The first time I made this recipe was when I celebrated my first Thanksgiving on The Body Ecology Diet (B.E.D.). After weeks of avoiding everything sweet, this recipe was a godsend. I have made only mild quirks to the original masterpiece by Donna Gates and am eternally grateful to her, and others that share what works as they heal their bodies from mild or chronic illness.
Smooth this no-bake yellow lemon filling into cups or a crust, maybe layer cultured cream or young coconut cheese in between or right dab on top…Either way it will stand elegantly with a tang all its own. Lakanto is the main sweetener used and does not feed harmful yeast or bacteria in the body – making it a great sugar substitute for anyone with yeast or bacterial issues. Diabetics too, because lakanto doesn’t influence blood sugar or insulin release.
Central to the B.E.D. way of eating is the principle of food combining. One thing that I love most about this pudding ‘n pie combo…is that it combines with virtually anything under the sun; taking away any guesswork on your part. The recipe itself is free of the most common allergens (i.e. dairy, egg whites, nuts, gluten, peanuts, soy) and is B.E.D-friendly for stage 1. If you have transitioned to stage 2, and want a dessert that lands a bit more sweetly, check out my spiced orange chocolate torte.
May we all continue to share the deliciousness of life, especially pie 😊
2 cups flaked coconut, unsweetened*
1/4 cup coconut oil or ghee, melted
1 Tbsp. vegetable glycerin, food-grade
1 tsp. lemon or lime zest
1 pinch sea salt
6 egg yolks, room temperature
1/3 cup lakanto, ground to a fine powder
1/2 cup lemon juice, freshly squeezed
1 cup water
2 Tbsp. agar agar flakes
1 pinch sea salt
6-8 drops stevia liquid
1 Tbsp. lemon zest
1/2 cup ghee, unsalted cultured butter, or coconut oil
- Preheat oven to 325 F.
- Mix crust ingredients in a bowl and press into a 9-inch pie pan.
- Bake for 10-15 minutes or until coconut is golden.
- While the crust is baking, prepare the filling.
- In a saucepan (do not turn heat on yet) combine the egg yolks, lakanto, and lemon juice and beat together with an electric beater.
- In another saucepan, bring the water to a gentle boil and add agar flakes and sea salt.
- Stir to dissolve, let simmer for ten minutes, and remove from the heat but keep warm.
- Move the saucepan with egg mixture to a burner and bring to a simmer over low heat (keep heat low so you do not cook eggs).
- Stirring constantly, add in the fat.
- Once melted, remove from the heat and add in the lemon zest and stevia.
- Slowly pour the warm agar mixture into the egg-lakanto mixture and stir well.
- Pour mixture into custard cups or baked pie crust and let cool in refrigerator.
Tips and tricks
- Use a flat-bottomed measuring cup to press the pie crust mixture into pan.
- The pudding makes a delicious parfait, just scoop into custard cups with a layer of cultured cream. Or top with whip cream (stage 2) and a sprinkle of zest and maybe a few pomegranate seeds on top.
- Substitute 1 egg yolk for 1 Tbsp. of coconut oil in the crust.
- For those that are new to using lakanto, you can learn more this sweetener here.
- Have you transitioned to stage 2? Here is a recipe for my pumpkin tart with almond crust.
- This is a Body Ecology Diet (B.E.D.) friendly dessert 💜
*When it comes to dried coconut and B.E.D., I am on the fence. While I agree that it should not be a staple and avoided it myself when I was on the healing stage unless I cultured first (cover wide coconut flakes with yck or milk kefir; let sit 8-12 hours in a warm spot; strain and dehydrate), I do question if this step is necessary. I now recommend using dried coconut on an occasional basis only and watch for negative reactions.
Chocolate Mousse Recipe (stage 2)
B.E.D. Nutritional Support (via phone or Skype)
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May all bellies be happy!