Coconut Cream Pie

paleo coconut cream pie2
Coconut Cream Pie
  1. Grind the pecans until coarse meal using a food processor or a blender and place it in a bowl
  2. Mix in the almond flour, coconut oil and honey
  3. Line a 7×5 glass baking dish with parchment paper and spread the mixture until evenly distributed
  4. Bake crust at 350°F for about about 10 minutes or until the edges start to brown
  5. Let it cool on a wire rack
  6. Chocolate Layer:
  7. Melt the chocolate chips in a double boiler
  8. Add heavy cream and mix to combine
  9. Pour mixture on top of the crust and refrigerate
  10. Coconut Cream Layer:
  11. Combine the coconut milk, egg, arrowroot powder, honey and salt in a saucepan. Bring the mixture to a boil, stirring constantly until it thickens
  12. Stir in the shredded coconut and vanilla extract
  13. Pour the filling over the cooled crust and chocolate
  14. Refrigerate for about 4 hours or until the coconut layer is firm
  15. Coconut Whipping Cream:
  16. Open the lid of a can of full fat coconut milk and refrigerate a day before you make this pie. The coconut milk with thicken and separate from its water
  17. Now that you made your pie it is time to add the coconut whipping cream and garnish it with toasted coconut. Remove the can of coconut milk from the fridge and take 1/2 cup of the solid coconut and place it in a bowl. Be careful not to mix the solid coconut with the water in the bottom of the can.
  18. Whip the coconut with a hand mixer until fluffy. Spread it over the coconut cream layer
  19. Toasted Coconut:
  20. Toast coconut in the oven for just a few minutes at 350°F until it begins to turn brown and sprinkle over the coconut cream pie. Be careful and watch this step closely so the coconut does not burn.


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