Ingredients
Scale
- For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup unsweetened shredded coconut
- 1/4 cup coconut oil, melted
- 2 tablespoons maple syrup
- 1/4 teaspoon sea salt
- For the Filling:
- 2 (13.5 ounce) cans full-fat coconut milk, refrigerated overnight
- 1/4 cup maple syrup, plus more to taste
- 1 teaspoon vanilla extract
- Pinch of sea salt
- Optional Toppings:
- Shredded coconut
- Dairy-free whipped cream
Instructions
- Make the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine almond flour, shredded coconut, melted coconut oil, maple syrup, and sea salt. Mix until a dough forms.
- Press the dough into a 9-inch pie pan, covering the bottom and up the sides.
- Bake for 12-15 minutes, or until golden brown. Let cool completely.
- Make the Filling: Scoop out the thick, creamy part of the refrigerated coconut milk (leaving the watery liquid behind). Place the thick coconut cream in a mixing bowl.
- Add maple syrup, vanilla extract, and sea salt to the coconut cream. Beat with an electric mixer until smooth and fluffy. Taste and add more maple syrup if desired.
- Assemble the Pie: Pour the coconut cream filling into the cooled pie crust.
- Refrigerate for at least 4 hours, or until the filling is set.
- Serve: Top with shredded coconut and dairy-free whipped cream, if desired. Slice and enjoy!
Notes
- For best results, refrigerate the coconut milk overnight to allow the cream to separate.
- Adjust the sweetness to your liking by adding more maple syrup.
- Feel free to add other toppings like chocolate shavings or fresh berries.
- Prep Time: PT20M
- Cook Time: PT15M
- Category: Dessert
- Method: Baking
- Cuisine: Paleo
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Fat: 30g
- Saturated Fat: 25g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g