Find the full recipe, including my recipe for coconut pie crust here: http://ift.tt/1S01gkt
Coconut Pie Filling
Ingredients:
- 3 cups coconut milk (unsweetened--I used the SO Delicious brand)
- 3/4 cup sugar
- 1/2 tbs butter or coconut oil
- 1 tsp vanilla
- 1/2 cup flour
- 1/2 cup sweetened or unsweetened coconut flakes
- 1/2 cup whipped cream or whipped coconut cream (The Minimalist Baker has a great recipe here: http://ift.tt/1t7Temt.)
Directions:
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To get started, add your coconut milk and your desired sweetener to a saucepan. Let the sweetener dissolve in the coconut milk, and then let the mixture simmer for about 20 minutes (or until it's cooked down to about 2 1/2 cups).
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Add the butter, vanilla, and coconut flakes. Then slowly sift in the flour while stirring continuously. You want the mixture to be thick like a pudding. If the mixture seems too runny, then add more flour half a tablespoon at a time. If it seems too thick, then add more coconut milk half a tablespoon at a time.
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Make sure you don't have any flour chunks left in the mixture. I find the most effective way to get rid of any remaining chunks is to use a spatula to smear any chunks you see either to the bottom or to the sides of the saucepan.
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Once your mixture is finished cooking, remove the saucepan from the heat and transfer the mixture to a glass bowl to cool. You might want to cover the top of the mixture with a layer of plastic wrap so a film doesn't form.
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After the mixture has cooled to room temperature or colder, fold in the whipped cream or the coconut whipped cream.
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Pour the mixture into your cooled pie crust, then place it in the freezer or fridge to chill. I would use the freezer if you are crunched for time, but be sure to monitor it closely so the whole pie doesn't freeze. The refrigerator is a safer option if you don't need to rush the chilling process.
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When the pie is chilled, feel free to add a layer of whipped cream or coconut whipped cream on top. Then cut a slice and enjoy!
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