Coconut Custard Pie

Coconut Custard Pie
½ cup almond nut
7 dates
1 cup spelt flour
¼ teaspoon sea salt
2 tablespoons olive oil
¼ ice-cold cup water
1 ½ cup coconut milk
1 cup coconut flakes
2 teaspoons vanilla
6 tablespoons spelt flour
4 tablespoons agave syrup
¼ teaspoon sea salt
1 Blend almond until it become powdery
2 Blend dates to form a paste
3 In a bowl add powdered almond, date, flour, salt and olive oil using hand to combine until your mixture take on a sandy appearance.
4 Add water and knead for about 4 minutes
5 Use a rolling pin to roll out crust to about ½ inches thick enough to cover your pie dish, place in a pie dish, use your finger to crimp the edge
1 In a bowl add flour, coconut flakes and salt and combine
2 Add your remaining ingredients to your dry mixture and combine with a wooden spoon
3 Pour mixture onto crust and place in a pre heated oven at 350 degree f and bake for 45 minutes
4 Set aside to cool before serve

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