1Put coconut flakes, salt, and vanilla in your food processor, fitted with the “S” blade. Begin to process, adding small amounts of the date until crust sticks together. Press crust into a greased (with coconut butter) 9-inch pie pan.
To Make the Filling:
1Blend all ingredients, except the coconut butter and lecithin, until smooth. Blend in the coconut butter and lecithin until smooth. Pour into pie shell and set in freezer or refrigerator until firm (about an hour).
To Make the Coconut Cream Topping:
1Pour coconut milk into blender. Add coconut meat until level reaches one cup, wet measured (meaning that you add the meat until the liquid in the blender reaches the 1-cup level). Next blend remaining ingredients, except lecithin and coconut butter, until smooth. Then add lecithin and coconut butter and blend until incorporated. Set in freezer or refrigerator until firm, and then spoon onto firm pie base.
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.