Gluten Free Coconut Cream Pie

 

 

 

 

Gluten Free Coconut Cream Pie
 
Prep time
Cook time
Total time
 
Gluten Free Coconut Cream Pie
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • FOR THE CRUST:
  • 2 cups Love Grown Sweet Cranberry Pecan Oat Clusters - gluten free
  • 4 tablespoons butter, melted
  • 2 tablespoons honey
  • FILLING:
  • 2 cups shredded young coconut
  • 1 teaspoon vanilla
  • 3 egg yolks
  • 1 can Thai Kitchen Lite Coconut Milk - gluten free
  • ½ cup half and half
  • ½ cup Carnation Condensed Milk - gluten free
  • ¼ cup Clabber girl Cornstarch - gluten free
  • ¼ cup sugar
  • FOR THE TOPPING:
  • 2 cups heavy whipping cream
  • ¼ cup sugar
  • 1 teaspoon vanilla
  • toasted coconut flakes for garnish
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grind the oat clusters in a food processor then place in a large bowl. Add butter and honey. Mix nicely by hand. Grease a pie pan then press the oat mixture unto the pie pan. Bake for 5 minutes and let it cool for 5 minutes.
  3. Place the shredded coconut in a large saucepan. Add vanilla, condensed milk, egg yolks, half and half, coconut milk, sugar and cornstarch, mix well. Bring to a slow boil stirring constantly until becomes thick then remove. Pour the filling into the pie pan. Refrigerate for about 1 hour or until it becomes semi solid and firm.
  4. Mix the heavy cream, sugar and vanilla in a food processor and beat until it becomes thick. Spoon heavy cream mixture over the pie. Garnish with toasted coconut flakes. Serve
Notes
You can buy frozen shredded young coconuts at an Asian store. My favorite is the one from the Philippines. You must thaw and rinse before you plan to make this.

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