Creamy Coconut Pie
Prep time
Cook time
Total time
Author: Michelle Hendrickson
Serves: 1 pie
Ingredients
- 1 + ¼ cup So Delicious Dairy Free Vanilla Coconut Milk Beverage, divided
- 1 cup So Delicious Dairy Free French Vanilla Coconut Creamer
- 1 prepared dairy-free pie crust of choice (optionally gluten-free; Michelle used a graham cracker crust)
- ½ cup sugar
- 2 eggs
- ¼ cup cornstarch
- 1 tablespoon dairy-free margarine (Michelle uses Earth Balance)
- 1 teaspoon grated nutmeg
- Dairy-free whipped cream*, optional
- ½ cup toasted coconut flakes**, optional
Instructions
- Pour 1 cup coconut milk beverage, coconut creamer and sugar to a saucepan, and bring to a simmer while whisking.
- In a separate bowl whisk the 2 eggs. Temper the simmering hot milk mixture into the eggs whisking constantly. Pour the egg mixture into the saucepan while whisking.
- In a bowl, whisk the remaining ¼ cup coconut milk beverage with the cornstarch until dissolved. Whisk into the saucepan. Bring to a boil while constantly mixing, then reduce to a simmer. Continue to whisk while cooking for 4 minutes. Filling should be thick. Whisk in the margarine and nutmeg. Remove from heat.
- Pour coconut mixture into the prepared crust. Refrigerate at least 3-4 hours.
- Top with dairy-free whipped cream and toasted coconut, if desired.
Notes
*To make your own whipped cream. Pour coconut cream (such as So Delicious Dairy Free Original Culinary Coconut Milk) into a mixing bowl, cover, and refrigerate several hours. Whip for 2 minutes, adding vanilla and powdered sugar, to taste.
**To toast coconut flakes, spread on a baking sheet in a 300ºF oven, and bake until lightly browned, checking in to stir every 2-3 minutes.
**To toast coconut flakes, spread on a baking sheet in a 300ºF oven, and bake until lightly browned, checking in to stir every 2-3 minutes.
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=197875