Serves 8–10
The first time we made coconut cream pie, we had a serious accident! We forgot to let the pie chill in the fridge, so when we tried to move it, it spilled everywhere! We made it again in hopes that it was tasty after all. Luckily, it’s delicious and sets up nicely when you follow the directions!
The fun part of this recipe is in making the fluffy topping. As you whip the egg whites, the air begins to put bubbles in them and puffs them up.
INGREDIENTS
• 2 C unsweetened vanilla almond milk
• 1 C coconut milk
• 1 Tbsp vanilla extract
• 1 ½ C shredded unsweetened coconut
• 2/3 C unrefined granulated sugar
• 4 large egg yolks
• 6 Tbsp arrowroot powder
• ¼ tsp salt
• 2 Tbsp coconut oil
• 1 prebaked Pie Crust
• 4 egg whites, at room temperature
• ½ tsp cream of tartar
• ¼ C water
• ½ C unrefined granulated sugar
• ¼ C shredded unsweetened coconut, toasted
INSTRUCTIONS AND HOW KIDS CAN HELP
1. Combine almond milk, coconut milk, vanilla, and coconut in saucepan over medium heat until it just starts to bubble, about 5 minutes.
2. Remove from heat and cover for about 15 minutes.
3. In a separate bowl, whisk sugar, yolks, arrowroot, and salt together.
4. Strain milk mixture from coconut with strainer, colander, or cheesecloth.
5. Add strained milk slowly into yolk mixture while little hands whisk.
6. Return incorporated mixture to pot and bring to a boil over high heat.
7. Remove from heat and whisk in coconut oil until smooth.
8. Chill in refrigerator for ten minutes, then pour into prebaked pie crust.
9. Let set in the fridge for 2 hours.
10. When ready to serve, in a clean bowl, whip egg whites with tartar until soft peaks form.
11. In saucepan, whisk together water and sugar and bring to a boil over medium heat.
12. Continue boiling until thin syrup forms, about 6 minutes.
13. Start whipping eggs again while slowly dripping syrup into them until fully incorporated.
14. Spread on top of chilled pie, top with toasted coconut, and chill for up to 1 hour before eggs deflate.
