Alkaline Diet Recipe #17: Coconut Cream Pie

Alkaline Diet Recipe #17: Coconut Cream Pie

Once you are well on the road to transitioning, and your desire for sweet things has diminished, you can omit the dates to make this less acidic.


1 cup hazelnuts, soaked and/or dehydrated for 8 hours
1 1/2 cups almonds, soaked and/or dehydrated for 8 hours
3 dates, pitted (these can be omitted once you have transitioned)
1/4 teaspoon orange essence
1 tablespoon vanilla essence
1 tablespoon coconut or olive oil
1/4 teaspoon pHlavor or Celtic salt
3 scoops Alka-Blast granules

4 young Thai coconuts, meat only to make 2 1/2 cups coconut meat
1 cup macadamia nuts, soaked and/or dehydrated
4 tablespoons coconut butter
2 tablespoons coconut oil
Spray pHlavor or pinch Celtic salt
1 tablespoon vanilla essence
3 scoops Alka-Blast granules
Coconut water for consistency

Coconut Cream
1/2 can coconut milk
1 tablespoon vanilla essence
3 tablespoons coconut butter
Spray pHlavor or pinch of Celtic salt


For the Crust
Place all the ingredients in a food processor and blend together until a sticky breadcrumb-like consistency is achieved. Place these crumbs in a high-sided removable bottom pie tin, and press firmly, pushing the dough around the base to create a piecrust. Place in the freezer until ready to be filled.

Place all the ingredients in a food processor and process until it has reached a smooth consistency. adding coconut water if necessary. Pour onto the piecrust and place in the freezer until needed.

Pour all the ingredients in a food processor or blender and mix until thick and creamy. Pour on top of the filling and put back in the freezer until firm and set. While frozen, insert a metal spatula around the edges of the pie tin and release it onto a plate. Turn it back on its base and leave to soften for 30 minutes. Delicious!

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Cleansing Diva shows you how to open a Young Thai Coconut

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