Sometimes you NEED Dessert, and a Recipe: Paleo Coconut Cream Pie

Sometimes, you just NEED dessert. It could be because of a special occasion, or PMS, or maybe it’s just been a while since you’ve had a treat. I eat dessert about once a month now and I always make it Paleo/Primal friendly. That means it’s grain-free, and made with whole, real, unprocessed ingredients. No white processed sugar for me. I now use honey or agave nectar.

I’ve been thinking about Coconut Cream pie lately. My mom usually makes it for my birthday, but she makes a flour crust (which is amazing! My mom makes the BEST pie crust I’ve ever had) and uses coconut pudding. I knew I could make a Paleo Coconut Cream Pie, but I knew it would be a bit of work. It wasn’t that hard, actually. A little time consuming, but not difficult.

I have to give a huge shout-out to Elana’s Pantry for the Pie-Crust recipe! This woman has made baking possible for me. Her bread, cookie, candy, and pie crust recipes have blown me away.

Here’s my Paleo version of one of my favorite desserts.

Paleo Coconut Cream Pie

Gluten Free Crust – from Elana’s Pantry

1½ cups blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
¼ cup grapeseed oil (if you aren’t concerned about dairy, try melted butter!)
2 tablespoons agave nectar1 teaspoon vanilla extract

1. In a medium bowl, combine almond flour, salt and baking soda

2. In a small bowl, combine grapeseed oil, agave and vanilla

3. Stir wet ingredients into dry

4. Pat dough into a 9½-inch glass pie dish

5. Bake at 325° for 10 to 15 minutes, until golden brown.  Allow to cool before filling.

This recipe calls for Coconut Milk and Coconut Cream.  Coconut cream is thicker and creamier than coconut milk and can be whipped into a delicious “whipped cream.”

Pie Filling

2 cans coconut milk (NOT coconut cream)
5 large egg yolks
1/3 cup agave nectar
3 tablespoons arrowroot starch
pinch of salt
2 cups unsweetened, flaked coconut
1 teaspoon vanilla extract
1/4 teaspoon coconut extract

1. Put the coconut milk in a medium-sized sauce pan. Set it on the stove over medium-high heat. Bring it just to a simmer.While you’re waiting for the coconut milk to heat up, whisk the egg yolks, sugar, and salt together.  Stir in the arrowroot starch with a whisk. (This, along with the egg yolks, is will thicken the pie filling.)  Whisk until the arrowroot is absorbed.

2. When the coconut milk just comes to a simmer, pull it off the stove. Temper the hot coconut milk into the yolk mixture by pouring a ladle of hot milk into the egg mixture slowly, whisking as you go.  This raises the temperature of the egg yolks slowly and gently, which prevents scrambling the eggs.  Repeat until you’ve added most of the coconut milk, and your egg yolk mixture is hot and steamy.

3. Pour the hot egg yolk mixture back into the sauce pan. Return it to the stove over medium-high heat, whisking constantly.  It will thicken considerably. Don’t walk away from the stove!  The custard is done when it’s thick as warm pudding and reaches 165 – 170 degrees on a candy thermometer. (Eggs are cooked and safe to eat at 160 degrees.)

4. Remove the pot from the stove and pour the hot custard mixture through a mesh strainer into a large bowl to catch the stray bits of cooked egg that may have coagulated.

5. Stir in the flaked coconut, vanilla extract, and coconut extract.  The mixture will be thick.  Pour the filling into your prepared pie shell. Smooth down the top.  Chill 4-6 hours to let the custard firm up.

Pie Topping

 

1/2 cup unsweetened, toasted coconut flakes
1 can coconut cream, refrigerated at least 8 hours
1/2 tablespoon agave nectar
1/2 teaspoon vanilla
Dark Chocolate, if desired

1. Put about a 1/2 cup of flaked coconut in a dry, nonstick pan (no oil or butter). Sauté over medium heat, stirring frequently, until lightly browned and fragrant.  Remove from the pan and set aside on a plate to cool.

2. Open the can of coconut cream and using a spoon, scoop out the hard cream at the top. Avoid the liquid.  Place the cream in a mixing bowl.  Add ½ tablespoon agave nectar and ½ teaspoon vanilla.  Beat the cream with a mixer until it’s well blended and creamy.

3. Spread the whipped coconut cream on top of the pie.  Sprinkle with toasted coconut.  Shave or grate dark chocolate on top, if desired.

Here’s the Coconut Cream after spending time in the fridge.  The thick cream separates from the liquid and settles at the top of the can.

Tagged: Coconut, Coconut Cream Pie, Paleo, Primal