Coconut Cream Pie (Low-Carb)

Instructions

1. Step 1

   Preheat the oven to 175°C. Lightly grease a 23 cm pie dish.

   Cookware: pie dish

2. Step 2

   Combine the almond flour with the crust portions of dried coconut, erythritol, and salt in a large mixing bowl.

   Ingredients used: 168.0 gr Almond Flour, 24.0 gr Powdered Erythritol, 1.0 gr Salt, 30.0 gr Unsweetened Shredded Coconut

   Cookware: mixing bowl

3. Step 3

   Stir in the melted butter until evenly moistened. Press the mixture firmly across the bottom and sides of the pie dish.

   Ingredients used: 70.0 gr Unsalted Butter

   Cookware: mixing bowl, pie dish, spatula

4. Step 4

   Bake the crust at 175°C for 12–15 minutes, until lightly browned. Let it cool completely.

   Timer: 14 min (fixed)

   Cookware: pie dish

5. Step 5

   Spread the garnish portion of dried coconut on a baking sheet. Toast at 175°C for 4–6 minutes, stirring once, then cool.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 gr Unsweetened Shredded Coconut

   Cookware: baking sheet, spatula

6. Step 6

   Pour the cold water into a small bowl, sprinkle the gelatin evenly over it, and leave it to bloom.

   Timer: 5 min (fixed)

   Ingredients used: 7.0 gr Gelatin Powder, 30.0 ml Water

   Cookware: small bowl

7. Step 7

   Combine the coconut milk with the filling portions of erythritol and salt in a saucepan. Heat over medium heat, whisking occasionally, until steaming but not boiling.

   Timer: 5 min (fixed)

   Ingredients used: 400.0 ml Coconut Milk, 96.0 gr Powdered Erythritol, 2.0 gr Salt

   Cookware: saucepan, whisk

8. Step 8

   Whisk the egg yolks in the mixing bowl. Slowly whisk in about half of the hot coconut mixture, then return the tempered mixture to the saucepan.

   Ingredients used: 4.0 piece Egg Yolk

   Cookware: mixing bowl, saucepan, whisk

9. Step 9

   Cook the custard over low heat, stirring constantly, until slightly thickened and it reaches 74°C. Remove it from the heat without allowing it to boil.

   Timer: 6 min (fixed)

   Cookware: instant-read thermometer, saucepan, spatula

10. Step 10

    Whisk the bloomed gelatin into the hot custard until dissolved. Stir in the filling portions of dried coconut and vanilla extract, followed by the coconut extract.

    Ingredients used: 2.0 ml Coconut Extract, 45.0 gr Unsweetened Shredded Coconut, 5.0 ml Vanilla Extract

    Cookware: saucepan, spatula, whisk

11. Step 11

    Pour the custard into the cooled crust and smooth the surface. Refrigerate until cold and firmly set.

    Timer: 240 min (fixed)

    Cookware: pie dish, spatula

12. Step 12

    Beat the cold heavy cream with the topping portions of erythritol and vanilla extract until medium peaks form.

    Timer: 4 min (fixed)

    Ingredients used: 240.0 ml Heavy Cream, 24.0 gr Powdered Erythritol, 2.0 ml Vanilla Extract

    Cookware: electric mixer, mixing bowl

13. Step 13

    Spread or spoon the whipped cream over the chilled pie and finish with the toasted coconut. Slice and serve cold.

    Cookware: pie dish, spatula