5-Minute Vegan Coconut Cream Pie Recipe - Happy Food, Healthy Life (2024)
Vegan Dessert Recipes
ByLouisa
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This VEGAN COCONUT CREAM PIE tastes anything but healthy. Your guests will assume they’re eating a classic cream pie and will never know the difference. Only you’ll know that you’ve got a healthy pie on your hands!
It’s all a balancing act between indulgences and nutrient-rich foods.
Find out what healthy foods I can’t live without in my kitchen!
There’s a pretty big chance that the majority of you are going to be terrified of this recipe once you view the ingredient list. But I just want to get it all out in the open and talk about why you are going to love this pie if you’re a coconut lover like I am. More like obsessed really.
During the holidays, I feel like so many of us are picking and choosing what foods we get to indulge on in order to stay health-conscious. Cream pies generally aren’t on the list of those desserts that we pick in order to keep our waist-lines in check. On top of that, what about all the vegans that want to enjoy cream pies and can’t anymore? Well, let me tell you. I have the most delicious solution to both issues on hand. And the awesome thing is that it only takes 5 minutes to put together, so if you’re planning your menu at the last minute, this one is totally do-able. An impressive pie that took you only a few hands-on minutes.
About 7 or 8 Thanksgiving’s ago, I made this pie for the first time for dessert at my ex-future-in-laws (totally weird right?). Mr. Ex-Future-Father-in-Law is a huge coconut fan like me, so I was excited to give this one a whirl. He’s also nowhere near a health-nut, so I was equally scared out of my mind. I didn’t want it to taste healthy by any means. I was aiming to impress. I didn’t give away my secret ingredients. I didn’t mention anything about it being healthy. I just let everyone dig in.
And I still remember him standing there just loving his piece of pie. Saying how good it was. And there I was just snickering inside. I didn’t want to ruinthe experience, so I let it go. Until later when we were all sitting around watching tv.
“The pie. It was tofu.”
“What was tofu?”
“All of it.”
“REALLY? Seriously?! But it was so good! Aw man!”
Totally shocked and taken aback. He loved the pie and had no clue it was mostly tofu that he was eating. Knowing there was tofu in it didn’t change the fact that this pie was delicious – although I think he was bummed to find out that he could enjoy something so much that was tofu-based. Seriously one of my favorite moments as a healthy baker.
If you’re looking for a non-dairy, healthy, and delicious pie this holiday season, this Vegan Coconut Cream Pie is the one for you and your loved ones.
1 1/2cupsgraham cracker crumbs(about 10 whole graham cracker rectangles)
2-3Tablespoonscoconut oil, melted
3Tablespoonswater
Instructions
Preheat oven to 350 degrees F.
To make pie crust: In a medium bowl, mix together all the ingredients. Press the mixture evenly onto the bottom of a pie plate using your fingers or the back of a spoon.
In a blender or food processor, blend together tofu, oil, vanilla, salt, and agave. Fold in 2 cups of the coconut. Pour into the pie crust and bake for 20 minutes.
Sprinkle remaining 1/4 cup of coconut on top and bake for another 10 minutes until filling looks set and not very jiggly.
Remove from oven and let cool to room temperature. Place in refrigerator for a couple hours for the center to become solid. Serve chilled.
And don’t forget to get my free guide so you can stock your healthy kitchen the same way… without blowing your budget!
Coconut cream pie will keep for about 4 days in the refrigerator. Cover loosely with plastic, and make sure you really coat the crust with a nice layer of egg wash and bake it through. This is key to keeping a crisp crust after days in the fridge!
The biggest culprit when it comes to a runny filling is not letting the cornstarch get going when cooking the filling. You want it to become thick and bubbly before tempering the egg yolks. If it doesn't get to this point, the filling won't set and firm up correctly.
As it turns out, undercooking and overcooking can both cause weeping meringue and unwanted moisture on top of your pie (aka beading). Overcooking meringue causes those little sugary drops of moisture on top of baked meringues.
A store-bought, unopened coconut cream pie usually stays fresh until the date printed on the package if refrigerated - generally about 2 to 3 days. Once the pie has been opened, it should be eaten within 2 to 3 days. If the pie is homemade, the expiration timeline is about the same; eat within 2 days for best quality.
When does coconut cream expire? When does coconut cream expire? Coconut cream typically has a best-before date printed on the packaging, which usually is about two years from the manufacturing date if unopened. Once opened, coconut cream will last around 4-7 days in the refrigerator provided it's stored correctly.
Pies with dairy and egg that fall in the cream pie category, such as our Coconut Cream Pie or a chocolate mousse pie, should always be refrigerated, according to Stephens and Wickenden.
Coconut cream contains 34% more saturated fat than its dairy counterpart. On the other hand, heavy cream contains 1.2 grams of unhealthy trans fat per half-cup, while coconut cup contains virtually no trans fat.
Although the general idea of a cream pie may be able to trace its roots back to Europe, the Coconut Cream Pie may actually be an American invention. In the 1800s, as Americans were enjoying tropical fruits such as bananas and pineapple, coconuts also became more accessible in the United States.
Freezing coconut milk may cause its components to separate. All you need to do is thaw it out, shake the container until it's one hom*ogenous mixture again.
Coconut whipped cream will also soften at room temperature, so if you find that it's getting too warm and melting, just pop it back into the fridge, or freezer briefly, to help it thicken again.
Once you've noticed the problem, the only solution is to protect the crust and pop the pie back in the oven. If you look in the oven and see that your pecan pie crust has turned a perfect golden brown, you'll instinctively want to take it out -- even if the filling is too jiggly or even soupy.
When stored at room temperature, coconut milk will generally be solid in consistency. It may also become solid if kept at cold temperatures in a pantry or fridge. It separates into a rich cream and a thinner, milkier texture underneath, which can be removed from a can with a spoon.
Chilling overnight is key or the coconut cream won't harden and will likely be too soft to whip. Before whipping, chill a large mixing bowl in the freezer for 10 minutes!
Introduction: My name is Greg O'Connell, I am a delightful, colorful, talented, kind, lively, modern, tender person who loves writing and wants to share my knowledge and understanding with you.
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