Coconut Cream Pie

Coconut Cream Pie

• Prep Time: 1 hr, 15 mins
• Cook Time: 15 mins
• Yield: 1 pie
• Serving Size: 1 /12 pie

Ingredients

• 1¼ cups almond flour
• 8 tsp. coconut sugar
• 3 TB. salted butter, melted
• ¾ cup unsweetened shredded coconut
• 1 (14-fl.-oz.; 400ml) can fullfat 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

Instructions

 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.
2 While crust bakes, spread ¼ 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.
3 In a medium saucepan, combine full-fat coconut milk, ½ teaspoon vanilla extract, remaining 6 teaspoons coconut sugar, and remaining ½ cup unsweetened shredded coconut over medium heat. Heat until coconut sugar dissolves, stirring occasionally, for about 5 minutes. Do not boil.
4 Mix 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.
5 Shortly before serving, whip heavy cream, raw honey, and remaining ½ teaspoon vanilla extract for 2 to 4 minutes, or until soft peaks form.
6 Spread whipped cream in an even layer over chilled pie. Sprinkle with coconut to serve.

Variation:  To make Chocolate Coconut Cream Pie, add ¼ cup unsweetened cocoa powder to the filling mixture in step 3. Sprinkle pie with ¼ cup miniature bittersweet chocolate chips, along with the ¼ cup toasted coconut.

Nutrition per Serving

• Calories 362
• Fat 34g
• Protein 5g
• Total Carbohydrate 11g
• Dietary Fiber 2g
• Net Carbohydrate 9g

Macronutrient ratio

• Fat 84%
• Protein 6%
• Net Carb 10%
• Ratio 2.4:1