Use a good quality canned coconut milk for this.
Pro tip- If you are serving guests, use pure monk fruit or stevia instead of xylitol.
Makes 16 standard servings of healthy fat
Almond Meal Pie Crust
1 cup almond meal
3/4 cup oat flour
2T xylitol or ¼ tsp stevia powder
¼ tsp baking soda
¼ tsp sea salt
3T coconut oil
1 tsp alcohol free vanilla extract
Grease a 9” pie plate. Heat oven to 350 degrees
Place flour, sweetener, baking soda and salt in food processor- pulse several times. Or mix with fork in a large bowl.
Add egg, vanilla and coconut oil. Pulse several time or mash together with the fork, until you get a ball of dough. If you need, add tiny amounts of ice water to help form the ball.
Press dough evenly in the pie plate- across the bottom and up the sides. Prick the dough with a fork all around.
Bake at 350 for 8 minutes if you are using with cold filling. If you are using a fruit filling, bake about 4 minutes.
Let cool before filling.
1 ¾ cups shredded raw coconut
1 cups coconut milk (full fat in a can)
1 ¾ cup almond milk
4 large egg yolks
¾ cup xylitol or 2 tsp stevia
1/3 cup arrowroot
1 tsp vanilla extract
½ tsp salt
2T coconut oil
In a small saucepan, whisk milks, sweetener, arrowroot and salt. Cook over medium heat, whisking constantly, until it thickens, about 5 minutes.
In a bowl, whisk the egg whites until they lighten in color. Add ¼ cup of the hot milk mixture into the egg yolks to temper. Once incorporated, add another ¼ cup, whisk. Add the egg mixture to the pan and cook over medium heat for 2-3 minutes, while whisking. If the mixture is lumpy, press through a fine sieve. Add vanilla, and coconut oil. Whisk for another minute. Stir in 1 ¼ cups of the coconut. Pour into cooled crust. Refrigerate until set- at least 2 hours. Sprinkle top with remaining coconut.
If filling will not set, you can freeze for an hour or so before serving to help with cutting.