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Coconut Cream Pie

Servings 0

Ingredients

Bottom Layer Dry Ingredients

  • 2 1/2 c flour
  • 1 1/2 c sugar
  • 3 heaping tbsp cocoa powder
  • 2 tsp BSoda
  • A pinch or two salt

Bottom Layer Wet Ingredients

  • 2 c water
  • 1/2 c cooking oil
  • 2 tbsp vinegar
  • 1 tbsp almond essence

Coconut Cream Filling

  • 1/3 c coconut palm sugar
  • a pinch of salt
  • 3 heaping tbsp cornstarch
  • 1 can thick coconut milk 400 ml
  • 1 heaping tsp of desiccated unsweetened coconut

Topping

  • 1 can thick coconut milk that has been chilled in the fridge for over night. I love arroy-d brand as it is very good for whipping.
  • 3 heaping tbsp icing sugar

Instructions

Bottom Layer

  • Preheat oven to 350 F
  • Line cupcake pan with cupcake liners – can also be baked in any shaped of pans
  • Mix dry ingredients in a bowl, make a well in center, then pour in wet ingredients, stir to combine completely, no lumps.
  • Pour into prepared pan and bake for 30 mins for cupcakes (spring back when touched) or 40 for other shaped of pans (until knife inserted in center comes out clean)
  • Cool on rack
  • Crumble 6-8 cupcakes (more if you wish, depending on how big your pie plate is)
  • Add in 2 tbsp of unsweetened desiccated coconut
  • Mix in 3 tbsp coconut oil, melted
  • Press mixture on pie plate and freeze for 10 minutes, at least

Coconut Cream Filling

  • Place everything into a pot
  • Bring to boil on medium heat, until thickened, stirring continuously
  • Let cool to room temperature

Topping

  • Empty the whole can of the coconut milk – it should be firm, no liquid, once chilled over night, into a bowl. Add in icing sugar and with electric mixer beat until whipped cream consistency

Coconut Cream Pie

  • Take about 3/4 of the whipped coconut and place into piping bag
  • With the left over, beat it into pudding (coconut cream filling) to combine
  • Take out cake layer from freezer, pour pudding on top, and pipe whipped cream all over
  • Chill before serving

Decoration and Serving

  • Preheat oven to 350 F
  • Toast 2-3 tbsp of desiccated coconut until golden brown
  • Cool to room temperature
  • Sprinkle on pie-cake
  • Serve pie-cake as is or heaven is with caramel sauce!

Caramel Sauce

  • Melt 6 DF soft caramels over stove top
  • Drizzle sauce on pie