Creamy Coconut Pie
Prep time
Cook time
Total time
Serves: 1 pie
  1. Pour 1 cup coconut milk beverage, coconut creamer and sugar to a saucepan, and bring to a simmer while whisking.
  2. 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.
  3. 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.
  4. Pour coconut mixture into the prepared crust. Refrigerate at least 3-4 hours.
  5. Top with dairy-free whipped cream and toasted coconut, if desired.
*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.
Recipe by Go Dairy Free at