How to Make Whipped Coconut Cream
Chef Vikki's Muffin Tin Peach Pie
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Prep time: 25 minutes
Cook time: 20 minutes
- 1 lb. bag peaches, defrosted
- 4 tablespoons chia seeds
- 2 tablespoons coconut flour
- 2 tablespoons honey
- 1 tablespoon pure vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 cup coconut oil, melted
- 1 cup almond flour
- 1/2 cup coconut flour
- 4 tablespoons liquid egg whites
- 2 tablespoons ground flaxseed
- 2 tablespoons honey
- A pinch of salt
- Coconut oil cooking spray
- Full-fat coconut milk, refrigerated overnight
- 1/4 cup confectioners sugar
- 1 teaspoon pure vanilla extract
Preheat the oven to 375°F.
In a food processor, combine 1 lb. of defrosted peaches, 4 tablespoons chia seeds, 2 tablespoons coconut flour, 2 tablespoons honey, 2 teaspoons pumpkin pie spice, and 1 tablespoon pure vanilla extract. Pulse the mixture a few times, until just incorporated but still chunky. Reserve the mixture in the food processor, and allow it to thicken while you work on your piecrust.
Start by melting 1/2 cup of coconut oil in the microwave or in a small pan on the stove.
To a bowl, add 1 cup almond flour, 1/2 cup of coconut flour, 4 tablespoons liquid egg whites, 2 tablespoons ground flaxseed, 2 tablespoons of honey, a pinch of salt, and the melted coconut oil.
Mix all of the ingredients together with a fork until they come together.
Place 12 cupcake tin liners into a 12-cup muffin tin. Lightly spray the liners with coconut oil cooking spray.
Form the dough into 12 equal-sized balls. Press each ball into one of the muffin tins, and press the dough so that it comes up 3/4 of the way of the muffin tin.
Bake the crust for 5 minutes, and then remove it from the oven.
Once the filling has thickened, and the crust has partially cooked, scoop the peach mixture into the muffin tin pies.
Bake the peach pie for 15 minutes, or until it firms up and the crust is golden brown. Remove from the oven and serve either warm or at room temperature.
While the peach pie is baking, prepare the coconut topping.
Scoop off the top creamy part of a can of refrigerated coconut milk into a bowl. When a can of coconut milk is refrigerated, the liquid in the can will separate and sink to the bottom, and the creamy part of the coconut milk will solidify at the top. You only want to use the thick coconut cream, and can save the liquid for future use.
In a bowl, combine the coconut cream with a 1/4 cup of confectioners’ sugar, and 1 teaspoon of vanilla extract. Using a hand-mixer or a whisk, whip the coconut cream until it thickens and resembles whipped cream.
Carefully remove each peach pie from the muffin tin. Plate, and top with the coconut cream.
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