Ingredients
- 4 large eggs
- 1 14 oz can organic coconut milk chilled, and half the "water" discarded - the rest blended to a smooth consistency before adding (just under 1.5 cups)*
- 2 Tbsp tapioca flour
- 1/2 cup pure maple syrup
- 1.5 tsp pure vanilla extract
- 1/4 tsp cinnamon
- 1/8 tsp salt
- 1 1/4 cups unsweetened finely shredded coconut toasted at 325 degrees for 5 mins or until lightly browned***
- 1 - 9 inch paleo pie crust recipe baked 7 minutes until just barely set
For the coconut whipped cream topping:
- 2/3 cup coconut cream chilled**
- 2 tsp pure maple syrup
- 1/2 tsp pure vanilla extract
Instructions
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RECIPE NOTE: PREP TIME DOES NOT INCLUDE THE TIME NEEDED TO PREPARE THE CRUST
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Preheat your oven to 375 degrees and have your pie crust ready (baked for 5-7 minutes.)
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In a large bowl, using a hand mixer or wire whisk, blend the creamy coconut milk with the tapioca starch, then add and blend the maple syrup, vanilla, cinnamon and salt.
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Whisk in one egg at a time on low speed until well combined.
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Stir in shredded coconut then pour into pie crust, tent with aluminum foil and bake 40-45 minutes or until the center is just barely set (a little jiggle in the center is a good thing)
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While the pie baked, prepare the coconut whipped cream (you can also do this ahead of time and keep chilled until ready to use:
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Use an electric hand mixer or wire whisk to beat the cold coconut cream until light and creamy, then add the maple vanilla and continue to beat until well combined.
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Allow the pie to cool on a wire rack at room temp, then spread with whipped cream and top with additional toasted coconut if desired. Enjoy!
Recipe Notes
*By discarding half the water of the separated coconut milk, you wind up with a thick, creamy coconut milk that's the perfect consistency for this pie and many other recipes. To blend, an immersion blender works best, though you can use a hand mixer or whisk as well.
**You can buy coconut cream only or use the "thick part" of a can of full fat coconut milk that has been chilled in the refrigerator for several hours
***Toasting the coconut prior to adding is optional