Saturday, August 30, 2014

Coconut Cream Pie

This recipe is a 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.

*Use gluten free crust if necessary.

7 comments:

  1. 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???

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  2. I 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!

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  3. The pie sounds delicious!
    Love the teapot.

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  4. I love Coconut Cream Pie and this recipe does look easy. Thanks for sharing, LaDonna.

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  5. Delicious recipe and love vignette!

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  6. Sounds wonderful!

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  7. Will have to try this one! Sounds good!

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