Coconut Macaroon French Silk Pie! I LOVE French Silk Pie!!!! Here is a picture from the Living Without
website. Get ready to dream of this for the rest of the day.
© Oksana Charla 2011
1 cup coconut milk (not low fat) or Kosher for Passover dairy-free creamer
1 pound Kosher for Passover plain macaroons (about 4 cups), crumbled
10 ounces Kosher for Passover dark chocolate chips or dark chocolate, chopped
-Whipped Coconut Milk (see recipe below) or dairy-free whipped topping
-Fresh strawberries, sliced, optional
1. Lightly grease a 9-inch round tart pan.
2. In a medium saucepan, bring coconut milk to a boil.
3. Place chocolate pieces in a medium-size, heat-proof bowl. Pour hot coconut milk over the chocolate. Whisk until smooth and chocolate is melted.
4. Press macaroon crumbs into and up the sides of prepared pan. Set on baking sheet for easier handling. Pour chocolate mixture into crust. Refrigerate until filling firms, about 30 to 60 minutes or overnight. Top with dairy-free whipped topping and sliced strawberries or crumbled macaroons. Cut into slices and serve.
**Whipped Coconut MilkMAKES 2 CUPS
This recipe by chef Sueson Vess makes a dairy-free, soy-free whipped topping that’s rich and creamy. It’s hard to tell it’s not made with heavy cream. To mask the hint of coconut flavor, add a little extra vanilla. Topping can be stored in the refrigerator for two days.
1 (13.5 ounce) can coconut milk (not low fat)
2 tablespoons maple syrup or sweetener of choice, more to taste
2 teaspoons pure vanilla extract