Vegan Coconut Cream Pie
Escape to the tropics with our irresistible Vegan Coconut Cream Pie. This dairy-free delight is a testament to the harmonious blend of coconut's rich, creamy goodness and the subtle sweetness of a flaky coconut-infused crust. Each silky bite of the luscious coconut cream filling is enhanced by the natural flavors of pure vanilla and shredded coconut, creating a dessert that's as refreshing as it is indulgent. Whether you're hosting a gathering or simply craving a taste of paradise, this Vegan Coconut Cream Pie will transport your taste buds to a world of pure delight.
Ingredients:
For the Coconut Pie Crust:
1 1/4 cups all-purpose flour
1/4 cup shredded unsweetened coconut
1/4 teaspoon salt
1/2 cup vegan butter, cold and cubed
3-4 tablespoons ice-cold water
For the Coconut Cream Filling:
1 can (14 ounces) coconut milk (full-fat)
1 can (14 ounces) coconut cream (full-fat)
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 1/2 cups shredded unsweetened coconut (reserve some for garnish)
For Topping:
Toasted shredded coconut (from the reserved amount)
Vegan chocolate shavings (optional)
Instructions:
For the Coconut Pie Crust:
1. Prepare the Crust:
In a food processor, combine the all-purpose flour, shredded coconut, and salt. Pulse to mix.
2. Add Vegan Butter:
Add the cold, cubed vegan butter to the food processor and pulse until the mixture resembles coarse crumbs.
3. Add Water:
Gradually add ice-cold water, one tablespoon at a time, and pulse until the dough starts to come together.
4. Form Dough:
Turn the dough out onto a floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
5. Roll Out and Place in Pie Pan:
Preheat your oven to 375°F (190°C).
Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Press the dough into the pan and trim any excess.
6. Prebake the Crust:
Line the pie crust with parchment paper and fill it with pie weights or dried beans.
Bake in the preheated oven for about 15 minutes. Remove the parchment and weights and bake for an additional 5-10 minutes, or until the crust is lightly golden. Let it cool.
For the Coconut Cream Filling:
7. Mix Sugar, Cornstarch, and Salt:
In a saucepan, whisk together the granulated sugar, cornstarch, and salt.
8. Add Coconut Milk and Coconut Cream:
Gradually whisk in the coconut milk and coconut cream until the mixture is smooth.
9. Cook and Stir:
Place the saucepan over medium heat and stir constantly until the mixture thickens, about 5-7 minutes. It should coat the back of a spoon.
10. Add Vanilla and Coconut: - Remove the saucepan from heat and stir in the pure vanilla extract and shredded unsweetened coconut.
11. Pour into Pie Crust: - Pour the coconut cream filling into the prebaked pie crust and smooth the top.
12. Chill: - Allow the pie to cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours or until fully set.
To Serve:
13. Garnish and Enjoy: - Before serving, top the pie with toasted shredded coconut, and vegan chocolate shavings if desired.
14. Slice and Enjoy: - Slice and serve your delicious Vegan Coconut Cream Pie as a delightful, dairy-free dessert.
This Vegan Coconut Cream Pie is a luscious and creamy dessert that captures the tropical essence of coconut. It's perfect for special occasions or as a sweet ending to any meal. Enjoy!
