My husband wanted a vegan coconut cream pie for his birthday. I’ve never made a coconut cream pie.
I used Earth Balance’s recipe for the pie filling and crust. It uses their new coconut spread. I’ve been meaning to try it so this was the perfect excuse. I wasn’t that impressed. It has a slight coconut aftertaste so I don’t think it would ruin the recipe to use regular vegan margarine.
For the whipped cream on top, I made my own using a chilled can of coconut milk. There are lots of recipes online that give these instructions:
- Chill a can of coconut milk.
- Scoop the cream off the top of the can.
- Whip the cream with sugar.
These instructions are way too simplistic.
I chilled a can of Trader Joe’s low fat coconut milk and no cream solidified. That’s when I realized low fat coconut milk wouldn’t cut it. Next I tried a large can of Goya coconut milk that advertised no stabilizers. It worked!
After whipping the coconut cream and 1/3 cup of powdered sugar, I placed it in the freezer to firm up because it was too liquid to spread. Then we played a game of Pandemic. The cream was completely frozen by the time I revisited it. I used my hand mixer to give it a quick whip and then spread it on the pie. It started to melt immediately so I topped it with toasted shredded coconut and served it. In my rush to serve the pie, I didn’t get any photos. Thanks to Karin for taking some and sharing them!
Everyone agreed the pie was tasty and extremely coconuty. My husband really liked it so mission accomplished!
Your bakes are really amazing! I simply adore them all! =D
Thank you!
Good job on your first try. Even though it was your first your pie looks great! It would also be my first time making a coconut cream pie but you made your recipe very easy to follow. Thanks.