Coconut Cream Pie
Ingredients:
- 1 recipe for coconut flour pie crust, baked and cooled
- 3 egg yolks, preferably pasture raised
- 1 1/2 cups young coconut meat, raw
- 1/4-1/2 cup raw honey
- pinch of sea salt
- 1 1/2 tablespoon gelatin
- 1/3 cup filtered water
- 1/2 cup coconut cream (cream on top of coconut milk)
- 1 cup coconut whipped cream (topping)
- 1/4 cup toasted shredded coconut for topping
Directions:
Using a food processor or blender, mix egg yolks, raw coconut meat, raw honey and sea salt until mixture is creamy and smooth.
- Taste coconut filling and add more sweetener if you like.
- Heat filtered water in a small saucepan until boiling. Remove from heat and add gelatin. Mix well and cool for a few minutes.
- Add gelatin mixture into coconut filling and blend until gelatin is mixed through.
- In a separate bowl, mix 1/2 cup of coconut cream (cream on top of coconut milk) and whip until soft peaks form.
- Fold cream into coconut filling.
- Pour coconut filling into cooled pie crust. Cover and refrigerate at least an hour to set.
- When ready to serve, top with dairy free whipped cream (I didn’t add any sweetener to my whipped cream, but you can if you like) and toasted coconut.
- To toast coconut, simply spread coconut flakes or shredded coconut over cookie sheet and bake at 350 degrees for 5-10 minutes or until evenly toasted.
Healthy Coconut Cream Pie with Coconut Flour Crust
Ingredients
- 1 recipe for coconut flour pie crust, baked and cooled
- 3 egg yolks, preferably pasture raised
- 1 1/2 cups young coconut meat, raw
- 1/4–1/2 cup raw honey
- pinch of sea salt
- 1 1/2 tablespoon gelatin
- 1/3 cup filtered water
- 1/2 cup coconut cream (cream on top of coconut milk)
- 1 cup coconut whipped cream (topping)
- 1/4 cup toasted coconut for topping
Instructions
- Using a food processor or blender, mix egg yolks, raw coconut meat, raw honey and sea salt until mixture is creamy and smooth.
- Taste coconut filling and add more sweetener if you like.
- Heat filtered water in a small saucepan until boiling. Remove from heat and add gelatin. Mix well and cool for a few minutes.
- Add gelatin mixture into coconut filling and blend until gelatin is mixed through.
- In a separate bowl, mix 1/2 cup of coconut cream (cream on top of coconut milk) and whip until soft peaks form.
- Fold cream into coconut filling.
- Pour coconut filling into cooled pie crust. Cover and refrigerate at least an hour to set.
- When ready to serve, top with dairy free whipped cream (I didn’t add any sweetener to my whipped cream, but you can if you like) and toasted coconut.
- To toast coconut, simply spread coconut flakes or shredded coconut over cookie sheet and bake at 350 degrees for 5-10 minutes or until evenly toasted.
Serve & Enjoy!
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What can I use to substitute the raw coconut meat? Can’t find it in our small town….thanks
How long does this pie keep? Will the crust get soggy if I make this for tomorrow?
This looks so good! I’m making it for our annual BBQ tomorrow. Will the crust get soggy if I make it tonight and serve tomorrow?
Just finished making this, and it’s a absolute hit with my family!
So happy I found your recipes. Have been using almond flour which is great for many recipes. I like the smoothness and taste of coconut in baked goods and it is great to have a choice. Thank you.
Made your pie and can’t wait til after dinner to try it! I wasn’t sure how many young coconuts I’d need, but for anyone wondering, it was 2 young coconuts (I found them at Trader Joe’s).
Thanks for the recipe!!
I love your recipes with the young coconut meat but it is not available where I live. What can I use instead. I am gluten, dairy and egg white free because of allergies. Thanks, Stacey
Do you ever make whipped cream from coconut cream/ milk?
I too love coconuts. I am trying to cut out most other fats and have seen that you can do a whipped cream with coconut. I haven’t tried it yet but thought it would go good on a coconut cream pie.
I have never come across coconut flour but this pie looks so good I will definitely be trying to track some down 🙂
Sue
I have never come across coconut flour but this pie looks so good I will definitely be trying to track some down 🙂
Sue
Thanks Jill!
HI,
Just wanted to let you know that I featured your recipe at my new roundup feature called Sunday Snippets:
http://realfoodforager.com/2011/09/sunday-snippets-september-18-2011/
What a lovely coconut cream pie recipe – so wholesome and delicious! Thank you for sharing it with the Hearth and Soul hop.
thank you for posting this it sounds awesome I believe I would enjoy every delicious bite come see me at http://shopannies.blogspot.com
Yum! This pie looks so decadant and delicious! Now I've got to find some young coconut meat!
Hmmm. I'm not sure if dried coconut would work or not. Dried coconut is made from older brown coconuts. The meat is different than from young coconuts. I have another great recipe for a coconut custard that will work great with the coconut flour pie crust. Here it is –
1 14oz can whole coconut milk
1 cup whole milk, preferably raw
1/2 cup unsweetened shredded coconut
2/3 cup palm sugar/date sugar or any other natural sweetener
1/4 tsp sea salt
5 egg yolks
1/4 cup cornstarch or arrowroot powder
2 Tbs butter, cut into 1/4in pieces and chilled
1 1/2 tsp vanilla extract
1.Bring coconut milk, milk, shredded coconut, 1/3 cup sweetener, and salt to a simmer in a medium saucepan over medium-high heat, stirring occasionally.
2.As the milk mixture begins to simmer, in a separate bowl, whisk together the egg yolks, and remaining 1/3 cup sweetener and cornstarch/arrowroot until smooth.
3.Mix 1 cup of milk mixture into yolks (to temper). Then slowly whisk the tempered yolks into simmering milk mixture and reduce the heat to medium. Whisking constantly, bring the mixture to a simmer and cook until thickened and when bubbles burst on the surface, about 30 seconds. Take off the heat and mix in butter and vanilla.
4.Pour warm filling into baked and cooled crust.
~Tiffany
Tiffany,
Can I use a coconut dried meat like “Let's Do Organics” unsweetened coconut shreds? I can't find a reliable source for fresh coconuts.
Also wanted to let you know I am starting a new Linky for just this sort of topic (it's my 100th post). The topics you write about are what my readers are looking for. You are invited to link up Wed thru Sat.
Thanks!
Sounds delicious! I am very much addicted to coconut right now, but I haven't done much with the coconut flour yet. That will have to be next!
Hi – thanks for sharing this @ Traditional Tuesdays.
I have a question – can I sub dried coconut (we don't buy fresh that often)?
I use a lot of coconut, but I haven't made recipes w/ fresh coconut meat.
Thanks!
I love baked goods made with coconut flour. I am now following you. I would love it if you followed me back on my gluten free blog.
Great! Hope to see you each week!I like a lot of your recipes — I use coconut flour a lot and will soon be trying your pie crust recipe!
Jill – So funny you stopped by when you did! I had just linked to your blog carnival moments before you posted a comment. I will try to participate with Fat Tuesday as often as possible! Thanks for stopping by!
Bethany – Thanks for stopping by and commenting! I hope you enjoy this recipe. I love to use this pie crust for quiche =)
Hi,
This post is so informative. I would love for you to come
share it at FAT TUESDAY. I hope you will
put FAT TUESDAY on your list of carnivals to visit
and link to each week!
http://realfoodforager.com/2011/09/fat-tuesday-september-13-2011/
I've been reading your blog for awhile, but somehow missed the coconut flour pie crust back in January. Excellent…now I can use it to make quiche or chicken pot pie too!!
bethany