Strawberry Mousse Pie

Source

The Spunky Coconut

Ingredients

Display units in Metric

		Allergen-free pie crust of your choice
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.

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.

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