What makes this Raw Matcha Coconut Cream Pie considered raw?

This pie is raw because it involves no baking; the crust ingredients are processed and pressed, and the coconut cream filling is chilled to firm up rather than cooked.

Can I adjust the intensity of the matcha flavor in the filling?

Yes, you can reduce or slightly increase the 1 tablespoon of matcha powder in one half of the coconut cream filling to suit your personal taste preference.

What if my crust mixture doesn't hold together well?

If your crust mixture is too crumbly after processing, the recipe suggests adding a few more soft pitted Medjool dates to help it bind and achieve the desired consistency.

What kind of coconut meat should I use for the cream filling?

The recipe specifies using 4 cups of fresh young coconut meat, packed, for the smoothest and creamiest filling texture in this pie.

How should I store leftover Raw Matcha Coconut Cream Pie?

Since this pie is chilled to set, it should be stored in the refrigerator to maintain its firm texture. For longer storage, it can be frozen due to its raw, dense composition.

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Raw Matcha Coconut Cream Pie
[Vegan, Gluten-Free]

Name: Raw Matcha Coconut Cream Pie [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 1 6-inch pie
Ingredients: For the Crust:; 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; For the 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

AL By: Amy Lyons

Author Bio

Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake. She is also... Read More

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A slice of vibrant green Raw Matcha Coconut Cream Pie on a white plate, topped with a layer of white coconut cream, dusted with matcha powder, and garnished with large dried coconut flakes.

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Raw Matcha Coconut Cream Pie [Vegan, Gluten-Free]

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1 6-inch pie

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The sweet flavor of coconut along with earthy matcha in this raw vegan coconut cream pie is simply heavenly! The recipe is pretty simple. A classic raw pie crust, filled with matcha-laced coconut cream and large flaked coconut. Then, it’s topped off with more coconut cream. This raw vegan coconut... Read More

Ingredients You Need for Raw Matcha Coconut Cream Pie [Vegan, Gluten-Free]

For the Crust:

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

For the 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

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How to Prepare Raw Matcha Coconut Cream Pie [Vegan, Gluten-Free]

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 springform 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.

Notes

- 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.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.