I mentioned once already about how much I like cobbler. Well the only thing I like more than cobbler, is pie. Oh my, how I love pie. When the Bean was two and I asked him what he wanted for dinner, he looked thoughtful for a minute and then said “Pie.” He’s a boy after his mama’s heart.
So when I saw this recipe posted on Kelly Brozyna’s blog, The Spunky Coconut, I knew I simply had to try it. Kelly’s recipes are always innovative and creative and almost always allergen free. I’ve been trying to get my hands on one of her cookbooks for a while now, to no avail. I think after this pie recipe, I’m going to have to break down and buy one pretty soon. The coconut whipped cream is a revelation and I’m imagining all sorts of other applications for it.
The timing of this recipe was spot on, since my naturopath and I had been discussing the potential benefits of incorporating more gelatin into my diet. The Weston Price Foundation has an extremely thorough and informative article on gelatin here. About halfway down is a section headed “Gelatin and Digestion”, which is the part that my naturopath and I have been toying with. This is truly fascinating stuff and we’re still waiting to see if the claims hold up in my own experience. But in any case, I was able to make this pie and call it medicine. It doesn’t get much better than that!
I tend to get a little overwhelmed by recipes with specific instructions on temperatures and timing. If you’re that way too, don’t let it deter you from trying this one. I started in the morning and did one step at a time throughout the day. It was easy, and yes, I’d do it again. It was tricky to know how to lay out this recipe in Plan to Eat. In the end, I decided to use the ingredients list to list the ingredients in a way that will be most helpful for generating a shopping list. Then in the method, I detail the step-by-step instructions.
If you’re accustomed to really sweet desserts, you’ll probably want to increase the honey. I’m really sensitive to sugar so found the light sweetness just perfect. But I think the Sweetie Pie would have preferred it sweeter.
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Source: Kelly Brozyna, The Spunky Coconut
- Allergen-free pie crust of your choice (I use Elana Amsterdam’s. Kelly has a tasty-sounding one here.)
- 3 cans canned coconut milk (not reduced fat)
- 1⁄4 cup + 1 tbsp honey
- 1 tsp vanilla
- 1 heaping cup frozen strawberries (do NOT defrost!)
- 2 tsp lemon juice
- 2 tbsp + 1 tsp gelatin
- 5-10 drops vanilla creme liquid stevia
- The night before: put two cans of coconut milk in the fridge.
- The next day: Pre-bake your pie crust for 10 minutes. Let cool.
- Shake your third can of coconut milk well to combine. In your blender or food processor, blend 3/4 cup coconut milk, 1/4 cup honey, vanilla, strawberries and lemon juice. Mix together 1 tablespoon + 1 teaspoon gelatin with 1/4 cup boiling water. To avoid lumps, add the gelatin to the water (not water to the gelatin) and stir well with a fork. Add the gelatin mixture to the blender and blend thoroughly. Pour into the cooled crust to about half full. Refrigerate about 30 minutes, or until set.
- Carefully open your two cans of refrigerated coconut milk. Your coconut milk will have separated and on the top will be a thick cream. Carefully spoon out 2 cups of cream into a clean blender. Add 1 tablespoon honey, stevia and blend. Mix together 1 tablespoon gelatin with 1/4 cup boiling water. Add this to the blender and blend thoroughly. Refrigerate the cream mixture until it’s about the consistency of whipped cream. Pour it over the top of the strawberry layer. Refrigerate for an hour to finish setting up.