No need to turn on the oven to whip up this light and fluffy coconut cream pie!
This coconut cream pie is a coconut lover’s dream – it's made with coconut milk, coconut oil, and toasted coconut for tropical flavor in every layer: crust, filling, and topping.
Since this is a dessert recipe, it’s automatically considered PaleoFLEX™ right off the bat. We also allow a small amount of natural sugar in PaleoFLEX recipes, so we added a small amount of raw honey to both the crust and the filling – just enough to keep it within bounds of our criteria!
Before you get started, make sure to stick one can of coconut milk in the fridge. You’ll want all the solids to form on the top, so you can easily scoop it out to whip up the whipped topping without any of the liquids watering it down. Ideally, do this the night before!
Start by making the crust. Mix almond flour with chopped almonds, coconut oil, and honey until well combined (you may want to use a KitchenAid here). Press the crumbly mixture evenly into a greased pie dish, and bake at 350°F for 8-10 minutes, or until golden brown. Let the crust cool on a wire rack before adding the filling.
While the crust bakes and cools, prep the filling by whisking coconut milk, arrowroot an egg, and honey together in a saucepan over medium-low heat until thick. Cool slightly before adding the vanilla and toasted coconut. Once the crust and filling are completely cool, pour the filling into the crust and set in the fridge for at least three hours to chill.
Before serving (or at any time!) make the whipped cream topping with the chilled coconut milk solids. Use an electric mixer to beat the coconut cream until light and fluffy. You can also add a bit of vanilla extract here if you like. Spread the whipped cream over the pie, and garnish with toasted coconut and sliced or slivered almonds. Serve and enjoy!
Tips:
- You can make this in a square 9x9 inch pan if you don't have a small pie plate.
- You can also use chopped pecans instead of chopped almonds in the crust.
