I wanted to put together my own take on a vegan keto coconut cream pie, dispensing of the need for eggs and dairy. I also felt there was room for a unique crust that was nut-free. Cashews go so well with coconut, I felt that this was the direction to take in developing my pie. The resulting pie delivers a satisfying creamy dessert chock full of healthy fats. It is dairy-free, nut-free, keto AND vegan. As such, this coconut cream pie is inclusive to people of all diets and has none of the ingredients to which people commonly have sensitivities.
Vegan Keto Coconut Cream Pie Recipe
Ingredients:
- One keto cashew coconut pie crust
- One 14 oz can full-fat canned coconut milk
- One and a half 14 oz cans of coconut cream, divided
- ¼ cup granulated erithrytol
- ¼ teaspoon fine sea salt
- 30 drops vanilla-flavoured liquid stevia (or to taste)
- 1⅛ teaspoon pure vanilla extract, divided
- ¼ cup extra virgin coconut oil, melted
- 3½ tablespoons psyllium husk
- 1½ tablespoons coconut flour
- 1 cup unsweetened fine shredded coconut
- ⅛ teaspoon cream of tartar
- 2 tablespoons Confectioner’s Swerve
- Vanilla-flavoured liquid stevia, to taste
- ⅓ cup unsweetened shredded coconut, toasted
Ingredients:
In saucepan, heat coconut milk, coconut cream, and salt over medium heat. Bring to boil for 2 minutes then reduce to med-low.
In a medium mixing bowl, add ½ cup warmed coconut milk mixture. Gradually whisk in the psyllium husk a little at a time to prevent clumping.
Gradually whisk in the psyllium husk mixture into the remaining warm coconut milk mixture. Allow to thicken then whisk in the coconut flour in the melted coconut oil, vanilla, and lastly the shredded coconut.
Pour warm filling in cooled crust. Top with toasted shredded coconut. Return to fridge for 3-4 hours to set. Slice and serve.
Did you make this vegan keto coconut cream pie recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
