We purchased two young coconuts at the farmers market thinking we needed them for one recipe but didn't. The recipe we used is from The Complete Book of Raw Food with Julie Rodwell as the editor, p. 346
for the crust
2 cups almond pulp (dried pulp from making almond milk)
1 cup of coconut flour (1.5 cups of dried shredded coconut)
3 TBS honey or maple syrup
2 TBS flaxseed meal
1/4 tsp salt
1 tsp vanilla
1/2 cup melted coconut butter
for the filling
1 cup of coconut meat from ~2 young coconuts (the water we saved and used to make raw carrot cake)
juice from 3-4 limes (3/4 cups)
5-7 large dates
Directions: Combine all crust ingredients in a mixing bowl with 1/4 cup of water, adding coconut butter last. Mix the dough. Divided the dough into 24 balls. Using a small tart pan line the tart pan and press the dough balls into the tart cups, hollowing each cup.
Blend the filling ingredients until smooth
Fill the tart shells. Chill before serving. They can be decorated with a thin slice of lime or shredded coconut and a pistachio/pumpkin seed.