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.


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

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

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

  4. Thank you!

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

  5. Love your photo, La.


Thank you for commenting on my blog post. I am always happy to hear from blog readers. Your words encourage and inspire me. I am glad you stopped by to share conversation, recipes, ideas, and thoughts on creating a welcoming home.