Coconut Cream Pie
Vegan, sugar-free, gluten-free
Delicious and rich coconut taste boosted with salty base.
“Top 3 cake of TDF” - Julianna
Type: Base + Filling
Tools: Oven, stove, pan, mixing bowl
Ingredients: Base: 2c oats, 2c shredded almonds, 1c melted coconut oil, salt Filling: 400ml light coconut milk, 1c coconut shreds, 1/4c-1/2c rice flour, salt, if you want it more sweet add 2tbsp agave sirup.
Mix oats, almonds, coconut oil and salt (I like it salty). Bake for 15m at 180°C.
Heat and mix coconut milk, rice flour, salt, coconut shreds, agave. Keep on low fire for 5m and keep mixing. Pour over the base, leave to cool. Place in the fridge for 2 hours.