Raw Lemon Coconut Cream Pie with Turmeric & Macadamia Crust
A bright, zingy no-bake pie: lemon-turmeric cashew cream on a soft macadamia-coconut crust, topped with a cloud of whipped coconut cream and lemon zest. Light, sunny, and just right for warm afternoons.
Yield: One 9-inch pie (serves 8–10) · Active: 35 min · Total: 4 hr, including setting time · Season: Best in North America in spring and summer, when lemons and limes are at their peak · Best eaten: Midday
Ingredients
For the crust
1½ cups raw macadamia nuts
1 cup unsweetened desiccated coconut (finely shredded, not flakes)
8 Medjool dates, pitted
2 tbsp coconut sugar
1 tbsp coconut oil, melted
1 tsp pure vanilla extract
½ tsp lemon zest
Pinch sea salt
For the lemon-turmeric cashew cream filling
2½ cups raw cashews, soaked in filtered water 4–8 hours, then rinsed and drained
½ cup full-fat coconut cream (the thick cream from the top of a chilled can, with no guar gum or other stabilizers)
½ cup fresh lemon juice (about 4–5 lemons), or a mix of lemon and lime
Zest of 2 organic lemons
½ cup pure maple syrup (more or less, depending on how tart your lemons are)
⅓ cup coconut oil, melted
1 tsp ground turmeric (or a 1-inch piece of fresh turmeric, peeled and grated)
½ tsp pure vanilla extract
Pinch sea salt
Optional: pinch ground black pepper (helps you absorb the turmeric; you won’t taste it)
For the whipped coconut cream topping
2 (13.5 oz) cans full-fat coconut milk or coconut cream, chilled overnight
2 tbsp pure maple syrup (or 1 tbsp raw honey)
½ tsp pure vanilla extract (or seeds from ¼ vanilla bean)
Pinch sea salt
To finish
Zest of 1 organic lemon
A few thin lemon slices or curls of lemon zest
Optional: edible flowers (pansy, violet, calendula, or chamomile)
Optional: unsweetened toasted coconut flakes
Optional: a few fresh mint leaves
Method
Soak and chill. Cover the cashews with filtered water and soak 4–8 hours (or overnight in the fridge), then drain and rinse. Chill the 2 cans of coconut milk at least 8 hours, ideally overnight, so the cream fully separates from the water. This is what makes the topping whip.
Make the crust. Line the base of a 9-inch springform or removable-bottom tart pan with parchment. Pulse the macadamias and coconut to a coarse crumb, keeping some bigger pieces. Add the dates, coconut sugar, coconut oil, vanilla, lemon zest, and salt, and process until it sticks together when pressed (add 1–2 tsp water if needed). Press firmly into the pan and a little up the sides, then freeze while you make the filling.
Make the filling. Blend the cashews, coconut cream, lemon juice and zest, maple syrup, turmeric, vanilla, salt, and pepper (if using) on high for 2–3 minutes, scraping down the sides, until silky and golden. Add the melted coconut oil and blend 30 seconds more.
Taste and adjust. It should be boldly tart. Add 1–2 tbsp maple syrup if it’s too sharp, or 1–2 tbsp lemon juice if it’s not bright enough. Don’t be shy with the lemon; the topping balances it.
Pour and set. Pour the filling into the crust, smooth the top, and tap the pan on the counter to release air bubbles. Refrigerate at least 3 hours (or freeze 1 hour) until firm.
Whip the topping. Just before serving, scoop only the thick cream from the chilled cans into a chilled bowl (save the liquid for smoothies). Add the maple syrup, vanilla, and salt, and whip on high 2–3 minutes, until fluffy with soft peaks.
Top the pie. Spread the whipped cream over the set filling in a smooth layer or soft dollops.
Finish and serve. Shower with the reserved lemon zest, then add lemon slices or zest curls, plus flowers, toasted coconut, and mint if you like. Slice with a knife dipped in hot water and wiped between cuts. Serve cool but not frozen.
Storage
Refrigerate up to 4 days, loosely covered with parchment; the filling’s flavor gets even better after a day.
The whipped topping looks its best within 24 hours and holds up to 3 days.
Freeze the pie without the topping up to 1 month; thaw 4 hours in the fridge, then top fresh.
Variations
Lime or lemon-lime: Swap in lime juice and zest 1:1, or use ¼ cup lemon juice plus ¼ cup lime juice.
Nut-free: Use sunflower seeds and shredded coconut in the crust and soaked sunflower seeds in place of the cashews (the texture will be a little different).
Ginger-cardamom: Add 2 tsp to 1 tbsp freshly grated ginger and ½–1 tsp cardamom to the filling.
Drink pairings: Serve with loose-leaf tea (peppermint, chamomile, jasmine green, or a tropical herbal blend), fresh lemonade made with just lemon, water, and a touch of raw honey, or coconut water. For adults, a crisp Sauvignon Blanc, Albariño, or dry Riesling.
Tropical fruit platter: Serve alongside sliced mango, papaya, pineapple, dragon fruit, and kiwi, plus a bowl of fresh berries for color.
Season & Circadian Timing
Bright citrus and a light, tropical feel make this a warm-weather dessert for spring brunches and summer afternoons. With its natural sugars, it fits best around midday, when the sun is high and you’re up and moving, rather than after dark.
Nourishment Notes
Lemon — Fresh juice and zest bring vitamin C, which the body uses to make collagen and to absorb iron from plant foods.
Turmeric — Gets its golden color from curcumin; the piperine in black pepper helps the body absorb it, which is why turmeric and pepper are a classic pairing.
Macadamias — Especially rich in monounsaturated fat, the same kind found in olive oil.
Cashews — A good source of magnesium, copper, and zinc.
Coconut — Its fat pairs with the dates and maple, so the pie feels satisfying rather than sugary.
Sourcing
Lemons / limes / oranges — organic (you’re using the zest)
Walnuts / pecans / hazelnuts / macadamias — organic and raw; soak and dry (or sprout) for easier digestion
Cashews — organic (every cashew sold has been heat-treated, even “raw” ones)
Coconut cream — organic and full-fat, made with just coconut and water, with no guar gum, in BPA-free cans (Native Forest Simple)
Shredded coconut — organic, unsweetened, and sulfite-free
Medjool dates — organic, soft, and plump
Maple syrup — organic Grade A dark
Coconut oil — organic, virgin, and unrefined
Coconut sugar — organic, unrefined
Raw honey — organic, local, and unfiltered
Spices — organic and non-irradiated (Ceylon cinnamon from Sri Lanka)
Vanilla — organic pure vanilla extract, or vanilla bean
Edible flowers — organic and unsprayed, from a farmers’ market or your own garden (never florist flowers)
Fruits, vegetables, and herbs — organic, from a farmers’ market or local farm
With Love, Light, and Health,
Anna (aka Food Marshall)