Gluten free vegan coconut cream pie

• Vegan
• Gluten free

• Canned Goods

  • 1 tub So delicious cocowhip whipped topping or whipped coconut cream
  • 1 cup So delicious lite culinary coconut milk or unsweetened coconut milk beverage
  • 1 1/2 cups So delicious original culinary coconut milk

• Condiments

  • 2 tbsp Maple syrup, pure
  • 1/4 cup Vegan butter

• Baking & Spices

  • 2/3 cup Cane sugar
  • 2 tbsp Coconut sugar or cane sugar
  • 3 tbsp Cornstarch
  • 3 tbsp Gluten free oat flour
  • 1/4 tsp Salt
  • 1 cup Sarah's gluten free flour blend
  • 1 dash Sea salt
  • 1 tsp Vanilla extract, pure

• Nuts & Seeds

  • 10 tbsp Coconut, unsweetened
  • 1/4 cup Coconut flakes, toasted unsweetened

• Liquids

  • 1 tbsp Water

Found on sarahbakesgfree.com

Ingredients

• 1 cup Sarahs gluten free flour blend
• 3 tablespoons gluten free oat flour*
• 2 tablespoons unsweetened finely shredded coconut
• 2 tablespoons coconut sugar or cane sugar
• dash sea salt
• 1/4 cup vegan butter, melted
• 2 tablespoons pure maple syrup
• 1 tablespoon water
• 2/3 cup cane sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups So Delicious original culinary coconut milk, shaken**
• 1 cup So Delicious lite culinary coconut milk or unsweetened coconut milk beverage
• 1/2 cup unsweetened finely shredded coconut
• 1 teaspoon pure vanilla extract
• 1 tub So Delicious Cocowhip whipped topping or whipped coconut cream
• 1/4 cup toasted unsweetened coconut flakes

Directions

• Preheat oven to 350 degrees. Prepare 9-inch tart pan or pie pan by spraying with nonstick cooking spray.
• Sift together gluten free flour, oat flour, shredded coconut, coconut sugar and salt in large mixing bowl. Add melted vegan butter, maple syrup and water. Mix until dough comes together.
• Place dough into prepared pie pan, pressing into bottom and up sides of pan. Prick bottom of crust with fork.
• Bake pie crust for 10-12 minutes or until golden brown. Allow to cool on cooling rack.
• To make coconut pudding, whisk together sugar, cornstarch and salt in medium saucepan.
• Over medium heat, whisk in coconut milk and lite coconut milk. While stirring constantly, cook until bubbly and thick {about 5 minutes}.
• Remove pudding from heat and stir in shredded coconut and vanilla. Pour into cooled pie crust.
• Cover pudding with plastic wrap, touching top of pudding. Place in refrigerator to cool completely, 2-3 hours.
• When pie is chilled, top with Cocowhip and sprinkle with toasted coconut flakes. Serve immediately or keep chilled in refrigerator.