INGREDIENTS
2 cups
unsweetened shredded coconut
1/3 cup
coconut flour
9 tbsp
unrefined coconut oil, room temperature (if it's melted, chill it until firm like softened butter. Using melted coconut oil will make the crust mixture greasy and hard to work with).
2 tbsp
coconut sugar or raw sugar
1/8 tsp
salt
1 tbsp
lime zest, optional
2 1/2 cups
full-fat canned coconut milk (this is almost 1 1/2 400-ml cans)
7 tbsp
raw sugar, granulated sugar, or coconut sugar if you don't mind a darker taste and color
salt
7 tbsp
cornstarch
1 tsp
vanilla extract
1 1/2 tsp
coconut oil
~3 cups (about 14oz / 400 grams) fresh raspberries