No Bake Coconut Cream Pie- Vegan & Gluten Free

5Coconut Cream Pie

I wish I could find young coconuts but alas all I can find at my local supermarkets are the old brown coconuts.  Its okay though they are still fun, and I enjoyed making this pie. However I had to make a few alterations to my usual recipe to compensate.

Normally with the young coconuts the meat is soft and moist and I usually just use the coconut water & the meat in the pie. However by shredding the coconut meat from the older coconuts it is much drier and I felt that I should add a can of coconut milk instead of using the water to add more flavour and natural fat. So its not as healthy of an option but if you can find fresh young coconuts go for the above mentioned options!! 🙂

And do not worry you do not taste the zucchini, paired with the cashews it helps to keep the creamy texture of the coconut pie!

If you need any tips to open the coconut, try pushing through one of the eyes at the top of the coconut and drain the water. Then pop them into a shallow pan in the oven at 350 for ten minutes until the coconut cracks, remove, cool, and pop out the flesh! Or go for it the old fashioned way by placing it in a pillow case and whack it against the cement! 🙂

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Crust
2 1/4 Cups Dried Shredded Coconut- toast it for a nuttier taste (reserve two tablespoons for garnish)
1/3 Cup Coconut Oil
2 Dates (no pits)

1 tbsp maple syrup

1 tbsp vanilla

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Directions

Step 1. Place all ingredients in a food processor and combine well.

Step 2. Scoop crust mixture into a 10″pie plate and push the mixture up the sides of the pan evenly distributed, press mixture down and smooth out the surfaces ensuring no holes in the crust.

Step 3. Chill for 30-60 mins before pouring the filling in.

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Pie Filling

2 Cups Coconut Meat (approx 2 coconuts-shredded)
1 Can Coconut Milk
1/2 Cup Shredded Zucchini (peeled)
1/2 Cup Cashews, Soaked (30 mins)
2 tbsp Vanilla
2.5 tbsp Maple Syrup

Directions

Step 1. Place all ingredients in a blender and process until smooth. It will be very thick and you will have to scrape the sides to continuously keep the mixture moving.

Step 2. Pour into your lined chilled crust.

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Step 3. Chill for at least an hour!

10-12 servings

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