Low FODMAP Vegan Coconut Cream Pie

Total time4 hr 50 min

Prep time30 min

Cook time20 min

4.9

(20)

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Ingredients

8 servings

For the crust

1 ½ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tbsp granulated sugar
½ tsp salt
½ cup vegan butter, cold and cubed
3–4 tbsp ice water

For the filling

2 cans (13.5 oz each) full-fat coconut milk
½ cup granulated sugar
¼ cup cornstarch
¼ tsp salt
1 tsp vanilla extract
1 cup sweetened shredded coconut

For the coconut whipped cream

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
2 tbsp powdered sugar
½ tsp vanilla extract

For serving

¼ cup toasted coconut flakes (optional)

Instructions

1
In a large mixing bowl, whisk together the flour, 1 tbsp sugar, and 1/2 tsp salt. Add the cold cubed vegan butter and work it into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just holds together when pressed — stop before it becomes sticky. Shape into a disk, wrap, and refrigerate for 30 minutes.
2
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick. Drape it over a 9-inch pie dish, press it gently into the bottom and sides, and trim any overhang to about 1/2 inch. Fold the edge under itself and crimp. Line the crust with parchment paper and fill with pie weights or dried beans.

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