Coconut Cream Pie (Gluten and Dairy Free)
Cutest ever coconut cream pie jars! Made with coconut milk & gluten-free shortbread cookies, so they’re gluten free & dairy free!
Hey you guys! I’m guest posting over at Mary Frances’ gorgeous blog, The Sweet {Tooth} Life, today! I made coconut cream pies! Aren’t they so cute in their little jars???
Yes, that’s right, they’re gluten- and dairy-free! That’s Mary Frances’ jam and so I just went with it. 😉 Ain’t no thang.
If you like healthier desserts that are friendly to sensitive tummies, you should definitely check out The Sweet {Tooth} Life. Mary Frances is one of my bloggy besties, and she was kind enough to allow me to take over her blog for the day while she enjoys a fabulous summer vacation with her fam.
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Coconut Cream Pie (Gluten & Dairy Free)
Creamy coconut custard layered over a shortbread cookie crumb crust, topped with coconut whipped cream and crunchy bits of toasted coconut. Don't be afraid to indulge in this coconut cream pie recipe- it's gluten and dairy free!
Ingredients
For the coconut custard:
- 1 1/2 cups (339 ml) coconut milk
- 6 egg yolks, (large)
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (32 g) cornstarch
- 1/2 teaspoon (0.5 teaspoon) kosher salt
- 1 cup (90 g) sweetened shredded coconut
- 1/2 teaspoon (0.5 teaspoon) coconut extract
For the coconut whipped cream:
- 12 ounces (368.54 ml) coconut milk,, refrigerated
- 2 1/2 teaspoons (2.5 teaspoons) honey
For the crust:
- 2/3 cup (66.67 g) gluten free shortbread cookie crumbs,, finely ground in a food processor or mini chopper
For the garnish:
- 1/3 cup (30 g) sweetened shredded coconut
Instructions
To make the coconut custard:
- Pour the coconut milk into a small pot and place over medium heat until small bubbles form around the edges.
- In a medium mixing bowl, whisk the egg yolks with the sugar, cornstarch, and salt.
- Slowly pour the hot coconut milk over the egg mixture, while whisking, to warm the eggs.
- Place the mixture back into the pot and place over low heat. Cook, stirring constantly, until the mixture comes to a bubble and becomes very thick.
- Transfer to a heat safe container and lay plastic wrap over the surface. Chill for 2 hours.
- When the custard has cooled completely, fold in the shredded coconut and coconut extract.
To make the coconut whipped cream:
- Turn the cold can of coconut milk upside-down, and open the bottom. Pour off the clear liquid and reserve for another use (it's great in a smoothie!).
- Place the hardened coconut milk in a medium mixing bowl, add the honey, and whip on high speed.
To make the garnish:
- Place the coconut in a small skillet over medium heat, and toast, stirring, until crisp and browned.
To assemble the pies:
- Place 2 tablespoons of crust at the bottoms of each of (6) 4-ounce mason jars.
- Layer the coconut custard on top.
- Top with coconut whipped cream.
- Garnish with toasted coconut.
Calories: 559kcal, Carbohydrates: 46g, Protein: 6g, Fat: 41g, Saturated Fat: 33g, Cholesterol: 203mg, Sodium: 305mg, Potassium: 372mg, Fiber: 2g, Sugar: 32g, Vitamin A: 260IU, Vitamin C: 2.3mg, Calcium: 45mg, Iron: 3.7mg
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.
Are these dairy free if the Walkers gluten free shortbread biscuits contain milk in its list of ingredients?
Can anyone recommend a suitable biscuit crumb alternative that is both gluten & dairy free?
They would not be dairy-free if you don’t use dairy-free cookies. Here is an Amazon affiliate to some options for gluten & dairy-free cookies you can try: https://amzn.to/3VEwNLj. Thanks for reading!