![]() Normally, there will be a layer of a more transparent liquid underneath. When chilled, the white, opaque “coconut cream” should rise to the top of the can and solidify. The coconut milk should be chilled for several hours or, preferably, overnight. To make the filling, begin by opening a pre-chilled can of coconut milk. If you find that you are having issues getting the mixture to hold together, you can blend in a touch of coconut oil. When you can press the dough together enough so that it holds its shape, you can begin to press the mixture into the bottom of your pan(s). Continue to blend the mixture for another minute or two.įinally add in the dates, and a touch of salt to offset the sweetness. When you can begin to hold the mixture together, add in some almonds or almond flour. It will begin to look like coconut butter. You want the coconut to become very fine and to begin to release some of the oils in the coconut. To make the crust, begin by blending the shredded coconut for a few minutes. This is a no-bake pie that is quick and easy to make! Making the crust (Persian limes are more oblong and shaped more like a lemon.) They have a thinner skin, and begin to turn yellow as they ripen. They also tend to be rounder and slightly less sour. Key limes are generally smaller than other types of limes like Persian limes. I chose key limes partly because that’s what’s typically used in this type of pie, but mostly because it’s the type of lime tree I have in my garden. ![]() Some people may note the characteristic flavor of key limes (or its absence), but most people probably won’t appreciate the difference. You can really use any type of limes for this pie. almond flour) to cut down on the sweetness. I originally made this with only shredded coconut and dates (like the balls), but I have since added some ground blanched almonds (aka. Rather than form the coconut date mixture into balls or other shapes, I pressed it into the bottom of the pie pan. I basically just repurposed the main mixture of my coconut date balls. So, I used the same paleo pie crust that I used for my paleo no-bake strawberry cream pie. I wanted to serve the filling in a similarly healthier pie crust. The avocados add creaminess, more healthy fats, and a beautiful shade of natural green. It’s made with a pre-chilled can of coconut cream, some key limes, gelatin, honey, and an avocado or two. (It may still be delicious, though, albeit a bit different.) Ingredients Rather than have a creamy texture, it would probably have a more gelatinous one. If you were to try to make this with homemade coconut milk or one without those sorts of thickeners, you’d probably need to add more gelatin to get the filling to set. You should choose a coconut milk that forms a rather solid layer on top of the can if you chill the can in the fridge for several hours. In this case, though, the thickeners of the canned milk really help provide part of the creaminess and stability of the pie filling. Ideally, I also normally avoid canned coconut milk and make my own homemade coconut milk instead. Canned coconut milk has fats and thickeners that form a solid, creamy mass that floats atop the can when chilled. I decided to ditch the condensed milk and replaced it with coconut milk. Plus, I think I can make a healthier pie without it. Unfermented dairy products wreak havoc on my system. There was one ingredient that’s normally found in the traditional recipe that I especially wanted to avoid: sweetened condensed milk. I wanted to make something lighter, with healthier ingredients. I decided against making a traditional key lime pie. Key lime pie is perfect for this time of year because my lime tree is full of ripe, yellowing key limes. I was able to make use of both fruits in this recipe. The lime tree is packed with fruit pretty much year-round, and the avocado tree… Well, it gives avocados. Our favorite trees, though, are probably our key lime tree and our avocado tree. I love being able to have fruit trees I couldn’t have in Michigan like a mango tree, a lychee tree, and a guava tree. One area where I prefer the Spanish Riviera to Michigan, though, is the climate. My answer is always the same: Some things I like better, some things I like less. People often ask me if I prefer living in Spain to living in the US.
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