This no-bake delicate coconut cream pie is a delicious melt-in-your-mouth treat that’s sure to please. This recipe is vegan, gluten-free, grain-free, nut-free, refined sugar-free, and uses no added oils.
- 2 ¼ cups toasted coconut chips* (194 gr)
- 5 soft medjool dates, pitted
- 2 ½ tbsp coconut butter (manna), slightly warmed so that it’s softened**
- 2 ½ tbsp maple syrup
- 1 tbsp water
1. Process all crust ingredients in a food processor into a sticky crumble. Transfer to a 7″ pie plate with a removable bottom and press down into a crust along the base and edges. Place in the fridge while working on next step.
2. Blend all filling ingredients, except coconut water and agar agar flakes, in a high power blender until completely smooth. Set aside.
3. Place coconut water and agar agar flakes into a small sauce pan. Warm on medium heat until the mixture begins to bubble lightly, stirring all the while to help the agar agar dissolve. Simmer for another 1-2 mins, stirring, to let the mixture thicken a little. Remove from heat. Add this mixture to the filling mixture in the blender and blend once again to incorporate it into the filling.
4. Transfer the filling into the prepared pie crust. Tap the pan lightly on the counter several times to release air bubbles. Place in the fridge for 5-6 hours (or overnight) to set. Slice and enjoy! (Keep leftovers refrigerated).
*For the coconut chips, you’ll want to use ones that are as similar to these in texture and consistency (crisp, thick, and nicely toasted). I used these (you’ll need about 194 gr). You can usually find them at health food shops and the natural aisle of many grocery stores, or online (amazon or iherb etc.). If you can’t find those, look for something similar, just keep in mind that if you’re using finer chips, for example, you might need to make a bit more of the crust as they’ll process into a finer consistency. Alternatively, if you prefer, you can use almonds or other nuts / seeds of your choice (just keep in mind whatever you’re using will probably require a smaller quantity, more like 2 cups).
**Can also use coconut oil instead, if you prefer.
***For this recipe I chilled five 160 ml / 5.4 oz cans of full fat coconut milk (I used the really small Thai Kitchen brand ones). Note: it’s important the cans are chilled first, usually I chill mine overnight, but give them at least 4-5 hours for best results — the chilling helps the white cream solids separate more fully from the coconut water, which you don’t want getting into the filling here.
****Can scrape half a vanilla bean pod in as an alternative.