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COCONUT CREAM PIE – paleo recipe
Stav Kogan

COCONUT CREAM PIE

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Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 C unsweetened vanilla almond milk
  • 1 C coconut milk
  • 1 Tbsp vanilla extract
  • 1 ½ C shredded unsweetened coconut
  • 2/3 C unrefined granulated sugar
  • 4 large egg yolks
  • 6 Tbsp arrowroot powder
  • ¼ tsp salt
  • 2 Tbsp coconut oil
  • 1 prebaked Pie Crust
  • 4 egg whites, at room temperature
  • ½ tsp cream of tartar
  • ¼ C water
  • ½ C unrefined granulated sugar
  • ¼ C shredded unsweetened coconut, toasted

Method
 

  1. 1.
  2. Combine almond milk, coconut milk, vanilla, and coconut in saucepan over medium heat until it just starts to bubble, about 5 minutes.
  3. 2.
  4. Remove from heat and cover for about 15 minutes.
  5. 3.
  6. In a separate bowl, whisk sugar, yolks, arrowroot, and salt together.
  7. 4.
  8. Strain milk mixture from coconut with strainer, colander, or cheesecloth.
  9. 5.
  10. Add strained milk slowly into yolk mixture while little hands whisk.
  11. 6. Return incorporated mixture to pot and bring to a boil over high heat.
  12. 7.
  13. Remove from heat and whisk in coconut oil until smooth.
  14. 8.
  15. Chill in refrigerator for ten minutes, then pour into prebaked pie crust.
  16. 9.
  17. Let set in the fridge for 2 hours.
  18. 10.
  19. When ready to serve, in a clean bowl, whip egg whites with tartar until soft peaks form.
  20. 11. In saucepan, whisk together water and sugar and bring to a boil over medium heat.
  21. 12.
  22. Continue boiling until thin syrup forms, about 6 minutes.
  23. 13. Start whipping eggs again while slowly dripping syrup into them until fully incorporated.
  24. 14.
  25. Spread on top of chilled pie, top with toasted coconut, and chill for up to 1 hour before eggs deflate.

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