This 4th of July coconut cream pie is the epitome of a delicious summer dessert! It is light, creamy and full of fresh berries. Gluten-free, vegan, dairy-free.
This coconut cream pie is a delicious summer treat!
I’ve always loved the summer. The weather is warm, there are lots of fun activities to do, and the days are long. Plus, who doesn’t love the 4th of July, with family BBQs and fireworks taking center stage.
If your 4th of July get-togethers are like mine, everyone brings an appetizer, entrée or dessert. Of course, the desserts are always the biggest hits. If you’re looking for something just as tasty, but healthier than the other dessert options, this 4th of July coconut cream pie is definitely the perfect choice!
It’s not only delicious (of course the highest of priorities), but also looks beautiful and is easy to make and transport.
Easy to make and transport!
This 4th of July coconut cream pie is also incredibly simple to make. You don’t have to bake a single thing. You’ll want to buy a premade crust, I really like the Mi-Del gluten-free graham cracker crust. It’s what I used for this recipe, and it worked perfectly.
You will need two cans of coconut cream, and you will want to chill them for a few hours, to ensure that the solid part is separate from the liquid. For this recipe, we will need the coconut cream only.
Pour the cream into a chilled bowl, and add in your sweetener and vanilla extract. Mix until combined. Pour into the pie crust, and chill for around 10-15 minutes, or until the filling begins to set. Top with berries in your favorite pattern, and return to the fridge until fully set. The texture will be firm and should hold it’s shape, but should be easy to cut into and very creamy.
I recommend storing this in the fridge or cooler until ready to serve. Once it begins to warm up, the texture will soften and it could begin to melt if it’s very warm outside. Return leftovers to the fridge or cooler, where it should store for up to 5 days.
Can I use heavy cream in place of the coconut cream?
You sure can. You will need to whip up the cream using a mixer, until it forms a whipped cream consistency. Then, gradually whisk in the sweetener and vanilla extract. The texture will be slightly less thick using heavy cream, than it is with coconut cream. Obviously, you’d also loose the coconut flavor with the heavy cream.
Can I store the pie at room temperature?
I do not recommend it, since coconut cream will melt around 75 degrees. I recommend storing the pie in the fridge until ready to serve, to keep the texture firm. I also recommend returning the leftovers to the fridge shortly after serving, so it does not melt.
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4th of July Coconut Cream Pie
- 1 gluten-free pie crust I like the Mi-Del brand
- 2 13 oz cans coconut cream you will want to refrigerate them, and then extract only the solid part (the cream)
- 2 tsp vanilla extract
- 1/4 cup granulated sweetener of choice or 15-20 drops stevia
- 4 oz fresh blueberries
- 4 oz fresh raspberries
- As stated above, refrigerate the canned coconut cream for a few hours to separate the solid cream from the coconut water. For this recipe, you will only need the coconut cream. Add the coconut cream to a chilled bowl, and add in the vanilla extract and sweetener of choice. I like liquid stevia, since it does not impart a gritty texture, as some other sweeteners do if they don't fully dissolve.
- Mix with a hand whisk or hand blender, until it fluffs up. The coconut cream will not whip up as much as heavy cream will, so do not expect it to form very firm peaks.
- Pour coconut filling into the pie crust and refrigerate for 10-15 minutes. Top with berries once the filling begins to firm up, so that the berries stay on top of the pie. Return to fridge, and allow to chill for 2 hours, or until firm enough to slice up. Keep chilled until ready to serve, as the filling will get very soft at room temperature.
- Store leftovers in the fridge for up to 5 days.