Ingredients:
Coconut flakes 5.3oz (150g)Shredded coconut 1.7oz (50g) *Can be substituted by coconut flakes
Coconut Oil 1/4 cup (60ml)
Erythritol 1/4 cup (55g)
Heavy Cream 2 cups (470 ml)
Powdered Erythritol 3/4 cup (100g)
Xanthan Gum 1tsp
Instructions:
- Blend 3.5oz (100g) of coconut flakes with copra oil and erythritol.
- Press ensuing substance in an exceedingly pie pan, making an attempt to not pack it too densely.
- Bake it within the kitchen appliance for ten minutes at 350f (170c) and let it settle down.
- Pour cream into a pot and place it on low heat.
- Whisk in xanthan gum, small-grained erythritol, and chopped coconut.
- Bring it to a boil, and let it sit for concerning ten minutes.
- Lightly toast the remaining coconut flakes, till golden.
- Pour the mixture onto the crust within the pie pan and sprinkle it with cooked coconut flakes.
- Refrigerate long and enjoy!
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