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Coconut Cream Pie

coconutcreamepieFor some reason Easter reminds me of coconut. This year I took over my mother-in-laws kitchen and made this Paleo Coconut Cream Pie for Easter dessert. It is a very refreshing dessert for the warm months. If you like chocolate and coconut this is a must make dessert. 

From our kitchen to yours, Dana


For the crust:
½ cup pecans
1 cup almond flour
1 tablespoons honey
6 tablespoons coconut oil, melted

For the chocolate layer:
12 tablespoons chocolate chips
2 tablespoons heavy cream

For the coconut cream layer:
1 can full fat coconut milk
1 large egg
3 tablespoons arrowroot powder
3 tablespoons raw honey
½ teaspoon vanilla extract
½ cup shredded coconut, unsweetened
⅛ sea salt

For the whipping cream:
1 cup full fat coconut milk (if its not getting thick you can add heavy cream too)
Toasted coconut to garnish


For the crust:
Grind the pecans until coarse meal using a food processor
Add in almond flour, coconut oil and honey into food processor, mix for 30 seconds
Line pie baking dish with parchment paper (or spray pie dish with coconut oil) and spread the mixture until evenly distributed
Bake crust at 350 degrees for about 10 minutes or until the edges start to brown, let it cool

For the chocolate layer:
Melt the chocolate chips in a double boiler
Add heavy cream and mix to combine
Pour mixture on top of the crust and refrigerate

For the coconut cream layer:
Combine the coconut milk, egg, arrowroot powder, honey and salt in a saucepan
Bring the mixture to a boil, stirring constantly until it thickens
Stir in the shredded coconut and vanilla extract
Pour the filling over the cooled crust and chocolate
Refrigerate for about 4 hours or until the coconut layer is firm

For the whipping cream:
Open the lid of a can of full fat coconut milk and refrigerate a day before you make this pie
The coconut milk will thicken and separate from its water
Now that you made your pie it is time to add the coconut whipping cream and garnish it with toasted coconut
Remove the can of coconut milk from the fridge and take 1 cup of the solid coconut and place it in a bowl
Be careful not to mix the solid coconut with the water in the bottom of the can
Whip the coconut with a hand mixer until fluffy
Spread it over the coconut cream layer

For the toasted coconut:
Toast coconut in the oven for just a few minutes at 350 degrees until it begins to turn brown and sprinkle over the pie


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