Gluten-Free Vegan Coconut Cream Pie
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Gluten-Free Vegan Coconut Cream Pie

This Gluten-Free Vegan Coconut Cream Pie is crispy and flaky, rich and creamy and sweet and fragrant!
Course Dessert
Cuisine American
Keyword gluten-free coconut cream pie, vegan coconut cream pie, vegan coconut dessert
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 314kcal
Author Rhian Williams

Ingredients

For the pastry:

For the coconut:

  • 30 g (1/2 cup) desiccated coconut

For the custard:

  • 530 ml (2 1/4 cups) unsweetened cashew milk (or sub unsweetened almond milk, or unsweetened oat milk for nut-free)
  • 4 tablespoons custard powder** (ensure vegan/gluten-free if necessary)
  • 6 tablespoons maple syrup (or sub any other sweetener)

For the coconut whipped cream:

  • 400 g (14oz tin) of full-fat coconut milk
  • 2 tablespoons maple syrup (or sub any other sweetener)
  • 1/2 teaspoon vanilla extract

Instructions

For the pastry:

  • Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Combine all ingredients in a large bowl until it forms a firm dough - add the water a few tablespoons at a time so that you don’t add too much!
  • You can keep this pastry dough in the fridge for up to a day if you like, but there is no need to chill it before using
  • Place the pastry dough into a greased pie dish and use your fingers to carefully press it across the bottom and up the sides of the dish - I used a 20.5 cm/8 inch pie dish
  • Use a fork to pierce the surface (remember the sides too!) of the pastry, so that it doesn’t puff up in the oven. Alternatively, you can use baking beans
  • Bake in the oven for around 30 minutes, until the pastry crust is firm to the touch and golden brown
  • Leave to cool slightly before pouring in the filling

For the coconut:

  • Lay out the desiccated coconut on a baking tin and bake in the oven for around 5 minutes, making sure it doesn’t burn

For the custard:

  • Measure out the milk in a jug or measuring container
  • Pour the milk into a pan, leaving behind a few tablespoons of milk in the jug
  • Heat up the milk in the pan
  • Add the custard powder to the remaining milk in the jug and mix well, ensuring it has dissolved completely
  • Once the milk in the pan is steaming, add approximately half of the hot milk to the bowl with the dissolved custard powder, mix well and transfer the custard powder mixture to the saucepan
  • Mix well and keep stirring on a low heat for around 5 minutes, until thickened
  • Add the maple syrup, taste and add extra if desired
  • Once the pastry crust and the custard have both cooled a little, carefully pour the custard into the crust
  • Leave the pie in the fridge for up to a few hours to set completely before topping with the cream

For the coconut whipped cream:

  • You’ll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won’t happen and you won’t be able to make this cream!
  • Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies)
  • Place the thick, creamy part into a bowl
  • Add the maple syrup and vanilla extract
  • Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy
  • Take the pie out of the fridge, and ensuring that the custard has completely set, carefully cover it with the coconut whipped cream
  • Scatter over the toasted desiccated coconut
  • Tastes best when fresh, but keeps covered in the fridge for up to a few days

Notes

*You can alternatively use almond flour
**If you can't get hold of a shop-bought custard powder, you can substitute it with the same amount cornflour (cornstarch), which will result in the same texture and flavour, though the colour will be considerably less yellow.

Nutrition

Calories: 314kcal