Delight in this Coconut Cream Pie with a gluten-free sorghum crust, perfect for vegan diets. A delicious, creamy treat for everyone!
Deliciously Dairy-Free and Nut-Free Dessert Option!
If you’re a coconut enthusiast, this gluten-free and vegan coconut cream pie is a must-try! This indulgent dessert features a rich and creamy filling made from full-fat coconut milk and cashew milk, combined with a silky texture thanks to cornstarch. The pie is set in a wholesome gluten-free sorghum crust, which adds a tender base that complements the coconut flavor beautifully. With the option to use coconut sugar, this recipe allows for customization according to your taste preferences.
The whipped coconut cream topping elevates this pie even further, providing a light and fluffy finish without any dairy. To achieve the perfect whipped cream, it’s essential to chill the coconut cream and the mixing bowl beforehand. Once whipped, the coconut cream can be spread generously over the pie, creating a delightful contrast to the custard filling. This dessert is not just perfect for special occasions but also a delightful treat for any time you’re craving a tropical-inspired indulgence.
Indulge in a Tropical Delight: A Wholesome Twist on Classic Comfort
Hey, how are you? I absolutely love coconut. I don’t know about you, but to me, I just love everything about coconut. I love coconut cream. I love coconut milk. I love coconut puddings and coconut pies. And in fact, I’ve been craving a coconut cream pie. So, I’m going to show you how to make a.
Gluten-free and vegan coconut cream pie with a sorghum crust. So, I do like to use flowers that are not necessarily always the refined white flour. So, I thought I’ll try a sorghum crust. So, I’ll show you how to make that. And then the coconut cream is made with the this the filling is made with basically a can of coconut milk and some.
Additional milk. I use cashew milk. And you need a thickening agent. So, I use corn starch. And okay, big confession here. It does have sugar. Look, I eat a fairly uh whole plantbased diet most of the time, but I do believe in having fun food occasionally. I’m actually not a big dessert lover, but I absolutely love pie. So, I’m going to allow myself to.
Have pie, and I think that dessert should be fun and not stressful. So, yes, I’m using sugar in this recipe. Um it’s only a half a cup, but um I you could use coconut sugar if you like, but um from a health standpoint, there’s there’s slight benefits to coconut sugar. It definitely is a lower gly uh glycemic index uh sugar, but it it still.
Has a somewhat of a an impact on blood blood sugar levels. But again, I don’t do this frequently. I do it occasionally, so I understand that some of you are strict no sugar diets, but I’m just not. Um, anyway, I’m going to get on to showing you how to make this delicious pie. And, uh, I think I’ll make some variations in the future with.
Additional cream pies. Let’s start with making the sorghum flour crust. To do this, you’ll need 1 and 1/4 cups of sorghum flour. You’ll also need 1/4 cup of tapioca starch. also known as tapioca flour. 1/3 cup of unsalted vegan butter. And we’re going to melt that. 1/4 teaspoon of sea.
Salt. 2 tablebspoon of maple syrup and approximately 3 tablespoons of very cold water. I actually add ice to this water to cool it down. I started by measuring 1/3 cup of the uh unsalted vegan butter. And then I placed that in a ramkin and I microwaved it for about 30 seconds just to melt it. And then I set it aside to allow it to cool.
Down and come to room temperature. In the meantime, to a mediumsized bowl, I then added the 1 and 1/4 cup of sorghum flour as well as 1/4 cup of tapioca flour. I added 1/4 teaspoon of sea salt. Then I stirred all the dry ingredients.
Together. I then poured the melted vegan butter on top of the dry ingredients. And then I also added 2 tablespoon of maple syrup to these ingredients. I also then added 3 tablespoon of cold ice water and poured that over the entirety of the dry ingredients. I then stirred the wet and dry ingredients together until I noticed.
That small pebbles were forming. This indicates that the dough is coming together. I then started working the dough with my hands and just squeezing those little pebbles together to form one large ball of dough. If you feel you need to add more cold water, just do so uh using one tablespoon at a time.
After you have a firm ball of dough, I’m going to suggest that you resist the urge to want to roll it out and instead treat this like a crumble uh pie crust and just place it into a pan and use your hand to flatten the dough into the pan and then use your fingers and palms to just bring it to the sides and up up.
The sides. uh constantly going from the center out and turning the pan as you work. The dough, although it’s held together, when you roll it out, it does tend to break. And in fact, it can break in the pan. And if it does that, just simply use your fingers and press the uh cracks or any tears together. And it’s it’s very um pliable. It’s keep in mind.
This is gluten-free baking, so you can’t overwork it. If you have stray pieces of dough, you can just uh press them into areas that uh need extra dough. I did this with the crust of the edges of the pan. I also then used my two fingers and thumb to create a design on the edge of the pan.
I then took a fork and poked holes in the bottom of the crust to prevent any air bubbles from forming while the uh pie cooks in the oven. This is a pie that requires a pre-baked pie shell. So, I’m going to put this in the oven and bake it before putting in the filling. I then bake the pie shell for 20 minutes in a 350° oven.
As you see, it did crack slightly, but uh when I put in the filling, it just uh filled in those cracks and it turned out fine. To make the coconut cream pie filling, I started by measuring 3/4 cup of cashew milk. You can use whatever non-dairy milk you like. To that, I added 6 tablespoon of cornstarch. And then I whisked everything together so.
That the cornstarch uh dissolved into the milk. I then added one can of full fat coconut milk to a saucepan on the stove. And then I added my uh cashew milk and cornstarch slurry to the coconut milk. I then added 1/2 cup of cane sugar. I whisked all the ingredients together and then turned it up to a.
Mediumigh heat to bring the mixture to a boil. After it started to boil, I turned down the heat to medium low and then just continued to stir until it thickened. After I reached a thick pudding like texture, I added four tablespoons of salted vegan butter and then I whisked that.
Together. I then added 1 teaspoon each of vanilla extract and coconut extract and then I whisk those into the custard. I then poured the custard into this pie shell and I smoothed it out to make sure it reached the edges of the entire pie shell. I allowed the custard to cool slightly.
And then I covered it with plastic wrap and I placed it in the refrigerator actually overnight. U but at a minimum you want to have it in the refrigerator for about 4 to 6 hours to allow the custard to set within the pie shell. When the custard was firm I started making the coconut cream the whipped topping. So, I used one full can.
Of coconut cream and I placed it in the refrigerator overnight so that the coconut cream became firm. I also placed my mixing bowl and whisk into the freezer so that they were cold. As best I could, I scooped out the coconut solids and put them in the mixing bowl. And then I reserved the coconut water in the can.
I whisked the solids on high for about 3 minutes until they became uh light and fluffy and like a whipped cream texture. I had to occasionally scrape down the sides of the bowl to make sure I was whipping all of the cream. After I reached a light fluffy texture, I added one teaspoon of vanilla extract and I mixed that in gently.
I then added four tablespoon of powdered sugar and I also gently mixed that into the whipped cream. I then spread the whipped cream on top of the coconut cream pie. I then topped the whipped cream with uh dried coconut shavings. They call them smiles. I got these at Whole Foods and they’re quite crispy and delicious and.
Add a nice texture to the pie. I was pleased with how this pie turned out from an appearance standpoint. It’s definitely rustic, homey, and just down to earth. And it definitely screams of coconut. But of course, I was certainly excited to taste it. I’m sorry I didn’t show you the first bite. I literally couldn’t wait to.
Taste this. I had to get my u microphone on and everything to film this to show you me eating it. But I couldn’t wait. So, I took a bite. I’ll show you a bite right now. But it is delicious. The crust is flaky and uh has a nice texture and the the filling is it’s definitely got a creamy coconut flavor and then the whipped cream on top.
Is even more cream and coconut. And what’s really nice is on the very top is the additional crunchy texture from the coconut smiles as they call them. They’re they’re sliced uh pieces of dried coconut. I mean, this is a if you like coconut like I do, this is an absolutely delicious dessert, particularly for how easy it is to make.
I think I’m sitting on a beach next to a coconut tree watching the ocean and just having this delicious coconut dessert. I mean, I’m I’m in heaven. I’m in awe. I encourage you to make this if you’re a coconut lover, but let me know in the comments if you do taste this or sorry, make this and let me know what.
You think. And um as always on this channel, if there’s a particular food or dish that you absolutely love and you would like converted to a gluten-free and vegan recipe, let me know because I’m happy to take on that challenge. I do hope to make more pie recipes in the future. So,.
If you have any particular pies you want converted to a gluten-free and vegan pie, let me know. Also, check out these next videos for some more gluten-free and vegan meal ideas.
