A Taste of Paradise

This pie is a coconut lover's dream, featuring a rich and creamy filling made with coconut cream, sweetened coconut flakes, and a light, flaky crust. It’s the perfect dessert for any occasion, from casual family dinners to festive gatherings.

Dietary Friendly

This recipe is both dairy-free and gluten-free, making it suitable for those with dietary restrictions. You can enjoy a slice without worrying about common allergens, ensuring everyone at your table can indulge.

Quick and Easy Preparation

Despite its impressive taste, this pie is surprisingly simple to make. With a few basic ingredients and minimal prep time, you can whip up a delightful dessert that will impress your guests.

To make this dairy-free coconut cream pie, gather the following ingredients:

For the Crust:

1 gluten-free pie shell (store-bought or homemade)
Optional: crushed graham crackers or a coconut macaroon base for a unique twist

For the Filling:

2 cans (14 oz each) of coconut cream (not coconut milk)
3 egg yolks
3 whole eggs
1 cup sugar
4 tablespoons cornstarch
1/3 cup water
1 cup sweetened coconut flakes
2 teaspoons vanilla extract

For Topping:

Dairy-free whipped cream
Toasted coconut flakes for garnish

Step 1: Prepare the Crust

If using a store-bought crust, simply follow the package instructions. For a homemade crust, you can create a coconut macaroon base by mixing shredded coconut, egg whites, and melted dairy-free butter, then pressing it into a pie pan and baking until golden.

Step 2: Make the Filling

In a large mixing bowl, whisk together the egg yolks, whole eggs, sugar, and coconut cream until smooth.
In a separate bowl, whisk the cornstarch with water to create a slurry.
Pour the egg mixture into a saucepan over medium heat and slowly add the cornstarch slurry while whisking continuously.
Cook the mixture, stirring constantly, until it thickens (about 10-15 minutes). It should coat the back of a spoon.
Remove from heat and stir in the sweetened coconut flakes and vanilla extract.

Step 3: Assemble the Pie

Pour the thickened coconut filling into the prepared pie crust.
Cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming.
Refrigerate for at least 4 hours, or until fully set.

Step 4: Serve

Top the chilled pie with dairy-free whipped cream and sprinkle with toasted coconut flakes before slicing and serving.

Can I Use Coconut Milk Instead of Coconut Cream?

While coconut milk can be used, it is essential to stick with coconut cream for a richer and thicker filling. Coconut cream has a higher fat content, which contributes to the pie's creamy texture.

How Long Will This Pie Last?

The pie can be stored in the refrigerator for up to 3 days. However, it's best enjoyed within the first 48 hours for optimal freshness and flavor.

Can I Customize This Recipe?

Absolutely! Feel free to add your favorite flavors, such as a splash of rum for a tropical twist or fresh berries on top for added freshness. The recipe is versatile, allowing you to make it your own.

This dairy-free coconut cream pie is a fantastic dessert that everyone can enjoy, regardless of dietary restrictions. Its creamy texture and delightful coconut flavor will have your guests coming back for seconds. Whether for a special occasion or a casual get-together, this pie is sure to be a hit. So grab your ingredients and start baking your way to a delicious coconut cream pie today!