A rich and decadent coconut cream pie that is dairy- and gluten-free and fits the paleo diet. Toasted coconut flakes cover a creamy coconut filling that is encased in a nutty almond-coconut crust.
Ingredients: 1 1/2 cups almond flour. 1/4 cup coconut flour. 1/4 cup coconut oil, melted. 3 tablespoons maple syrup. 1/4 teaspoon salt. 1 can 13.5 oz coconut milk, chilled overnight. 1/4 cup maple syrup. 2 tablespoons arrowroot powder. 1 teaspoon vanilla extract. 1/2 cup shredded unsweetened coconut flakes, toasted for garnish.
Instructions: Preheat oven to 350F 175C. In a bowl, mix almond flour, coconut flour, melted coconut oil, 3 tablespoons maple syrup, and salt until well combined. Press the mixture into a pie dish to form the crust. Bake for 10-12 minutes, until lightly golden. Let it cool completely. In a saucepan, whisk together chilled coconut milk, 1/4 cup maple syrup, and arrowroot powder. Heat over medium heat until it thickens, stirring constantly. Once thickened, remove from heat and stir in vanilla extract. Let the mixture cool slightly. Pour the coconut cream filling into the cooled pie crust. Smooth the top with a spatula. Refrigerate the pie for at least 4 hours, or until set. Before serving, garnish with toasted coconut flakes. Slice and enjoy!
Prep Time: 30 minutes
Cook Time: 15 minutes
Frand Flit













