1 minute read
Coconut Cream Pie
Sweet coconut sugar stars in this silky coconut cream pie, served in a crisp almond flour crust.
Coconut Cream Pie
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Prep Time: 1 hr, 15 mins Cook Time: 15 mins
Yield: 1 pie
Ingredients
11⁄4 cups almond flour 8 tsp. coconut sugar 3 TB. salted butter, melted 3⁄4 cup unsweetened shredded coconut 1 (14-fl.-oz.; 400ml) can full-fat coconut milk
1 tsp. pure vanilla extract 1 (1.8g) pkg. powdered gelatin (about 1 scant TB.) 2 cups heavy cream 1 TB. raw honey
Nutrition per Serving
Fat 84% Protein 6% Net Carb 10% Ratio 2.4:1
Calories 362 Fat 34g Protein 5g Total Carbohydrate 11g Dietary Fiber 2g Net Carbohydrate 9g 1 Preheat the oven to 350°F (180°C). In a medium bowl, mix almond flour, 2 teaspoons coconut sugar, and salted butter until fully combined. Press into the bottom of a 9-inch (23cm) pie pan. Bake for 10 minutes or until golden brown. Remove crust and cool for 10 minutes.
2While crust bakes, spread 1⁄4 cup unsweetened shredded coconut on a rimmed metal baking sheet. Bake alongside crust for 2 to 4 minutes, or until browned and toasted. (Watch carefully so coconut does not burn!) Remove from the oven and cool for later use.
3In a medium saucepan, combine full-fat coconut milk, 1⁄2 teaspoon vanilla extract, remaining 6 teaspoons coconut sugar, and remaining 1⁄2 cup unsweetened shredded coconut over medium heat. Heat until coconut sugar dissolves, stirring occasionally, for about 5 minutes. Do not boil.
4Mix gelatin with 2 tablespoons cold water. Whisk until gelatin dissolves. Stir mixture into warm coconut milk and whisk until fully dissolved. Pour coconut cream filling into cooled pie crust. Chill for at least 1 hour to set gelatin.
5Shortly before serving, whip heavy cream, raw honey, and remaining 1⁄2 teaspoon vanilla extract for 2 to 4 minutes, or until soft peaks form.
6Spread whipped cream in an even layer over chilled pie. Sprinkle with coconut to serve.
Variation: To make Chocolate Coconut Cream Pie, add 1⁄4 cup unsweetened cocoa powder to the filling mixture in step 3. Sprinkle pie with 1⁄4 cup miniature bittersweet chocolate chips, along with the 1⁄4 cup toasted coconut.
Serving Size: 1⁄12 pie
