Chocolate coconut cream pie
Valentine’s Day at our home is all about sweets for the sweet! Even though we have several food allergies and intolerances, we don’t let that keep us from having holiday treats.
You don’t have to have allergies to appreciate this cream pie, though. It’s made with coconut fat instead of milk or cheese. Coconut is said to be high in medium-chain fatty acids, a better-for-you saturated fat that the body can use readily for energy, can help raise the good HDL cholesterol level and may help raise the metabolism. Coconut is high in fat and calories, though, so this is still not a diet food!
Fortunately, I found some heart-shaped springform pans at Target that are perfect for Valentine’s Day (and any time you want to bake with love) and are small enough that no one will OD on coconut. Any small pan will do, though.
One more beautiful thing about a pie this size? If you’re single on Valentine’s Day, you don’t have to share. Pie for one, coming right up.
Chocolate Coconut Cream Pie
1 can of full-fat coconut milk
1 cup granulated cane sugar
2 Tbsp. unsweetened cocoa
4 sandwich cookies (I used vanilla gluten-free dairy-free cookies)
2 Tsbp. butter or non-dairy butter substitute, melted
The day before you are ready to make your coconut creation, chill your can of coconut milk in the refrigerator. Be sure not to shake or roll it so the fat will separate from the milk.
Scoop out about 1 cup of the fat off the top of the can of coconut milk into a bowl. This cream will look like shortening. (You can use the watery coconut milk that is left in frozen popsicles, blended juice drinks, smoothies or other recipes.) Add the sugar and cocoa, and blend with a hand mixer for about two minutes or until the mixture is smooth. Place the mixture in the refrigerator.
Blend the four sandwich cookies with a food processor until they are fine crumbs. Add the melted butter, mix and press into the baking pan.
Bake the cookie crust for about 10 minutes at 350 degrees F, then allow it to cool completely.
Top the crust with the coconut cream mixture and spread it evenly over the crust. Then refrigerate your pie for a couple of hours before you devour it.