Improbable Chocolate Coconut Pie
Improbable Chocolate Coconut Pie requires approximately 55 minutes from start to finish. One portion of this dish contains about 6g of protein, 20g of fat, and a total of 249 calories. This recipe serves 8 and costs 57 cents per serving. A couple people made this recipe, and 71 would say it hit the spot. This recipe from Seasonal and Savory requires arrowroot powder, unsweetened coconut, full-fat milk, and vanillan extract. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 30%. This score is not so spectacular. Coconut Chocolate Pie, Chocolate Coconut Pie, and Chocolate-Coconut Pecan Pie are very similar to this recipe.
Servings: 8
Preparation duration: 5 minutes
Cooking duration: 50 minutes
Ingredients:
½ cup arrowroot powder
¼ cup cocoa powder
3 tablespoons coconut oil or butter
4 large eggs
1 can full-fat, organic coconut milk (14 ounces)
¼ teaspoon ground ginger
¼ teaspoon salt
1½ cup flaked, unsweetened coconut
1 teaspoon vanilla extract
Equipment:
oven
blender
Cooking instruction summary:
Preheat the oven to 350 degrees. Place all the ingredients in a blender and blend until fairly smooth–you will probably have to scrape down the sides once or twice.Pour into an oiled, ten-inch pie plate. Bake for 50 to 60 minutes, or until the center feels set. The pie will rise as it bakes and will deflate as it cools.
Step by step:
1. Preheat the oven to 350 degrees.
2. Place all the ingredients in a blender and blend until fairly smooth–you will probably have to scrape down the sides once or twice.
3. Pour into an oiled, ten-inch pie plate.
4. Bake for 50 to 60 minutes, or until the center feels set. The pie will rise as it bakes and will deflate as it cools.
Nutrition Information:
covered percent of daily need
