Coconut Cream Pie

This Coconut Cream Pie is a light and healthy twist on the classic dessert, featuring a creamy coconut filling and a crunchy almond crust. It's a delightful treat that combines tropical flavors with wholesome ingredients, perfect for a guilt-free indulgence.

Ingredients

• Almond flour - 1 cup
• Coconut oil - 2 tablespoons
• Maple syrup - 2 tablespoons
• Coconut milk (light) - 1 cup
• Shredded unsweetened coconut - 1/2 cup
• Cornstarch - 2 tablespoons
• Vanilla extract - 1 teaspoon
• Egg yolk - 1 large
• Sea salt - 1/4 teaspoon
• Fresh coconut flakes (for garnish) - 2 tablespoons

Steps

1. Preheat your oven to 175°C (350°F).
2. In a mixing bowl, combine almond flour, melted coconut oil, and maple syrup. Mix until a dough forms.
3. Press the dough into the bottom and sides of a small pie dish to form the crust. Prick the bottom with a fork.
4. Bake the crust in the preheated oven for 10-12 minutes or until golden brown. Remove and allow to cool.
5. In a saucepan, whisk together the coconut milk, cornstarch, shredded coconut, vanilla extract, egg yolk, and sea salt over medium heat.
6. Continue to whisk until the mixture thickens and begins to bubble, about 5-7 minutes.
7. Remove the saucepan from heat and pour the coconut filling into the cooled crust. Spread it evenly.
8. Refrigerate the pie for at least 30 minutes to set.
9. Before serving, garnish with fresh coconut flakes on top.

Nutrition

• Calories: 290
• Protein: 4 g
• Carbs: 28 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 150 mg
• Cholesterol: 50 mg
• Total Fat: 20 g
• Saturated Fat: 13 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Rich in healthy fats from coconut and almond flour, which can support heart health.
• Contains fiber from shredded coconut, promoting digestive health.

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