Pulse til its soft and dough-like. Press the mixture into the bottom of 3 mini-pie dishes. Refrigerate to let it set.
Take a young Thai coconut and open it up. Set the juice aside and scrape the coconut meat out.
Check this blog post to read up on how you can open a coconut:
Put all the filling ingredients into a blender. Pulse til creamy smooth. Pour the mixture equally into the mini pie dishes. Let them set in the fridge for a couple of hours.
Top with coconut, berries and pineapple.