Last I missed the step to combine 1/2 the coconut cream into the pie base. Maybe you could sub the eggs with flax seed eggs, Dana what do you think? But this needs Then add it all back to the coconutĬoncoction. I added these to the coconut mixture by tempering the eggs, meaning take out 1/2 cup of hot mixture and slowly pour into beaten eggs while whisking to prevent curdle. So I referred to standard Coconut Cream Pie recipes and they all use 3 egg yolks. Had concerns this recipe wouldn’t “set up” with only the cornstarch as the ingredient. (light is good for sauces and smoothies). Secondly the coconut milk brand is essential, I only use Native Forest Unsweetned Organic Coconut Milk, classic, 13.5 oz can. Instead I used Earth Balance vegan buttery sticks with great results.
I didn’t use the coconut oil in the piecrust because I’ve found it makes an oily crust and when refrigerated it gets hard as rock so when you cut a slice of pie it splinters the crust.
Just made the pie and here’s a few pointers for others. In order to get the right consistency, I am considering freezing it and then thawing for a little bit before serving at lunch time tomorrow. It definitely would not hold together if a slice was cut now. I went ahead and mixed half of it with the filling, and spooned it into the crust. Even after chilling for a few hours, it is still quite runny. So my coconut whipped cream never set as I would expect it to. to make a long story short, my first can of the “cream” was a little runny. When I opened the first can (upside down), I was a little confused as to why it wasn’t very hard. Little did I know that they are already somewhat hardened from sitting on the shelf in the store, so I should have made sure to put both of them in the fridge right side up. When I placed the cans in the fridge to chill, I hurriedly shoved them in there, with one upside down. For the whipped cream: I have never made coconut whipped cream. The filling took quite a bit longer to “set” than the recipe calls for.ģ. The edges were starting to burn before the bottom, middle was crisp.Ģ. It slid back down and made a pitiful looking pie crust after baking. It was so runny that when I pressed it into the pie pan, it would not stay. I used a 50/50 pecan/almond mixture and added 5 tbs of coconut oil. In short have patience and depending on the quality of coconut milk you get it might take longer than the recipe calls for to make the coconut whipped cream. Then proceeded with the instructions to finish the pie. So i added around 3 tsp of cornstarch to it and let it whip around in the bowl for a good 10 minutes all together. I noticed that it didn’t whip up as much as it should have, mostly due to the quality of the milk. Once it was thickened a small amount close to how heavy cream might be I switched to a whisk attachment. I first used the regular beater attachments of my hand mixer and let it break everything up and mix as best I was able. Once it was solid I broke it up as best I could and added close to 7-8 tbs of the powdered sugar. What I found to help was to go ahead and spoon what did separate out into the cold bowl and put it back in the freezer for around 15 minutes or so. That being said, the brand I purchased was Mementa and the ‘fat’ did not sperate as well since it does have added water to it.
#Coconut cream pie pro#
It might not turn out like a pro level if you don’t have a good quality coconut milk like they describe in the video for the coconut whip. Bit of a disclaimer here, if this is a first attempt at making something like this definitely keep your expectations to a middle level.
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