Almond Meal Cream Coconut Pie

Pie crust ingredients:
1 1⁄4
 C almond meal (or blended almonds)
1 C butter 
1/3 C raw sugar

 Making pie crust:
Preheat oven to 350 degrees F.
Melt butter and combine with almond meal and sugar in a bowl.
Mix well with fork until all butter is absorbed in almond meal.
Lay almond dough at the bottom of the 8" square pie pan
Bake for 10 min or until slightly browned
Watch the crust not to burn
Take it out of the oven set aside
 
Cream coconut ingredients:
1/3 C and 1 Tbsp. raw sugar

 3 tablespoons cornstarch
1 1/4 cups milk

1 C warm water +60 gm. (one package coconut milk powder)  
1/3 cups shredded coconut
3 egg yolks, beaten 
2 Tbsps. butter
1 Tbsp. vanilla powder
 
Making Cream Coconut
In a bowl bring together sugar, salt, cornstarch,
Dissolve 1 Pk. of coconut flour in 1 and 1 and 1/4 C of warm water
Start heating 1 C milk and add coconut milk gradually indeed stirring constantly
 Add dry ingredients into the milk mixture keep stirring
constantly until mixture comes to a boil and thickens.
Boil 1 more minute, continuing to stir. Remove from heat.
Whip the egg yolks in a medium bowl.
 Add whipped egg yolks, into the cooling coconut pudding by drizzling and whisking constantly.
Return mixture to heat.
Bring to a boil again and keep boiling for one minute, stirring constantly.
Remove from heat.
Stir in butter and vanilla powder
Transfer mixture onto baked pastry shell. Chill at least 3 hours before serving.
Decorate with orange slices and coconut flakes
Serve cold
 
 3/16/2016

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