Recipe courtesy of “Always Eat
After 7 PM”
Prep time: 40 minutes
Cook time: 1 hour, 20 minutes
Servings: 20
Custard:
8 egg yolks
1 cup raw honey
1 tablespoon coconut flour
3 cans (13 2/3 ounces each) full-fat coconut milk
1 teaspoon vanilla extract
1/4 teaspoon lemon zest
Sugar Cookie Crust:
1/2 cup coconut oil, plus additional for greasing
1/2 cup palm shortening
1 cup coconut palm sugar
1 teaspoon baking soda
1 …
