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!