Coconut pie

Base: Pie base

• 150 g Almond Flour
• 30 g Coconut Flakes
• 40 g Keto Sweetener (Granulated)
• 0.25 tsp Salt
• 75 g Cow Butter
• 1 tsp Vanilla Extract

Filling: Coconut filling

• 400 ml Coconut Cream
• 120 ml Heavy whipping cream (36%+)
• 40 g Erythritol or Allulose
• 0.3 tsp Xanthan Gum
• 3 pcs Egg Yolk
• 1 tsp Vanilla Extract
• 0.5 tsp Кокосов екстракт
• 50 g Coconut Flakes

Decor: Whipped cream and toasted coconut flakes

• 240 ml Heavy whipping cream (36%+)
• 2 tbsp Keto Sweetener (Powdered)
• 0.5 tsp Vanilla Extract
• 20 g Coconut Flakes

Base: Pie base

1. Preheat the oven to 350°F (175°C). Grease the pie pan.
   
2. In a bowl, mix together the almond flour, shredded coconut, sweetener, and salt.
   
3. Stir in the melted butter and vanilla.
   
4. Press the mixture evenly onto the bottom and sides of the pan.
   
5. Bake for 10–12 minutes until golden.
   
6. Let it cool completely.
   

Filling: Coconut filling

1. In a saucepan, whisk together the coconut milk, cream, sweetener, and xanthan gum.
   
2. Cook over medium heat, stirring constantly, until the mixture begins to thicken.
   
3. In a small bowl, whisk the egg yolks.
   
4. Slowly pour a small amount of the hot mixture into the egg yolks while whisking constantly (tempering).
   
5. Pour everything back into the saucepan.
   
6. Cook for another 2–3 minutes until thickened.
   
7. Remove from the heat, and while stirring, add the vanilla extract, coconut extract, and 50g of shredded coconut.
   
8. Pour over the cooled crust. Cover with fresh plastic wrap (touching the surface) and chill for at least 4 hours or overnight.
   

Decor: Whipped cream and toasted coconut flakes

1. Whip the cream with the sweetener and vanilla until stiff peaks form.
   
2. Spread the whipped cream over the pie.
   
3. Sprinkle with toasted coconut flakes.