Coconut keto pie

Keto 76 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0
Coconut keto pie
  • Serves: 16 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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If you love coconuts and quirky pies, this recipe is for your taste. The pie consists of a soft crust, cream with coconut milk and whipped cream. It takes a lot of time to prepare the pie, so you can divide the cooking time into two days: prepare the crust on the first day, and cream and whipped cream on the second.

Ingredients

Directions

  1. In a blender, combine cold butter and coconut flour. After a few seconds, the dough should look like a rough crumb.
  2. Add chopped coconut, gelatin and salt, and then mix again to combine the ingredients.
  3. Add eggs and vanilla, mix again until the ingredients combine and a smooth dough forms.
  4. Form the dough into a ball, press on top and wrap with plastic wrap. Chill in refrigerator for 30-60 minutes.
  5. Preheat oven to 200 C.
  6. Grease a 23 cm baking pan, or line it with parchment and oil the sheet.
  7. On a piece of parchment paper, break the chilled dough into large pieces and roll it out with a rolling pin. To prevent the dough from sticking, place another sheet of parchment on top. The dough should be about 5 mm thick.
  8. Transfer the dough to a baking dish to form a crust. If the dough is crumbling, then mold the dough pieces directly into the baking dish.
  9. The dough is quite sticky, so form a base with your hands. Form the edges, use a fork to puncture the entire surface.
  10. Place the dish in the oven for 10 minutes.
  11. Separate the egg yolks. Add coconut milk and ½ cup sugar substitute to a medium saucepan over low heat. Stir the mixture constantly to allow the sweetener to dissolve and not to burn the milk.
  12. Once the milk has warmed slightly, add 4 tablespoons of milk to the egg yolks and stir well.
  13. Then slowly add this egg mixture to the rest of the milk, whisking constantly again. The main thing is not to overheat the milk, otherwise the yolks will "curl".
  14. Once the yolks are distributed in the milk, simmer the mixture over low heat for 3 minutes. Stir so that it does not boil. This is necessary to pasteurize the mixture.
  15. While pasteurizing, add room temperature cream cheese and stir to combine the ingredients.
  16. Once the cream cheese is melted, add the xanthan gum and stir.
  17. Reduce heat to low and stir until gum thickens. The consistency of the cream should be like a pudding.
  18. Place the cream in a large bowl and cover with plastic wrap on top. Make sure the film touches the pudding to avoid crusting. Let cool at room temperature for a few minutes, then transfer to refrigerator and refrigerate for 2 hours.
  19. When the cooling time of the cream is coming to an end, prepare the whipped cream.
  20. Add 1 tablespoon of warm water to a bowl, add gelatin to soften. Once soft, add 1 tablespoon of hot water to dissolve the gelatin. Mix well. If any grains remain, remove them. Let the mixture cool slightly.
  21. In a deep bowl, beat the cream, sweetener and vanilla with a mixer until soft peaks form. If necessary, add more sweetener to taste and whisk.
  22. To combine the whipped cream and gelatin: Continue whipping the cream with the hand mixer, gradually pouring in the gelatin in a thin stream. Continue whisking until crisp peaks.
  23. Remove the cream from the refrigerator and add 1/2 of the whipped cream to it. Stir with a spatula.
  24. Then, transfer the cream to the pre-baked and chilled coconut rind.
  25. The pie is ready, but you can refrigerate it for a few hours to combine the flavors.

Coconut keto pie



  • Serves: 16 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

If you love coconuts and quirky pies, this recipe is for your taste. The pie consists of a soft crust, cream with coconut milk and whipped cream. It takes a lot of time to prepare the pie, so you can divide the cooking time into two days: prepare the crust on the first day, and cream and whipped cream on the second.

Ingredients

Directions

  1. In a blender, combine cold butter and coconut flour. After a few seconds, the dough should look like a rough crumb.
  2. Add chopped coconut, gelatin and salt, and then mix again to combine the ingredients.
  3. Add eggs and vanilla, mix again until the ingredients combine and a smooth dough forms.
  4. Form the dough into a ball, press on top and wrap with plastic wrap. Chill in refrigerator for 30-60 minutes.
  5. Preheat oven to 200 C.
  6. Grease a 23 cm baking pan, or line it with parchment and oil the sheet.
  7. On a piece of parchment paper, break the chilled dough into large pieces and roll it out with a rolling pin. To prevent the dough from sticking, place another sheet of parchment on top. The dough should be about 5 mm thick.
  8. Transfer the dough to a baking dish to form a crust. If the dough is crumbling, then mold the dough pieces directly into the baking dish.
  9. The dough is quite sticky, so form a base with your hands. Form the edges, use a fork to puncture the entire surface.
  10. Place the dish in the oven for 10 minutes.
  11. Separate the egg yolks. Add coconut milk and ½ cup sugar substitute to a medium saucepan over low heat. Stir the mixture constantly to allow the sweetener to dissolve and not to burn the milk.
  12. Once the milk has warmed slightly, add 4 tablespoons of milk to the egg yolks and stir well.
  13. Then slowly add this egg mixture to the rest of the milk, whisking constantly again. The main thing is not to overheat the milk, otherwise the yolks will "curl".
  14. Once the yolks are distributed in the milk, simmer the mixture over low heat for 3 minutes. Stir so that it does not boil. This is necessary to pasteurize the mixture.
  15. While pasteurizing, add room temperature cream cheese and stir to combine the ingredients.
  16. Once the cream cheese is melted, add the xanthan gum and stir.
  17. Reduce heat to low and stir until gum thickens. The consistency of the cream should be like a pudding.
  18. Place the cream in a large bowl and cover with plastic wrap on top. Make sure the film touches the pudding to avoid crusting. Let cool at room temperature for a few minutes, then transfer to refrigerator and refrigerate for 2 hours.
  19. When the cooling time of the cream is coming to an end, prepare the whipped cream.
  20. Add 1 tablespoon of warm water to a bowl, add gelatin to soften. Once soft, add 1 tablespoon of hot water to dissolve the gelatin. Mix well. If any grains remain, remove them. Let the mixture cool slightly.
  21. In a deep bowl, beat the cream, sweetener and vanilla with a mixer until soft peaks form. If necessary, add more sweetener to taste and whisk.
  22. To combine the whipped cream and gelatin: Continue whipping the cream with the hand mixer, gradually pouring in the gelatin in a thin stream. Continue whisking until crisp peaks.
  23. Remove the cream from the refrigerator and add 1/2 of the whipped cream to it. Stir with a spatula.
  24. Then, transfer the cream to the pre-baked and chilled coconut rind.
  25. The pie is ready, but you can refrigerate it for a few hours to combine the flavors.

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