Coconut Cream Pie Easter Nests (Gluten Free!)

Looking for a healthier dessert for Easter that has a bonus adorable factor? Look no further – I submit for your enjoyment coconut pie nests! What makes this a healthier treat is that the crust is gluten free and made with rice flour. The filling is dairy free because we use coconut cheap louis vuitton handbags milk and refined sugar free because we sub in dates! The only refined sugar in this recipe is in the Easter Egg M&M's. The filling was so good I had a hard time not just eating it all straight out of the bowl on it's own like a pudding! I hope that you give this a try and see how tasty eating healthy can be.

For the Crust
• 1.5 cups rice flour
• 3/4 cup coconut flakes
• ½ cup coconut oil
• 3/4  teaspoon salt
• 6 tablespoons water
For the Filling
• 1/3 cup chopped Medjool dates
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 cups coconut milk
• 1 teaspoon vanilla
• 1/3 cup coconut flakes
For the topping
2 cups coconut

Begin by preheating your oven to 350 degrees. Next, place all of the crust ingredients, minus the water, in a mixing bowl and combine with your hands or fork until crumbly. Add the water and mix until it holds shape and makes a dough. Separatelouis vuitton luggage sale the dough evenly into muffin tins and press down along the bottom and sides to form a crust. Place the pan in the oven and bake for 14 minutes.

While the crusts are cooking, prep your dates for the pudding by chopping them into bite size pieces. I know it will be tempting to buy already cut dates, but please don’t! Medjool dates are the best choice for this recipe as they are so tender and soft and will blend louis vuitton womens trainerswell to create the pudding. Plus they are amazing!

After the crusts are baked, allow them to cool slightly, but not completely, and then run a knife gently around the edges and carefully remove the crusts. You might have to tilt the pan to help them out a bit. The crusts are very fragile, so be extra careful when removing them. You might put a circle of parchment in the bottom of each muffin cup to help remove the crusts.

For the filling, place all of the ingredients, minus the coconut flakes, in a saucepan and whisk until evenly combined. Bring everything to a boil and allow it to thicken. Remove from the heat and either blend with an emulsion blender or a standard blender until smooth and no date lumps remain. When everything is smooth, return it to the heat until the pudding is thick and coats the back of a spoon. Remove from the heat and stir in the coconut flakes and allow the filling to cool.

For the topping, spread two cups of coconut flakes on a baking sheet in a thin layer. Bake this for 5 minutes at 350 degrees or until the coconut is golden brown.

To assemble the coconut nests, evenly divide the coconut pudding between the crusts. Divide the baked coconut over the pudding and press down a small indention in the center of the coconut topping to create a nest shape. Top with M&M eggs and allow the nests to cool before serving. Enjoy!

How did your nests turn out? Let us know by dropping us a line on our Facebook page!