Gluten & Dairy Free Coconut Key Lime Pie

As most of you probably already know sometimes when you have many food sensitivities/allergies or health conditions (Candidiasis anyone?) you’ve got to get a little creative in the kitchen! Creating my own recipes is something I do often and I love doing it! So today I’m going to share with you a recipe I made for a rich, silky and creamy Coconut Key Lime Pie. Don’t be afraid to make this recipe your own too! If you’re not a shredded coconut fan you can totally make or buy your own gluten free pie crust and use that instead.

Ingredients: 

Makes 1 5-inch pie (I used an aluminum foil pot pie pan so it was more of a deep dish style pie)

Crust:

1 cup organic shredded coconut 

1 cup organic coconut flour 

5 Tablespoons Coconut Milk or Almond Milk (I used silk almond milk because I like to avoid carrageenan)

2 Tablespoons Organic Cold Pressed Extra Virgin Coconut Oil (melted)

1-2 Drops Organic Liquid Stevia (feel free to sub for sweetener of choice)

1 Teaspoon Key Lime Juice

Filling: 

1 Can Thai Kitchen Coconut Milk (not the lite version)

2 Tablespoons Organic Cold Pressed Extra Virgin Coconut Oil (melted)

1-3 Drops Organic Liquid Stevia (feel free to sub for sweetener of choice)

1/2-2 Tablespoons Key Lime Juice (this all really depends on how much lime flavor you want…you can even make it stronger if you want. I suggest tasting as you go to get your desired flavor)

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Directions:

Preheat your oven to 350 degrees F. In a mixing bowl mix together your coconut flour and shredded coconut until your dry ingredients are well combined. One tablespoon at a time add your coconut or almond milk to your dry ingredients and mix together (it should form little clumps and start coming together like pie dough). Next, add your melted coconut oil, liquid stevia or sweetener and key lime juice. Mix all ingredients together until your dough comes together and forms one mass. Take pieces of your dough and press into your pie dish. Just make sure you don’t press it to0 thin or too thick otherwise your crust may burn or not bake. Once your oven is set and your pie dough is all pressed you can pop your pie into your oven for 10-12 min. Mine didn’t turn brown and I was ok with that but you are welcome to test things out and cook for longer. When your pie crust is done you can take it out of the oven and let it cool while you work on the filling.

While your crust is cooling off open the can of coconut milk and spoon out the fatty part into another mixing bowl (I’m not sure the technical term for this but basically with canned coconut milk the cream part separates from the oil and it’s the cream you want. Some people put the can in the fridge to help with separation but I’ve not had a problem with it separating at room temp.). Add in your key lime juice and liquid stevia (or other sweetener) and incorporate everything very well! Lastly add your melted coconut oil and mix well. The coconut oil is what helps your cream filling set up. Once your pie crust is completely cooled off you can pour in your filling. I topped my pie off with some Key Lime slices and shredded coconut around the edge.  You’ll then want to cover your pie and let it set up in the fridge overnight. The next day you can slice it up or enjoy this tasty treat all on your own! I made this for myself as a birthday treat and ate the whole thing …no shame! After all it was my birthday :D

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This recipe is gluten free, dairy free, egg free, peanut free (I’m not calling it nut free though because I know some people consider coconut as a tree nut), vegan and just awesome (at least I think so!) It’s also great for people like myself who have candidiasis. I can’t have any sugar not even fruit so finding a special treat for my birthday proved to be challenging. Now, I will mention this is not a low fat dessert. I don’t consider that to be a bad thing though because coconut has a healthy fat in it that is digested differently than other saturated fats. Instead of being stored as body fat, the fat found in coconut actually is broken down and converted into energy in the body. Coconut and Coconut oil is awesome in desserts because it can help normalize blood sugar levels, reduce adrenal fatigue, increase energy, reduce the amount of digestion work that your body requires and Coconut oil can be beneficial in destroying yeast! Therefore, being very beneficial to those of us dealing with candidiasis.

Anyway, now that I added in my little healthy two-cents (I had to do it guys!) I hope you enjoy this recipe and if any of you try this out be sure to let me know in the comments how you liked it! If you do any adaptions or make this recipe your own I would love to hear all about your versions as well.

Have a great Memorial Day Weekend!

Ps. Don’t forget that registration for our Private Sales Event on our NEW Summer Makeup Collection is still open. You can register by going to bit.ly/summermakeupcollection 

Ashley

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