As soon as once more we’re in no bake territory with this new improved recipe for Coconut Cream Pie
No bake, no nuts, no mixer Coconut Cream Pie is the best way to go!
After all I’m taking the straightforward route by shopping for the coconut whipped topping as a result of that’s how lazy I’m proper now!
However if you’re not going to purchase your whipped topping you’ll have to decide which recipe for Vegan Whipped Cream you’ll want to make and get that mixer out and whizzing up!
There are fairly a number of actually good vegan choices for whipped cream in the marketplace proper now
And I even have a pair selfmade recipes for Vegan Whipped Cream so that you can select from
Alternatively CocoWhip Topping by SO-Scrumptious is an effective choice for individuals who are tremendous lazy! #ME
And vegan gluten free graham cracker crust by Mi-Del makes this one even simpler! *not sponsored
CLICK HERE TO WATCH THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW I MADE THIS COCONUT CREAM PIE!
By the best way, that is one actually cheap dessert too!
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Notes for Success:
Make it sugar free!
Through the use of unsweetened flake coconut and your favourite sugar substitute for the custard a part of this coconut cream pie
Usually occasions I forgo the sugar within the whipped cream altogether however once more your fav sugar sub works there too!
All of the diabetic sugars work nice in custard recipes! Monk fruit sugar is my go-to for once I wish to make a sugar free dessert
Click on right here for extra about sugar free baking!
Watch out with the turmeric it may well generally tend to make your custard inexperienced if you happen to add an excessive amount of so only a pinch might be high-quality!
After all you possibly can depart it out and the custard might be pure white
When measuring cornstarch I can’t stress sufficient {that a} kitchen scale is one of the best ways to go.
Cornstarch is a really tough ingredient to measure persistently with a quantity spoons measure
So whereas I record each measures under I can’t stress sufficient how the grams measure with a scale goes to provide the greatest outcomes.
Yield: 8 servings
Coconut Cream Pie
Prep Time
12 minutes
Complete Time
12 minutes
Substances
- Coconut Milk full fats canned 13.5 ounces (1¾ cup) (414ml)
- Soy Milk ½ cup (118ml)
- Turmeric *non-compulsory for coloration 1/8 teaspoon *see notes
- Granulated Vegan Sugar ½ cup (100g)
- Cornstarch 5 Tablespoons (40g) **see notes
- Vegan Butter 2 Tablespoons (28g)
- Vanilla Extract 1 teaspoon (5ml)
- Sweetened Flake Coconut toasted 1½ cup (125g) **see notice above
For the Crust:
- Graham Crackers 10 sheets (140g) approx 1½ cups
- Vegan Butter 4 Tablespoons (56g)
- OR 1 Retailer Purchased Crust
- 1 recipe your favourite vegan whipped cream *see notes above in article
Directions
- If you’re not utilizing the shop purchased whipped topping, put together the Vegan Whipped Cream recipe of your alternative CLICK HERE
- If you’re not utilizing a retailer purchased graham cracker crust crush the graham crackers to a high-quality crumb in a meals processor after which add the metled vegan butter
- Press the combination into the underside & sides of your pie plate after which freeze till wanted *for a firmer crust that won’t disintegrate as simply you possibly can bake it in a 350F oven for 10 minutes first
- For the custard:
- Mix cornstarch & sugar collectively in a medium sauce pot & whisk to mix, then add the plant milks and cook dinner over medium to excessive warmth and produce to a boil stirring always to keep away from scorching the underside .
- As soon as it begins to bubble take away from the warmth and add the vegan butter and vanilla extract and stir till melted and clean.
- Add 1 cup of the toasted flake coconut after which pour the custard into your ready crust.
- Refrigerate till utterly chilly & set and if you happen to want to forgot the whipped topping, then you’ve a luscious Coconut Custard Pie!!
- High it with whipped cream of your alternative after which the remaining 1/2 cup of toasted coconut.
Notes
Coconut cream pie have to be stored refrigerated always and whill keep contemporary for as much as 5 days.
