Soak the dates in filtered water for 10 to 15 minutes to soften, then drain.

Blend the dates, nuts, spices, salt and half of the coconut in a food processor until a firm ball is formed.

Press the filling into a glass pie dish, making sure there’s no space near the edges. Put into the freezer to chill.

Soak the dates in filtered water for 10 to 15 minutes to soften, then drain.

In a food processor, blend half of the loquats (no need to peel them) with the lemon juice and dates until smooth. Chop the other half of the loquats and place into a mixing bowl. Pour the blended loquats over the chopped loquats, mix together and add any additional spices, to taste.

Spread the fruit mixture on top of the chilled crust and chill again for another 1 to 2 hours. Before serving, top the pie with the remaining shredded coconut and garnish with edible flowers, if desired.