Description
A delightful gluten-free coconut cream pie with a creamy filling and crunchy coconut crust, perfect for dessert lovers.
Ingredients
- 2 cups shredded coconut
- 1/4 cup almond flour
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 2 cups coconut milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine the shredded coconut, almond flour, sugar, and melted butter. Mix until fully combined. Press this mixture firmly into the bottom and up the sides of a pie dish. Bake for about 15 to 20 minutes or until it turns golden brown. Allow it to cool completely before filling.
- In a saucepan, whisk together the coconut milk, sugar, cornstarch, vanilla extract, and salt over medium heat. Stir continuously until the mixture thickens and bubbles – around 5 to 7 minutes. Once it reaches the desired consistency, remove it from the heat and let it cool slightly.
- Pour the filling into your cooled coconut crust, smoothing the top evenly. Refrigerate it for at least 240 minutes, allowing the pie to set fully.
- For the finishing touch, whip the heavy cream with powdered sugar in a separate bowl until soft peaks form. Spread or pipe the whipped cream over the top of the chilled pie. You can decorate with additional toasted coconut if desired. Slice, serve, and enjoy!
Notes
Best served chilled. Garnish with whipped cream and toasted coconut for added flavor.