Mini Coconut Cream Pies Dairy Free Vegan Recipes

COCONUT CREAM PIE (VEGAN + GF)

Coconut Cream Pie (Vegan + GF) image

10-ingredient vegan coconut cream pie with naturally-sweetened oat-almond crust, coconut pudding filling, topped with fluffy coconut whipped cream!

Provided by Minimalist Baker

Categories Dessert

Time 7h50m

Number Of Ingredients 14

Ingredients

1 cup gluten-free rolled oats
1 cup raw almonds
1/4 tsp sea salt ((optional))
2 Tbsp coconut sugar
5 Tbsp melted coconut oil
3 Tbsp cornstarch*
1/3 cup coconut sugar
1 pinch sea salt ((optional))
1 2/3 cups light coconut milk ((1 can coconut milk yields 1 2/3 cup // do not use carton))
1 tsp pure vanilla extract
1/2 cup shredded coconut ((optional // toasted or untoasted // plus more for topping))
2 14-ounce cans coconut cream ((or two cans full-fat coconut milk // refrigerated overnight))
1/2 tsp vanilla extract
3-7 Tbsp organic powdered sugar ((organic often indicates vegan friendliness // check package for more information))

Steps:

Preheat oven to 350 degrees F (176 C) and either line an 8x8-inch baking dish with parchment paper, or grease a standard pie dish (adjust number/size of pan if altering batch size). Set aside.
Add oats, almonds, sea salt (optional), and coconut sugar to a high-speed blender and mix/pulse on high until a fine meal is achieved.
Remove lid and add melted coconut oil, starting with 5 Tbsp (amount as original recipe is written // adjust if altering batch size) and adding more if it's too dry. Pulse/mix on low until a loose dough is formed, scraping down sides as needed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
Transfer mixture to prepared pie pan or baking dish and spread evenly to distribute. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it's evenly distributed and well packed on the bottom and up the sides. If using a pie pan, use your fingers to press it evenly as possible up the sides of the dish.
Bake for 17-22 minutes or until the edges are golden brown and there is some browning on the surface. Remove from oven and set aside to cool.
In the meantime, prepare pudding by adding cornstarch, coconut sugar, and salt (optional) to a small saucepan and whisk in coconut milk to avoid clumps.
Place over medium heat and cook until bubbling, whisking frequently. Then reduce heat to low and continue cooking for 4-6 more minutes, using a rubber spatula to scrape the sides and bottom almost constantly.
Once it appears "jiggly" and a visible ribbon forms when you drizzle some over the top with your spatula, remove from heat. Whisk in vanilla and coconut flakes (optional - will add a 'crunchier' texture) and transfer to a glass or ceramic bowl and cover with plastic wrap, making sure the plastic wrap is touching the surface or it will form a film. Refrigerate until cooled and set - about 2-3 hours.
In the meantime, place a medium-large glass mixing bowl in the freezer for your coconut whipped cream. Remove coconut cream cans from fridge, being careful not to shake or turn them and remove top.
Gently scoop out the top hardened "cream" into the chilled bowl, leaving any liquid watery portion behind. You can use this for smoothies or in baking, if you wish. Otherwise discard it.
Use a handheld mixer to whip the coconut cream until it begins to look like whipped cream - about 1 minute. Then add desired amount of organic powdered sugar. Beat again until light and airy - about 2-3 minutes - scraping down sides as needed. Set in refrigerator (covered) to chill.
Once the pudding is completely cooled, is jiggly and set, add half of the coconut whipped cream and stir lightly until just combined. Set in refrigerator.
Add custard-coconut whip mixture to the baked crust and smooth the top with a spoon, then cover with plastic wrap and set in the refrigerator for at least 4 hours, preferably overnight, to chill/set.
To serve, top with remaining coconut whipped cream and toasted coconut flake, slice, and enjoy! Store leftovers gently covered in the refrigerator up to 3 days, though best within the first 48 hours.

Nutrition Facts : ServingSize 1 slices, Calories 439 kcal, Carbohydrate 28.2 g, Protein 6.1 g, Fat 36.5 g, SaturatedFat 27.4 g, Sodium 24 mg, Fiber 4.5 g, Sugar 14.6 g

MINI COCONUT CREAM PIES - DAIRY-FREE & VEGAN

Mini Coconut Cream Pies - Dairy-Free & Vegan image

These little coconut pies are sturdy enough to travel in a lunch box or picnic basket. Check the baking section at your grocery store for vegan-friendly, ready-made graham cracker pie crusts. From Vegetarian Times

Provided by Herb-Cat

Categories Pie

Time 30m

Yield 6 pies, 6 serving(s)

Number Of Ingredients 8

Ingredients

1/3 cup sweetened coconut
6 ounces soft silken tofu, drained
1/3 cup sugar
5 tablespoons cornstarch
1 (14 ounce) can light coconut milk
1 teaspoon vanilla extract
1/8 teaspoon coconut extract
6 graham cracker pie crusts, mini

Steps:

Preheat oven to 350°F Spread coconut on baking sheet, and toast 5 minutes, shaking pan occasionally, or until golden.
Blend tofu in blender or food processor 2 to 3 minutes, or until smooth. Set aside.
Whisk together sugar and cornstarch in saucepan. Whisk in coconut milk, and cook over medium-high heat 8 minutes, or until thickened, whisking constantly.
Remove pan from heat. Fold in tofu, vanilla and coconut extracts, and coconut. Divide among mini pie crusts, and chill.

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