Ingredients
For the crust:
2 tbsp. coconut oil, melted (plus some to grease the pan)
1 ½ cups almond flour
2 tbsp. unsweetened shredded coconut
½ tsp. Himalayan pink salt
2 tbsp. maple syrup
For the filling:
3 large eggs
½ cup maple syrup
½ cup full fat coconut milk
½ cup fresh lime juice +zest of 1 lime
2 tbsp. arrowroot powder (I get mine at Sprouts)
For the lime coconut whipped cream:
2 – 15.5 oz cans full fat cocmut milk (refrigerated over nighht)
2 tbsp. maple syrup
1 tbsp. vanilla extract
Zest of 1 lime
Directions
Note- its best to make the pie at least a day ahead of time and make the lime coconut cream on the second day.
Preheat oven to 350F.
Generously grease a 9-inch tart pan with coconut oil.
Crust
In a medium bowl, whisk together the flour and shredded coconut, and salt. In a separate bowl combine the maple syrup and coconut oil. A little bit at a time, add the dry ingredients to the wet, stirring until a dough forms. Gently press the dough into the pan and bake for about 12 minutes. Until light golden brown. Allow it to cool completely.
Filling
In a large bowl whisk together the eggs and maple syrup, add the coconut milk, lime juice and zest, and arrowroot powder and whisk until completely smooth.
Cover the edges of the pie crust with aluminum foil to prevent the crust from getting overcooked. Reduce the oven temperature to 325F. Pour the filling into the crust. Bake for 30 to 40 minutes, until the pie is set the edges and barely jiggly in the middle. Refrigerate for at least 8 hours. Top with lime coconut cream just before serving.
Lime Coconut Whipped Cream
Remove the solid coconut cream that has risen to the top of the can and spoon it into a stand mixer fitted with the whisk attachment. Beat the coconut cream on high speed until it begins to thicken, and peaks begin to form. Add lime zest. The remaining coconut water can be added a teaspoon at a time if the whipped cream is too thick. Otherwise, it can be discarded.
Using a rubber spatula slowly fold in the maple syrup and vanilla. Transfer the cream to a metal or glass bowl cover and refrigerate until ready to use.