White Chocolate Coconut Pie
I love Pintrest but those deserts people post seem impossible on GAPS or are filled with fake ingredients (and I want to eat them all!) I spotted one the other day that I ignored at first but the lure of chocolate with coconut and the promise of “gluten free” and “Just 4 ingredients” sucked me in. I’m so glad it did! This is the original recipe. Of course chocolate is high oxalate and I can’t enjoy it in anything but tiny doses and this pie is not tiny doses so I decided to convert it to white chocolate. It was very good as it was but even better with some fruit. Next time I think I will plan to serve it with a fruit topping. This time I got lucky and it was near a bowl of fruit salad at the pot luck I had made it for and I was able to add some to this pie right there. The pie is very sweet and rich so the fruit didn’t need to be and the pieces can be quite small and still satisfying.
|In case you are wondering this is a Pi plate as well as a pie plate.
White Chocolate and Coconut Pie
11 oz shredded unsweetened coconut (about 4 cups) (buy here)
6 TBSP butter softened
5 delget dates (medjool would work as well but only 3 since they are larger)
1/4 cup honey plus 1 tsp
6 oz cocoa butter (approx 3/4 cup) (buy here )
1/8 tsp ground vanilla (buy here) or 1/3 of a vanilla bean (buy here)
1 tsp vanilla extract (buy here)
1 cup coconut milk
Preheat oven to 350
In a food processor process about 1/3 of the coconut, dates, butter and 1 tsp honey till it all sticks together in a ball and the dates are small pieces. Remove from the food processor and mix with the remaining coconut by hand until well blended.
Press firmly into a 9 in pie plate leaving some of the coconut at the top loose. Cover the edge with a foil ring to protect it from browning and bake in the oven for 8-10 minutes or until browned in the center. Then remove the foil and bake another 1-3 minutes until the edges are also browned. Set aside to cool.
If using a vanilla bean cut it in half lengthwise with a sharp knife and use the side of the blade to scrape the bits out of the inside of the bean.
Melt cocoa butter together with vanilla bean scrapings (or vanilla powder) and honey in double boiler. Add vanilla extract to coconut milk. When the cocoa butter is fully melted and mixed with the honey pour in the coconut milk mixture and take off the heat. Whisk together well. Let cool for 20-30 min. Pour into crust and refrigerate at least 1 hour till firm.
Before serving take pie out of the fridge and allow to warm somewhat before serving or it will be hard and crumbly.
|I took this photo at the pot luck meal I made it for with my phone.
Sorry for the quality.