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Prep time
7 hours
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Cook time
20 minutes
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makes
One 9-inch pie
Author Notes
This pie is for all you coconut lovers out there. Light, fluffy, and wonderfully creamy, this pie is made with a Biscoff cookie crust, which gets topped with a rich, rum-tinged vegan coconut custard and an airy, lightly sweetened coconut whipped cream.
Although this coconut rum cream pie requires some patience—it needs at least 7 hours of total chilling time to set completely—all your patience will be rewarded!
In terms of substitutions for this recipe, you can absolutely replace the Biscoff cookies with another vegan crunchy cookie; vegan graham crackers would work great here.
For the coconut cream filling, although the canned full-fat coconut milk is a must, you can swap out the unsweetened coconut beverage with light coconut milk from a well-shaken can, or your favorite type of unsweetened nondairy milk (soy milk, oat milk, cashew milk, etc.). Just note that if you use something other than a coconut milk beverage, it will make the pie’s overall coconut flavor a little less pronounced.
Not a fan of rum? Simply skip it in the coconut cream filling and in the coconut whipped cream. However, just keep in mind that the quantities used in this recipe are rather minimal, and therefore only give this pie a hint of rum as opposed to a strong boozy taste. (Start with 2 tablespoons in the mixture, but if you're really into rum, use the full 4 tablespoons!)
Finally, this recipe calls for unsweetened shredded coconut in the crust, sweetened shredded coconut in the coconut cream filling, and toasted coconut flakes for garnish. If you do not have these three types of dried coconut, do not worry. You can use unsweetened shredded coconut in every element instead. If you do, use ⅓ cup of sugar in the coconut cream filling (instead of ¼ cup) and garnish your pie with a handful of toasted shredded coconut (which you can do in a pan as in step 1). Store this pie in the refrigerator, covered with foil, for up to 3 days. —Murielle Banackissa
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Coconut Rum Cream Pie
Ingredients
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Crust:
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1/2 cup
unsweetened shredded coconut
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22
Biscoff cookies (175 grams)
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1/4 teaspoon
sea salt
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6 tablespoons
melted vegan unsalted butter
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Coconut Cream Filling:
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1
(14-ounce) can full-fat coconut milk
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1/2 cup
unsweetened coconut beverage from a carton, or another nondairy milk
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1/3 cup
cornstarch
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1/4 cup
granulated sugar
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2 to 4 tablespoons
dark rum
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1/2 cup
sweetened shredded coconut
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1 teaspoon
vanilla extract
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Coconut Whipped Cream:
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2
(14-ounce) cans full-fat coconut milk
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2 tablespoons
confectioners’ sugar, plus more to taste
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1 tablespoon
dark rum
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Toasted shredded coconut or coconut flakes, for serving
Directions
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Prepare the crust: Heat oven to 350°F.
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Place the unsweetened shredded coconut in a dry nonstick pan. Spread the coconut into a thin layer and toast over medium heat for 5 to 6 minutes or until it’s golden brown and smells nutty, stirring every minute or so. Remove from the heat and let cool while you crush the Biscoff cookies in a food processor.
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Add the Biscoff cookies and sea salt to a food processor and pulse until finely ground. Add the toasted coconut and pulse until combined. Be careful not to overprocess—you are not looking for the crust to resemble a flour texture, more like almond meal.
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Pour the melted vegan butter into the food processor and pulse until the mixture slightly sticks together when pinched, about 15 seconds. Transfer into a 9-inch deep-dish pie plate.
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Using the bottom of a measuring cup or a flat-bottomed glass, press the crust mixture firmly into the bottom and up the sides of the pie dish, using your fingers to assist as needed. Bake for 12 minutes, or until the crust darkens slightly in color.
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Remove from the oven and let cool completely, about 1 hour.
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Prepare the coconut cream filling: Combine the 1 can of coconut milk, coconut beverage, cornstarch, sugar, and 2 to 4 tablespoons rum in a medium saucepan. Whisk the mixture until the cornstarch is dissolved.
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Bring the mixture to a low boil over medium-high heat, whisking regularly. Once the mixture starts thickening, continue cooking for 2 minutes more, whisking constantly, until the mixture resembles a runny pudding. Turn off the heat and fold in the shredded coconut and vanilla using a silicone spatula.
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Pour the filling into the cooled pie crust and spread into an even layer with the spatula. Cover with plastic wrap, pressing it lightly to touch the surface of the filling and covering the crust as well. Chill in the refrigerator for at least 7 hours, and up to 24, before serving. Place the 2 cans of coconut milk for the whipped cream in the refrigerator, too.
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When you’re ready to serve, prepare the coconut whipped cream: Scoop out the solidified coconut cream from the top of the 2 chilled coconut milk cans into a medium bowl. (Save the liquid coconut water from these cans to use in other recipes, like smoothies.) Whip the coconut cream using an electric hand mixer on high speed until fluffy. Stir in the confectioners’ sugar and 1 tablespoon rum, adding more sugar to taste.
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Remove the plastic wrap from the pie. Garnish with the whipped cream and sprinkle with toasted coconut flakes.
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