Dark Chocolate Coconut Pie

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Dark Chocolate Coconut Pie For the crust- 4 cups corn flakes (gluten free, nongmo) · 1-1 1/2 cups unsweetened shredded coconut · Sweetened condensed coconut milk* · Pinch of vanilla powder or tsp of extract · 1/4 tsp almond extract Preheat oven to 375.Crush up the cornflakes a bit in a bowl with a wooden spoon. Add coconut and stir. Mix extracts into the sweetened condensed coconut milk. Pour milk over flakes and mix till well combined. Crushing the flakes up a bit more. Press crust mixture into a spring form pan or a tart pan with removable bottom (a pie dish would work too but might be harder to remove it) press the crust very well and up the sides a couple inches. Bake for 15-25min. You want it to be crunchy when cooled. Cool the crust completely before adding filling. I put mine in the fridge to speed up this step. Filling- · 8-12oz 70% or higher dark chocolate, chopped · 1 can coconut cream (very important it's cream!) · 1-2 tbsp coconut oil Heat the coconut cream till almost boiling. Pour over chopped chocolate and coconut oil. Let sit for a couple minutes then whisk till smooth. Pour into chilled crust and place in the fridge to set up. 2 hrs to overnight. * to make sweetened condensed coconut milk bring 1 can of full fat coconut milk to a boil with 3/4-1 cup of coconut sugar. Boil for 5 minutes stirring occasionally. Lower heat and simmer till reduced by half. It should be thick when cooled. This plate was made by: A Thoughtful Bite Indian River County Ashley Kennedy Posted: 2017-04-11 20:47:45 Make a Plate Inquire About This Plate Name Email Phone Comments