Coconut Matcha Pie

This AIP and paleo Coconut Matcha Pie is silky, creamy and absolutely delicious and comes together quickly for a decadent treat that is refined sugar free.

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I created this Coconut Matcha Pie recipe as part of Lovebird Cereal’s Baking/Making Competition which featured approximately 20 participants who were tasked with baking or making any paleo or AIP recipe that includes Lovebird cereal. I was gifted 9 boxes of their absolutely delicious unsweetened cereal and used that to make the crust of this pie that has the most amazing texture!

Participating in this competition earns me a chance to win a $1000 donation toward a children’s cancer charity of my choice. This is truly a win-win scenario and I’m so grateful to Parker Brook, Lovebird’s founder for this opportunity and this amazing product!

This pie is AIP and paleo and comes together so quickly. The only portion that is baked is the crust and the rest of the pie is frozen for under an hour to develop the perfect texture. You can top your pie with whipped coconut cream or unsweetened coconut yogurt with some toasted coconut flakes but these are totally optional.

Here are the main ingredients in this Coconut Matcha Pie:

• coconut butter, melted
• coconut milk – you’ll want to ensure that it’s full-fat and additive free – this is key for texture
• avocado
• maple syrup
• matcha powder
• vanilla extract
• coconut oil, melted
• unsweetened Lovebird cereal
• coconut whipping cream or coconut yogurt and toasted coconut flakes (optional for topping)

FAQs for this Coconut Matcha Pie

How do I store this pie?

I suggest slicing the pie and freezing without the coconut whipped cream on top in a sealed container for up to a week. This way you can defrost slice by slice for leftovers.

Can I make any substitutions?

Since I have not tested any substitutions in this recipe, I can’t advise on any swaps with guaranteed results.

What size avocado do I use?

I used a medium-sized hass avocado in this recipe. Don’t worry too much if you have a slightly smaller or larger avocado here as it won’t make too much of a difference in the texture/taste. If you’re finding the mixture too thin you could always add a bit more melted coconut butter.

If you try this Coconut Matcha Pie I would appreciate it if you would leave the recipe a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious.

If you liked this AIP dessert you might also like:

• Pumpkin Pie
• Apple Spice Cake
• Matcha Ice Cream Sandwiches
• Fluffy Grain-Free Mini Donuts with Pastel Glaze

Coconut Matcha Pie (AIP, paleo)

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5 from 1 review

• Author: Nicole Charles
• Total Time: 20 minutes
• Yield: 1 pie 1x

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Description

This AIP and paleo Coconut Matcha Pie is silky, creamy and absolutely delicious and comes together quickly for a decadent treat that is refined sugar free.

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Ingredients

Units USM Scale 1x2x3x

Crust 

• 1 1/3 cups crushed unsweetened Lovebird cereal (~ 3 cups whole cereal)
• 2 TBSP maple syrup
• 3 TBSP coconut oil, melted
• Pinch of salt

Filling

• 1 ripe avocado
• 1/3 cup coconut butter, melted
• 1/2 cup full fat additive free coconut milk
• 2 tsp matcha powder
• 1/4 cup maple syrup
• 1 tsp pure vanilla extract
• 1/4 tsp sea salt

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Instructions

Crust

1. Heat oven to 350F. 
2. Add ~ 3 cups unsweetened Lovebird cereal to food processor and pulse until very finely crushed. 
3. Measure out 1 1/3 cups crushed cereal and add to a large bowl along with maple syrup, melted coconut oil and a pinch of sea salt. Mix to combine. 
4. Transfer the mixture into a 9-inch pie plate and press it into the bottom and partially up the side of the plate using your hands and a fork as necessary.
5. Bake in the middle rack of your oven for 9-10 minutes until the edges are crispy. 
6. Allow the crust to cool while you make the filling. 

Filling 

1. To a food processor add avocado, melted coconut butter, full fat coconut milk, matcha powder, maple syrup, vanilla extract and sea salt and whisk until combined into a smooth mixture
2. Pour mixture into cooled crust and smooth the top with a spatula.
3. Freeze pie for a minimum of 30 minutes. 
4. Serve as is or with whipped coconut cream and toasted coconut flakes.

• Prep Time: 20 minutes
• Category: Desserts