I admit, until a few weeks ago, I’d never had coconut cream pie. Shocker, I know … because coconut is probably my most favorite thing in the entire world. Sweetened, bleck!! No, I love the raw coconut you get in the islands. And I love the juice, the cream … pina coladas … lotions, candles, shampoos … almond joys … macaroons OMG!! OK. So you get my point.
Anyway, my favorite man had a birthday a few weeks ago and as it turns out, coconut cream pie is one of his favorites so I thought why the hell not. I mean how hard can it be? Well, seeing as how the filling is actually a custard, it really isn’t what I’d label as super easy, but it wasn’t really hard either. And if anything it was somewhat fulfilling to see the way the ingredients actually do what they’re supposed to do—how they bind and thicken. So while I had my doubts, it all worked out quite well and the taste verdict was all thumbs up. So there’s that.
As far as the almost vegan part, yes, I used plant-based whipped topping and plant-based milks/cream, but I couldn’t figure out any option to replace the yolks to make a proper custard. Thoughts? Then again, like I’ve said a million times, following a plant-based lifestyle is just that—plant “based”—so occasionally, other products do find their way into our diet. Not often, but sometimes. It’s a balance peeps : )
COCONUT CREAM PIE
PREP TIME: 30 minutes | COOK TIME: 30 minutes | CHILL TIME: 4 hours
- 1 9-inch pie crust
- 2 cans coconut condensed milk
- 1 cup coconut milk, unsweetened
- 3 egg yolks
- ¾ cups coconut sugar
- ½ cup all-purpose flour
- 1 tsp vanilla extract
- 1 tsp lime juice (optional)
Bake pie shell as directed and let cool. Arrange coconut on a nonstick sheet and bake in oven at 350 degrees for about 7-8 minutes. Make sure you watch carefully so it doesn’t burn. Remove coconut from oven and place 2 cups into mixing bowl and put aside. To make the filling: beat egg yolks in a bowl and set aside. Combine sugar, flour, coconut milk and coconut creamer in saucepan and cook over medium high stirring frequently for about 5 minutes, or until it thickens. Gradually add beaten yolks and cook for about 2 more minutes stirring constantly. Add 2 cups toasted coconut, vanilla and lime and stir together. Pour directly into pie shell and refrigerate for 2-3 hours. Once chilled thoroughly, add coconut whipped topping. Sprinkle with remaining toasted coconut and shill for about 30 minutes before serving. Enjoy!
DISCLAIMER: Our recipes are just that, ours. Some are modified versions of dishes we’ve had elsewhere or old-favorites that contained animal proteins that we replaced with plant-based options, while others are a concentrated effort of trial and error. But all are intended to be altered by you and made to suit your tastes. So if you want more garlic or none at all, go for it. You do you ; ) Now for the serious part … periodically this site does offer health, nutrition and exercise information. The information provided is not intended as medical advice and is for informational purposes only. It is not a substitute for medical advice given by a licensed physician or other health-care professional. If you have any concerns or questions about your health, consult your physician and never delay obtaining medical or health related advice from your health-care professional because of something you may have read on this site. The use of any information provided on this site is solely at your own risk.
Vegan (almost) and dairy-free and gluten-free and DELICIOUS!! These are the one “breakfast” item I actually like.
Coconut flour made this bread look ugly but also made it healthy and super delicious.
The best, easy recipe for plant-based, vegan, peanut butter cups everyone will love!