This is one of those desserts that my oldest daughter and my husband informed me they would not like. We were driving home when I excitedly told them what was awaiting us when we returned. “No thanks.” they both said with that look on their face like they just smelled something bad. I tried to stay cool. “Just one bite,” I tried to persuade them, “and if you don’t like it then it’s more for me!” Joking around is the best thing to do in my opinion 🙂
So we reached the house and I ran inside. I couldn’t wait to eat the freezer pie. I gave them a bite of my huge slice. Their eyes lit up. “Gotcha!” said the voice inside my head, as they both asked for their own piece.
Then the next day they asked me to make it again. A total hit. I hope you love it too.
Whipped Coconut Cream Freezer Pie with Mint Swirl & a Chocolate Coconut Crust
Whipped Coconut Cream
Add to bowl:
cream from two cans of full-fat coconut milk
1 tsp vanilla
1 tsp honey
Mix with electric mixer for about a minute.
Chill in the fridge.
Next prepare the crust.
Chocolate Coconut Crust
Add to food processor:
1/2 cup soft pitted medjool dates (about 8 large dates)
1 cup shredded unsweetened coconut
2 tbsp cocoa or raw cacao powder
1 tsp vanilla extract
pinch of sea salt
Puree until it begins to form clumps. Press the crust into a 7″ springform pan
Next make the mint swirl.
Add to food processor or Magic Bullet
Note: the Magic Bullet works better to puree small amounts like this.
1/3 cup packed fresh mint leaves
1/4 cup honey that has been warmed to make it liquify
2 tsp lemon juice (to help keep the color and add a nice tang)
1 tsp vanilla extract
Puree for a few minutes. Set aside.
When the whipped coconut cream is chilled take it out and whip it again for about 20 seconds. Add it to the crust.
Put the crust with the cream back in the fridge if needed to set some more before adding the mint swirl. To get the mint swirl, slowly pour the mint puree in a spiral on top of the whipped coconut cream.
Note: You will not use all of the mint puree. Save the leftover puree and use it when you serve the pie (instructions to follow).
Use a skewer in a figure eight motion to swirl the mint into the cream.
Cover and freeze the pie.
Remove the whipped coconut cream freezer pie from the freezer. Let sit on the counter for about ten minutes. Run a knife along the outside to loosen it. Remove the wall of the springform pan. Run a knife under the crust to loosen it from the bottom of the pan. Lift the whole pie onto a plate. Slice with a large sharp knife. Drizzle each plate with leftover mint puree before adding a slice.
My new cookbook Easy Paleo Meals has a whole chapter of gluten-free pies! Delicious!