First off let me tell you this is not a five-minute recipe, this will take some time. But please trust me when I tell you it is so worth
I had been craving a coconut cream pie for months, but most of the recipes I came across called for stabilizers that I don’t like to use in my cooking, especially if I’m not making bread, just my preference. Some also contained soy in the form of tofu, because of my problems with ovarian cysts that was not gonna work for me either. I also didn’t wanna use any dairy and it had to be gluten-free. I tried 3 times before getting it just right. Here is the recipe. Please remember to read the notes as there are some things I learned along the way that would have really saved me some time and money.
Coconut Cream Pie
1/4 cup butter, melted
1/2 cup almond flour
1/4 cup raw sugar
1/4 teaspoon salt
1/2 cup coconut flour, sifted
1/3 cup shredded unsweetened coconut
Melt butter in large bowl.
Add almond flour, eggs, sugar , and salt to butter mix well.
Stir in coconut flour and shredded coconut until a dough forms.
Roll out dough between parchment or wax paper.
Take top sheet of paper off dough and invert into a pie pan.
Press to fix any cracked areas.
Using a fork, poke small holes throughout the crust.
Bake crust at 400°F for 10 minutes. Allow crust to cool. See notes.
1 box instant vanilla pudding
1/4 cup raw sugar
1/4 cup cornstarch
2 1/2 cup coconut cream, full fat
4 egg yolks, well beaten
Mix the sugar, cornstarch and pudding powder together. Gradually add the milk to the sugar whisking constantly. Cook in heavy bottomed pan over medium heat and then add the yolks, cook until mixture begins to boil. Boil for 1 minute.
Remove from heat and add:
3 Tablespoons coconut oil
2 teaspoon coconut extract
In a separate bowl add:
1 teaspoon unflavored gelatin
2 tablespoons water
Pour one tablespoon water in a small bowl and sprinkle gelatin on top. Once gelatin has softened, stir in 1 tablespoon hot water until all gelatin has dissolved. Add the pudding mixture and the gelatin to a blender or food processor and run through until you have a smooth consistency.
Return to bowl and fold in:
1 cup shredded coconut
Pour filling in prepared crust, smooth op and place plastic wrap over the top. Refrigerate until set, about 2 hours.
Whipped cream topping:
2 cups coconut cream (refrigerated overnight, canned) See notes.
1 teaspoon coconut extract
3 tablespoons powdered sugar
With an electric mixer, whip the cream with the 1 teaspoon extract and 3 tablespoons sugar until soft peaks form. Top cooled pie.
When pie has set, top w whipped cream and toasted coconut flakes and chill 2 hours before serving.
For the crust I also just put the dough in a sringform pan and pressed it thin and up the sides. Make sure to wet your fingertips so the dough won’t stick.
For the filing, I used Jell-O brand instant pudding mix. Royal and Jell-O are both gluten-free and dairy free in their powder form. It’s what you add to them that makes them have dairy or gluten. In this case we use coconut milk and the crust is gluten-free so it remains dairy and gluten-free.
I will also most likely use more extract next time because I really love coconut, but that’s my preference.
For whipped cream, make sure you coconut cream has no stabilizers otherwise it will not solidify when exposed to cold temps. Your can should say on the ingredients list: coconut, water.
Anything else and it won’t harden and you won’t be able to whip it, no matter how hard you try (and believe me I tried!)
For the toasted coconut, a lot of people place coconut on a cookie sheet and put under a broiler until browned. I do not….because I will burn it. Instead I like to cook the coconut in a dry pan over medium heat stirring frequently. When it reaches the desired color I immediately transfer to a paper towel lined plate to cool.