With a disclaimer that I've never made this recipe, looking at it, I'm thinking the coconut is for texture and stickiness (to help hold all those nuts together). With that in mind, I wouldn't worry about texture but would increase the dates by the 1/4 cup of coconut you won't be using to make sure the overall crust had adequate stickiness to hold together.
Thanks, SeaJambon. Do you have a recommendation for the crust to replace te coconut oil? Maybe vegetable oil?
I suspect that any just about any vegetable oil (safflower is always my favorite) would work, since the recipe is asking for "melted".
Thanks for your help, SJ.
There is NO gluten in coconut... Gluten is associated with wheat flours... Google " gluten" and you will understand when you have to be concerned about whether there could possibly be an issue with ingredients
The person for whom I am making this pie does not like coconut - it's a taste preference concerning the coconut.
You might try googling coconut substitutes....
Please enter a valid email address.
Well played. You deserve a cookie.
Not all cookies are meant to be soft!
How to Save Limp Cookies
Ice Cream Truck Favorites
Ending Soon: Cookware Sale!
IKEA x Hay's New Collaboration
Seedlip: The Drink That's Gonna Make Your Summer
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)