Mini Coconut Cream Pies Dairy Free Vegan
Indulge in the tropical decadence of Mini Coconut Cream Pies, a completely dairy-free and vegan dessert that's as gorgeous as it is delicious! These charming personal-sized pies feature a buttery, crumbly crust made from vegan graham crackers and coconut oil, topped with a luxuriously creamy coconut filling sweetened with pure maple syrup. A sprinkle of shredded unsweetened coconut adds the perfect finish, offering a delightful texture and visual appeal. With just 20 minutes of prep and a short chill time, these no-bake treats are wonderfully easy to create and perfect for any occasion. Whether you're catering to a plant-based diet or simply craving a guilt-free dessert, these miniature coconut cream pies are guaranteed to impress!
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Ingredients
- 1.5 cups Coconut cream
- 1 cup Unsweetened coconut milk
- 0.25 cup Maple syrup
- 3 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 2 tablespoons Coconut oil
- 6 sheets Vegan graham crackers
- 0.5 cup Shredded unsweetened coconut
Directions
Step 1
Prepare the crust by crushing the vegan graham crackers into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
Step 2
Combine the crumbs with 2 tablespoons of melted coconut oil in a bowl. Mix thoroughly until the texture is crumbly but holds together when pressed.
Step 3
Spoon the crumb mixture evenly into a 6-cup muffin tin lined with paper cupcake liners, pressing the crumbs down firmly to create a compact crust. Set aside.
Step 4
In a medium saucepan, mix the coconut cream, coconut milk, maple syrup, and cornstarch. Whisk the mixture until the cornstarch dissolves completely.
Step 5
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens into a pudding-like consistency. This should take about 5-7 minutes.
Step 6
Remove the saucepan from heat and stir in the vanilla extract.
Step 7
Pour the coconut cream filling evenly over the prepared crusts, filling each cup to the top. Smooth the tops with the back of a spoon if needed.
Step 8
Sprinkle the shredded unsweetened coconut evenly over the tops of the mini pies as a garnish.
Step 9
Chill the mini pies in the refrigerator for at least 2-3 hours, or until the filling is fully set.
Step 10
Once set, remove the paper liners and serve immediately, storing any leftovers in the fridge for up to 3 days.
Nutrition Facts
| Serving size | (944.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2942.0 |
| Total Fat 135.5g | 0% |
| Saturated Fat 109.9g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1157.0mg | 0% |
| Total Carbohydrate 423.7g | 0% |
| Dietary Fiber 14.4g | 0% |
| Total Sugars 290.9g | |
| Protein 19.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 536.3mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 733.4mg | 0% |
Source of Calories