Friday, July 13, 2012

Whipped Coconut Cream Freezer Pie

First make the whipped coconut cream.

Whipped Coconut Cream
Add to bowl:
cream from two cans of full-fat Thai Kitchen coconut milk*
1 tsp vanilla
1 tsp honey (or agave for vegan)
Mix with electric mixer for about three minutes.
Chill in the fridge.

Next prepare the crust.

Chocolate Coconut Crust
Add to food processor:
1/2 cup soft pitted medjool dates (about 8 large dates)
1 cup shredded unsweetened coconut
2 tbsp cocoa or raw cacao powder
1 tsp vanilla extract
pinch of sea salt

Puree until it begins to form clumps.

Press the crust into a 7" springform pan

Next make the mint swirl.

Mint Swirl
Add to food processor or Magic Bullet
Note: the Magic Bullet works better to puree small amounts like this.
1/3 cup packed fresh mint leaves
1/4 cup honey that has been warmed to make it liquify (or agave for vegan)
2 tsp lemon juice (to help keep the color and add a nice tang)
1 tsp vanilla extract

Puree for a few minutes. Set aside.

When the whipped coconut cream is chilled take it out and whip it again for about 20 seconds. Add it to the crust.
Put the crust with the cream back in the fridge if needed to set some more before adding the mint swirl.
To get the mint swirl, slowly pour the mint puree in a spiral on top of the whipped coconut cream.
Note: You will not use all of the mint puree. Save the leftover puree and use it when you serve the pie (instructions to follow).
Use a skewer in a figure eight motion to swirl the mint into the cream.
Cover and freeze the pie.

Remove the whipped coconut cream freezer pie from the freezer.
Let sit on the counter for about ten minutes.
Run a knife along the outside to loosen it.
Remove the wall of the springform pan.
Run a knife under the crust to loosen it from the bottom of the pan.
Lift the whole pie onto a plate.
Slice with a large sharp knife.
Drizzle each plate with leftover mint puree before adding a slice.

*To get the coconut milk to separate put the cans in the fridge overnight.


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