Dairy-Free Lime in the Coconut Cream Pie
Citrus and a snow white topping create a magical combination in this coconut cream pie. For the pie crust, see the choice here of wheat-based or gluten-free crust, depending on your special diet needs. Photo: Andrew Grinton
Makes: one 9-inch pie
Free of: gluten and all top allergens
Ingredients for Coconut Cream Pie
- 3 cans (14 oz) coconut milk, refrigerated overnight, divided (see Tips)
- Unsweetened coconut milk beverage, as needed
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tbsp dairy-free, soy-free buttery spread or coconut oil
- 1/4 tsp coconut extract
- 1/4 cup freshly squeezed lime juice
- 1 cup + 1/3 cup unsweetened coconut flakes, divided
- 1 9-inch allergy-friendly pie crust, baked and cooled
- 1/4 cup confectioners’ sugar
Recipe Tips
Good quality coconut milk should separate into a liquid at bottom and a very thick coconut cream at the top. One can should yield 1/2-1 cup coconut cream.
Coconut is a fruit. Most allergists say it doesn't need to be avoided for nut allergy. But with a nut allergy, we always recommend confirming this with your allergist for your condition.
Instructions for Coconut Cream Pie
- Scrape all contents of 1 can coconut milk into a glass measuring cup. Add coconut milk beverage to make 2 3/4 cups. Pour into a medium saucepan. Add sugar, cornstarch and salt and whisk until smooth.
- Place pan over medium heat and bring mixture to a boil, whisking often. Cook for 3 minutes, whisking often.
- Remove pan from heat. Add buttery spread or coconut oil and coconut extract and whisk to combine. Add lime juice and whisk to combine. Stir in 1 cup coconut flakes. Let cool for 15 minutes.
- Pour coconut filling into baked pie crust and level out. Let cool for 15 minutes, then place uncovered pie in refrigerator to cool completely, about 30 minutes.
- Put remaining 1/3 cup coconut flakes in a medium skillet over medium heat. Toast flakes, stirring often, until some are golden, about 3 minutes. Remove flakes to a bowl.
- Measure 1 cup firm coconut cream from top of remaining 2 cans coconut milk. Put coconut cream and confectioners’ sugar in a small mixing bowl. Beat with a hand mixer until creamy, about 1 minute.
- Evenly spread coconut cream on pie. Sprinkle with toasted coconut flakes.
- Cover pie with plastic wrap and refrigerate until set, about 4 hours. Leftovers can keep in refrigerator for up to 3 days.
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