Recipe by Rachelle Himmelman of Gluten Free Baking

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Name: Gluten Free Vegan Coconut Cream Pie
Prep time: 45 min
Total time: 3 h 30 min
Yield: 1
Cuisine: Dessert
Ingredients: Crust; 1 1/2 cups gluten free all-purpose flour; 5 tablespoons chilled vegan butter; 3 tablespoons non-hydrogenated shortening; 1 tablespoon organic cane sugar; 6-7 tablespoons cold water; 1/2 teaspoon Salt; Filling; 3 cups So Delicious® Dairy Free Unsweetened Coconut Milk; 1 cup So Delicious® French Vanilla Coconut Creamer not barista style; 3-4 tablespoons cornstarch or all-purpose gluten free flour; 1/4 teaspoon sea salt; 2 teaspoons pure vanilla extract; 2 tablespoons vegan butter; 1 cup shredded sweetened coconut flakes toasted; 1 container So Delicious® Dairy Free CocoWhip

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INGREDIENTS

Crust
1 1/2 cups gluten free all-purpose flour
5 tablespoons chilled vegan butter
3 tablespoons non-hydrogenated shortening
1 tablespoon organic cane sugar
6-7 tablespoons cold water
1/2 teaspoon Salt
Filling
3 cups So Delicious® Dairy Free Unsweetened Coconut Milk
1 cup So Delicious® French Vanilla Coconut Creamer ; not barista style
3-4 tablespoons cornstarch or all-purpose gluten free flour
1/4 teaspoon sea salt
2 teaspoons pure vanilla extract
2 tablespoons vegan butter
1 cup shredded sweetened coconut flakes ; toasted
1 container So Delicious® Dairy Free CocoWhip

Servings

INSTRUCTIONS

Preheat oven to 375 degrees F.

In a medium sized bowl add gluten free flour, butter, shortening, sugar, and sea salt.

Using a pastry cutter or two knives cut butter and shortening into mixture until it resembles small pebbles.

Add water 1 tablespoon at a time, depending on the day it may take more or less water.

Roll out crust and bake in a 9 inch pie pan until just golden brown, 15-18 minutes.

When finished cooking remove from oven and set aside.

Place coconut flakes on a cookie sheet and bake 5-7 minutes or until golden brown.

In a medium sized sauce pan add unsweetened coconut milk, coffee creamer, cornstarch and salt.

Whisk until smooth removing any lumps prior to turning on the burner.

Turn burner on to medium high heat and whisk mixture until thick making sure it comes to a boil. Boil mixture for at least 5 minutes stirring constantly.

Remove from heat and add vanilla, butter, and 3/4 cup of the toasted coconut flakes.

Pour filling into pie shell and place into refrigerator for 3-4 hours.

After about two hours place the entire container of CocoWhip on the top of the pie spreading over the pie evenly.

Garnish with remaining 1/4 cup of toasted coconut.

Enjoy.

NOTES

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Gluten Free Vegan Coconut Cream Pie

Crust 
1 1/2 cups gluten free all-purpose flour 
5 tablespoons chilled vegan butter 
3 tablespoons non-hydrogenated shortening 
1 tablespoon organic cane sugar 
6-7 tablespoons cold water 
1/2 teaspoon Salt 
  Filling 
3 cups So Delicious® Dairy Free Unsweetened Coconut Milk 
1 cup So Delicious® French Vanilla Coconut Creamer not barista style
3-4 tablespoons cornstarch or all-purpose gluten free flour 
1/4 teaspoon sea salt 
2 teaspoons pure vanilla extract 
2 tablespoons vegan butter 
1 cup shredded sweetened coconut flakes toasted
1 container So Delicious® Dairy Free CocoWhip

Preheat oven to 375 degrees F.
In a medium sized bowl add gluten free flour, butter, shortening, sugar, and sea salt.
Using a pastry cutter or two knives cut butter and shortening into mixture until it resembles small pebbles.
Add water 1 tablespoon at a time, depending on the day it may take more or less water.
Roll out crust and bake in a 9 inch pie pan until just golden brown, 15-18 minutes.
When finished cooking remove from oven and set aside.
Place coconut flakes on a cookie sheet and bake 5-7 minutes or until golden brown.
In a medium sized sauce pan add unsweetened coconut milk, coffee creamer, cornstarch and salt. 
Whisk until smooth removing any lumps prior to turning on the burner.
Turn burner on to medium high heat and whisk mixture until thick making sure it comes to a boil. Boil mixture for at least 5 minutes stirring constantly.
Remove from heat and add vanilla, butter, and 3/4 cup of the toasted coconut flakes.
Pour filling into pie shell and place into refrigerator for 3-4 hours.
After about two hours place the entire container of CocoWhip on the top of the pie spreading over the pie evenly. 
Garnish with remaining 1/4 cup of toasted coconut.
Enjoy.

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Nutrition

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Serving Size: 1 Serving (232g)
Recipe Makes: 1 Serving

Calories: 111
Calories from Fat: 1 (1%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 440mg		15 %
Potassium 229.3mg		6 %
Total Carbohydrate 24g		7 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 22.9g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 111

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