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


Base:

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

Instructions:

  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

Filling:

  • 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)

Instructions:

  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)


Top:

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

Assembly:

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