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This VEGAN COCONUT CREAM PIE tastes anything but healthy. Your guests will assume they’re eating a classic cream pie and will never know the difference. Only you’ll know that you’ve got a healthy pie on your hands!
It’s all a balancing act between indulgences and nutrient-rich foods.
Find out what healthy foods I can’t live without in my kitchen!
There’s a pretty big chance that the majority of you are going to be terrified of this recipe once you view the ingredient list. But I just want to get it all out in the open and talk about why you are going to love this pie if you’re a coconut lover like I am. More like obsessed really.
During the holidays, I feel like so many of us are picking and choosing what foods we get to indulge on in order to stay health-conscious. Cream pies generally aren’t on the list of those desserts that we pick in order to keep our waist-lines in check. On top of that, what about all the vegans that want to enjoy cream pies and can’t anymore? Well, let me tell you. I have the most delicious solution to both issues on hand. And the awesome thing is that it only takes 5 minutes to put together, so if you’re planning your menu at the last minute, this one is totally do-able. An impressive pie that took you only a few hands-on minutes.
About 7 or 8 Thanksgiving’s ago, I made this pie for the first time for dessert at my ex-future-in-laws (totally weird right?). Mr. Ex-Future-Father-in-Law is a huge coconut fan like me, so I was excited to give this one a whirl. He’s also nowhere near a health-nut, so I was equally scared out of my mind. I didn’t want it to taste healthy by any means. I was aiming to impress. I didn’t give away my secret ingredients. I didn’t mention anything about it being healthy. I just let everyone dig in.
And I still remember him standing there just loving his piece of pie. Saying how good it was. And there I was just snickering inside. I didn’t want to ruinthe experience, so I let it go. Until later when we were all sitting around watching tv.
“The pie. It was tofu.”
“What was tofu?”
“All of it.”
“REALLY? Seriously?! But it was so good! Aw man!”
Totally shocked and taken aback. He loved the pie and had no clue it was mostly tofu that he was eating. Knowing there was tofu in it didn’t change the fact that this pie was delicious – although I think he was bummed to find out that he could enjoy something so much that was tofu-based. Seriously one of my favorite moments as a healthy baker.
If you’re looking for a non-dairy, healthy, and delicious pie this holiday season, this Vegan Coconut Cream Pie is the one for you and your loved ones.
1 1/2cupsgraham cracker crumbs(about 10 whole graham cracker rectangles)
2-3Tablespoonscoconut oil, melted
3Tablespoonswater
Instructions
Preheat oven to 350 degrees F.
To make pie crust: In a medium bowl, mix together all the ingredients. Press the mixture evenly onto the bottom of a pie plate using your fingers or the back of a spoon.
In a blender or food processor, blend together tofu, oil, vanilla, salt, and agave. Fold in 2 cups of the coconut. Pour into the pie crust and bake for 20 minutes.
Sprinkle remaining 1/4 cup of coconut on top and bake for another 10 minutes until filling looks set and not very jiggly.
Remove from oven and let cool to room temperature. Place in refrigerator for a couple hours for the center to become solid. Serve chilled.
And don’t forget to get my free guide so you can stock your healthy kitchen the same way… without blowing your budget!
This pie needs to chill in order to set properly, it's a perfect recipe to make ahead of time. If you want to make this pie in advance, you can prep until you have put the filling in the crust. Then, press the plastic wrap directly on the filling and refrigerate for up to 3 days.
There are a couple of things you can do to make sure that your coconut cream pie filling stays nice and thick! Chill the crust completely. The crust should be completely cooled off before you add the filling. If it's warm at all the filling will melt and get runny.
Here's how to do it, with a few additional notes. Chill the coconut milk: Place your can of coconut milk in the refrigerator for 1-2 days before making this whipped cream. You want the cream to harden and separate from the coconut water. Chill your mixing bowl: Heat is the arch nemesis of coconut whipped cream.
Yes.As a rule of thumb, desserts that are rich in dairy should be refrigerated. This creamy coconut pie will last a reasonably long time when chilled, but the whipped cream topping will not keep at room temperature.
Chilling overnight is key or the coconut cream won't harden and will likely be too soft to whip. Before whipping, chill a large mixing bowl in the freezer for 10 minutes! If your coconut whipped cream is too stiff when whipping, add some of the reserved liquid from the can to help it blend smoother and create more air!
It may not have set properly if the custard wasn't cooked long enough or if it wasn't chilled adequately. Ensure you follow the recipe's instructions for both cooking and chilling times, and consider refrigerating the pie for a longer period if needed.
If you find that your coconut whipped cream is not thickening up, you can add some tapioca starch to it. The powdered sugar brand uses tapioca starch so that should help, but a tablespoon at a time will definitely do the trick. Don't add too much or else you'll end up with a very artificial tasting whipped cream.
The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.
The best and easiest option is corn starch . You add 1 Tb per 1 cup of liquid you are using ( coconut milk in this case ) And you mix it with 1 Tb of cold water, and then add it to your sauce before boiling. However, cornstarch is tasteless, and if you don't have problems with gluten I would suggest wheat flour.
Yes, coconut milk is vegan, making it a great alternative to dairy for those on a plant-based diet. So the next time you're in the mood for a co*cktail, you don't have to shun the Pina Coladas. Looking for some vegan milk recommendations?
Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.
The good news about coconut cream and coconut milk is that although they may be different consistencies, they're very similar. You can use coconut cream in place of milk if you dilute it with additional water. Different coconut cream brands vary on fat content.
Chill a can of coconut cream (or milk), skim off the creamy white layer, discarding the watery remains, and then whip the fatty part by hand or with a mixer. Add sugar and vanilla if you like, and that's that.
Pies with dairy and egg that fall in the cream pie category, such as our Coconut Cream Pie or a chocolate mousse pie, should always be refrigerated, according to Stephens and Wickenden.
A store-bought, unopened coconut cream pie usually stays fresh until the date printed on the package if refrigerated - generally about 2 to 3 days. Once the pie has been opened, it should be eaten within 2 to 3 days. If the pie is homemade, the expiration timeline is about the same; eat within 2 days for best quality.
Chill canned coconut milk in the refrigerator overnight. This will make the milk fat separate and solidify on top. Use a spoon to skim the solidified coconut cream from the top of the can and put it in a glass bowl. Reserve the remaining liquid for another use (see suggestions below).
Being a 100% natural product, our Coconut Milk / Creams have a low solidifying temperature of around 14°C, if the temperature falls below this the contents may solidify. Sometimes in cold weather, even when kept in a pantry our Coconut Milk/Cream may solidify or curdle.
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