Coconut Cream Pie
Where are our coconut fans? Well we're here to tell you, this might be your new favorite cream pie even if coconut isn't your thing! We asked our followers what new pie they wanted to see this year and COCONUT CREAM was a resounding "yes, PLEASE!" We are not sad about it! Subtle notes of coconut from the naturally dairy free coconut milk and slightly sweet.
It's a dairy free delight and may have you humming the "Gilligan's Island" theme song in your head by the time you're done enjoying a slice or two! MaryAnn would be so proud! Haha!
We enjoy ours with a mound of organic whipped cream that's been lightly sweetened with a touch of maple syrup and a little splash of coconut extract. Use your favorite dairy free variety if you prefer. Regardless, the flavor of the pie is spot on delicious!
Ingredients
- 1 whole1 whole1 whole Paleo/GF Pie Crust (click for recipe), pre baked & cooled
- 2 cups2 cups2 cups Coconut Milk, full fat for optimal creaminess
- 2/3 cup2/3 cup2/3 cup Maple Sugar
- 3 whole3 whole3 whole Eggs, room temperature
- 3 Tbsp3 Tbsp3 Tbsp Cassava Flour
- .25 tsp.25 tsp.25 tsp Sea Salt
- 1 Tbsp1 Tbsp1 Tbsp Ghee, can sub butter
- 1.5 tsp1.5 tsp1.5 tsp Coconut Extract, (optional)
- 1 tsp1 tsp1 tsp Pure Vanilla Extract, if you don't use the coconut extract, increase this to 2 tsp
- 2 cups2 cups2 cups Whipped Cream, organic, or use your favorite non dairy variety
- 1.5 cups1.5 cups1.5 cups unsweetened Coconut Flakes, toasted, & lightly sweetened if desired, optional
- 2 Tbsp2 Tbsp2 Tbsp raw Macadamia Nuts, toasted & roughly chopped, optional
garnish
Shop This Recipe
Shopping on FoodSocial supports our recipe creators and trusted brands.Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add coconut milk, maple sugar, eggs, cassava flour and salt to a large mixing bowl. Whisk vigorously to fully combine. Ensuring that all the eggs and cassava flour are completely mixed in with a smooth mixture.
- Pour this mixture into a heavy bottomed saucepan, set aside. Wash and dry the mixing bowl, add your ghee and place a fine mesh sieve over the top. That way you're ready to pour the warm mixture through it when it’s done cooking.
- Place the saucepan over medium heat. Begin warming, stirring constantly so that you avoid having it all cook at the bottom of the pan. You want to go low and slow here, otherwise your eggs will “cook” rather than thicken the mixture and you’ll be left with a grainy texture. This could take up to 10 minutes.
- Once you see some fat bubbles while stirring, your pudding is done. Pour through the fine mesh sieve and press it through with the back of a spoon or spatula. This step isn’t required but does help provide a smooth texture, removing any stringy part of the egg.
- Add coconut extract (if using) and vanilla then stir well to combine. Pour into the prepared, baked pie crust. Place a piece of plastic wrap over the warm mixture and place in the refrigerator to fully set up. A minimum of 4 hours or overnight.
- When ready to garnish, remove pie from the refrigerator and take plastic off. Top with whipped cream and garnish with toasted coconut and/or macadamia nuts then serve and enjoy!
Notes
You may note, there is no tempering of eggs in the traditional way here. I've made pudding both ways and using this method of cooking everything together over a lower heat, at a slower pace provides the same result. It's easier and makes one less step to pudding happiness! You can use presweetened coconut flakes here, however adding a touch of sugar (organic or maple) after they are toasted results is a less cloying sweet option. Totally your call. Using the coconut extract is optional here and depending on the brand, could result in a really artificial taste. Use your best judgement here. We used the Watkins brand and were really happy with it.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Gluten Free Grain Free Nightshade Free Pescetarian Pies Shellfish Free Sugar Alcohol Free VegetarianThis is our estimate based on online research. | |
Calories: | 264 |
Fat: | 20 g |
Carbohydrates: | 19 g |
Protein: | 1 g |
Cholesterol: | 14 g |
Sodium: | 72 mg |
Fiber: | 2 g |
Sugars: | 3 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
Recommended for You
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.