A while back, I'd found a six-pack of canned coconut cream at our local Costco. It sat in the pantry for a bit while I tried to figure out what to do with it, until I found this recipe. I've tweaked it just a bit, and I use this pie crust rather than the one in the chocolate pie recipe - Mrs. Caveman said the result was like eating "chocolate pudding on shortbread", I just called it delicious. I'm out of coconut cream now, I guess I need to make another Costco run soon!
Ingredients
- 2 x 13 ounce cans coconut cream (not coconut milk)
- 2/3 cup cocoa powder
- 1/4 cup honey
- 1 tsp chocolate stevia
- 1/2 tsp vanilla
- dash of salt
Instructions
- Prepare a pie crust, bake it, and allow it to cool completely.
- Open both cans of coconut cream, drain off the clear fluid (and discard), and put the coconut cream into a mixing bowl.
- Cream the coconut cream well with a whisk.
- Sift in the cocoa powder.
- Add the rest of the ingredients, whisking well.
- Transfer into the cooled pie crust.
- Put the whole thing into the fridge for a couple of hours.
- Serve.
Three notes:
1. For a touch of class, top with grated chocolate.
2. This is a pretty rich pie. That's not a complaint, just a statement of fact.
3. Keep the leftovers in the fridge, covered with foil so it doesn't dry out.
