Coconut-Almond Pie

Ingredient list:

1 prepared graham cracker pie crust

2 C flaked coconut divided

1 can of creme of coconut (not coconut cream, you can find it by the drink mixers)

1  C almond milk

4 egg yolks

2 tbsp coconut sugar (white sugar is ok)

4 tbs cornstarch

1/2 tsp sea salt

1 tbsp coconut butter

1 tsp almond extract

1 C heavy whipping cream

1 tsp vanilla


Pre heat oven to 400

Place 1/2 coconut flakes on baking sheet
Cook until browned 3-4 minutes
Set aside
In a medium sauce pan bring milk and coconut creme to a boil

In a bowl whisk together yolks, sugar, salt and cornstarch

Once milk is boiling slowly add into egg yolks

Once incorporated pour back into sauce pan and whisk until thickened

Stir in 1 C coconut flake, almond extract and coconut butter

Pour into crust

Cool overnight or for at least 4 hours

Mix whipping cream and vanilla until thickened

Top pies with whipped cream and toasted coconut flakes


Vegan Coconut Muffins

Coconut Muffins

What you’ll need:

1 tbsp flaxseed meal (you could use an egg in place of this if you aren’t vegan)

2.5 tbsp water

1 C unbleached all purpose flour

3/4 C coconut flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 C soy buttermilk (you can make your own by mixing the juice from 1/2 lemon into soymilk)

1 C soy or coconut yogurt

1/4 C shredded coconut + 1 tbsp for tops

1/2 C brown sugar

2 tbsp maple syrup

What you’ll do:

In a small dish combine flaxseed and water and let sit for at least 5 minutes

Heat oven to 375

Prepare a muffin sheet with non stick cooking spray and muffin liners

In a large bowl combine all dry ingredients

Add milk and yogurt, combine thoroughly

Add coconut, syrup and sugar and combine

Add flaxseed mixture and combine

Pour batter into lined muffin sheet

Top each muffin with a few shreds of coconut

Bake at 375 for 15-20 minutes until lightly browning

Remove from oven and cool completely before eating

I think these muffins are even better the next day