Recipe Directions
CRUST
1. Place all the ingredients in the food processor, except the orange or lemon zest. Process until fine crumbs but not too wet.
2. Add in the zest and pulse.
3. Press the crust down at the bottom and the sides. Refrigerate while making the filling.
FILLING
4. Blend Irish moss with water until gelatinous consistency and smooth.
5. Add all the ingredients, except coconut butter and lecithin. Blend until smooth, adding squeezed out pineapple liquid a tablespoon at a time until smooth consistency.
6. Add additional filtered water if consistency is still chunky (you want a smooth consistency like a batter).
7. Add the coconut butter and lecithin. Blend until very smooth.
8. Take the pans out out of the refrigerator and pour in the filling just to the top.
9. Let it set in the refrigerator for about 2-3 hours.
Cheflandria's Thoughts
By Cheflandria I like making small pies and bite size finger foods. This is one of them.
Note: You can squeeze out pineapple juice using a strainer, nut bag, or cheesecloth. Chop it in a food processor, if necessary, and then squeeze out the juice.
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Comments
Top voted
angie207
May 04, 2010
I want to try it with mango instead of pineapple. Anything you think I should change?
LibbyB
Nov 11, 2010
I couldn't find Irish Moss anywhere and didn't have time to order it, since I wanted to make this for my son's birthday. So I used Agar-agar instead. It set up well,but the next day when I served it, it tasted like (to quote my son) 'throw up'. It had that horrible soapy taste that sometimes happens with coconut! Why?? It tasted fine when I sampled it from the blender...is it because it sat in the fridge overnight? I can't imagine the agar-agar was the cause!
Cheflandria
May 04, 2010
Angie, mango is higher in water content that the pineapple (after squeezing out the liquid) so probably blend into a smooth consitency without adding additional water. Consistency is key in the filling, you don't want it runny as it won't set correctly. Consistency should be a like a heavy batter.
All
LibbyB
Nov 11, 2010
I couldn't find Irish Moss anywhere and didn't have time to order it, since I wanted to make this for my son's birthday. So I used Agar-agar instead. It set up well,but the next day when I served it, it tasted like (to quote my son) 'throw up'. It had that horrible soapy taste that sometimes happens with coconut! Why?? It tasted fine when I sampled it from the blender...is it because it sat in the fridge overnight? I can't imagine the agar-agar was the cause!
Cheflandria
May 04, 2010
Angie, mango is higher in water content that the pineapple (after squeezing out the liquid) so probably blend into a smooth consitency without adding additional water. Consistency is key in the filling, you don't want it runny as it won't set correctly. Consistency should be a like a heavy batter.
angie207
May 04, 2010
I want to try it with mango instead of pineapple. Anything you think I should change?
Cheflandria
May 03, 2010
Hi Amuzon1, I believe you meant Irish Moss. You can order it online at www.rawguru.com. The yellow color is from the natural color of the pineapple.:-)
Amuzon1
May 03, 2010
Where are you getting Spanish moss from? I looked up spanish moss on the internet and it's green, isn't it? How did you keep your filling yellow?!
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