Coconut Cream Pie 🥥

Name: Coconut Cream Pie
Total time: 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 1.5 cups shredded coconut; 6 tablespoons coconut oil; 2 cans full-fat coconut milk; 0.5 cup coconut sugar; 4 tablespoons cornstarch; 1 teaspoon vanilla extract; 0.25 teaspoon sea salt; Toasted coconut flakes for topping

Silky coconut custard with a toasted coconut crust, completely dairy-free but tasting luxuriously rich.

20 min · Comfortable · 340 cal · 3g protein · $1.50/serving · American

Vegan Vegetarian

20minutes

8servings

340calories

3gprotein

$1.50per serving

Ingredients (serves 8)

1.5 cups shredded coconut
6 tablespoons coconut oil
2 cans full-fat coconut milk
0.5 cup coconut sugar
4 tablespoons cornstarch
1 teaspoon vanilla extract
0.25 teaspoon sea salt
Toasted coconut flakes for topping

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Instructions

1
Toast shredded coconut in a dry skillet over medium heat for 3 minutes until fragrant, then mix with melted coconut oil and press into a 9-inch pie dish.
2
Bake crust at 350°F for 10 minutes, until lightly golden, then cool.
3
Whisk coconut milk, coconut sugar, and cornstarch in a saucepan until smooth.
4
Cook over medium heat, stirring constantly, for 6 minutes until thickened and smooth.
5
Remove from heat, stir in vanilla extract and sea salt, pour into crust, and refrigerate for at least 6 hours, until chilled.