For the crust:
3 tablespoons coconut oil
1 tablespoons honey
2 cups unsweetened shredded coconut
1 cup almond flour (also known as almond meal or ground almonds)
1 pinch sea salt
2 egg whites (save the yolks for the lemon filling)
For the filling:
3 eggs + 2 egg yolks
5 tablespoons natural maple syrup
1/3 cup lemon juice
zest of 1 lemon
1⁄4 cup coconut flour
Preheat the oven to 180˚C and line the base of a tart dish with parchment paper.
Melt the coconut oil in a medium saucepan over medium heat. Add the honey, shredded coconut, almond flour and salt, mix until well combined and remove from the heat. Add the egg whites and mix until the mixture becomes very sticky. Pat the mixture into the bottom & the sides of the prepared pan and press down firmly. Bake for 8 -10 minutes or until slightly brown and then remove from the oven.
Meanwhile, start preparing the filling. In a large bowl with an electric mixer, beat together the eggs and egg yolks until frothy. Add the remaining ingredients and beat for two additional minutes. Pour the filling over the baked crust and bake for 20 minutes or until the centre is set. Let it cool completely and then serve on its own or with a side of fresh coconut yogurt. Serves 8.
Tip: You can use the coconut base for other creations such as pumpkin or lime pie.