• Coconut Cream Pie

    coconut cream pie

    This is one to enjoy in moderation!! I have added this to demonstrate how it is possible to still enjoy the good things in life even by eliminating 80% of the processed fats and sugars. This recipe does not include anything refined like flour, sugar or any preservatives. As with all sweets, this does not mean it is guilt free, nor does it mean you can sit down and eat the entire dish without any consequences to your waistline, but it is a much healthier version of a classic desert.

    The day before preparing this dish, open a can of full cream coconut milk and refrigerate. This will allow the milk to thicken and separate from the water.

    Ingredients

    Crust

    • 1/4 cup pecans
    • 1/2 cup almond meal
    • 1/2 tablespoon honey
    • 3 tablespoons coconut oil, melted

    Chocolate layer

    • 6 tablespoons sugar free chocolate chips
    • 1 tablespoon + 1 teaspoon heavy cream

    Coconut cream layer

    • 1 can full fat coconut milk
    • 1 large egg
    • 3 tablespoons arrowroot powder
    • 3 tablespoons honey
    • 1/2 teaspoon vanilla extract
    • 1/2 cup unsweetened shredded coconut
    • pinch of salt

    Coconut whipping cream

    • 1/2 cup full fat coconut milk (light will not work)
    • toasted coconut to garnish (if desired)

    Method

    Crust

    1. Grind pecans in a blender or food processor until coarse. Transfer to a medium sized bowl.
    2. Mix in the almond meal, coconut oil and honey.
    3. Line a 7 x 5 inch baking tray with greaseproof paper and spread the mixture into it evenly.
    4. bake crust at 180 degrees Celsius for about 10 minutes or until the edges begin to brown.
    5. Remove and allow to cool on a wire rack.

    Chocolate layer

    1. Melt chocolate chips in a pot over boiling water (double boiler).
    2. Add heavy cream and mix to combine.
    3. Pour mixture on top of the crust. Spread evenly and refrigerate.

    Coconut cream layer

    1. Combine the coconut milk, egg, arrowroot powder, honey and salt in a saucepan. Bring the mixture to a boil, stirring continually until it thickens.
    2. Stir in the vanilla extract and shredded coconut.
    3. Pour the mixture over the cooled crust and chocolate. Spread evenly.
    4. Refrigerate for about 4 hours or until the coconut layer is firm.

    Coconut whipping cream

    1. Once your pie is ready, remove the can of coconut milk from the fridge and take 1/2 a cup of the solid  coconut and place it in a bowl. Take care not to mix the solids with any water sitting at the bottom of the can.
    2. Whip the mixture with a hand or electric beater until it goes fluffy. Spread it evenly over the coconut cream layer.
    3. Garnish with toasted coconut if desired.