Recipe: Tasty Keto No Bake Coconut Cream 'Snowball' Pie

Keto No Bake Coconut Cream 'Snowball' Pie.

You can have Keto No Bake Coconut Cream 'Snowball' Pie using 15 ingredients and 19 steps. Here is how you achieve that.

Ingredients of Keto No Bake Coconut Cream 'Snowball' Pie

1. Prepare of Crust/Base.
2. Prepare 75 g of Melted Butter.
3. It's 200 g of Ground Almonds.
4. It's 2 TBSP of Powdered Erythritol.
5. Prepare 1/4 Cup of Roasted Shredded Coconut.
6. You need of Filling.
7. It's 400 ml of Coconut Milk.
8. Prepare 3 of Egg Yolks + 1 Egg All Beaten.
9. Prepare 3/4-1 Cup of Powered Erythritol.
10. Prepare 1 of Vanilla Pod or 1 TSP Vanilla Extract.
11. It's 1.5 TSP of Xanthan Gum.
12. It's 1 TSP of Beef Gelatin.
13. Prepare 2 Cups of Heavy Cream.
14. You need 16 Oz of Cream Cheese.
15. It's 3/4 Cup of Shredded Coconut.

Keto No Bake Coconut Cream 'Snowball' Pie instructions

1. Preheat oven to 180°C.
2. Roast the shredded coconut for 4 or 5 minutes. Until it begins to brown. Set aside to cool..
3. Now make the crust:.
4. Melt the butter and then mix in Ground Almonds, Erythritol and 1/4 Cup of the the toasted coconut.
5. Press the mixture into a 9inch Glass Pie Dish. Place in freezer while you begin the filling..
6. Heat the coconut milk but don't let it boil. once it is hot remove from the heat..
7. Slowly whisk 60 ml or 4 TBSP of the hot milk into the beaten egg..
8. Now, slowly whisk the egg and milk mixture to the pan of hot milk and return it all to a low/medium heat..
9. Whisk in the Erythritol..
10. Sprinkle the Xanthan Gum over the top of the mixture and continue to whisk until the mixture thickens..
11. Remove from heat, stir in the vanilla extract and refrigerate for 2 Hours until the mixture sets..
12. As soon as you have placed the mixture in the refrigerator, remove the base from the freezer and set aside for later.
13. Once the mixture has set:.
14. Add a TBSP of cold water to a bowl and sprinkle the gelatine on the top. Leave for five minutes and then mix in a TBSP of hot water. Set aside..
15. Whisk the heavy cream and cream cheese until peaks form..
16. Whisk in the Gelatine until the mixture thickens..
17. Whisk the cream and cream cheese mixture into the set coconut milk mixture and then spread the mixture into the crust..
18. Sprinkle the toasted coconut over the pie..
19. Refrigerate until it sets, ideally overnight..