Monday, March 28, 2016

Triple Coconut Cream Pie

Crust:
1.5 cups dried unsweetened coconut
1.5 cups dried frozen coconut (found at my local Asian market)
3-4 tablespoons coconut oil
3-4 tablespoons maple syrup

Bake at 325 on upper middle rack for 8-12 minutes, or until golden brown. Let cool while preparing filling.

Filling:
3 eggs
2 cans coconut milk
1/2 cup arrowroot flour
1/2 cup sugar
1 pinch salt
3/4 cup dried unsweetened coconut

Blend first five ingredients and cook in a saucepan over medium high heat, whisking constantly, until thickened. When custard has a thick pudding-like consistency, stir in the coconut. Pour into crust and chill for four hours or overnight.

Topping:
1 pint heavy whipping cream
2 tablespoons maple syrup
1 capful vanilla extract
1/2 cup sweetened shredded coconut, lightly toasted

Whip the cream, syrup and vanilla on high with a stand or hand mixer. Pile the whipped cream on top of the pie and sprinkle with the coconut. Serve and enjoy!



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