Tag Archives: coconut milk

AIP Friendly Cinnamon Pie [Paleo, Primal, Egg Free, Gluten Free, Refined Sugar Free, Low Sugar, Grain Free, Nut Free, Dairy Free]

A couple days ago I was glancing over my “Master To-Do List” and spotted “cinnamon pie”, just hanging out, waiting to be noticed. I think I added that a year ago and never once looked up a recipe. I was sad that I would probably not be able to taste a cinnamon pie for at least another year because we will be on AIP for quite a while. Then I realized I had a “base” pie recipe that already works! How I love having an arsenal of basic recipes that allow me to enjoy new flavors without compromising my regimen….

I have already made Grazed and Enthused‘s carob cream pie several times (but using her cherry pie bar crust instead of what the carob pie calls for), and I think it makes a wonderful base for a variety of flavors. What I most love is that these recipes call for very little sweetener. The Crust uses no sweetener at all (not needed with the Japanese sweet potato) and the filling only calls for 3 TBSP of raw honey (where most sweets recipes call for 1/2 Cup to more than 1 Cup!). If you are hoping to avoid using any sweetener at all, you could easily substitute the honey for 4 to 6 medjool dates.

Enjoy this crappy picture before taking a gander at the recipe bellow….. I promise, this little unassuming slice packs a lot of flavor punch!

AIP Friendly Cinnamon Pie
AIP Friendly Cinnamon Pie

House Favorite Cinnamon Pie

For The Crust:


  • Preheat oven to 375 degrees F.
  • Make crust according to instructions.
  • Press dough evenly into glass or ceramic pie plate to the edge as you would any pie crust.
  • Bake about 20 minutes in preheated oven or until the crust is firm and golden brown. It should hold together nicely.
  • Set aside to cool before filling to be sure the crust is truly firm.

For The Filling: (Start while crust is baking)


  • Follow filling instructions, but leave out the carob/cocoa powder. Instead, add 2 TBSP of your favorite cinnamon powder while the potatoes cook in the coconut milk in the first step.
    NOTE: If you decide to use dates instead of honey, add them in the very beginning so they are cooked thoroughly with the sweet potatoes and break down enough to be easily blended.
  • When everything is still hot, blend until completely smooth and pour right into the pie crust.
  • Spread evenly on the top with spatula.
  • Allow to cool to room temperature.
  • Place in refrigerator for 1 to 2 hours to chill and set before serving.
  • Enjoy with your favorite whipped cream!

I hope you fall in love with this as much as my family did. Cinnamon is right up there with chocolate for me, so this was a real winner in my book. I am thinking that I will try other spices in the future with the above recipes, especially around the holidays. Perhaps an “eggnog” spice pie for Christmas or a “chai spice” pie for autumn. I think too that the sweet potatoes in the filling could be switched with pumpkin for a guilt-free pumpkin pie! The possibilities are almost endless!

A big THANK YOU to Grazed and Enthused!

Let me know in the comments if you think of other tasty substitutions for this pie!

Thanks for stopping by!


Susu’s Coconut Aloe Conditioner

In the About page I mentioned that one major goal for.our family this year was going 100% chemical free. This includes cleaning products, body products, remedies, and cosmetics. I’ve actually started a recipe journal of “wellness recipes” that encompass all these things. You can only sift through so many things in your favorites before going nuts…

The biggest problem I was having was my hair. I have thick, coarse, curly hair and have used the Curly Girl method for years with great success, but I recently gave up my Garnier Fructise with argan oil for natural products. I always had it in mind to make something myself to save money because most “natural conditioners” are just too expensive, especially since I’m trying to keep my hair long. I tried coconut milk with Dr.Bronner’s liquid soap to make a shampoo (you can find about 50 variations of this recipe out there) and that was still too harsh. I tried the Everyday Shea unscented conditioner and that was just awful. When I checked the ingredients again I realized why- there was WAX in there, which is why it was hard to wash out and hard to spread through my wet hair. The consistency was also “all wrong” to satisfy all my years of chemical-additive-textured-brainwashing, and despite many searches for recipes for “natural conditioners” with on-hand ingredients, I realized I would have to figure it out on my own.

I knew I was going to use coconut milk because it’s a great conditioner on its own without being too heavy. I debated what kind of oil or butter to add and decided that I would prefer argan oil, but that stuff is quite pricey and was beyond reach at that moment. So I decided to add a little more coconut oil and blend it into the milk to prevent lumps. Then I knew I needed a way to get that “fluffy creamy” texture that I’m used to from regular conditioners, which I thought would be the biggest challenge, but it struck me quite quickly: aloe gel. Duh!

So I gathered my ingredients and this is what we got…

You will need:

  • 1  14oz can of coconut milk
  • About 1 Cup aloe gel
  • Optional: up to 2 tbsp oil of your choice
  • Optional: essential oil or perfume oil of your choice


  1. Find a good sized food grade plastic squeeze bottle, like an old ketchup or Dr.Bronner’s bottle.
  2. Add the coconut milk and aloe gel and shake thoroughly.
  3. BEFORE adding your oil you may want to give this a test run as is. I found I added a bit too much oil, even for my hair.
  4. Add as much essential or perfume oil as you like, but remember you can always add more later. I personally love starting my day with peppermint and rosemary, but lavender is a popular choice for hair treatments and great for detangling.

How to use:

Use like you would a normal conditioner. You may find that you don’t need to use it every day, especially with an oil added to it. Make adjustments as you feel you need them to suit your hair type. For example, you may want no oil and more aloe if you have thinner hair.


I store it in the fridge (along with other cosmetics and body products!), but if you use coconut oil and don’t blend it into the milk/mixture you may experience lumps. It’s not a huge deal as it will melt quickly into your hair in a warm shower.

I have been using henna for a couple years now, though not as often as I would like, and I can say that this stuff definitely helps remove it from your hair after a treatment. I’m pretty happy with what I’ve come up with for a cheap, natural conditioner so far and I will continue to use it until the next experiment strikes me. I really can’t wait to try it with argan oil!

There are many skin and hair-healthy oils out there, only a few of which I have hands-on experience. I would love to know your findings in the comments and if anyone else had success with this recipe!

God bless,



I’m considering adding one tbsp of henna, which is color activated by coconut milk immediately, to boost this conditioner’s hair health benefits and perhaps even make it a mini color maintainer between henna treatments. Has anyone else tried a method like this?