One of my favourite raw restaurants in the world is Annie Jubb’s Life Food Organic, in Hollywood, and one of my favourite dishes there is her Key Lime Pie. I discovered the secret to the melt-in-the-mouth texture she creates is in using fresh coconut meat, so I was eager to try and replicate it with Cocoface coconuts. My 15-year old son loved it, but he wanted to know why it was named Key Lime Pie – where were the keys? And he told me it would be much better as a Chi Lime Pie. So here it is – a pie as full of chi as it is limes.
You need a blender
Takes 45 mins (plus setting time)
1 ½ cup (150g) almonds
1 cup (100g) raisins
2 tbsp coconut oil
200g coconut meat (2 coconuts)
1 cup (125 g) coconut oil
1 cup (250 ml) water
½ cup (90g) coconut sugar
1 tbsp matcha powder
First of all, make sure you’ve got your coconut meat ready. If you have frozen meat, make sure it’s been defrosting for at least 12 hrs. If you’re using fresh meat out of the coconut, just scoop the flesh out with a spoon. We are going to blend it up, so it doesn’t matter how it comes out looking.
To make the crust, ground the almonds in a high speed blender, spice mill or coffee grinder. Process the raisins in the same way. Melt the coconut oil, and mix everything together in a bowl with a wooden spoon, or in a food processor if you prefer. If it doesn’t stick together to form one solid mass, add a little water or more coconut oil until it does. Press the crust into a cake tin. Silicon molds actually work best, but if you don’t have one you can use a spring-form or loose bottomed cake tin, or line a standard cake tin with silver foil. Just use the mixture to line the base, not the sides. Pop it in the fridge while you make the next layer.
To make your topping, melt the coconut oil by standing the jar in a pan of simmering water. It will take about 5 mins to get it liquid. While that’s going, peel your limes so you just have the flesh remaining. Add them to the blender with all the other ingredients – the coconut meat, the water, coconut sugar, and matcha powder. Blend to a smooth cream, and pour over your pie crust. Transfer to the fridge for 2-3 hrs or the freezer for 1hr to set. Will keep in the fridge for up to a week, and the freezer for at least a month.
Kate Magic is the author of three raw food recipe books, an internationally-renowned speaker, and creative director of RawLiving.eu
© Kate Magic 2015