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.
1/2 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.
*Use gluten free crust if necessary.
Oh yum! I am going to have to try this one! I am assuming soy milk would work in place of the rice milk??? And which do you prefer--honey or agave nectar???
ReplyDeleteI need to try this for my husband. Although he still uses dairy here and there (as in cream for his coffee), he is cutting it out for the most part. He loves this kind of pie!
ReplyDeleteThe pie sounds delicious!
ReplyDeleteLove the teapot.
I love Coconut Cream Pie and this recipe does look easy. Thanks for sharing, LaDonna.
ReplyDeleteDelicious recipe and love vignette!
ReplyDeleteSounds wonderful!
ReplyDeleteWill have to try this one! Sounds good!
ReplyDelete