Dairy-Free Coconut Cream Pie with Fresh Berries

Dairy-Free Coconut Cream Pie with Fresh Berries
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Whip up this silky-sweet coconut cream pie for a guilt-free dessert rich in healthy fats!

This decadent coconut cream pie features a creamy custard set in a homemade almond flour crust. You can feel good about digging into a slice for dessert, as it’s completely free of refined sugars, gluten, and dairy.

How To Make The Almond Flour Crust

To make the coconut cream pie crust grain-free, we swapped out the all-purpose flour in favor of nutritious almond flour. Next, we mixed it with sweet coconut sugar, a bit of salt, and some coconut oil to give it moisture.

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Make sure to firmly pack the crust into the pan before baking. This helps encourage the ingredients to bind as it cooks.

Getting The Custard Just Right

To create a dairy-free custard, we combine coconut milk with an egg, maple syrup, and vanilla to get a nice creamy consistency. The key to making this custard extra fluffy is to thicken it with a bit of arrowroot powder.

When simmering these ingredients together, you’ll want to stir continuously, making sure to bring the bottom of the mixture to the top. When it starts to look like pudding, immediately remove from the heat to prevent the arrowroot from overheating and thinning out.

Whip up this silky-sweet coconut cream pie for a guilt-free dessert rich in healthy fats. Light, sweet, and decadently fluffy!

Top It Off With The Essentials

We top the coconut cream pie with a layer of homemade whipped cream and toasted coconut for a tropical flavor, while fresh berries (like raspberries, blueberries, or strawberries) bring needed brain-boosting antioxidants to the party.

The whipped cream topping is easy to make. All you need to do is beat full-fat coconut cream using an electric mixer until soft peaks form. If you plan on storing the pie in the fridge, add the whipped coconut cream just before serving so it stays nice and fluffy.

Helpful Tips To Get Started:

  • Be patient. Allow the crust and custard to fully cool and solidify before adding the whipped coconut cream on top. Otherwise, it might melt!
  • Save it for later. You can refrigerate leftovers for up to five days, or store it (topping-free) in the freezer for up to two months. When ready to enjoy, let it thaw overnight in the refrigerator, add the coconut cream, berries, and toasted coconut, and serve!
Danielle Moore

SCHEMA-PHOTO-Dairy-Free-Coconut-Cream-Pie-with-Fresh-Berries.jpg
time

Total time:2 hrs
3 mins

Inactive Time:1 hr 20 mins 1 hour 20 minutes

Cook Time:28 mins 28 minutes

Prep Time: 15 mins 15 minutes

Nutrition facts:3 grams of protein21 grams of carbohydrates20 grams of fat

Dairy-Free Coconut Cream Pie with Fresh Berries

Recipe by:author Danielle Moore

Whip up this silky-sweet coconut cream pie for a guilt-free dessert rich in healthy fats.

Ingredients

For the Crust:

Instructions

Almond flour (Anthony’s)
Cold pressed coconut oil (Viva Naturals)
Coconut milk (Native Forest)
Arrowroot starch (Authentic Foods)
Vanilla extract (Frontier)
Coconut cream (Native Forest)

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