Low Sodium Coconut Cream Pie

Total time4 hr 55 min

Prep time30 min

Cook time25 min

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Ingredients

8 servings

For the crust

2 cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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¼ cup unsweetened shredded coconut
3 tbsp coconut oil, melted
2 tbsp maple syrup
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the filling

2 cans (13.5 oz each) full-fat coconut milk
3 tbsp maple syrup
3 tbsp arrowroot starch
4 pasteurized egg yolks
1 tsp pure vanilla extract
½ cup unsweetened shredded coconut, toasted

For the topping

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
1 tbsp maple syrup

For serving

2 tbsp unsweetened shredded coconut, toasted (optional)

Instructions

1
Place one can of full-fat coconut milk (for the topping) in the refrigerator the night before, or at least 8 hours ahead, so the cream separates and firms at the top.
2
Preheat the oven to 350°F (175°C). In a medium mixing bowl, stir together the almond flour, 1/4 cup shredded coconut, melted coconut oil, 2 tbsp maple syrup, and sea salt until the mixture holds together when pressed between your fingers.

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