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5 from 1 vote

Paleo Coconut Cream Pie

This soft, creamy Paleo Coconut Cream Pie features an easy almond flour crust, a creamy coconut/chocolate layer and a light coconut whipped cream on top.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: almond flour crust, coconut milk custard, coconut whipped cream, summer
Servings: 8
Calories: 383kcal
Author: Living Healthy With Chocolate

Ingredients

Crust:

Chocolate Layer:

Coconut Cream Layer:

Coconut Whipping Cream:

  • 13.5 ounces can full-fat coconut milk refrigerated overnight (light coconut milk will not work)
  • 1/4 cup shredded coconut toasted

Instructions

Crust:

  • 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.

Chocolate Layer:

  • Melt chocolate chips slowly in a bowl over simmering water (double boiler). When chocolate is melted mix in the heavy cream (or coconut milk) and stir to combine. Spread chocolate evenly over the cooled crust and refrigerate to firm up.

Coconut Cream Layer:

  • 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.

Coconut Whipping Cream:

  • 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.

Nutrition

Calories: 383kcal | Carbohydrates: 17g | Protein: 3g | Fat: 35g | Saturated Fat: 28g | Fiber: 1g | Sugar: 10g