Tiki Tiki Roasted Pineapple Coconut Pie


This recipe for pineapple coconut pie is a “dessert” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Naylet LaRochelle. For the filling, she uses Coconut Milk Beverage from So Delicious.

Tiki Tiki Roasted Pineapple-Coconut PieSo Delicious Dairy Free 3 Course Recipe Contest Badge

For more details and to enter the recipe contest, see this post: http://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest

Special Diet Notes & Options: Pineapple Coconut Pie

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, and soy-free. Just be sure to use a dairy-free, soy-free margarine (Earth Balance offers a couple).

For gluten-free and dairy-free pineapple coconut pie, use gluten-free graham crackers – I recommend Kinnikinnick.

Tiki Tiki Roasted Pineapple-Coconut Pie
Crust Ingredients:
  • 1-1/2 cups finely ground graham crackers
  • 3 tablespoons sugar
  • 5 tablespoons dairy-free margarine, melted
  • ⅓ cup coconut flakes
  • ½ cup chopped lightly salted macadamia nuts
Filling Ingredients:
Topping Ingredients:
To make crust:
  1. In a large bowl, add ground graham crumbs, sugar, non-dairy margarine, and coconut flakes.
  2. Mix with a fork until well combined.
  3. Press graham cracker mixture onto bottom and up the sides of a 9-inch pie plate.
  4. Sprinkle macadamia nuts onto bottom of crust.
  5. Bake at 350ºF for 8-12 minutes, or until edges begin to brown lightly.
  6. Let cool to room temperature before adding filling.
To make filling:
  1. Preheat oven to 425ºF.
  2. Arrange pineapple on a large, rimmed baking sheet.
  3. Stir together the non-dairy margarine and light brown sugar. Brush over pineapple slices.
  4. Bake, turning once, 25-35 minutes, or until pineapple slices begin to brown slightly and caramelize.
  5. Remove from oven. Let cool while preparing filling.
  6. In a small bowl, sprinkle gelatin over ½ cup coconut milk. Let sit for 5 minutes. Microwave for 15-20 seconds, or until gelatin is dissolved. Stir to mix well. Set aside.
  7. In a large bowl, add remaining ½ cup coconut milk, sugar, rum extract, and coconut-milk gelatin mixture.
  8. Dice pineapples. Add roasted pineapple to coconut filling; stir until well combined.
  9. Pour filling into crust lined pie plate.
  10. Refrigerate 5-6 hours or until completely set.
  11. When ready to serve, top pie with coconut flakes and macadamia nuts.
For a tropical twist, serve pie with a scoop of Passionate-Mango frozen dessert on the side.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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