Paleo coconut cream dream pie
Just the words alone conjure up images of a soft, fluffy, creamy dessert that you could eat way too much of! This recipe has become one of the top five favorites among my group of friend who I share all my deserts with and I was told by several people that this pie rivals a well known local pie from a place called Ted’s Bakery.
Ingredients
Crust:
- 1/4 cup pecans chopped
- 1/2 cup almond flour blanched
- 1/2 tbsp honey raw
- 3 tbsp coconut oil
Chocolate layer:
- 6 tbsp chocolate chips
- 1 tbsp heavy cream (36-38%) + 1 teaspoon heavy cream (or coconut milk)
Coconut cream layer:
- 1 can coconut milk full fat
- 1 egg large
- 3 tbsp arrowroot starch
- 3 tbsp honey raw
- 1/2 tsp vanilla extract
- 1/2 cup coconut flakes shredded, unsweetened
- 1/8 salt
Coconut whipping cream:
- 1 can coconut milk full fat milk refrigerated overnight (light coconut milk will not work)
- coconut flakes toasted shredded
Instructions
Crust:
- Preheat the oven to 350F (177C), and line a 7x5-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.
Chocolate layer:
- Melt chocolate chips slowly in a bowl over simmering water (double boiler)
- When chocolate is melted mix in the heavy cream (or coconut milk).
- Spread chocolate evenly over the cooled crust and refrigerate.
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.
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