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Dairy Free Kitchen

Dairy Free Toasted Coconut Cream Pie

This delightful dessert offers an irresistible tropical flavor everyone will love. It is a crowd favorite that feels special for any occasion.
Dairy Free Toasted Coconut Cream Pie
Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings 8 slices
Calories 674 kcal
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Equipment

  • 9-inch pie plate
  • hand mixer

Ingredients

For the Crust
  • 1 1/4 cups Dairy Free Graham Cracker Crumbs
  • 1/2 cup Sweetened Shredded Coconut
  • 2 tbsp Granulated Sugar
  • 6 tbsp Dairy Free Butter, Melted
For the Coconut Filling
  • 2/3 cup Granulated Sugar
  • 1/3 cup Cornstarch
  • 1/4 tsp Salt
  • 1 can (13.5 oz) Full Fat Coconut Milk
  • 1 1/4 cups Unsweetened Oat Milk
  • 4 Large Egg Yolks
  • 2 tbsp Dairy Free Butter
  • 1 1/2 tsp Pure Vanilla Extract
  • 1/2 tsp Coconut Extract
  • 1 cup Sweetened Shredded Coconut
For the Topping
  • 1 can (13.5 oz) Coconut Cream, Chilled Overnight
  • 3 tbsp Powdered Sugar
  • 1/2 tsp Pure Vanilla Extract
  • 1/2 cup Unsweetened Coconut Flakes

Instructions

  1. Preheat the oven to 350°F. Mix the graham cracker crumbs, shredded coconut, sugar and melted butter until evenly moistened, then press firmly into the bottom and up the sides of a 9-inch deep dish pie plate.
    Bake for 10 minutes until fragrant and lightly golden, then let it cool completely.
  2. Spread the coconut flakes on a small baking sheet and toast in the oven for 4-6 minutes, stirring halfway, until golden. Set aside for the topping.
  3. In a medium saucepan, whisk the sugar, cornstarch and salt. Gradually whisk in the coconut milk and oat milk until smooth, then whisk in the egg yolks.
    Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble, then keep whisking for 1 more minute.
  4. Remove from the heat and stir in the butter, vanilla, coconut extract and shredded coconut. Pour the hot filling into the cooled crust and press plastic wrap directly onto the surface.
  5. Refrigerate for at least 6 hours or overnight until completely firm.
  6. Scoop the solid coconut cream from the chilled can into a bowl, leaving the liquid behind. Add the powdered sugar and vanilla and whip for 2-3 minutes until thick and fluffy.
  7. Spread or pipe the whipped coconut cream over the chilled pie and sprinkle with the toasted coconut flakes. Cut into slices and serve cold.

Nutrition

Serving: 1servingCalories: 674kcalCarbohydrates: 59gProtein: 6gFat: 46g
Course Dessert
Cuisine American
Keyword coconut cream pie, dairy free, dairy free dessert

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