To make the crust, stir together all ingredients in a small bowl.
Stir together all ingredients in a small bowl.
Divide into 2 mini tart pans or small pie dish lined with parchment.
To make the lemon cream:
Scoop out solid cream into a mixing bowl.
Add in syrup, zest, juice and extract and whip with hand mixer.
Pour in melted coconut oil last and whip until fluffy.
Spread on top of crust.
Chill or enjoy right away!
Notes
This recipe makes two tiny pies or one small and serves 4. You can easily double the recipe for a standard size pie.I ONLY recommend Thai Kitchen brand coconut milk. There are so many others I've tried in the past that DO NOT work. This brand is perfect 99% of the time.Keep refrigerated. Should last about a week.Pin it!