Creamy Coconut Custard Layered over a Shortbread Cookie Crumb Crust, Topped with Coconut Whipped Cream and Crunchy Bits of Toasted Coconut. Don’t be afraid to indulge in this Coconut Cream Pie Recipe- it’s Gluten and Dairy Free!

INGREDIENTS

For the Coconut Custard:
1½ cups/375ml coconut milk
6 egg yolks
½ cup/97g granulated sugar
¼ cup/38g cornstarch
½ teaspoon/2ml kosher salt
1 cup/76g sweetened shredded coconut
½ teaspoon/2ml coconut extract

For the Garnish:
⅓ cup/35ml sweetened shredded coconut
For the Coconut Whipped Cream
1 12-ounce/340g can coconut milk, refrigerated
2½ teaspoons/12ml honey

For the Crust:
⅔ cup/158ml finely gluten-free shortbread cookie crumbs (ground in a food processor or mini-chopper)

INSTRUCTIONS

To Make the Coconut Custard:

Pour the coconut milk into a small pot and place over medium heat until small bubbles form around the edges.

In a medium mixing bowl, whisk the egg yolks with the sugar, cornstarch, and salt.

Slowly pour the hot coconut milk over the egg mixture, while whisking, to warm the eggs.

Place the mixture back into the pot and place over low heat. Cook, stirring constantly, until the mixture comes to a bubble and becomes very thick.

Transfer to a heat safe container and lay plastic wrap over the surface. Chill for 2 hours.

When the custard has cooled completely, fold in the shredded coconut and coconut extract.

To Make the Garnish:

Place the coconut in a small skillet over medium heat, and toast, stirring, until crisp and browned.

To Make the Coconut Whipped Cream:

Turn the cold can of coconut milk upside-down, and open the bottom. Pour off the clear liquid and reserve for another use (it’s great in a smoothie!).

Place the hardened coconut milk in a medium mixing bowl, add the honey, and whip on high speed.

To Assemble the Pies:

Place 2 tablespoons/30ml of crust in the bottom of each of the 6 4-ounce/125ml mason jars.

Layer the coconut custard on top.

Top with coconut whipped cream.

Garnish with toasted coconut.