No Bake Mini Lemon Coconut Pies

I love making no bake desserts, especially during the summer. No bake desserts make the perfect treats in the summer heat as you don’t need to turn the oven on to make them! These Mini Lemon Coconut Pies are the perfect little treats to have on hand and the lemon flavor is super refreshing.

These mini pies are a healthy alternative to normal desserts. They are made with simple ingredients and contain no dairy or refined sugar. They are gluten free, vegan, and paleo.

The best part is you only need 5 ingredients to make these Mini Lemon Coconut Pies! These pies are really easy to make- all you need is a food processor or blender and a muffin pan.

If you’re looking for more no bake dessert options, be sure to check out my No Bake Pumpkin Cheesecakes and my No Bake Brownies recipes.

Note: Although this recipe is made with Whole30 compliant ingredients (if you skip the maple syrup), you are technically not supposed to eat dessert when doing Whole 30.

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There are two layers to these pies:

Pie Crust:

You only need only 2 ingredients to make the pie crust- dates and almonds. The dates must be fresh and not dried. The moisture of the fresh dates help the crust blend and stick to the almonds to form the crust layer. The almonds create a crunchy texture and create a taste that is similar to pie crust! Only this version is made with clean ingredients and is made with no added sugar as it is sweetened by dates.

Pie Filling:

The lemon coconut pie filling is made with the cream and liquid from canned coconut milk. The coconut milk must be full fat. Only full fat coconut milk will separate upon refrigeration into the cream and liquid parts. The coconut milk will satisfy your sweet tooth and keep you feeling full and satisfied so you do not feel the need to overeat dessert. The filling contains a lemon to make the lemon flavor and a little maple syrup to sweeten.

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Ingredients:

  • 3/4 cup almonds
  • 1 cup (~9) dates
  • 2 cans full fat coconut milk
  • 1 lemon
  • Optional: 1-2 tbsp maple syrup

Directions:

  1. Place canned coconut milk in the refrigerator overnight.
  2. To make the pie crust, first place the almonds in a blender or food processor and blend for about 30 seconds. Place the blended almonds off to the side. Add the dates to the blender or food processor and blend the dates for about 30 seconds. Add the blended almonds back in the blender or food processor. Blend until the almonds and dates stick together. How well they stick together depends on the softness of the dates. If they are not sticking together well add a couple tablespoons of water to the mixture and reblend.
  3. Scoop out the crust and distribute evenly into muffin baking sheet. Place the muffin baking sheet into the freezer while you make the filling.
  4. Clean out the blender or food processor and dry.
  5. To make the pie filling, remove the coconut from the fridge. The coconut cream will have solidified and at at the top of the can. Note: full fat coconut must be used or else the cream won’t separate. Scoop out the coconut cream from both cans of coconut milk and place into the blender or food processor. Add about 2 tbsp of the liquid coconut milk to the blender or food processor. You can either discard or save the coconut milk left in the can. I personally like to save it to reuse in smoothies. Squeeze the juice of one lemon into the blender or food processor and add the maple syrup (optional). Blend until smooth.
  6. Remove the muffin baking sheet from the freezer. Distribute the pie filling evenly on top of the crust. Place in the muffin baking sheet back in the  freezer for about 30 minutes to allow the filling to set. Enjoy!

I hope you enjoy this recipe, please comment and let me know if you give it a try! Or tag me if you make them on instagram @wellbymel_!

No Bake Mini Lemon Coconut Pies

These No Bake Mini Lemon Coconut Pies make the perfect little healthy desserts! They are made with all real food ingredients, are no bake, easy to make, and taste delicious! 
Course Dessert
Servings 8 mini pies

Equipment

  • Food Processor
  • Muffin Pan

Ingredients
  

  • 3/4 cup almonds
  • 1 cup dates ~9 dates
  • 2 cans full fat coconut milk
  • 1 lemon
  • 1-2 tbsp maple syrup optional (not whole30)

Instructions
 

  • Place canned coconut milk in the refrigerator overnight.
  • To make the pie crust, first place the almonds in a blender or food processor and blend for about 30 seconds. Place the blended almonds off to the side. Add the dates to the blender or food processor and blend the dates for about 30 seconds. Add the blended almonds back in the blender or food processor. Blend until the almonds and dates stick together. How well they stick together depends on the softness of the dates. If they are not sticking together well add a couple tablespoons of water to the mixture and reblend.
  • Scoop out the crust and distribute evenly into muffin baking sheet. Place the muffin baking sheet into the freezer while the filling is made.
  • Clean out the blender or food processor and dry.
  • To make the pie filling, remove the coconut from the fridge. The coconut cream will have solidified and at at the top of the can. Note: full fat coconut must be used or else the cream won’t separate. Scoop out the coconut cream from both cans of coconut milk and place into the blender or food processor. Add about 2 tbsp of the liquid coconut milk to the blender or food processor. You can either discard or save the coconut milk left in the can. I personally like to save it to reuse in smoothies. Squeeze the juice of one lemon into the blender or food processor and add the maple syrup (optional). Blend until smooth.
  • Remove the muffin baking sheet from the freezer. Distribute the pie filling evenly on top of the crust. Place in the muffin baking sheet back in the  freezer for about 30 minutes to allow the filling to set. Enjoy!
Keyword Gluten Free, No Bake Dessert, Paleo, Vegan, Whole 30

Published by

Well By Mel

Hi, I’m Mel! I’m so excited to have you visit my page! I am a Masters candidate at Columbia University, studying Nutrition Education. Following the program, I will pursue RD accreditation. I love all things health and wellness and am a firm believer in eating real food. I am here to share easy, healthy, and delicious recipes! There is a common misconception that eating healthy is bland and unappetizing, but it doesn’t have to be! I truly believe that eating healthy can be fun and delicious and I hope that my recipes show you how. I also share tips on nontoxic living. I hope you follow along 😊

9 thoughts on “No Bake Mini Lemon Coconut Pies

  1. Made today and followed instructions exactly . Hard time getting out of muffin tin. You mention a muffin baking sheet is that different than a regular old muffin tin?

    1. No, they are the same! Did you try removing the pies from the muffin tin after letting them sit in the freezer for at least 30 minutes? I find they are easiest to pop out when frozen.

  2. We lined the tin with mini paper liners then inserted a table knife between the tin & paper liner to lift out. You can find the liners that look like mini cupcake papers at Aldi, Dollar Tree, Hobby Lobby (candy making section) & other stores.

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