Dairy-Free Lime in the Coconut Cream Pie

Citrus and a snow white topping create a magical combination in this coconut cream pie. For the pie crust, see the choice here of wheat-based or gluten-free crust, depending on your special diet needs. Photo: Andrew Grinton

Makes: one 9-inch pie
Free of: gluten and all top allergens

Ingredients for Coconut Cream Pie

3 cans (14 oz) coconut milk, refrigerated overnight, divided (see Tips)
Unsweetened coconut milk beverage, as needed
1 cup sugar
1/4 cup cornstarch
1/4 tsp salt
1 tbsp dairy-free, soy-free buttery spread or coconut oil
1/4 tsp coconut extract
1/4 cup freshly squeezed lime juice
1 cup + 1/3 cup unsweetened coconut flakes, divided
1 9-inch allergy-friendly pie crust, baked and cooled
1/4 cup confectioners’ sugar

Recipe Tips

Good quality coconut milk should separate into a liquid at bottom and a very thick coconut cream at the top. One can should yield 1/2-1 cup coconut cream.

Coconut is a fruit. Most allergists say it doesn't need to be avoided for nut allergy. But with a nut allergy, we always recommend confirming this with your allergist for your condition.

Instructions for Coconut Cream Pie

Scrape all contents of 1 can coconut milk into a glass measuring cup. Add coconut milk beverage to make 2 3/4 cups. Pour into a medium saucepan. Add sugar, cornstarch and salt and whisk until smooth.
Place pan over medium heat and bring mixture to a boil, whisking often. Cook for 3 minutes, whisking often.
Remove pan from heat. Add buttery spread or coconut oil and coconut extract and whisk to combine. Add lime juice and whisk to combine. Stir in 1 cup coconut flakes. Let cool for 15 minutes.
Pour coconut filling into baked pie crust and level out. Let cool for 15 minutes, then place uncovered pie in refrigerator to cool completely, about 30 minutes.
Put remaining 1/3 cup coconut flakes in a medium skillet over medium heat. Toast flakes, stirring often, until some are golden, about 3 minutes. Remove flakes to a bowl.
Measure 1 cup firm coconut cream from top of remaining 2 cans coconut milk. Put coconut cream and confectioners’ sugar in a small mixing bowl. Beat with a hand mixer until creamy, about 1 minute.
Evenly spread coconut cream on pie. Sprinkle with toasted coconut flakes.
Cover pie with plastic wrap and refrigerate until set, about 4 hours. Leftovers can keep in refrigerator for up to 3 days.

Alisa Fleming is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of http://www.godairyfree.com