​Coconut Cream Pie

Add the following ingredients to a saucepan and mix together. Once mixed, turn the burner on low and stir constantly until mixture gets to pudding consistency. At first it will get very thin but it will thicken up nicely. (About 25 minutes)

3 Cups of Culinary coconut milk

2 Eggs, beaten

6 Tbsps Maple Syrup

1/2 Cup Tapioca Flour

1/4 tsp Celtic sea salt
Once the mixture is pudding consistency add:

3/4 Cup shredded coconut

1 tsp vanilla extract
Mix well.


Pour into prebaked pie shell and refrigerate until cool then add Coconut whipped cream and toasted shredded coconut on top.
To toast coconut: spread on a baking sheet and bake at 350 for about 5 minutes.

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Published by

cookingwithsarahblog

I am a wife and mother of two furkids, Nemo the tiny toy poodle and Riley the awesome tabby cat and a human baby born in March 2017. Our household is completely gluten and dairy free and I love baking new yummy recipes to share with my wonderful friends and family! My recipes are requested a lot, so I decided to start this blog to share these awesome recipes with anyone who is interested. Enjoy!

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