AIP Starch-Free Coconut Cream Pie

• Gluten free
• Paleo

• Canned Goods

  • 16 oz Coconut milk

• Condiments

  • 1/2 cup Coconut butter, Organic
  • 1/3 cup Honey, raw

• Baking & Spices

  • 1/4 tsp Baking soda
  • 3/4 tsp Cinnamon, ground
  • 1/2 cup Coconut flour
  • 1/4 tsp Salt
  • 1/4 tsp Sea salt
  • 1/2 tsp Vanilla extract, pure
  • 1 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Coconut oil, organic

• Nuts & Seeds

  • 1 cup Coconut

• Desserts

  • 2 tsp Knox brand gelatin, Unflavored

Found on primalpalate.com

Description

Ingredients

• .5 cup Coconut Flour
• .25 tsp Salt
• .25 tsp Baking Soda
• .75 tsp ground Cinnamon
• 1/3 cup Organic Coconut Oil
• .5 tsp Pure Vanilla Extract
• 1/3 cup Raw Honey
• 2 tsp Unflavored, Knox brand Gelatin
• 1 cup shredded Coconut
• 16 oz Coconut Milk
• .5 cup Organic Coconut Butter
• 1.5 tsp Vanilla Extract
• .25 tsp Sea Salt

Directions

• [For the crust] Preheat oven to 350.In small bowl, whisk together dry ingredients: coconut flour, salt, baking soda and cinnamon. Set aside.In stand mixer, beat wet ingredients together on medium.Add dry ingredients, mixing until fully combined.Scrape dough into 9 pie plate. Place a piece of parchment paper (large enough to cover entire pie plate) over the crust. Using small hand-held rolling pin (or use a small drinking glass turned on its side), roll crust flat to cover the bottom and sides of the pie plate. The dough will thicken as the gelatin sets, so this may take some extra rolling compared to an egg-based crust.Bake for 10-12 minutes, until golden brown. While crust is baking, toast coconut and prepare pie filling.[For the filling] Toast coconut on a baking sheet for 5-6 minutes, until golden brown (Do not skip this step. Without it, the pie will be colorless and semi-translucent. It also adds great toasty flavor!)In medium saucepan over medium heat, Whisk all ingredients together, except for the gelatin and toasted coconut.Scoop out 2 teaspoons of the milk mixture and place it into a small dish. Add the gelatin and let it absorb the milk to create a rubbery mixture.Cover the milk mixture and bring to a simmer. Whisk in rubbery gelatin mixture and whisk vigorously until the gelatin is completely dissolved. Turn off heat.Stir in the coconut, and pour the mixture into the prepared graham pie crust.Refrigerate for 4 hours, until completely cool and hardened throughout.

Nutrition