1/2 t sea salt or 'pink salt' i.e. pink Himalayan salt
1/2 c sugar
4
1 cup unsweetened organic coconut (flaked)
2 T lime juice
1/3 cup unsweetened shredded coconut toasted (for topping)
1 nine inch baked and cooled pie shell
Whipped cream for topping
In a heavy saucepan (i.e. Le Creuset) heat the milk, cream, and coconut milk gently. Add the vanilla and simmer on low heat for five minutes. Remove from heat and let cool.
In a separate heavy saucepan on low heat, melt the butter, coconut oil and add the flour a bit at a time. Stir until it thickens into a light paste or roux and cook until a light golden color is achieved, roughly five minutes.
On low heat, add the milk infusion to the roux a bit at a time and then add the beaten eggs yokes, salt, and sugar. When thoroughly mixed, turn heat up to medium low. Stir continuously and cook until first signs of thickening begin and then remove from heat.
Let stand for several minutes and allow the heat from the heavy pan finish the cooking. Then stir in coconut flakes and lime juice, mix completely, let cool a few more minutes and then pour into pie crust. Cover with wax paper to prevent a film from forming and chill the pie in refrigerator for 2 to 3 hours and no more than 24 hours.
For coconut topping: Toast coconut in small heavy skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely.
After pie has set and cooled in the fridge top with whipped cream, sprinkle with toasted coconut and serve. Makes 8 to 10 servings, not including seconds... 'wink'.
Notes:
* Virgin coconut oil or natural coconut oil (not the hydrogenated version often found in processed foods) is a saturated fat, but not the kind your doctor has warned you about. Studies have shown that this uniquely curative oil actually has innumerable health benefits ranging from disease prevention to weight loss and even has anti-aging properties!
1. For a healthier choice, whenever possible, choose organic raw milk and other raw dairy products such as; raw cream, raw butter, raw cheese etc. Further information:
US - The Campaign for Real Milk www.realmilk.com
and in Canada - Natural Milk - www.naturalmilk.org
2. Choose organic, non-enriched flour when possible. Can substitute regular flour with; coconut flour, spelt flour, rice flour, brown rice flour, gluten free flour, tapioca flour, potato flour, rye flour, teff flour, oat flour, sorghum flour, barley flour, chestnut flour, buckwheat flour etc.
4. For a healthier choice, whenever possible, use eggs from pasture fed chickens. Eggs from commercial, battery raised hens are less nutritious, higher in omega-6 and much lower in omega-3 than 'farm laid' eggs. Choose organic 'free-run' pasture fed chickens that graze on grass and insects. It is also important to find out the percentage of grain they consume. Avoid soy fed birds.
3. Can substitute sugar with; Rapadura, brown rice syrup, white rice syrup, malt extract, dried extract malt, barley malt extract, barley malt syrup, sucanat sugar, sucant, evaporated cane sugar, date sugar, corn high maltose syrup, sorghum syrup, maple syrup, turbinado sugar, pure maple syrup (dehydrated maple syrup), amasake, blue agave nectar (agave sugar, agave sweetener or agave syrup) Note: Refer to a baking guide for the correct amount to substitute for the sugar and for adjustments to the amount of liquids.
|
