Coconut Cream Pie With Whipped Coconut Milk Topping
Prep time
Total time
Serves: 1 pie
Coconut Cream Pie:
Coconut Milk Whipped Cream:
Coconut Cream Pie:
  1. In a medium saucepan, stir together the sugar, salt, and cornstarch.
  2. Slowly stir in milk alternative, making certain that all the dry mixture is mixed into the milk.
  3. Stirring constantly over medium-high heat, bring mixture to a slow boil and boil for 5 minutes. Add dairy-free margarine, stirring to melt.
  4. Remove from heat and stir in vanilla and shredded coconut. Allow to cool completely.
  5. When cooled, place in prepared pie shell. Put in refrigerator.
Coconut Milk Whipped Cream:
  1. Open the can of chilled coconut milk, draining the "water."
  2. Place the thick coconut milk / cream in a medium mixing bowl.
  3. Add the vanilla and sugar, and blend with an electric hand mixer until the ingredients are smooth and creamy. This may take 5 to 8 minutes.
  4. Remove pie from refrigerator. Carefully smooth the whipped coconut cream over the pudding. If using, sprinkle extra shredded coconut on top.
  5. Place back in refrigerator for a few hours (if you can wait that long) to set.
Recipe by Go Dairy Free at