You won't need to bake a crust for this delectable dessert! I found a recipe for Passover Dessert in one of my Living Without magazines and tweaked it a bit.
1 Cup coconut milk (not low-fat)
1 can of Jennies Coconut Macaroons
(8 OZ, or 18 medium sized macaroons)
10 OZ dark chocolate chips (or follow my substitute)
dash of salt
Substitute Chocolate Chips:
1 Cup unsweetened cocoa
1/2 Cup rice milk
1 1/2 TBS corn starch
1/2 Cup sugar (I use coconut palm sugar)
Whipped Coconut Topping:
1 Can coconut milk (not low-fat)
2 TBS maple syrup
2 tsp vanilla extract
toasted shredded coconut
Directions for crust:
You will want to place your macaroons in a mixer, food processor, or blender for them to become crumbs, just make sure they aren't so fine they are like a flour.
Press the macaroon crumbs into a 9" pie pan and set aside. Next place your coconut milk into a medium sized pot to place on the stove and bring to a boil. During this time begin making the chocolate substitute (if you have no chocolate chips). Place all ingredients into another small pot on your stove and stir till all is combined and texture is thick, OR place contents into a microwave for 10-15 seconds and wisk with a fork. Combine coconut milk and chocolate mixture into the same pot and stir together. Once your mixture is thoroughly combined, place contents over your macaroon crust and let it sit in the fridge for 30-45 minutes.
During this time you can begin making your whipped topping. Put coconut milk into a small bowl, mix and place in the freezer for 20 minutes. Once finished, add remaining ingredients with the coconut milk into mixer and blend on high speed for 4-5 minutes until it begins to thicken. For best results, whip mixture for an additional 10-15 minutes and return to freezer until topping is firm.
To toast shredded coconut, pre-heat oven to 300 and keep a close watch for 10-15 minutes.
2 TBS Contain: (1 slice; about 2" wide, serving size:10)
54 cal, 5g total fat, 4g sat, 0g trans, 0mg chol, 9mg sodium, 2g carb, 0g fiber, 0 protein.