Lemon Coconut Cream Pie

Some recipe titles can be very misleading.

More than once I was checking out different cookbook or blogs with titles like amaretto cheesecake, citrus cupcakes, or banana cake. Alright, I think. I think I have those ingredients in my kitchen. I take out the nuts, peel the oranges, take out the bananas and check the cookbook again only to find out it doesn’t call for these foods at all. It wants specialty items like almond extract, orange extract, and banana liqueur. The rest is all sugar, margarine, and white flour. I find that extremely disappointing. If this is supposed to be a citrus cupcake, there should be real oranges in there, not just artificial flavorings.

Therefore, when I got into the mood for a lemon pie, I did not want to slip in some bottled lemon juice and call it a recipe. There were some lemons in my fridge, and the food processor was waiting. This was the result:

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In addition to switching real flavors for artificial additives, there is a whole lot of nutrition being tossed aside. Take lemons, for example. They are a powerhouse of benefits such as:

  • Promoting good digestion
  • Contains flavonoids that fight cancer
  • Antioxidant properties
  • Lowers high blood pressure
  • Strengthens immune system
  • Treats fevers
  • Promotes dental health
  • Boosts skin health
  • Aids weight loss
  • Relieves respiratory disorders
  • Antibacterial properties

Why would anyone want to swap all of these benefits for a teaspoon of chemical flavoring?

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While we are on the topic of nutrition, here is the rundown on the second primary ingredient in this recipe: Coconut.

  • Supports immune health with its antiviral, anti-bacterial, anti-parasite, and anti-fungal.
  • Provides a natural source of quick energy which enhances athletic and physical performance.
  • Improves digestion and absorption of nutrients
  • Reduces risk of heart health and promotes good cholesterol
  • Protects against kidney disease and bladder infections
  • Improves hair and skin health
  • Promotes weight loss

Coconut is one of those foods that you either hate or love. I personally fall into the latter category. Coconut can come in the form of flour, oil, butter, and sugar, and each form brings the health benefits mentioned above.

Quite often, the specialty extracts and liqueurs are expensive although you only need a few teaspoons to make the desired food. Banana liqueur, for instance, is much more costly than real bananas. Cases like these bust the myth that healthy food is more expensive. Sometimes we just need to go back to the basics to achieve better health and eat better food.

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Lemon Coconut Cream Pie

Crust:

  • 1 cup oats
  • 1/4 cup honey
  • 1/4 cup coconut oil

Preheat the oven to 350 degrees. Mix all ingredients and spread into a 9-inch springform pan. Bake for 8 minutes. Set aside to cool.

Lemon Filling:

  • 1 lemon*
  • 4 eggs
  • 1 1/4 cups coconut sugar
  • 1/2 cup coconut oil

*I used an organic lemon which tends to be small.

Pulse the lemon and add the rest of the ingredients until the batter is well-mixed. Bake for 45 minutes at 350 degrees. Allow to cool.

Coconut Cream Topping:

  • 1 can of full-fat coconut cream, refrigerated overnight*
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract

*The refrigeration of the coconut cream is crucial to this recipe.

Open up the can of coconut cream. Scoop out the cream. Use the remaining liquid for some other purpose, like smoothies. Using a hand blender, whip the cream, maple syrup, and vanilla for a minute or until creamy. Spread the coconut cream over the lemon filling.

Garnish with lemon curls or coconut shards. Serve cold. Refrigerate leftovers.

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One Comment Add yours

  1. Leah Biren says:

    Well done! Especially appreciated learning about all the health benefits of lemons. 🍋Lemon up!

    >

    Like

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