Easy nutritious dessert – healthy & enjoyable.



  • 2.5 cups desiccated coconut
  • 1/2 tsp vanilla bean powder or vanilla bean paste
  • 1/2 tsp cinnamon
  • 2-3 Tbs coconut oil
  • 1 egg
  • pinch salt
  • 1/2 tsp liquid stevia


  • 1/4 cup lemon juice
  • 6 Tbs coconut oil
  • 3 eggs
  • zest 2 lemons
  • 1/2 tsp liquid stevia (adjust to taste)


  1. Preheat oven 140 C. Add all base ingredients to bowl. Mix with fork until sticky and dough like. Add more coconut oil if too dry.
  2. Press into 24cm pie pan and build sides to 1cm in height. Pack it down firmly.
  3. Bake in oven until golden brown. Remove and allow to cool.
  4. To make curd: Add eggs and coconut oil to small saucepan and constantly whisk over gentle heat to avoid clumps and melt coconut oil.
  5. Add lemon juice, zest and stevia. Keep stirring until thick (approx 5-10 mins)
  6. Pour lemon mixture through fine strainer to collect lemon zest. Return the curd to mix.
  7. Add to pie crust. Eat warm or set in the fridge…..your choice.

NB: To turn this pie into cheesecake, bake in oven 160deg C for 5-10 minutes or until it starts to go golden brown.

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