Imagine a coconutty custard pie that's sweet, rich and oh-so decadent. Packed with healthy fats and wholesome ingredients, make this your kitchen staple too! Oh, and did we mention it is gluten-free, vegan and all-natural?
What you'll need:
Coconut Date Crust
- 2 cups of chopped almonds
- 1/2 cup Pacific Series Wholemeal Desiccated Coconut
- 1 1/4 cups of pitted Medjool dates
Coconut Sugar Cream Filling
- 6 tbsp conrnstarch and 6 tbsp of water
- 1 cup Medella Organic Coconut Sugar
- 3 1/3 cups coconut milk (canned will do)
Cream Pie Topping
- 800ml of coconut milk (canned, refrigerate overnight)
- Optional: 3-4 tbsp maple syrup
- 1 cup Pacific Series Desiccated Coconut
What you'll need to do:
Line a standard pie dish with parchment paper or lightly grease with Medella Organic Virgin Coconut Oil for extra fragrance.
Add the almonds, wholemeal desiccated coconut, and dates to a blender and pulse until fine and sticky consistency. Your dough is done if it sticks when pressed with two fingers. If it’s too dry, add another date or two and process again.
Transfer mixture to the prepared greased pie pan and spread evenly to distribute. Transfer the pie pan to the fridge to harden while you prepare the filling.
Moving on to the coconut sugar cream filling. Add the cornstarch to a small bowl with the cold water and whisk with a fork until you have a runny white liquid. Add this to a medium saucepan with the coconut milk and coconut sugar. Heat over medium, whisking frequently to avoid clumps. Cook until bubbling, then reduce heat to low continue cooking 4-6 minutes, using a spatula constantly to scrape the sides to recombine. Filling is done when it has a bit of jiggle and has a pudding-like consistency.
Remove the pie crust from the fridge. Pour the filling into the crust, spread evenly with a spoon. Tap pie pan several times to release any air bubbles. Place the pie back in the fridge and chill for 3-4 hours or overnight.
Next, the topping. Remove coconut cream cans from fridge and gently scoop out the hard “cream” into a chilled bowl, and leave the coconut liquid behind. Use a high speed blender or hand mixer to beat the coconut cream until it begins to look like whipped cream. Set in refrigerator until ready to serve. Optional: Fold in maple syrup to taste.
To serve, top with coconut whipped cream and toasted coconut flakes. Store leftovers in the refrigerator for 3-5 days, though best when fresh.
