In a cold glass or metal bowl(preferably with cold beaters) beat the coconut cream until airy and like very soft whipped cream. Reserve the leftover coconut water for another use. Remove the can of coconut milk from the fridge, open and scoop the hardened coconut cream off the top. Place the crusts in the freezer while preparing the filling. Divide the mixture in half and press into 2 4″ pie plates. If you plan to slice and remove the pieces of pie to serve, line the tins with plastic wrap or wax or parchment paper. Add 2 tbsp extra coconut if the mixture is extremely sticky. Add the vanilla, flax and sea salt and process until completely combined. To prepare the crust, place the dates and coconut in the food processor and blend until there are no large pieces of date left and the mixture comes together into a “dough”. 1 can full fat coconut milk, refrigerated.2/3 C unsweetened shredded coconut(+2 tbsp extra if needed).Who cares if it’s delicious though, right? Then the plastic wrap or paper will really come in handy for pulling it out as that might get a little messy.Īs you can see in the pictures my first piece was a mess. It needs about an hour in the freezer until at least the top of the cream is solidified and then it will slice fairly neatly. Speaking of slicing, this pie doesn’t slice too well. Although they wont hold their shape very well outside of the tin unless they’re placed in the freezer for about an hour. If you do want to make their removal a little easier, line the pie plate with plastic wrap or maybe even parchment or wax paper to help pull them out. They’re best served straight out of the pie tin. While these are a little big to split between two people they are the perfect sharing dessert. Of course I did grate a little dark chocolate over the top of the pies. That being said it also doesn’t get as firm as regular, dairy whipped cream, which is good and bad. It will never turn into butter no matter how much you whip it. I’m not a huge fan of regular whipped cream either, but in something like these pies, with different flavors and textures, it’s delicious! I love natural coconut flavor so much I don’t feel the need to add extracts or artificial flavorings. Eventually it just doesn’t taste so good anymore (or maybe it’s the texture?). On the subject of coconut whipped cream, I have to say I don’t like eating a lot of it. Someone asked about coconut whipped cream a while ago on the Food Doodles Facebook page and ever since then I’ve been thinking of how to incorporate it into a recipe.
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