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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Tiki Tiki Roasted Pineapple Coconut Pie

    Tiki Tiki Roasted Pineapple Coconut Pie

    0
    By Alisa Fleming on January 25, 2014 Dairy Free Desserts, Dairy-Free Recipes

    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 Pie

    So Delicious Dairy Free 3 Course Recipe Contest Badge

    For more details and to enter the recipe contest, see this post: https://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
     
    Print
    Author: Naylet LaRochelle
    Ingredients
    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:
    • 1 ripe pineapple, peeled, cored, chopped
    • 3 tablespoons non-dairy margarine, melted
    • ½ cup light brown sugar
    • 1 envelope unflavored gelatin
    • 1 cup So Delicious Dairy Free Original Coconut Milk Beverage, divided
    • ¼ cup sugar
    • ¾ teaspoon rum extract
    Topping Ingredients:
    • Coconut flakes, toasted
    • Macadamia nuts, lightly salted, toasted
    • So Delicious Passionate Mango Dairy-Free Frozen Dessert, if desired*
    Instructions
    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.
    Notes
    For a tropical twist, serve pie with a scoop of Passionate-Mango frozen dessert on the side.
    3.2.2646
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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