Thought I’d go for a more decadent treat this week. In terms of meals, I find it fairly easy to throw together simple ingredients of meat and veg without having to rack my brain too hard. Where most people struggle, though, is coming up with ideas for breakfasts and treats. I know I always appreciate finding healthier alternatives to these foods so that I can still enjoy the odd indulgence without wrecking my body.

This is a super delicious recipe using coconut as the main ingredient, and sweetened only with a little honey. I adapted the recipe from paleospirit.com. It really is worth all the different steps involved and makes a delicious treat.

Here’s the recipe.

Paleo Coconut Cream Pie
This takes a little while to make because of the various steps, but it is very worth it. It makes a great treat for special occasions!
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Ingredients
  1. CRUST
  2. 3/4 cup coconut flour
  3. 1/2 cup unsweetened coconut flakes
  4. 3 large eggs
  5. 1/4 cup virgin coconut oil
  6. 2 tbsp honey
  7. 1/4 tsp sea salt
  8. 1/4 tsp baking soda
  9. 1 tsp vanilla extract
  10. 50-75g dark chocolate (85% or higher cacao)
  11. FILLING
  12. 4 large egg yolks
  13. 2 cans of full fat coconut milk
  14. 1 (200g) packet of coconut butter (coconut cream concentrate)
  15. 1/2 cup honey
  16. 1 tsp vanilla extract
  17. 1/4 tsp celtic sea salt
  18. 5 tbsp arrowroot powder
  19. Topping
  20. 1/2 cup coconut flakes
  21. dark chocolate shavings (85% or higher cacao)
Instructions
  1. CRUST
  2. 1. Combine the coconut flour and desicated coconut in a bowl.
  3. 2. In a separate bowl whisk together the eggs, coconut oil, honey, sea salt, baking soda and vanilla extract.
  4. 3. Add the wet ingredients into the dry and mix well until it forms a crumbly dough. Add water if necessary until the dough comes together
  5. 4. Spread the dough into a 9 inch pie dish and bake at 325F (160C) degrees for approximately 15 minutes until golden brown. Let it cool.
  6. 5. Melt the dark chocolate in the microwave.
  7. 6. Once the pie shell is completely cooled use a pastry brush to coat it with the melted chocolate.
  8. 7. Place the coated pie shell in the refrigerator to harden.
  9. FILLING
  10. 1. Prepare an ice bath and set aside.
  11. 2. In a bowl, lightly whisk the egg yolks; set aside.
  12. 3. In a saucepan, combine the coconut milk, creamed coconut, honey, vanilla extract and celtic sea salt. Bring to a simmer and cook, whisking constantly, about 10 minutes till it thickens a bit.
  13. 4. Whisk a quarter of the hot coconut milk mixture into the egg yolks and then whisk in remaining coconut milk mixture. Pour back into the saucepan, and cook over medium-high heat, whisking constantly, until custard is thicker and bubbles appear in the center, about 10 minutes.
  14. 5. Transfer to a medium bowl and set in the ice bath. Whisk it occasionally while it cools off for a total of 30-40 minutes.
  15. 6. Add the arrowroot powder and whisk until combined and somewhat thicker (it will thicken more in the refrigerator).
  16. 7. Place the coconut flakes on a rimmed baking sheet and bake until lightly golden brown. Set aside.
  17. 8. Fill cooled crust with the custard and spread evenly.
  18. 9. Refrigerate coconut cream pie at least three hours. Garnish with toasted coconut flakes and some grated dark chocolate just before serving.
Adapted from Paleo Spirit
Adapted from Paleo Spirit
Crossfit Brit http://www.crossfitbrit.com/