How Long Can You Keep This Coconut Cream Pie
This pie keeps perfectly 4 to 5 days in the fridge. In my opinion it is even tastier after the third day as with the time the flavors blend well together and the crust gets moistened by the filling. The great thing of this pie is its taste combination of rice, coconut and nuts so the longer it stays, the better these flavors blend together. It also freezes well and can stay frozen for up to three months.
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How To Make A Cleaner
This filling will slice clean, but dont expect it to set up like a pie made with gelatin. If youd like the pie to slice more like fudge, you can add some gelatin, though.
Simply bloom 1 packet of powdered unflavored gelatin in 2 tablespoons of cool water and allow the gelatin to swell . Add the bloomed gelatin to the hot filling mixture right before you add the chopped butter.
Mix until the gelatin is melted, then remove the pan from the heat, add the chopped butter and proceed with the recipe instructions. Or, for that cleaner slicing pie, try the baked custard filling alternative.
Gluten Free Vegan Coconut Cream Pie
March 4, 2016 by Sarah
If I had to choose my favorite pie, I couldnt possibly pick just one. Its a close tie between pumpkin and coconut cream. Hands down, the two best pies around. I guess I just have a soft spot for the creamy pies.
My dad loves coconut desserts and coconut cream pie is one of his faves too. I inherited my deep love for all things coconut from him. He has taught me well. Thanks, dad!
This coconut cream pie is no ordinary cream pie. It is allergen free, but still full of all the flavors and textures you love when it comes to this classic dessert. A tender, gluten free crust. The most amazing coconut cream pudding, with tiny flecks of finely shredded coconut. Topped with So Delicious Cocowhip whipped coconut cream and toasted coconut flakes. Seriously one of the best pies I have ever made. Im ready to make it again. Whos coming over for a slice?
National Pi Day is coming up this month and So Delicious Dairy Free is celebrating with a Pie for All campaign! Simply post a photo of your allergen-free pie on instagram between March 12-14, tagging @so_delicious and #Pi4All. For each pie photo uploaded, So Delicious will donate $3.14 to Kids with Food Allergies. Cash prizes will also be awarded ~ $314 for the first prize, $200 for the second prize and $100 for the third prize. Theyll be giving away 3 free product coupons to an additional 10 folks who post their pie recipes!
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What Makes This The Ultimate Dairy Free Coconut Cream Pie
Coconut cream pie is a taste of summer. In fact, can you think of any one thing that’s more summery than coconut? Because it’s equally perfect for a backyard barbecue as it is an elegant meal, it already stands out.
I love coconut which should be clear since I’ve already shared my Gluten Free Pineapple Coconut Scones recipe a few weeks ago.
However, what makes this dairy free coconut cream pie the ultimate is two-fold. First, let’s talk about the triple threat of decadent coconut flavor.
To begin with, coconut cream brings that luscious, creamy texture and flavor. Next comes the coconut milk. Its lighter flavor profile adds another layer of pure coconutty goodness.
And what’s coconut cream pie without actual coconut? A generous snow flurry of coconut flakes add both texture and the third component of this tropical treat. Add in the toasted coconut on top, and you have yet another dose of coconut.
In addition to the different coconut flavors harmoniously playing together it’s also gluten free.
Because I am using coconut cream and coconut milk as the liquid in this recipe, it not only doubles up on the flavor, there’s no need for dairy. All of your coconut loving friends will be devouring this pie. Just make sure to save yourself a slice…or eat directly from the pan. No judgement because it’s that good!
Recipe Substitutions And Dietary Substitutions
- Paleo Coconut Cream Pie Replace the cornstarch with arrowroot powder and use coconut palm sugar as the sweetener.
- Keto Coconut Cream Pie Swap the cornstarch with psyllium husks. As different brands yield different textures, start with 1/2 teaspoon, and increase as needed. Be very careful though, as too much can destroy the recipe. Also, use erythritol or monk fruit as the sweetener.
- Gluten Free Coconut Cream Pie Use any gluten free thickener and be sure all ingredients used are treated in a facility with minimal or no contact with gluten products.
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Special Diet Notes & Options: Dairy
Please note that Culinary Coconut Milk is a high-quality equivalent to regular coconut milk or even coconut cream. This is NOT coconut milk beverage. It should be very thick and spoonable once chilled.
- 1 cup all-purpose flour
- ½ tablespoon sugar
Coconut Cream Pie Tips
- When making your coconut whipped cream, you want to beat it until medium peaks form. Youll find that it will stick with the custard so much easier.
- I opted to fill the pie crust with the coconut cream first, instead of adding it on top of the custard. If you choose to do this too, simply whip the coconut cream first.
- For a more pronounced coconut flavor, feel free to swap the vanilla extract for coconut extract.
- Before refrigerating the custard to firm up, lightly touch the top of it, to avoid a film forming on top.
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How To Make This Vegan Coconut Cream Pie From Scratch
Majority of the work for this Vegan Coconut Cream Pie is done in a food processor. The hardest part is to boil the rice filling and to let it cool. Then you need to make the crust in the food processor and press it onto the bottom of your pie pan. The next step is to make the filling in the food processor and spread it on top of the crust. At the end whip the cold coconut cream with some maple syrup and top the pie with it. Leave the pie in the fridge. It is better consumed on the next day, after the flavors have blended well together, but you can also eat it within 6-8 hours.
What’s In My Coconut Banana Cream Pie
Coconut milk. I use full fat canned coconut milk. The full fat in the coconut milk helps to help the pie hold its form when you slice it. Plus, it helps give it a really creamy texture. Make sure to buy organic coconut milk and look for BPA free cans.
Almond milk. I used unsweetened almond milk in this recipe. I have also used soy milk, which tastes really good too and thickens well with the arrowroot starch. If you like a bit more of a vanilla flavor in your pie, pick vanilla almond or vanilla soy milk.
Arrowroot starch. This helps to thicken the coconut cream filling. Arrowroot comes from the roots of the arrowroot plant. If you don’t have arrowroot starch, or can’t find it, you can substitute regular corn starch.
Honey. I used raw honey in this pie, which has more beneficial properties than pasteurized honey. If you want to keep all the benefits of raw honey, stir it in at the end after the pudding has cooled a bit. Heat can destroy the beneficial properties of honey. For vegans, substitute coconut sugar at a 1:1 ratio.
Fun fact, raw honey has antibacterial properties and has been used for centuries to treat wounds!
Vanilla extract. Make sure to buy pure organic vanilla extract.
Pink sea salt. I use pink salt in all my cooking and baking, it is unbleached an unrefined. You can use it at a 1:1 ratio of conventional table salt.
Traditional Coconut Banana Cream Pie ingredients: 4 fresh sliced bananas, filling , whipped topping , toasted coconut topping
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Storing And Freezing Coconut Cream Pie
- To store: The coconut cream pie should always be kept in the refrigerator, to avoid spoilage. It will keep well for up to 1 week, covered.
- To freeze: You can freeze coconut cream pie to enjoy at a later time. Just be sure to pre-slice the pie and keep it completely covered, in a freezer friendly container. It will keep for at least 2 months.
This Recipe By Gluten Free Baking By Rachelle For Vegan And Gluten
- Posted on
Goodness, where do I begin? I have been on this kick lately and craving cream pies, donuts, cobblers, muffins, oh gheesh I could go on and on. With my current diet restrictions Im not able to have dairy, wheat, or eggs. So Delicious Dairy Free has me covered though with the their fantastic products! I was able to mimic a traditional Coconut Cream Pie to make a Gluten Free, Vegan, Coconut Cream Pie that is to die for!! My family was going ga-ga for this pie, as a matter of factly our youngest daughter asked if I could make this pie for her birthday coming up in November, now thats quite the compliment and the hubby was a little upset when he thought I didnt save him a second piece.
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Baking & Serving Tips
Make sure to get the most enjoyable and best experience out of our pies by following the baking instructions and serving tips below. These instructions are specific to Gluten Free Coconut Cream Pie. If you would like instructions for a different pie, please check that page.
The Gluten Free Coconut Cream Pie should be refrigerated at all times. For best results, the pie should be consumed within 3 days of purchase. Before serving, please remove from fridge and leave at room temperature for 30 minutes. Ideally you do not want your cream pie to sit at room temperature for longer than 1 hour.
- While you can freeze a cream pie, it is not recommended. The whipped cream and the custard are both best consumed when fresh.
- To cut a perfect slice, try warming your knife blade with hot water and cleaning it between cuts.
- Never warm a cream pie, as the filling and whipped cream will not survive the heat.
Tips And Tricks To Make The Best Coconut Banana Cream Pie
Make sure to chill your pie crust before you bake it. Chilling your pie crust really helps the pie crust to hold its form when it bakes. You don’t want to end up with a pie crust that has a collapsed side!
Use pie weights. Placing pie weights on the bottom of your pie crust while it bakes is another way to ensure that your pie crust holds its form.
Use just ripened bananas. Don’t use the bananas that are super ripe and have brown spots all over them. Just ripe bananas hold their texture a lot better on the bottom of your pie than the super ripe ones.
Let your banana cream filling cool before you add it to the pie shell. This helps the pie shell not get too soggy under the filling. Once the filling is cooled, add the sliced bananas to your pie crust, then your filling.
Add the whipped topping and toasted coconut just before serving. Fresh whipped cream, whether you are using traditinional or a dairy free whipped cream is always better! You can toast the coconut flakes beforehand so that they are ready to sprinkle on the top of the whipped cream.
Use a medium low speed on your mixer to make your whipped cream. When you use a super fast speed , it will incorporate larger bubbles into your whipped cream, which will not hold up as well as the smaller bubbles a lower speed creates.
Make sure to cool your coconut flakes before adding them on top of the whipped cream. Hot coconut flakes can melt the whipped cream and deflate it! And you will end up with super flat cream.
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How To Bake A Single Pie Crust
For a flaky baked pie crust with a cream filling, you cant be afraid of overbaking the crust. Thats how you get a flaky crust even when the filling is wet like this coconut cream.
You want the crust to be lightly golden brown all over. You might find that the bottom of the crust even gets a little darker, and thats perfectly fine. As long as it doesnt burn, its perfectly fine.
Its best to use some sort of pie weight so that the crust doesnt expand and bubble in the oven. You dont need specially-made pie weights . You can simply use dried beans, and you can use the same beans again and again.
Gluten Free Coconut Cream Pie
This pie cannot be customized
A sweet tropical delight. We use organic coconut milk to make the creamy filling topped with fresh whipped cream and toasted coconut in our a delicious graham cracker crust.
- Free Range Eggs
Coconut Milk, Milk, Cream, Flour, Butter, Sugar, Free Range Eggs, Cornstarch, Vanilla, Icing Sugar, Cream Stabilizer, Vinegar, Water, Salt, Gelatin.
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How To Make Gluten
- Mix the egg whites, shredded coconut and melted butter in a large bowl.
- Pat the coconut mixture into a greased pie pan to make the crust. Bake for 20-25 minutes at 350 degrees.
- In a medium saucepan, mix gluten-free flour, sugar, milk and egg yolks.
- Cook and stir until mixture comes to a boil. Boil for 1 minute .
- Remove from heat and add coconut, vanilla, and butter .
- Pour the custard filling into the baked coconut crust and refrigerate for at least 3 hours.
- Make the homemade whipped cream to spread or pipe on top of the pie before serving.