Keto No Bake Coconut Cream Snowball Pie

 

Ingredients


Crust/Base
200 g Ground Almonds
2 TBSP Powdered Erythritol
4 TBSP Shredded Coconut


Filling
400 ml Coconut Milk
3 Egg Yolks + 1 Egg All Beaten
3/4-1 Cup Powered Erythritol
1 Vanilla Pod or 1 TSP Vanilla Extract
1.5 TSP Xanthan Gum
1 TSP Beef Gelatin
2 Cups Heavy Cream
16 Oz Cream Cheese
3/4 Cup Shredded Coconut




Steps

1- Preheat oven to 180°C

2- Roast the shredded coconut for 4 or 5 minutes. Until it begins to brown.
Set aside to cool.

3- Now make the crust:

4- Melt the butter and then mix in Ground Almonds, Erythritol and 1/4 Cup of the the toasted coconut

5- Press the mixture into a 9inch Glass Pie Dish. Place in freezer while you begin the filling.

6- Heat the coconut milk but don't let it boil. once it is hot remove from the heat.

7- Slowly whisk 60 ml or 4 TBSP of the hot milk into the beaten egg.

8- Now, slowly whisk the egg and milk mixture to the pan of hot milk and return it all to a low/medium heat.

9- Whisk in the Erythritol.

10- Sprinkle the Xanthan Gum over the top of the mixture and continue to whisk until the mixture thickens.

11- Remove from heat, stir in the vanilla extract and refrigerate for 2 Hours until the mixture sets.

12- As soon as you have placed the mixture in the refrigerator, remove the base from the freezer and set aside for later

13- Once the mixture has set:

14- Add a TBSP of cold water to a bowl and sprinkle the gelatine on the top. 15- Leave for five minutes and then mix in a TBSP of hot water.

16- Whisk the heavy cream and cream cheese until peaks form.

17- Whisk in the Gelatine until the mixture thickens.

18- Whisk the cream and cream cheese mixture into the set coconut milk mixture and then spread the mixture into the crust.

19- Sprinkle the toasted coconut over the pie.

20- Refrigerate until it sets, ideally overnight.

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