Pescatarian Coconut Cream Pie
Total time4 hr 55 min
Prep time30 min
Cook time25 min
4.8(19)
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Learn more →Ingredients
8 servings
For the crust
- 2 cups almond flour
- ¼ cup unsweetened shredded coconut
- 3 tbsp coconut oil, melted
- 2 tbsp maple syrup
- ¼ tsp fine sea salt
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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