Coconut Cream Pie Recipe

Ingredients

• 1¼ cups almond flour
• 8 tsp coconut sugar
• 3 tbsp salted butter, melted
• ¾ cup unsweetened shredded coconut
• 1 (14-fl.-oz.; 400 ml) can full-fat coconut milk
• 1 tsp pure vanilla extract
• 1 (1.8 g) pkg powdered gelatin (about 1 scant tbsp)
• 2 cups heavy cream
• 1 tbsp raw honey

1. Preheat the oven to 350°F (180°C). In a medium bowl, mix almond flour, 2 teaspoons coconut sugar, and salted butter until fully combined. Press into the bottom of a 9-inch (23 cm) pie pan. Bake for 10 minutes or until golden brown. Remove crust and cool for 10 minutes.
2. While crust bakes, spread ¼ cup unsweetened shredded coconut on a rimmed metal baking sheet. Bake alongside crust for 2 to 4 minutes, or until browned and toasted. (Watch carefully so coconut does not burn!) Remove from the oven and cool for later use.
3. In a medium saucepan, combine full-fat coconut milk, ½ teaspoon vanilla extract, remaining 6 teaspoons coconut sugar, and remaining ½ cup unsweetened shredded coconut over medium heat. Heat until coconut sugar dissolves, stirring occasionally, for about 5 minutes. Do not boil.
4. Mix gelatin with 2 tablespoons cold water. Whisk until gelatin dissolves. Stir mixture into warm coconut milk and whisk until fully dissolved. Pour coconut cream filling into cooled pie crust. Chill for at least 1 hour to set gelatin.
5. Shortly before serving, whip heavy cream, raw honey, and remaining ½ teaspoon vanilla extract for 2 to 4 minutes, or until soft peaks form.
6. Spread whipped cream in an even layer over chilled pie. Sprinkle with coconut to serve.