If you are a lover of coconut, gather these ingredients and get to work. Really. These are good and so very, very easy to put together. Not too sweet and completely gluten and grain-free, you'll think you're eating coconut cream pie. But without the crust.
AuthorThe Cowgirl Gourmet thanks Elana's Pantry for this scrumptious recipe
1cupcanned coconut milk preferably organic (and use equal parts of both the cream and milk)
1/2cupcoconut oilI melted mine and let it cool slightly before using
1/2cupblanched almond flour
1 1/2cupsunsweetened shredded coconut
1/4teaspoonkosher or sea salt
In a small saucepan over medium heat, melt the coconut milk, coconut oil and honey together until combined. Remove from heat and let sit 10 minutes to cool.
In a food processor, add the eggs, Ideal, vanilla and melted coconut milk-oil-honey concoction and mix thoroughly. (If your heated mixture is still a little hot, add just a bit in to "temper" the eggs and mix well. Then add the rest and continue to mix until combined.) Gently pulse in the almond flour, coconut flour, shredded coconut and salt until combined, but do not overwork. The mixture will be wet and somewhat thin.
Transfer ingredients into an 8 x 8 inch baking dish.
Bake at 350 degrees for 30-35 minutes until just the center seems a tad soft and wet.
Cool for 1/2 hour and then place in the refrigerator to chill thoroughly which will take several hours, though it is best cooled overnight.
When chilled, cut into squares and serve. If it needs a little more sweetener for your taste, drizzle a little of the local honey on top for extra fabulousness.