4th of July Coconut Cream Pie
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.
Servings: 8 slices
Calories: 509kcal
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition Facts (per slice, recipe makes 8 slices): 509 calories, 43 g fat, 28 g total carbs, 5 g protein