Recipe: Gluten Free Coconut Cream Pie

paleo-coconut-cream-pie

Ingredients

CRUST:

¼ cup pecans, chopped
½ cup blanched almond flour
½ tablespoon raw honey
3 tablespoon coconut oil, melted

COCONUT CREAM LAYER:

1 can (13.5 ounces) coconut milk, full fat
1 large egg
3 tablespoon tapioca starch
3 tablespoon raw honey
½ teaspoon vanilla extract
½ cup shredded coconut, unsweetened
⅛ teaspoon salt

COCONUT WHIPPING CREAM:

1 can (13.5 ounces) full fat coconut milk refrigerated overnight (light coconut milk will not work)
toasted shredded coconut

 

Instructions

CRUST:
Preheat the oven to 350°F, and line a 7×5-inch baking pan with parchment paper.
In a large bowl, mix together the pecans, blanched almond flour, coconut oil and honey.
Press mixture onto the bottom of the prepared baking pan and bake for about 10 minutes or until the top and edges start to brown. Cool on a wire rack.

COCONUT CREAM LAYER:
Combine the coconut milk, egg, arrowroot powder, honey and salt in a saucepan. Heat the mixture slowly over medium-low heat, stirring constantly just until it thickens.
Remove from stove. Allow it to cool for 5 minutes, then stir in the shredded coconut and vanilla extract. Set aside to cool for another 20 minutes.
Pour cooled custard over the chocolate and refrigerate until the coconut layer is firm.

COCONUT WHIPPING CREAM:
Scoop out the solid coconut from the can into a large bowl, being careful not to mix with the water on the bottom.
Whip the coconut with a handheld or electrical mixer until fluffy, then spread it over the coconut cream layer. Sprinkle top with toasted coconut.

 

Source Adapted from: http://bit.ly/2lKUSDG

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