Toppings Recommended Ingredients & Equipment Fill this healthy pie crust with a delicious whipped coconut cream mixture and don't forget to top it with coconut chips when serving!Īs an added bonus, this coconut cream pie only takes 35 minutes to prepare. Skip the traditional flour-based pie crust and make an almond nut and oat base instead. No need to feel guilty after a slice of this vegan coconut cream pie dessert either. The combination of the thick, creamy, coconut filling and textured nutty base makes this dessert a crowd-pleaser perfect for summer picnics, potlucks, and grill-outs. If you are a coconut fan then this dairy-free coconut cream pie is for you! Coconut cream pie is a classic decadent dessert enjoyed by many. Watch this gluten-free vegan dessert disappear in seconds!ĭisclosure: This post may contain affiliate links.
It has rich coconut flavors and a nut and oat pie crust giving it a healthy twist. This healthy, vegan coconut cream pie dessert is just what you need to cool down this summer. (If you add the sugar all at once, then you will destroy your meringue).Sweet, thick, and creamy. Gradually add the sugar and beat it in using about a tablespoon at a time. Bake at 400 degrees for about 15 minutes until delicately browned.īeat the egg whites with the salt until stiff. Pour into your baked shell and pile on the meringue. Add vanilla last once it is off the heat. Separate the whites into a separate mixing bowl.ĭrop your yolks into your pot with your 2 cups of milk, sugar, coconut cream concentrate, and salt and warm first before mixing your cornstarch into the remaining 1/2 cup of milk, stirring and then adding to the pot. Take out your eggs first and let sit at room temperature to warm before attempting to separate the yolks from the whites. With everything in place, you’ll breeze through the rest from making the meringue to cooking that pudding like filling! Coconut Cream Pie You’ll end up with yolk in the whites, which will cause it to not beat properly to a fluffy meringue.Īssemble all your ingredients while waiting for the eggs to warm slightly and save more time as those eggs get ready.
My recipes coconut cream pie crack#
Never try to crack a cold egg straight out of the refrigerator if you’re planning on making meringue. The hardest part to making this filling for this coconut cream pie recipe is remembering to take your eggs out of the refrigerator to leave at room temperature first before attempting to separate them. Follow my simple cheap recipe and you will ditch those expensive frozen, pre-made crusts, or mixes and turn out an exceptional pie crust every time! Be warned though the oil crust dough is unlike typical pie crust recipes that require a knack to produce while being greasier to the touch, which is normal. Honestly, dear readers, your crust will be tender and flaky with this foolproof recipe once you put your trust in me. The family or your company will think you spent hours working rolling that crust and cooking the pudding like filling just for them when you serve this beautiful homemade pie.Īs always, I encourage you to make my oil pie crust. This is one of the reasons I love to whip one of these pies up on Friday to serve over the weekend because it frees up your day, but it doesn’t seem like it. My pie can be made ahead of time to keep your kitchen clean. If you want an easy recipe for a fabulous coconut cream pie from scratch that will get compliments, then you need to make this. My Coconut Cream Pie is sensational and easy to make, the perfect combination!
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