So… May 8th was National Coconut Cream Pie Day (and probably most of you celebrated your moms) and in honor of both, the team at Virginia Cultivars created this amazing Infused Tropical Tart for your gastronomic pleasure! I can neither confirm nor deny consuming said tarts before posting this recipe.
1/2 c. Cannabutter
8 oz Water
8 oz softened cream cheese
2 Tbsp sugar
14 oz Coconut Cream (NOT coconut milk!!!) well chilled
14 oz Crushed Pineapple, drained (save the juice!)
1 c shredded coconut
1 Tbsp unflavored gelatin
Honey Simple Syrup
In a small saucepan, combine 10 Anointed Hemp Oil Honey sticks with 8 oz water and heat over low heat for 10 minutes, stirring constantly. Set aside to cool. The ratio is typically 1:1 for a simple syrup, but I wanted this to be a little bit CBD heavy, hence the change up. This simple syrup is amazing for cocktails, too, and can be stored in the refrigerator for up to 3 weeks.
In a small bowl, pour in the gelatin powder and add 3T pineapple juice. Let set for 10 minutes and do not stir or whisk.
In a medium mixing bowl, combine cream cheese, sugar, 3oz honey simple syrup, 2 Anointed Hemp Oil Honey Sticks (straight up), and cannabutter (or regular butter). Once blended, fold in the crushed pineapple.
In a separate bowl, whip the solid portion of your chilled coconut cream until peaks form.
Place that long-forgotten gelatin into the microwave for 10 seconds (seriously, so more), then whisk until smooth. Whip gelatin mixture into the cream cheese mixture, then fold in the coconut cream until well blended.
Separate the filling into the 6 graham cracker crusts and chill for 4 – 6 hours before serving. Immediately before serving, top with Redi-Whip or whipped cream of your choice (like the canna-infused cream we made last week, maybe?) and toasted shredded coconut.
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