Delicious and healthy coconut cream pie for the cold and frosty days is made with gluten free coconut flour. I love shredded coconut sprinkled over my puddings. This week you can please your husbands and do not forget your children you can fix them in your house busy in play. You can also pack these pies in your children’s lunch boxes.
Coconut sweets and desserts are loved and relished by most of us. You cannot resist with single piece of it as the coconut melts as soon as it reaches your mouth.
Ingredients for crust you need
1 cup of coconut flour
2 eggs
1 teaspoon honey
Pinch of salt
¼ cup melted butter
2 tbsp melted virgin coconut oil
1/2 a cup shredded coconut
1 tbsp water
1 whit egg beaten (or 250gms of whipped cream)
Preparation
1. Preheat your oven to 350 degrees F.
2. In a bowl mix ingredients including eggs, coconut flour, shredded coconut, honey and salt.
3. Once well blended add butter, coconut oil and water.
4. Mix the dough until everything gets blended as a whole.
5. Place the dough in a pie pan and press it firmly on the pan.
6. When the crust is done .In a bowl beat the egg white or simply use whipped cream until frothy. Brush the egg white onto the crust and bake at 350 for 10 -15 minutes.
7. Finally cool at room temperature.
Ingredients for filling
1/2 cup whole sugar
¼ cup of cornstarch
1 tbsp vanilla extract
1 tbsp butter
1 cup of shredded coconut
3 tbsp of coconut cream concentrate
21/2 cup of heavy cream
Preparation
1. In a bowl combine sugar, cornstarch and shredded coconut. Now place these ingredients in a pot being heated over flame slowly pour heavy cream over the ingredients.
2. Add vanilla extract, butter and coconut cream concentrate and stir constantly.
3. Bring mixture to simmer and then reduce heat to medium low.
4. Cool the mixture art room temperature.
5. Now pour this mixture into cooled pie crust and cover it with a wax paper to prevent skin formation on the filling.
6. Cool the pan by placing the pan in cold water until filling cools completely. Top pie with whipped cream, garnish with saffron and coconut shredding. (Optional) use nuts if your dietitian allows you to have.
7. Refrigerate pudding until ready to be served and enjoy the relishing taste in your house.
Enjoy the coconut pie in your desserts
Via: Tropicaltraditions
