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.

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Coconut Custard Pie

Servings: 6
Preparation Time: 5 minutes

Ingredients:

• 4 eggs
• 2 cups coconut milk* (or milk of your choice)
• 1/4 cup Expeller-Pressed Coconut Oil (softened works best)
• 1/2 cup honey
• 1/2 cup coconut flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon vanilla (or 2 vanilla beans scraped)
• 1 cup shredded dried coconut

Directions:

Preheat oven to 325 degrees F.

Place all ingredients into a blender and blend for about 10 seconds (or until thoroughly mixed).

Pour into a pie dish greased with coconut oil.

Bake for 55 minutes in preheated oven. Serve warm or cold the next day for breakfast!

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Danielle, Nottinghill, MO.

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Dairy-Free, Chocolate Truffle Pie

Servings: 10
Preparation Time: 4 hours

Ingredients:

• 1/2 cup water
• 1/2 cup honey
• 1/3–1/2 cup cocoa (to taste)
• 1/8–1/4 teaspoon salt (to taste)
• 1/2 cup Expeller-Pressed Coconut Oil
• 2 avocados, about 4–5 ounces apiece
• 1 teaspoon vanilla extract
• one 8-inch graham, crumb, or nut crust*

Directions:

Bring water and honey to a boil; add cocoa and salt. Stir until smooth. This blooms the cocoa, bringing out the flavor.

Pour this into a blender or food processor. Add the avocado pulp, coconut oil, and vanilla. Blend or process until smooth. Pour into the pie crust.

Chill in the refrigerator 4 hours or until firm. Let stand at room temperature for 10–30 minutes before serving to soften slightly.

*For a grain-free crust, try this recipe.

Recipe and photo submitted by Rhonda, South Jordan, UT.

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