Simple Vegan Coconut Pie with Cream
Baking and Desserts • Indian
Description
A 4D coconut pie: it uses coconut oil, coconut flour, coconut milk, and crunchy coconut chips. The fluffy cream resembles a refined version of the filling from a 'Bounty' chocolate bar, and to avoid an overdose of sweetness, the base crust is made from oats, which provide a lot of crunch and almost no flavor.
Ingredients
- Ground Oats 1 cup
- Chopped almonds 1 cup
- Coconut Milk 5 tablespoons
- Salt a pinch
- Coconut flakes 5 oz
- Corn Starch 3 tablespoons
- Coconut Milk 1½ cans
- Vanilla salt 1 teaspoon
- Desiccated coconut ½ cup
- Coconut flakes 6 teaspoons
- Muscovado Sugar 5 oz
Step-by-Step Guide
Step 1
Preheat the oven to 340°F (340 degrees Fahrenheit) and line a baking dish with parchment paper.
Step 2
Melt the coconut oil, blend it with the oats, almonds, salt, and half of the coconut sugar.
Step 3
Spread the mixture in the baking dish and bake until golden brown, about 20 minutes.
Step 4
Mix the remaining ingredients, except for the coconut flakes, and cook over medium heat for a few minutes, stirring constantly, then reduce the heat and cook for another 5 minutes.
Step 5
Pour the resulting mixture over the baked crust, sprinkle with coconut flakes, and refrigerate until completely cool and the cream thickens.
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