Try this delicious Paleo-friendly coconut pie with blueberries recipe for when a special occasion arises. No one will notice the difference in taste (or presentation) between your Paleo pie and traditional ones made with traditional ingredients.
Preparation time: 25 minutes
Cooking time: 5 minutes
Yield: 9 servings
Coconut Filling (see recipe below)
1/2 cup raw almonds
1/2 cup raw pecans
1/2 cup Medjool dates (about 6 large dates), pitted
1 cup fresh blueberries
Chop the almonds and pecans separately in a food processor and place them in a large bowl.
Mix the date paste and chopped nuts with your hands until fully combined.
Line the bottom and sides of an 8-inch square (or round) pan with parchment paper and press the crust evenly across the bottom of the pan.
Pour the Coconut Filling over the crust. Refrigerate until the filling is firm and then cut the pie into squares and top it with fresh blueberries. Keep refrigerated.
Coconut Filling
1 can full-fat coconut milk
1-1/4 teaspoon unflavored powdered gelatin
2 tablespoons organic coconut palm sugar
Pinch of salt
1/3 cup unsweetened shredded coconut
1/2 teaspoon vanilla extract
Add the coconut milk and gelatin to a medium sauce pan and let it sit for 5 minutes.
Heat the mixture over medium heat, stirring frequently until the gelatin is completely dissolved.
Add the coconut sugar and salt and mix until the sugar dissolves. Mix in the shredded coconut and vanilla.
If the dates seem dry at all, put the dates in a quick (5 minute) soak in hot water before making the paste; you want the paste to be as gooey as possible.
Per serving: Calories 221 (From Fat 145); Fat 16g (Saturated 8g); Cholesterol 0mg; Sodium 31mg; Carbohydrate 19g (Dietary Fiber 3g); Protein 3g.
