Coconut mousse pie with berries

Coconut mousse pie with berries

My love affair with coconut butter and all things coconut has hit a glitch in the road. I cannot (at least temporarily) eat the healthy and delicious delights from the coconut tree. That doesn't mean I can't share a recipe for a luscious treat I made before coconut and I parted ways----Coconut Mousse Pie with Berries.

Here I was thinking I had no recipes to share for Valentine's Day. Luckily, I snapped a few photos.

Here is what you need for the filling:

1 cup full-fat coconut milk
2 T. gelatin from grassfed cows (or make it vegan by using agar-agar powder)
1/2 cup coconut butter, softened
Liquid vanilla stevia, to taste
pinch of salt
Topping: fresh or frozen mixed berries, sweetened or not
Optional: Make it lemon flavored by squeezing in the juice of one lemon

Here is what you need for the crust:

1/2 cup finely shredded coconut flakes
1/4 cup coconut oil, softened

Here's what you do:

Use a seven-inch pie pan. Mix the coconut and coconut oil mixture. Spread evenly in the bottom of the pie pan. Place in the fridge to firm up.

In the meantime, make the filling. Place the coconut milk in a small saucepan. Sprinkle the gelatin powder on top. Allow to stand for one minute. Whisk in the gelatin and heat the milk until hot but not boiling. Let cool to room temperature.  Place the cooled mixture in your food processor or Vitamix. Add the softened coconut butter, stevia and salt. Blend until everything is evenly distributed and the mixture begins to thicken.

Pour the filling into your pie pan with the crust. Chill in the fridge until ready to serve. Top with fresh or thawed frozen berries.

Does this look relaxing? It is to pretzel-boy Misha.

Recipe shared with: http://www.phoenixhelix.com/2014/02/12/paleo-aip-recipe-roundtable-14/#more-9164

http://wholenewmom.com/traditional-tuesday/gluten-free-wheat-thin-crackers-olympic-ring-gummies-wheat-destroying-thyroid-chocolate-crunch-balls/