Coconut Cream Pie
Delicious and rich coconut taste boosted with salty base.
Type: Base + Filling
Tools: Oven, stove, pan, mixing bowl
Tags: Vegan, sugar-free, gluten-free
Ingredients: Base: 2c oats, 2c shreaded almonds, 1c melted coconut oil, salt Filling: 400ml light coconut milk, 1c coconut shreads, 1/4c-1/2c rice flour, salt, if you want it more sweet add 2tbsp agave sirup.
Mix oats, almonds, coconut oil and salt (I like it salty). Bake for 15m at 180°C.
Heat and mix coconut milk, rice flour, salt, coconut shreads, agave. Keep on low fire for 5m and keep mixing. Pour over the base, leave to cool. Place in the fridge for 2 hours.