This wonderful Coconut Cream Pie is the absolute proof that delicious desserts can be also healthy! It is sugar-free, gluten-free, sweetened with dates and maple syrup and topped with rich coconut cream. It is the perfect light dessert which is also vegan and suitable for kids and adults. A tasty experience made of simple, plant based ingredients.
What ingredients do you need for this recipe
You need only eight plant based ingredients:
Long Grain Rice
Dairy free milk
Vegan Coconut Cream Pie – filling
The classic coconut cream pie is usually filled with a custard made of milk, cream, eggs and cornstarch of flour. But our dessert is vegan so I had to be creative. There are many versions of the vegan coconut pie around the web and majority have a filling made of non-dairy milk thickened with cornstarch. I wanted to try something different that’s why I chose to make the filling with rice: something like a rice pudding blended for a smoother consistency. I used a homemade rice milk for the filling but any vegan milk works.
Vegan Coconut Cream Pie – crust
The crust is made with dates, walnuts, shredded coconut and coconut oil, blended in a food processor. For a better texture and easier work with the crust you would need to add also a tablespoon of the filling. It is a very tasty crust, nutty and sweet.
How to make this Vegan Coconut Cream Pie from scratch
Majority of the work for this Vegan Coconut Cream Pie is done in a food processor. The “hardest” part is to boil the rice filling and to let it cool. Then you need to make the crust in the food processor and press it onto the bottom of your pie pan. The next step is to make the filling in the food processor and spread it on top of the crust. At the end whip the cold coconut cream with some maple syrup and top the pie with it. Leave the pie in the fridge. It is better consumed on the next day, after the flavors have blended well together, but you can also eat it within 6-8 hours.
Can I use coconut milk instead of coconut cream for this recipe
Well, yes and no. In order to make a whipped coconut cream you need to beat the cooled thick part of the coconut cream which separates from the water. A can of coconut cream has much more solid fat than a can of coconut milk. In order to result with the same quantity of whipped coconut cream, you would need to use probably two cans of coconut milk instead of one of coconut cream. Also not all coconut milk is equal: the one sold in packs as a beverage is made for drinking and you won’t be able to whip it even if it is cold. The one sold in cans comes also in a lighter version with much less fat inside. What you need for the topping is fat, similar to the one contained in the dairy cream. So my advice for this recipe is: use coconut cream for the topping and if you also have a can of coconut milk, you can use it for the filling, to boil the rice in it.
How long can you keep this Coconut Cream Pie
This pie keeps perfectly 4 to 5 days in the fridge. In my opinion it is even tastier after the third day as with the time the flavors blend well together and the crust gets moistened by the filling. The great thing of this pie is its taste combination of rice, coconut and nuts so the longer it stays, the better these flavors blend together. It also freezes well and can stay frozen for up to three months.
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Vegan Coconut Cream Pie
- Food Processor
- Electric mixer
For the filling:
- ⅔ cup/ 120 g basmati rice
- 2 cups/ 500 ml rice milk*
- the liquid from the can of coconut cream
- 1 tbs coconut oil
- 3 dates
- 1 teaspoon vanilla extract
For the crust:
- 1 cup/ 120 g chopped walnuts
- 10 medjool dates
- ½ cup / 50 g shredded coconut
- 2 tbs from the filling
For the topping:
- 14 oz/ 400 ml coconut cream, cold (one regular can)
- 2 tbs/ 15 ml maple syrup
- 1-2 tbs shedded coconut
- ½ teaspoon turmeric powder
- ⅓ teaspoon ground cinnamon
- Cook the rice in the rice milk and coconut water: boil it and then let it simmer until most of the liquid is absorbed. Let cool and absorb the remaining liquid.
- Transfer the rice to a food processor and add the rest of the ingredients. Puree until smooth.
- Process all the ingredients in a food processor, until a sticky dough form. Extend the mixture at the bottom of a 8-9 inch/ 20-23 cm pie tin, pressing it well. Spread the rice filling on top.
- In a large mixing bowl whip the coconut cream together with the maple syrup, using an electric mixer. When the mixture becomes thick and creamy (in about 2-3 minutes), spread it on top of the filling.
- Refrigerate the pie for 6-8 hours or overnight. Before serving sprinkle with a mix of shredded coconut, turmeric and cinnamon.
- You can use any kind of plant based milk for this recipe, as long as it is suitable for boiling.
- The coconut cream must be refrigerated at the top rack of the fridge for at least 8 hours, before whipping it.
- In my experience this pie has the best taste and texture 2-3 days after it is prepared. The reason is that the moisture from the top goes to the bottom and all the flavours blend perfectly together. Initially you might have difficulties to remove the pieces from the pan but this won’t be challenging later when the crust is moistened.