Vegan Coconut Cream Pie

Ingredients:

• 1 pre-baked vegan pie crust
• 1 can full-fat coconut milk, chilled overnight
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 cup unsweetened coconut milk
• 1 teaspoon vanilla extract
• 1/4 cup shredded coconut, toasted

Instructions:

1. Preheat your oven to 375¡F.
2. Spread the shredded coconut on a baking sheet and toast in the oven for 5-10 minutes or until lightly golden. Set aside.
3. In a large mixing bowl, combine the sugar, cornstarch, and salt.
4. Whisk in the unsweetened coconut milk until smooth.
5. Pour the mixture into a saucepan and heat over medium heat, whisking constantly, until the mixture begins to thicken and boil.
6. Continue whisking for 2 minutes, then remove from heat and stir in the vanilla extract and 1/4 cup of the toasted coconut.
7. Transfer the mixture to a large mixing bowl and let cool for a few minutes.
8. Take the can of chilled coconut milk out of the refrigerator and scoop out the solid cream into a separate mixing bowl.
9. Whip the coconut cream with an electric mixer until it’s light and fluffy.
10. Gently fold the whipped coconut cream into the cooled coconut mixture until well combined.
11. Pour the filling into the pre-baked pie crust and smooth the top with a spatula.
12. Chill the pie in the refrigerator for at least 2 hours, or until set.
13. Garnish with the remaining toasted coconut before serving.

This vegan coconut cream pie is a rich and creamy dessert that’s perfect for any occasion. The filling is made with a combination of coconut milk, sugar, cornstarch, and vanilla extract, which is then mixed with whipped coconut cream for an extra fluffy and creamy texture. The toasted shredded coconut adds a delicious crunch and nutty flavor to the pie. This recipe is easy to make and a great dairy-free and egg-free alternative to traditional coconut cream pie.