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.
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.
- Coconut oil: 5 tablespoon
- Rolled oats: 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.
- Coconut powder: 120 g
- Cornstarch: 3 tablespoons
- Coconut milk: 1.5 jar
- Vanilla: 1 teaspoon
- Desiccated coconut: 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.
- Coconut flakes: 6 teaspoons
