![]() Vanilla extract and coconut extract (if desired) - for flavoring.Powdered Sugar - for sweetening the whipped cream.Heavy Whipping Cream–we couldn’t make a coconut CREAM pie without the cream!.Unsweetened coconut–most coconut cream pie recipes call for sweetened coconut, but I find it to be too sweet and love using unsweetened in my pie.Butter - a tiny amount of butter is added to the coconut pastry cream.Canned Coconut Milk–full fat coconut milk is used in place of cream or milk when making the pastry cream. ![]() Cornstarch–also used in the pastry cream for thickening.Egg Yolks–these are used in the pastry cream for thickening and richness.You’ll love the ease of rolling it out without cracking, but more importantly the buttery flakiness when it’s baked! Gluten Free Pie Crust–if you haven’t yet made my gluten free pie crust, now is the time to try it.A few staples are used throughout each layer: So when I made this pie for his birthday last year, he loved it so much he wanted it again for his birthday this year! And that’s just fine with me because it’s one of my favorite pies I make □ THE SIMPLE INGREDIENTSĮven though this gluten free coconut cream pie has three glorious layers, there aren’t many ingredients needed to make it. It’s always a no brainer for what to make my dad for his birthday dessert–anything coconut!! He LOVES coconut, which is great because so do I. This gluten free coconut cream pie has three layers!! It starts with smooth coconut milk pastry cream followed by crunchy toasted coconut-filled cream, all topped with sweetened whipped cream! It’s the ultimate in coconutty creamy goodness □
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