Creamy Coconut Custard Layered over a Shortbread Cookie Crumb Crust, Topped with Coconut Whipped Cream and Crunchy Bits of Toasted Coconut. Don’t be afraid to indulge in this Coconut Cream Pie Recipe– it’s Gluten and Dairy Free!
Isn’t Mary Frances just the sweetest? I’ve only recently connected with her, but I adore her blog, and I’m so impressed with everything she’s doing. Especially for such a youngsta! Lol, if that doesn’t make me sound old…!
I’m Allie and I blog about pastry and sweets, over at Baking a Moment. So you can see why Mary Frances and I have connected, right? In spite of my advanced age 😛 Dessert brings us all together, no matter how young or old!
And this dessert has definitely brought my family a little closer.
For my guest post on The Sweet-Tooth Life today, I whipped up something that made the hubster pretty happy 😉 And the kids liked it too! Well, at least one of them did. The other is five, and he pretty much only eats dinosaur-shaped chicken nuggets. I’m not kidding! Seriously, that’s all he wants, for breakfast, lunch, and dinner. Fingers crossed it’s just a phase.
Mr. Allie has been begging me for a coconut cream pie for years! No exaggeration. It’s one of his favorite desserts, but up until recently, I just couldn’t get on board with coconut. My mind quickly changed when I tasted these Almond Joy Brownies. And this Pina Colada Berry Smoothie sent me into a full-on coconut frenzy. Now I’m totally coconut obsessed.
But since Mary Frances has a dairy sensitivity, I wanted to be considerate of that. So I swapped out the dairy milk for coconut milk. And from there, it was easy enough to swap out the all-purpose flour for cornstarch, and add a crunchy crust of gluten-free shortbread cookies. Holla! Dairy- and gluten-free. 😉
Don’t forget the coconut whipped cream!
- 1½ cups coconut milk
- 6 egg yolks
- ½ cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon kosher salt
- 1 cup sweetened shredded coconut
- ½ teaspoon coconut extract
- ⅓ cup sweetened shredded coconut
- 1 12-ounce can coconut milk, refrigerated
- 2½ teaspoons honey
- ⅔ cup finely gluten-free shortbread cookie crumbs (ground in a food processor or mini-chopper)
- Pour the coconut milk into a small pot and place over medium heat until small bubbles form around the edges.
- In a medium mixing bowl, whisk the egg yolks with the sugar, cornstarch, and salt.
- Slowly pour the hot coconut milk over the egg mixture, while whisking, to warm the eggs.
- Place the mixture back into the pot and place over low heat. Cook, stirring constantly, until the mixture comes to a bubble and becomes very thick.
- Transfer to a heat safe container and lay plastic wrap over the surface. Chill for 2 hours.
- When the custard has cooled completely, fold in the shredded coconut and coconut extract.
- Place the coconut in a small skillet over medium heat, and toast, stirring, until crisp and browned.
- Turn the cold can of coconut milk upside-down, and open the bottom. Pour off the clear liquid and reserve for another use (it's great in a smoothie!).
- Place the hardened coconut milk in a medium mixing bowl, add the honey, and whip on high speed.
- Place 2 tablespoons of crust in the bottom of each of 6 4-ounce mason jars.
- Layer the coconut custard on top.
- Top with coconut whipped cream.
- Garnish with toasted coconut.
And a little toasted coconut to make them even cuter 😉
This is a great dessert for summer, because it’s no bake! The pastry cream comes together in around 15 minutes on the stovetop. And it’s served chilled so it’s great for those balmy nights on the patio. You could even make it in a larger trifle dish to serve a crowd, like at a barbecue or picnic! But seriously, who can resist an adorable little mini-mason jar??? Not I, friends. Certainly not I.
Thanks, Mary Frances, for the opportunity to talk at your readers today! I hope you guys enjoyed. I’d love to see ya over at Baking a Moment sometime! I make stuff like this all the time:
And you can keep up with me and my elderly adventures by clicking the icons below: