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Mother's Day recipe
Spoil your mom on Mother’s Day. Do it because she’s your mom but also because she’s likely to need some TLC (tender loving care) as an allergy sufferer. Adult women are more likely to suffer from environmental or food allergies, asthma, and autoimmune diseases than men, according to research presented to the American College of Allergy, Asthma and Immunology.
Respiratory allergies, asthma and food allergies are more common among prepubescent males, but after puberty, women are more likely than men to experience these conditions.
Coconut Mousse Pie with Berries may be just what the doctor ordered to make your mom feel pampered and keep her safe from food allergens. It's free of eggs, dairy, gluten, soy, nuts and peanuts. Instead, it contains some decadent coconut butter.
Here is what you need for the filling:
1 cup full-fat coconut milk
2 T. gelatin from grassfed cows (or make it vegan by using agar-agar powder)
1/2 cup coconut butter, softened
Liquid vanilla stevia, to taste, or use 1 T. honey or maple syrup
pinch of salt
Topping: fresh or frozen mixed berries, sweetened or not
Optional: Make it lemon flavored by squeezing in the juice of one lemon
Here is what you need for the crust:
1/2 cup finely shredded coconut flakes
1/4 cup coconut oil, softened
Here's what you do:
Use a seven-inch pie pan. Mix the coconut and coconut oil mixture. Spread evenly in the bottom of the pie pan. Place in the fridge to firm up.
In the meantime, make the filling. Place the coconut milk in a small saucepan. Sprinkle the gelatin powder on top. Allow to stand for one minute. Whisk in the gelatin and heat the milk until hot but not boiling. Let cool to room temperature. Place the cooled mixture in your food processor or Vitamix. Add the softened coconut butter, stevia and salt. Blend until everything is evenly distributed and the mixture begins to thicken.
Pour the filling into your pie pan with the crust. Chill in the fridge until ready to serve. Top with fresh or thawed frozen berries.
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