Line a pie dish with the sweetened version of the pastry, click on the menu button above for the recipe, and blind bake it for 20/25 minutes gas 4/ 350f/180c
120g unsweetened shredded coconut
600ml extra thick double cream
400ml coconut milk
3 large eggs
5 tbsp splenda
3 tbsp coconut flour
pinch of sea salt
1&1/2 tsp vanilla extract
Whilst the pastry case is cooking put half of the shredded coconut onto a baking tray and place on the lower shelf for 8 minutes until it is lightly golden. Set aside.
In a large saucepan over a low heat, whisk together coconut milk, 300ml of the cream and the eggs. Slowly add the coconut flour and splenda whilst continuing to whisk so that no lumps form. Bring to the boil for 1 minute then remove from the heat and add the butter, vanilla and salt. Mix well. Allow to cool before pouring into the pie case and sprinkling with the remaining untoasted coconut, then chill in the fridge until set. Whip the remaining cream and spread it evenly over the pie and then finish by sprinkling the toasted coconut over it.
Store in a airtight container in the fridge for up to 3 days.
Adapted from http://www.addapinch.com
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