Paleo Coconut Flour Gluten Free Coconut Cream Pie

Kristina Turner

By
@KristinaTurnerNM

This is a healthy version of coconut cream pie with coconut flour and coconut sugar and coconut milk and coconut flakes and eggs. It is a Paleo version.


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Comments:

Serves:

15

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

COCONUT GLUTEN FREE PALEO PIE CRUST

2 Tbsp
coconut cooking oil
1/4 c
coconut flour
1 Tbsp
coconut sugar
2 Tbsp
coconut cooking oil
1 tsp
pure vanilla extract
2
eggs
1/8 tsp
salt
2 Tbsp
coconut flour

COCONUT CREAM FILLING

1 can(s)
coconut cream or coconut milk chilled a day
1 c
coconut flaked
3/4 c
sugar or raw sugar or coconut sugar
1 c
coconut flour
2
eggs
1 tsp
vanilla extract
1 tsp
salt

Directions Step-By-Step

1
Add 1/4 cup plus 2 tablespoons coconut flour.
2
Add 2 tablespoons liquid coconut cooking oil.
3
Add 2 eggs and teaspoon vanilla extract and 1/8 teaspoon salt and 1 tablespoon coconut sugar and beat together with metal tablespoon.
4
Mix together ingredients in medium mixing bowl.
5
Press dough into pie plate to form pie crust.
6
Preheat oven to 350 degrees Fahrenheit.
7
Bake for 10 to 15 minutes or until done.
8
Make coconut cream filling in medium saucepan over low heat on stove by mixing can of coconut cream, 3/4 cup coconut sugar, 2 eggs, 1 teaspoon vanilla,1/4 teaspoon salt, 1 cup flaked coconut, 1 cup coconut flour and stirring on low heat until cooked and chill in refrigerator.
9
Fill baked pie crust with chilled coconut cream filling and top with whipped cream. There may be whipped coconut cream available that you can make by refrigerating coconut milk for a day and whipping with a whisk.

About this Recipe