Whipped Coconut Cream Pie

In honor of St. Patrick’s day I was looking to make a Paleo dessert with something green! So I found a recipe for this fairly simple Coconut Cream Pie with a yummy fresh mint sauce. I went to the store and bought two cans of Goya Coconut milk not realizing that Goya has preservatives in it that prevents the cream from naturally separating from the water. So after attempting to make the whipped cream once to no avail, I headed back to the store and bought Thai Kitchen Organic Coconut Milk. This one worked perfectly. I was able to drain the water and scoop out the cream to whip with no problem. Use the whipped cream to make this pie recipe, or even pair it with fresh fruit for a different dessert.

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Whipped Coconut Cream 

  1. Cream from two cans of full-fat coconut milk (Thai brand, chilled overnight to ensure it is seperated)
  2. 1 teaspoon vanilla
  3. 2 teaspoons honey
  • Mix with electric mixer for about a minute.
  • Chill in the fridge.

Chocolate Coconut Crust

  1. 1/2 cup soft pitted dates (about 10 large dates)
  2. 1 cup shredded unsweetened coconut
  3. 2 tbsp cocoa
  4. 1 tsp vanilla extract
  5. pinch of sea salt
  • Add to food processor and Puree until it begins to form clumps.
  • Press the crust into a 7” spring-form pan or a cake pan around the same size

Mint Sauce

  1. 1/2 cup packed fresh mint leaves (or fruit of choice for a fruit sauce)
  2. 1/4 cup honey that has been warmed to make it liquify
  3. 2 tsps lemon juice
  4. 1 tsp vanilla extract
  • Puree in food processor for a few minutes.

When the whipped coconut cream is chilled take it out and whip it again for about 20 seconds. Add it to the crust & return to fridge before adding the mint. When adding mint, swirl the puree a bit on top of the coconut (you can use a spoon to make this easier). Then cover pie and place in the freezer for an hour or so until ready to serve. Save some mint sauce to use as extra topping when serving.

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