Coconut Cream Pie
Silky coconut custard with a toasted coconut crust, completely dairy-free but tasting luxuriously rich.
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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Save this recipeInstructions
- 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.
