A heavenly delight! Friends, this coconut cream pie is delicious! Yes, it takes a long time to make, but it’s so delicious to eat… Honestly, in the last couple of years of my cooking experience, it’s one of the best pies I’ve made. Although, maybe it’s just my passion for the taste of coconut taking over?
Cooking time 85 minutes
Serving amount 8
Ingredients :
Coconut flour 6 tablespoons
Butter 4 Tablespoons
Erythritol 2 tablespoons
Big Egg 1 egg
Coconut milk 400 ml
Creamy 1/2 cup
Erythritol 1/2 cup
Coarse egg 2 pcs.
Coconut Flour 3 Tablespoons
Vanilla flavoring to taste
Coconut shavings 1/2 cup
Cream 1/2 cup
Sugarsamethil to taste
Coconut chips 1/4 cup
Step 1
Bottom Cake:
Melt butter. Mix together 6 tbsp coconut flour, butter, one egg and 2 tbsp erythritol. Pour the batter into a round baking tin and place in a preheated 180 C oven for 15 minutes.
Take the ready cake out of the oven and turn the temperature down to 150 C
Step 2
Soft layer:
Mix 400 ml of coconut milk, half a cup of cream, half a cup of erythritol. Then, add two eggs, 3 tbsp coconut flour, flavoring and half a cup of coconut shavings. Mix thoroughly. Pour the entire mixture into the mold on top of the crust and place in the oven for one hour.
After that, take the cake out and cool completely – first 30 minutes at room temperature, then an hour in the fridge
Step 3
Cream:
Whisk half a cup of cream with the sweetener (liquid would work better), spread the cream on the pie and sprinkle the coconut chips on top. Put it in the fridge for another half hour and you’re ready to serve!
Bon appetit!
Energy Value per Serving
Calories from fat 270
Calories 324
Fats: 30g
Carbohydrates: 7.2 g
Fiber: 3.6 g
Digestible carbohydrates: 3.6 g
Protein: 4 g
