VEGAN COCONUT CREAM PIE. YES PLEASE!
Vegan Coconut Cream Pie recipe revealed! Today on #LunchBreakLIVE with vegan chefs and founders of the award-winning Victor & Mika’s Bakery show us how to make this incredible dessert. It is creamy and sweet, a recipe straight from Mika’s “Chasing Vegan Cookbook”. Perfect for Labor Day weekend! Let’s take a look at how to make this magical treat.
BRINGING VEGANISM TO POLK COUNTY, FLORIDA
Victor Muñoz and Mika Altidor are owners of Victor & Mika’s Bakery, the first and only vegan bakery and café in Polk County, Florida. They not only opened the first vegan eatery there but also created the first vegan Facebook group in Polk County, Florida to unite all vegans and plant-based enthusiasts living in at area. They opened their vegan bakery in 2017 because Mika became vegan to save her life while suffering from painful fibroid tumors, then realized that there were no vegan restaurants or bakeries that catered to vegans. Now, four years later the award-winning bakery has been featured in VegNews, VegWorld Magazine, Haven Magazine, named top 25 black-owned businesses to watch, and ranked top 3 best vegan donuts in the country 2021! WOW! Check out their cookbook and consider ordering it if you want to make some delicious treats at home. Buy some baking swag here!
VEGAN COCONUT CREAM PIE. A FLUFFY HEAVEN.
This is the creamiest, most delicious vegan coconut cream pie it literally tastes like it was made for kings and queens, and we all deserve to feel like a King or Queen on occasion. It is really a simple recipe and will likely be loved by all who try it. Labor Day is around the corner and this pie would be perfect for your gatherings or parties. In fact, I would make more than one cause it will probably disappear fast from the potluck table.
Mam’s Vegan Coconut Cream Pie
- 2 1/2 cups all-purpose flour
- 1 teaspoon Himalayan salt
- 2 teaspoons brown sugar
- 1 cup very cold vegan butter cut into 1/2 inch cubes
- 5-8 tablespoons of ice water
- 1/4 cup cornstarch
- 2/3 cup sugar
- 1 can coconut milk
- 1/4 teaspoon Himalayan salt
- 1 Cup shredded coconut from fresh or store-bought coconut
- 2 tablespoons vegan butter at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 can coconut cream chill overnight or longer
- 6 tablespoons powdered sugar
- Crust: (you may skip step if you are using a mason jar for pie filling)
- Add 1 1/2 cups flour, brown sugar, and salt to a medium bowl. Stir 2 to 3 times until just combined.
- Toss butter cubes over dry ingredients in the bowl and mix briefly with a fork or spatula to coat the butter with dry ingredients.
- Working quickly- about 1-2 minutes to keep the butter cold-cut the butter into the dry ingredients with a dough scraper or pastry blender until the flour looks like bread crumbs texture.
- Add remaining 1 cup flour. Continue cutting through butter and flour with the dough scraper or pastry blender until the flour is evenly distributed-about 20 seconds. The dough should look crumbly.
- Sprinkle evenly about 4 tablespoons of ice water over the mixture. Add more if needed. Create a loose pie dough by using a rubber spatula, press the dough into itself. The crumbs should form larger clusters. If you pinch some of the dough and it holds together, it is ready. If the dough falls apart, add 2 to 4 more tablespoons of ice water and continue to press until the dough comes together. Place dough on a clean surface, gently molding the dough just enough to form a ball. Cut the dough in half, then form each half into discs. Wrap each disc with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
- Allow one of the discs to sit at room temperature for 5 minutes.
- Sprinkle flour on the work surface, rolling pin, and the surface of the sough. On the dough disc, roll out a 12-inch circle(about 1/8-inch thick) using a rolling pin. Dust a little flour on the work area when needed to prevent sticking to the table while rolling.
- Place the pie pan or pie dish so that it lines the bottom and sides of the dish. Be careful not to stretch the dough. Then, use a knife or pair of kitchen shears to trim excess dough to within 1/2 inch of the edge of the dish.
- Fold the excess edge of dough underneath itself so that it creates a thicker, 1/4-inch border that rests slightly over the pie dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Refrigerate dough for at least 20 minutes or freeze for 5 minutes before baking. Freeze if not baking the same day up to three months in freezer wrap.
- With a fork, gently prick tiny holes all over the bottom of the dough to air air to escape when the pie is baking.
- Back lines with parchment paper and pie weights or dry beans. Use aluminum foil or a pie shield to protect the crust edge from burning.
- Reduce temperature to 350F and bake for 20 minutes. Remove parchment paper.
- Preheat the oven to 350F
- Prebake pie crust in an 8-inch pie pan for 15-17 minutes or until edges are golden brown. Set aside.
- In a medium saucepan over medium heat, combine all ingredients (except shredded coconut and coconut extract) and whisk continuously, bring to boil. Boil for 4-5 minutes, then remove from heat. Stir in coconut extract and shredded coconut.
- Pour warm filling into pie crust or mason jar. Cover tightly with plastic wrap or eco-friendly wrap alternative like 4MyEarth brand food cover.
- Refrigerate for at least 5 hours or overnight until thickened and chilled.
- Remove the can coconut from fridge, open it carefully. You will find that the cream has separated from the water and has risen to the top. Remove only the cream and place it in a mixing bowl, leaving the water in the can.(Tip: Save the coconut water to make smoothies or juices)
- In your electric mixer, beat on low speed the coconut cream, gradually increasing the speed until the cream is whipped. Add the powdered sugar and whip again. (Tip: Do like the song says and “Whip it, Whip it good!”)
- Slather your treat in yumminess.
DESSERT FOR LUNCH IS ALWAYS FUN!
Any day we have dessert for lunch is a good day in my book. And who doesn’t love a good vegan coconut cream pie?! Give this recipe a try and let us know how you liked it. Take a photo and tag @JaneUnChainedNEWS on Instagram. Jump on over to the #LunchBreakLIVE page where we have a bunch of other vegan recipes for you to try. Until next time…keep cookin’!
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.