Coconut Crust with Chocolate Ganache

This started life as the crust for a frozen strawberry cream pie but it didn't pan out due to catastrophic problems with the gelatin - think clumps of rubbery goo hidden among the fruit and cream only revealing itself in your mouth in a MOST unpleasant way..."I don't remember putting gummy worms in this". The crust, however, was killer. So I made another one, draped it in chocolate, threw on a handful of raw coconut and a sprinkle of flaked salt and had something sweet, salty and vaguely tropical to show for my afternoon. 

And stay tuned - not giving up on that pie...

Coconut Almond Crust with Chocolate Ganache

Makes 9 pieces

Coconut Graham Crust

9 sheets (one sleeve) graham crackers, broken up
1/2 cup toasted almonds
1/2 cup raw coconut flakes
1 teaspoon lime zest
2 tablespoons sugar
1/4 teaspoon kosher salt
4 tablespoons unsalted butter, melted
2 tablespoons Greek-style vanilla yogurt

1. Preheat oven to 350º.

2. Put first 6 ingredients in a food processor and blend until crumbly. Add yogurt and turn machine on, adding butter as it processes (it will resemble wet sand).

3. Press into bottom of 8" springform pan, pressing down to compact.

4. Bake for 15 minutes until golden brown. Let cool and set aside.

Ganache

1/2 cup semi-sweet chocolate chips
1/3 cup heavy cream
1/4 cup raw coconut flakes
Flaked sea salt

1. Heat cream over low heat until bubbles appear around the edges. Add chocolate and stir until completely smooth. Pour over cooled crust, sprinkle with sea salt and coconut flakes. Cool before serving.