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Gluten-Free, Quadruple Coconut Pie
Servings: 8
Preparation Time: 5–10 minutes
Ingredients:
- 14 ounces light coconut milk*
- 4 eggs, (large)
- 1 cup coconut, dried unsweetened shredded
- 1 cup sugar
- 1/4 cup coconut oil
- 1/4 cup coconut flour
- 1 1/2 teaspoons vanilla
- dash of salt
Optional Toppings:
- 1/2 cup coconut chips
- 1/4 mini chocolate chips
Directions:
Preheat oven to 350 degrees F.
Grease pie plate with coconut oil.
Blend all ingredients except optional toppings in blender until combined. Pour into prepared pan and sprinkle coconut chips and mini chocolate chips around the edge. Bake approximately one hour or until knife inserted in center comes out clean. Cool. Serve slightly warm or chilled.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo submitted by Kathryn, Cary, NC.
