Sorry, I didn't make it look that pretty but it really is delicious!!! :)
For the sweet coconut crust:
(or try Pillsbury copy cat Gluten free regular pie crust)
3/4 cup blanched almond flour
1/4 tsp salt
3/4 cup unsweetened shredded coconut
1/4 cup coconut oil, melted
1 TBS honey
1 tsp vanilla extract
Preheat oven to 350. In a large bowl combine almond flour, salt, coconut. In another bowl combine coconut oil, honey and vanilla. Then add the wet ingredients to the dry and thourougly stir together. I actually usually just add all ingredients into a food processor or blender. (my husband doesn't love coconut and blending it all together ensures there are no chunky pieces of coconut. :))
Once mixed, press the dough into a 9 1/2 inch pie pan on the bottom and sides and bake for 7-12 minutes until golden. Set aside and let cool.
For the filling:
1 16 oz can full fat coconut milk (I like the Native Forest Brand, BPA free and organic, I can find it at my local Smiths/kroger. It's at most health food stores and also amazon)
3 tsp Gelatin (Great Lakes Gelatin, use the red label for gelling things, green label for smoothies)
1/4 cup hot water
3 TBS Cocoa powder
6 TBS raw honey or pure maple syrup
2 TBS vanilla
1/4 tsp salt
In a small sauce pan, heat the coconut milk until warm, about 3 minutes. Turn off the stove but keep pan on warm burner.
In a small bowl dissolve the gelatin in the hot water, whisk until dissolved.
Add in the gelatin mixture to the coconut milk and whisk together. Add in the remaining ingredients and whisk until fully combined.
Pour filling into prepared pie crust and chill in fridge overnight or at least for a few hours.
Yummy Gluten Free, Dairy Free, Refined sugar free pudding pie!!