Coconut Lime PieSubmitted by: FIT_ARTIST
1 cup almond meal
1/2 cup unsweetened shredded coconut.
1/4 cup coconut oil (warmed)
2 cans coconut milk (13 oz cans)
1/3 cup STEVIVA BLEND (or 2/3 cup sugar or sweetener of choice)
1/2 cup lime juice
1 package gelatine
*OPTIONAL Ribboned coconut for garnish
**NOTE Sugar is not calculated into the nutrient info as I have used a stevia blend for this recipe
In a saucepan, combine coconut milk and steviva (or sugar). Bring to a boil, then simmer, stirring occasioanlly for about 30 minutes to reduce.
In a small bowl sprinkle the gelatin over the almond milk.
Whisk eggs. Add a small amount of the hot coconut milk to the eggs while whisking. Then slowly whisk the eggs back into the saucepan of coconut milk. Add gelatin mixture. Cook and stir for another 3-5 minutes.
Add lime juice and pour into pie plate.
Refridgerate for at least 2 hours, but preferrably overnight. If the pie still does not seem completely set, you can feeze for a while until it firms up.
Garnsih with ribboned coconut or lime zest
Makes 8 servings.
Serving Size: 1 pie serves 8