Keto Coconut Cream Pie without Eggs

Vegan coconut pie recipe with coconut flakes, crispy crust and coconut cream. The active cooking time takes about an hour, the remaining 6 hours the cake freezes in the refrigerator. To make the pie easier, you don't need to bake the coconut crust. Instead, you need to grind the coconut flour and other ingredients and then refrigerate them to harden.

Ingredients

• Crust
• 1.50 cups coconut flour + 2 extra tablespoons
• 1 cup melted butter +1 extra tablespoon
• ⅓ a glass of erythritol + 2 extra tablespoons
• ¼ tea. spoon. salt
• Filling
• 1.25 cups grated coconut pulp
• 2 table. spoon. erythritol
• ¼ glass of water
• 2.50 cups full-fat coconut milk
• 90100 gr erythritol
• ¼ glass tapioca starch + 2 extra tablespoons
• 1 tea spoon. vanilla extract
• ½ tea spoon. xanthan gum
• ¼ tea. spoon. liquid stevia
• 1 pinch salt
• Topping
• 1 PC. can of fatty coconut plums for whipping
• ½ tea spoon. vanilla extract
• ¼ tea. spoon. liquid stevia
• ½ cup roasted shredded coconut
• 1 pinch ground cinnamon (optional)

Directions

1. Melt 2 tablespoons erythritol and 1/4 cup water in a small saucepan over medium heat. Once the erythritol is dissolved, add 1.25 cups of shredded coconut, mix to combine. Set aside.
2. Using a blender or mixer, beat 1.5 cups of full-fat coconut milk with tapioca starch until smooth. Be careful as the mixture can spill easily. Pour this mixture into a medium saucepan along with the remaining erythritol, stevia, and remaining glass of coconut milk.
3. Put on fire, bring to a moderate boil, stirring constantly, until the mixture thickens.
4. Turn off heat, transfer to bowl, top with vanilla, xanthan gum and shredded coconut, stir.
5. Let sit at room temperature for 30 minutes, then place a piece of plastic wrap directly on top of the cream and refrigerate for 6 hours.
6. While the custard hardens, combine all crust ingredients in an S-blade blender, beat on medium to high speed for 10-15 seconds, or until ingredients are completely blended.
7. The crust should be crumbly, but moist enough. If you take part of the crust dough, then it should easily stick together in the palms. If the mixture is too dry, add some coconut oil.
8. If the mixture is too wet, add some coconut flour. Whisk again with a blender to achieve the desired consistency.
9. Lightly brush a 23cm baking pan with a thin layer of coconut oil or spray, then place the crusting dough. Use your hands to spread the dough along the bottom and edges of the mold to make the crust as even and thin as possible.
10. Note: The thinner the crust is, the better. You can also use a glass or spoon to smooth out the crust.
11. Place the crust in the refrigerator until the cream is done. Also, place the jar of coconut whipping cream in the refrigerator for the remainder of the time.
12. After 6 hours, transfer the coconut cream to a pie crust and refrigerate again for 2 hours.
13. After two hours, remove the coconut cream and whisk together with the vanilla and stevia with an electric whisk. Whisk until firm peaks form, about 5 minutes.
14. To toast shredded coconut, place 1⁄2 cup in a preheated skillet and sauté over medium heat until light brown, or place on a baking sheet with parchment and bake at 180 ° C for 4-5 minutes.
15. Spread the whipped coconut cream over the surface of the cake, or scoop out portions using a spoon. Sprinkle toasted coconut and cinnamon on top.
16. The cake is ready. Cut the pie into 6-8 pieces and serve.
17. Note: The first piece of cake will be difficult to remove from the mold and may crumble slightly.
18. The pie can be stored in the refrigerator, covered, for up to 5 days.