Coconut Pie With Toasted Almonds
Coconut Pie With Toasted Almonds
A thick and creamy coconut filling, crunchy handmade pie crust, heaps of sweet whipped lactose-free cream, and toasted coconut are all included in this dairy and gluten-free coconut cream pie recipe.
Ingredients
Crust
- 2 Eggs large
- 2⅔ cups Shredded Coconut sweet
- 3 tbsp Coconut Oil
Filling
- ⅓ cup Almond Flour
- ⅔ cup Agave Nectar
- 2 cup Coconut Milk
- 2 Egg Yolks
- 1 cup Shredded Coconut
- 1 tbsp Vanilla Extract
- 1 tbsp Coconut Oil
Topping
- 400 grams Coconut Cream Chilled
- 1 tsp Vanilla Extract
- ¾ cup Icing Sugar
- 2 tbsp Tapioca Starch
- ⅛ cup Toasted Sliced Almonds
Instructions
- Preheat the oven to 170 degrees Celsius and lightly coat a 20-cm pie tin with coconut oil.
- Combine egg whites, shredded coconut, and coconut oil in a large mixing dish. To make the crust, press the mixture into the prepared pie pan. Preheat oven to 350°F and bake crust for 20–25 minutes, or until golden brown.
- Combine flour, sugar, milk, and egg yolks in a medium pot. Cook, stirring constantly until the mixture comes to a boil over medium-high heat. Only 1 minute of boiling time is required. Take the pan off the heat and stir in the coconut, vanilla extract, and buttery spread. Fill the crust with the custard filling. Refrigerate for 3 hours, covered.
- Remove the firm coconut cream from the top of the chilled and thickened coconut cream (leaving the liquid behind) and set it in a chilled bowl. With a mixer, beat for 30 seconds, or until creamy. Then, for 1 minute, whisk in the vanilla extract, confectioners' sugar, and starch until creamy and smooth.
- Use right away or cover and keep refrigerated. Spread toasted almonds on top of the pie or on each individual slice before serving. Refrigerate leftovers for up to three days, covered.
