I made this in conjunction with the Thai-style Coconut Soup I just posted, to bring to this month’s DC potluck themed:”coconuts”. I had all this fresh shredded coconut left over, as well as 1 1/2 cups of (accidentally) homemade coconut butter, so I decided to put it to use in a pie made of only tropical ingredients. My father thinks the tropics will be frozen over in a matter of decades, so this pie is dedicated to him.
1 mango, peeled and chopped
1 cup pineapple meat
2 bananas, peeled
10 key limes, juiced
¾ cup coconut butter
5 cup fresh shredded coconut (ideally)
15 bahri dates (they're small)
1 teaspoon ground vanilla bean or vanilla extract
4 tablespoon raw coconut oil (Matyah's brand is best)
1 teaspoon sea salt, ground fine if coarse
1. To make the crust, process together: 8 dates (fewer if you’re using medjool), vanilla, cocnut oil, salt and shredded coconut. (Put brown coconut meats through the juicer to get fresh shredded coconut in the “fiber” pile, fresh coconut butter clogging the centrifuge, and coconut milk coming out the juice spout!) Press onto a flat plate or a flat pie tin with removeable sides. Roll the extra “dough” into little balls and refrigerate—great treats!
2. To make the filling, process together: 7 dates (fewer if you’re using medjool), mango, bananas, coconut butter and lime juice (lime squeezers are handy for juicing tiny key limes!) Pour over crust.
3. Top with shredded coconut and tiny pieces of vanilla bean.
5. 1 hour before serving, move to refrigerator.