Ingredients
Scale
- For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup unsweetened shredded coconut
- 1/4 cup melted butter
- 1 tablespoon granulated sweetener (erythritol or stevia), or to taste
- Pinch of salt
- For the Filling:
- 2 (13.5 ounce) cans full-fat coconut milk, refrigerated overnight
- 1/4 cup granulated sweetener (erythritol or stevia), or to taste
- 1 teaspoon vanilla extract
- For the Topping:
- 1/4 cup unsweetened shredded coconut, toasted
Instructions
- Make the Crust: Preheat oven to 350°F (175°C). In a bowl, combine almond flour, shredded coconut, melted butter, sweetener, and salt. Mix until a dough forms.
- Press the crust mixture into a 9-inch pie pan. Bake for 10-12 minutes, or until lightly golden. Let cool completely.
- Make the Filling: Scoop out the thick, solidified coconut cream from the top of the refrigerated coconut milk cans, leaving the watery liquid behind. Discard the liquid or save for smoothies.
- In a mixing bowl, beat the coconut cream with sweetener and vanilla extract until smooth and creamy.
- Pour the coconut cream filling into the cooled pie crust.
- Assemble: Sprinkle the toasted shredded coconut over the top of the pie.
- Refrigerate for at least 2 hours, or until the pie is set. Serve cold.
Notes
- For a richer flavor, use full-fat coconut milk.
- Adjust the sweetener to your taste preference.
- To toast the shredded coconut, place it in a dry skillet over medium heat and toast, stirring frequently, until golden brown. Watch carefully, as it can burn quickly.
- This pie can be stored in the refrigerator for up to 3 days.
- Prep Time: PT20M
- Cook Time: PT12M
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Fat: 30g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 5g