For everyone that is not on Facebook and have not seen my recipe for Paleo Coconut Cream Pie that was featured on the Paleo Parents website as a guest post, here it is. I have received great reviews and I wanted to also share it here on Living Healthy With Chocolate also. I hope you enjoy it and I’d love to hear your thoughts!
My name is Adriana Harlan and I first want to start by saying what an honor it is to be a guest post on Paleo Parents. I love this site and what Matt and Stacy are doing. There are so many amazing contributors on the site and I have thoroughly enjoyed reading about all the wonderful people in the Paleo community around the country and world.
Coconut Cream Pie!!
Just the words alone conjure up images of a soft, fluffy, creamy dessert that you could eat way too much of! This recipe has become one of the top five favorites among my group of friend who I share all my desserts with and I was told by several people that this pie rivals a well known local pie from a place called Ted’s Bakery. For me this is a huge compliment and what makes this even more special is the fact that I know exactly what ingredients the dessert contains and it is something everyone should be able to enjoy (in moderation of course 🙂 )
My goal with this pie was to create something that was not only delicious but also healthy and light. Many of the store bought cream pies are so heavy and once you eat a piece you feel like your stomach wants to do a back flip from all the processed ingredients and sugars. I try and use only the finest raw, un-processed, organic ingredients I can buy for all my recipes and so far the consensus is that they are all as good and most often better than anything store bought or from a restaurant. This proves to me that there is a real shift in peoples thinking towards what they eat and if I can help influence people to eat better meals as well as desserts my goal will be met.
This particular pie was something I created with the thought of making a multi-layer treat with several variations in texture and flavor. The crust is simply pecans, almond flour, coconut oil and raw honey. The main filling is made up of coconut milk, 1 egg, arrowroot powder, honey, vanilla, shredded coconut and a pinch of salt. There is an optional layer of chocolate between the crust and cream filling and the pie is then topped off with home made coconut whipped cream and toasted coconut as a garnish! Yum!!! I am very please with how this pie turned out and I am sure your family and kids will love this light, tasty dessert. Enjoy!
- ¼ cup pecans, chopped
- ½ cup blanched almond flour
- ½ tablespoon raw honey
- 3 tablespoon coconut oil, melted
- 6 tablespoon chocolate chips
- 1 tablespoon + 1 teaspoon heavy cream (or coconut milk)
- 1 can (13.5 ounces) coconut milk, full fat
- 1 large egg
- 3 tablespoon arrowroot powder
- 3 tablespoon raw honey
- ½ teaspoon vanilla extract
- ½ cup shredded coconut, unsweetened
- ⅛ teaspoon salt
- 1 can (13.5 ounces) full fat coconut milk refrigerated overnight (light coconut milk will not work)
- toasted shredded coconut
- Preheat the oven to 350°F, and line a 7x5-inch baking pan with parchment paper.
- In a large bowl, mix together the pecans, blanched almond flour, coconut oil and honey.
- Press mixture onto the bottom of the prepared baking pan and bake for about 10 minutes or until the top and edges start to brown. Cool on a wire rack.
- Melt chocolate chips slowly in a bowl over simmering water (double boiler)
- When chocolate is melted mix in the heavy cream (or coconut milk).
- Spread chocolate evenly over the cooled crust and refrigerate.
- Combine the coconut milk, egg, arrowroot powder, honey and salt in a saucepan. Heat the mixture slowly over medium-low heat, stirring constantly just until it thickens.
- Remove from stove. Allow it to cool for 5 minutes, then stir in the shredded coconut and vanilla extract. Set aside to cool for another 20 minutes.
- Pour cooled custard over the chocolate and refrigerate until the coconut layer is firm.
- Scoop out the solid coconut from the can into a large bowl, being careful not to mix with the water on the bottom.
- Whip the coconut with a handheld or electrical mixer until fluffy, then spread it over the coconut cream layer. Sprinkle top with toasted coconut.