Simple Vegan Coconut Cream Pie

6 servings

30 minutes

A pie in the coconut 4D format: it uses coconut oil, coconut flour, coconut milk and crispy coconut chips all at once. The fluffy cream resembles a sophisticated version of the filling of a Bounty chocolate bar, and to avoid an overdose of sweetness in the pie, the base is made from rolled oats, which has a lot of crunch and almost no taste.

Energy value per serving

• Calories: 825.9
• Proteins: 17.9g
• Fats: 62.8g
• Carbohydrates: 53.1g

Ingredients

• Oat flakes: 1 glass
• Almond: 1 glass
• Coconut oil: 5 tbsp
• Salt: pinch
• Coconut powder: 120 g
• Cornstarch: 3 tbsp
• Coconut milk: 1.5 jar
• Vanilla: 1 tsp
• Coconut flakes: 0.5 glass
• Coconut flakes: 6 tsp
• Coconut sugar: 150 g

Cooking steps

1. Preheat the oven to 170 degrees, line the pan with baking paper.

2. Melt coconut oil, blend with oats, almonds, salt, and half the specified amount of coconut sugar.

   Required ingredients:

   • Coconut oil: 5 tablespoon
   • Oat flakes: 1 glass
   • Almond: 1 glass
   • Salt:  pinch
   • Coconut sugar: 150 g

3. Distribute the resulting mass into a mold and bake until golden brown, about 20 minutes.

4. Mix the remaining ingredients, except for the coconut chips, and cook over medium heat for a few minutes, stirring constantly, then reduce the heat and cook for another 5 minutes.

   Required ingredients:

   • Coconut powder: 120 g
   • Cornstarch: 3 tablespoons
   • Coconut milk: 1.5 jar
   • Vanilla: 1 teaspoon
   • Coconut flakes: 0.5 glass
   • Coconut sugar: 150 g

5. Pour the resulting mass onto the baked layer, sprinkle with coconut chips, and refrigerate until the cream is completely cooled and thickened.

   Required ingredients:

   • Coconut flakes: 6 teaspoons