Page 285 - 28_Days_of_Clean_Eating.sanet.cd

Coconut Cream Pie

Vegetarian
Gluten-Free
This is a special dessert and will probably be requested often in your
house. A quick almond flour crust is topped by creamy and sweet
coconut filling and garnished with toasted coconut. For an even
more decadent treat, dollop Coconut Whipped Cream (page 310)
over the top before garnishing with the toasted coconut.
Cooking Tip: Arrowroot can be sensitive, so be sure to cook the
mixture just until the filling thickens and then remove it from the
heat. Otherwise, the sauce may break down and thin out.

For the crust: 3 tablespoons evaporated
¾ cup almond flour cane juice
1 tablespoon evaporated Pinch salt
cane juice 1 teaspoon pure vanilla extract
3 tablespoons butter, melted ½ cup unsweetened
For the flling: shredded coconut
1 (13.5-ounce) can coconut milk Toasted unsweetened shredded
1 egg coconut, for sprinkling
3 tablespoons arrowroot powder

To make the crust:
1. Preheat the oven to 350°F.
2. In a small bowl, stir together the flour, cane juice, and butter.
Press the crust into a 9-inch pie plate.
3. Bake for 10 minutes or until the crust is golden brown. Remove
the crust from the oven and let cool.
To make the filling:
1. In a medium saucepan, combine the coconut milk, egg, arrow-
root powder, cane juice, and salt.
2. Bring the mixture to a simmer, stirring constantly until it thick-
ens, about 5 minutes.
3. Stir in the vanilla and shredded coconut.

284 28 Days of Clean Eating