No Bake Mini Lemon Coconut Pies

No bake desserts are a summer staple for me. I love making ‘no bake’ desserts because I don’t have to turn on my oven during the hot, summer weather. These Mini Lemon Coconut Pies make the perfect little summer treats and the lemon flavor tastes so refreshing.

These mini pies are made with just five, simple ingredients and are gluten free, dairy free, paleo, and refined sugar free. This recipe is incredibly easy to make. All you’ll need is a food processor or blender and a muffin pan to make them.

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

There are two layers to these pies:

Pie Crust:

Unlike regular pie crusts, this version is made with whole food ingredients and contains no added sugar. You only need two simple ingredients to make the pie crust- dates and almonds. The dates naturally sweeten the crust and help hold it together. I recommend soaking the dates prior to making the crust to help them blender easier. The almonds create a crunchy texture and a taste that is similar to pie crust.

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 makes a pie filling that tastes delicious and is satiating. Lemon is used to give the pie filling a refreshing, citrus flavor. Maple syrup can be added if you’d like to make the pie filling a little bit sweeter.

What You’ll Need to Make the No Bake Lemon Coconut Pies:

Almonds: You’ll need almonds to make the pie crust. Use raw, unsalted almonds for this recipe.

Dates: You will need fresh, medjool dates to make the pie crust. I recommend soaking the dates to help them blend easier.

Coconut Milk: You will need a can of full-fat coconut milk for this recipe.

Lemon: Lemon juice gives these mini lemon coconut pies a refreshing and delicious flavor.

Maple Syrup: Maple syrup is optional and can be added for extra sweetness.

Directions:

1. Place canned coconut milk in the refrigerator overnight.
2. To make the pie crust: First, soak the dates in water for about 30 minutes. This will help moisten and soften the dates, which will help them blend easier. Next, place the almonds in a 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 to the food processor. Blend until the almonds and dates stick together and are evenly mixed.
3. Scoop out the crust and evenly distribute it across 8 muffins tins. You can add muffin liners to the muffin tins to make the final produce easier to remove. 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 a food processor. Add about 2 tbsp of the liquid coconut milk to the 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 food processor and add the maple syrup (optional) if desired. Blend until smooth.
6. Remove the muffin baking sheet from the freezer. Distribute the pie filling evenly on top of the crust. Place the muffin baking sheet back in the freezer for about 30 minutes to allow the filling to set.

I hope you enjoy this recipe, please comment below and let me know if you give it a try!