This is not very sweet, just well balanced with the lemon, coconut and berries.

Perp time: 15mins

Cook time: 15mins

Set time:  30mins

Serves: fits 26cm diameter pie dish


  • 3/4 cup desiccated coconut
  • 3/4 cup coconut flour
  • 120g butter softened
  • 1 Tbs honey
  • 1 egg


  1. Preheat oven to 160c
  2. Line or grease a 26cm pie dish
  3. Place all ingredients into a bowl and mix until well combined
  4. Transfer to pie dish and use fingers to push out to evenly cover bottom and sides (needs to be well compacted - wetting you fingers will stop mixture from sticking)
  5. Bake for about 15 mins, until golden and firm to touch
  6. Leave to cool and then place in fridge


  • 2 blocks Philadelphia Original cream cheese
  • Finely grated rind of one lemon
  • 1/3 cup lemon juice
  • 2 tsp honey
  • 1/16 tsp powdered stevia (goes really well with the lemon)


  1. Break cream cheese up into pieces, place in a bowl with all other ingredients.
  2. Beat with an electric mixer until light and fluffy (this could take about 20mins - I put it in my kenwood mixer and just leave it while I do everything else)


  • 3 cups fresh or frozen berries - I used chopped fresh strawberries and frozen blueberries and raspberries.


  1. Spoon cream cheese mixture into cold base and spread out evenly
  2. Top with berries and place in fridge for about 30mins