Monday, February 28, 2011

Coconut Cream Pie


This recipe is a family favorite! Easy to make, it has a rich flavor and appeals to anyone who loves coconut or custard!  It's dairy free and eggless and can be poured into a regular pie crust or into a nut or graham cracker crust as well.

Coconut Cream Pie



3 1/2 cups vanilla flavored rice milk
1/2 cup agave syrup or honey
6 tablespoons cornstarch
2 cups unsweetened coconut, fine
2 tablespoons coconut extract

Save out 1/2 cup rice milk to blend with cornstarch for thickening. Bring the remaining ingredients to a slow boil, then add the 1/2 cup rice milk with cornstarch. Cook until thick. Cool completely. Pour into baked pie crust. Chill and serve.

6 comments:

  1. ooooooooooooooooo, that sounds divine! Hmmmm. Thanks! Susan

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  2. This sounds so good.

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  3. This looks sooooo good and simple too. I like simple. I love your tea cup and pot patterns.

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  4. Thank you!
    This sounds really good and healthy too. I would like to make some to share with family & friends.

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  5. Thank you!

    This sound good and healthy too.
    I want to make some to share with
    family & friends.

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  6. Love your photo, La.

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