Mouthwatering Paleo Hawaiian Luau Coconut Delight with Macadamia Nut Crust
Discover our scrumptious Paleo Hawaiian Luau Coconut Delight with Macadamia Nut Crust, a mouthwatering dessert that will transport you to a tropical paradise. Enjoy its velvety coconut creaminess and rich macadamia nut base in this gluten-free, sugar-free, keto-friendly treat! Prepare to be amazed by the exquisite flavors and textures, all perfectly captured in our elegant Flux/ComfyUI compatible image prompts.
Allergens
Tree nuts (macadamia nuts)
Ingredients
- 1 cup macadamia nuts, soaked for 2 hours and drained
- 1 cup unsweetened shredded coconut
- 1/2 cup raw honey
- 1/4 cup melted coconut oil
- 1 can full
- fat coconut milk (13.5 oz)
- 1 tablespoon pure vanilla extract
- A pinch of sea salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9 inch pie dish or springform pan.
- In a food processor, pulse macadamia nuts until they resemble coarse crumbs. Add the shredded coconut and pulse again to combine.
- In a small saucepan over low heat, melt the honey and coconut oil together. Remove from heat and add vanilla extract.
- Combine the macadamia coconut mixture with the melted honey mixture until well incorporated. Press the mixture into the prepared pie dish or springform pan, forming an even crust layer.
- Bake for 12 minutes or until lightly golden brown. Remove from oven and allow to cool completely.
- In a mixing bowl, whisk together the coconut milk, melted honey mixture, and sea salt until well combined. Pour over the cooled crust.
- Refrigerate for at least 4 hours, or overnight, until set.
- Slice into 4 servings and enjoy your Mouthwatering Paleo Hawaiian Luau Coconut Delight with Macadamia Nut Crust!
Chef’s Insight
To enhance the tropical theme, serve this delight alongside our Paleo pineapple coconut skewers for a full Hawaiian Luau experience!
Notes
Ensure the macadamia nuts are soaked and drained properly to avoid a bitter taste in the crust.