as soon as spring has sprung, i want nothing more than a three-tiered piece of coconut cake or a giant slab of coconut custard pie – basically, all day, every day. there’s something about the rich sweetness, the airy lightness and the white fluffiness that just sets my heart a flutter. it also sends my heart a-pounding and my teeth on edge with all that fat and horrible sugar. if ever there was something that i should never eat, ever, it’s this.
but then i got to thinking about how our diet is now, largely, made up of coconut products and how i regularly enjoy coconut indulgences guilt-free. why shouldn’t coconut custard pie get a seat at my table? it should and now it has and i couldn’t be more thrilled with the result.
the one thing about this pie is that you assemble the coconut and the cream together at least four hours ahead to overnight, but the actual assembly really only takes about 10 minutes total. some of that time, your coconut is just hanging out in the fridge doing its own thing, so you can have a life and enjoy that beautiful spring weather. just for reference, my pie dish is a 9-inch, deep dish, heart shaped pan. adjust accordingly to fit your pie dish.
here it is, my reinvented, totally paleo, definitely guilt free, coconut custard cream pie. make this for a fantastic easter celebration or any spring occasion where coconut is a welcomed and celebrated addition.
totally paleo coconut custard cream pie
prep time 10 minutes / 4 hours
bake time 40 minutes
- 1 1/2 cups unsweetened shredded coconut
- 1 1/2 cups unsweetened vanilla coconut milk drink
- 1 cup coconut palm sugar
- 3 tsp honey
- pinch of salt
- 3 large eggs and 1 yolk
- 2 tbsp melted coconut oil
- 1/2 tsp nutmeg
- pie crust ingredients:
- 3/4 cup coconut flour
- pinch of salt
- 1/2 cup of melted coconut oil
- 2 eggs
- 3 tbsp honey
- 1 tsp vanilla
- coconut cream topping:
- 1 can of full fat, unsweetened coconut cream – no liquid just the cream
- 1-2 tsp stevia or honey
in a bowl, mix together the coconut milk drink and the unsweetened, shredded coconut until well combined. if you cannot find unsweetened vanilla coconut milk drink, add a teaspoon of vanilla to the mixture. cover and refrigerate minimum of four hours but overnight is better.
preheat the oven to 375.
make the crust. in a bowl, combine all of the crust ingredients, and stir until it forms a dough. it might take a minute or two of stirring for everything to incorporate, but just be patient. it will come together into a pie crust. once the crust is made, press it into your pie dish, up the sides and along the bottom into an even layer. then prick the bottom with a fork and par bake the crust for 6 minutes, or just until set.
while that’s in the oven, assemble the custard. grab your bowl out of the fridge. to this coconut milk mixture, add the rest of the pie ingredients and stir until well combined. pour into par baked pie shell, and gingerly tent with a piece of tin foil, so the crust doesn’t develop too much color. bake for 40 minutes, or until the filling is set and doesn’t jiggle when you shake it.
take the pie out and let cool completely before cutting into it. better still, set it in the fridge to get lovely and cold. while it’s cooling, make the coconut cream topping.
with an electric stand or hand mixer, dump the can and sweetener into a bowl and beat until light and fluffy. taste for sweetness and adjust accordingly. once it’s the consistency of stiff whipped cream with a light sweetness, transfer cream to a ziploc bag. snip off the corner and decorate the top of the pie with the cream attractively or scoop on a bit of coconut milk ice cream for an extra level of indulgence.
serve immediately and enjoy. you’ve waited long enough!0