Coconut Cream Pie (No-Bake)

Ingredients

• 1.5 cups almond flour (crust)
• 3 tbsp dairy-free butter, melted (crust)
• 2 tbsp allulose (crust)
• 1 tbsp unflavored gelatin
• 3 tbsp cold water
• 2 cans full-fat coconut milk
• 1/3 cup allulose
• 1 tsp vanilla extract
• 1 cup unsweetened shredded coconut, plus extra toasted for topping

Method

1. 1

   Mix almond flour, melted butter, and allulose, press into a 9-inch pie dish, chill.

2. 2

   Bloom the gelatin in cold water for 5 minutes until spongy.

3. 3

   Warm the coconut milk and allulose in a saucepan until steaming, whisk in the bloomed gelatin until fully dissolved, then remove from heat and whisk in vanilla and shredded coconut.

4. 4

   Toast the extra shredded coconut for the topping in a dry skillet 2-3 minutes until golden, while leaving the coconut mixed into the filling untoasted — this contrast is what gives the pie two distinct layers of coconut flavor, mild and creamy inside, deep and nutty on top.

5. 5

   Pour the filling into the chilled crust and refrigerate at least 4 hours until set (plus 4h chill). Top with toasted coconut before serving.