Vegan Coconut Custard Pie
 
 
I am using desiccated coconut for the crust here, but if you prefer sweetened flake coconut just omit the agave and replace with same amount aquafaba to help bind
Serves: 6 Individuals or 1- 8" Pie
Ingredients
  • For the Crust:
  • Desiccated Coconut 2¼ cup (225g)
  • Dates Chopped ½ cup (from about 6-8 lg dates)
  • Full Fat Canned Coconut Milk ¾ cup (180ml)
  • Agave Syrup 4 Tablespoons (90g)
  • Almond or Coconut Flour 6 Tablespoons (60g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Salt ¼ teaspoon
  • For the Custard
  • Full Fat Canned Coconut Milk 1½ cans (2 cups) (480ml)
  • Vegan Sugar ¾ cup (154g)
  • Vegan Butter 3 Tablespoons (42g)
  • Cornstarch 4½ Tablespoons (45g)
  • Water 4½ Tablespoons (67ml)
  • Vanilla Extract 2 teaspoons (10ml)
  • Shaved Toasted Coconut for garnish *optional
Instructions
  1. To make the crust dice the dates into tiny pieces.
  2. Combine all the crust ingredients together in a large mixing bowl and mix to a mushy paste.
  3. Press the mixture into the tart molds or 1- 8" Pie Plate and then bake in a preheated 375°F oven for 15 minutes to set and then turn the oven down to 350°F for another 10 minutes until golden browned and slightly puffed.
  4. Cool while you prepare the custard.
  5. Combine the cornstarch with the water and whisk smooth
  6. For the custard combine the coconut milk, sugar and vegan butter in a sauce pot over medium to high heat.
  7. Bring to a boil stirring often and once it boils add the cornstarch slurry.
  8. Whisk smooth and let it boil over low heat for 30 seconds.
  9. Pour the custard into the tart crusts or the pie crust and refrigerate to set.
  10. Once set add tasted coconut and a drizzle of chocolate *optional
Notes
Custard Pie and/or Tarts must be kept refrigerated

Store in an airtight container for up to 1 week
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/?p=768