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.

Rating:
★☆☆☆☆ 1 vote
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

Step-By-Step

1Add 1/4 cup plus 2 tablespoons coconut flour.
2Add 2 tablespoons liquid coconut cooking oil.
3Add 2 eggs and teaspoon vanilla extract and 1/8 teaspoon salt and 1 tablespoon coconut sugar and beat together with metal tablespoon.
4Mix together ingredients in medium mixing bowl.
5Press dough into pie plate to form pie crust.
6Preheat oven to 350 degrees Fahrenheit.
7Bake for 10 to 15 minutes or until done.
8Make 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.
9Fill 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