The list is getting longer of recipes from Carolyn over at All Day I dream About Food that I am looking forward to making. Coconut and I have had a love affair for years, so this one may just jump to the head of the list!

Ingredients

Filling:

• 1 cup heavy cream
• 1 cup coconut cream
• 2 eggs
• 1 egg yolk
• 2/3 cup powdered Swerve Sweetener
• Pinch salt
• 2 tbsp butter
• 1 tsp coconut extract
• 1/2 tsp vanilla
• 1/4 tsp xanthan gum or glucomannan
• 3/4 cup shredded unsweetened coconut
• 1 almond flour pie crust Pre-baked

Topping:

• 2/3 cup heavy whipping cream
• 1/4 cup powdered Swerve Sweetener
• 1/2 tsp vanilla extract or coconut extract
• 1/4 cup shredded or flaked unsweetened coconut lightly toasted

Instructions

Filling:

• Combine the heavy cream and coconut cream in a medium saucepan over medium heat. Bring to just a simmer.
• In a medium bowl, whisk the eggs, egg yolk, powdered sweetener, and salt. Slowly stir in about half of the hot cream, whisking continuously, to temper the eggs. Then slowly whisk the tempered egg mixture back into pan of hot cream.
• Cook another 4 to 5 minutes, whisking continuously, until the mixture begins to thicken.
• Remove from heat and whisk in the butter, coconut extract, and vanilla extract. Sprinkle surface with the xanthan gum and whisk briskly to combine. Stir in the shredded coconut.
• Pour the mixture into the baked pie crust and spread to the edgs. Refrigerate at least 2 to 3 hours.

Topping:

• Place the whipping cream in a large bowl and add the sweetener and vanilla. Beat until the cream holds stiff peaks.
• Spread over the top of the chilled pie and sprinkle with the toasted flaked coconut.