*MAKE THE PIE CRUST FIRST. Recipe below.
FILLING
3 cups organic coconut cream (Let’s Do Organic. Thrive Market)
1/4 cup and 2 tablespoons of organic tapioca granules
(Let’s Do Organic. Thrive Market)
6 tablespoons organic powdered agave (Health Garden. health garden.com, iherb or Amazon)
3/4 cup organic shredded coconut (Anthony’s. Anthony’s.com or Amazon)
1/2 tablespoon Simply Organic vanilla
1/2 teaspoon Simple Organic coconut flavor
In a saucepan bring the coconut cream to a boil. Lower to a simmer and stir in the tapioca granules and salt. Stir while cooking for about 15-20 minutes until the tapioca is completely transparent.
The longer it cooks the thicker it will be. Remove from heat and stir in the agave powder, vanilla and coconut flavor.
Preheat oven to 350°
PIE CRUST
3 cups organic gluten free flour (Namaste. Namaste foods.com or Amazon)
1 cup melted organic vegan butter flavored coconut oil (Nutiva. Thrive Market or Amazon)
7 tablespoons organic cold almond milk (Elmhurst. Thrive Market)
2 tablespoons organic agua faba (liquid from the garbanzo beans)
1 tablespoon organic maple syrup or agave
1 teaspoon salt
1/2 teaspoon xanthan gum
Put the dry ingredients in a mixing bowl, stir it up.
In a measuring cup measure the vegan butter. Add the milk, maple syrup, and agua faba. Beat with a whisk.
Add to the liquid to the flour and mix. Don’t over mix that will make the dough tough. Roll out in between 2 pieces of parchment paper.
Transfer the dough to a pie pan. Put pie chain in the bottom of the pie pan so it doesn’t bubble up while cooking.
Bake in the middle of the oven for 40 minutes. If it’s getting too brown cover with parchment paper.
COCONUT CREAM TOPPING
2 – 5.4oz Native Forest organic coconut cream (Amazon)
Store your coconut cream in the refrigerator so it’s alway ready to whip up.
4 tablespoons organic agave powder
1 teaspoon Simply Organic vanilla
With your rotary beaters whip up all the ingredients.
Spread evenly on your refrigerated pie.
Grate chocolate on top.