Here's one of my favorite "easy" dessert recipes that. It says to pour it into a pie crust or graham cracker crust, but if you don't have time --- it makes a great custard pudding as well. Simple and delicious!
Coconut Cream Pie
3 1/2 cup vanilla flavored rice milk*
1/2 cup honey (or alternative liquid sweetener)
6 Tbsp. cornstarch
2 cups coconut, unsweetened**
2 Tbsp. coconut extract
Save 1/2 cup of the rice milk to use with the cornstarch for thickening. Bring the remaining ingredients to a slow boil and then add the cornstarch/milk mixture. Stir constantly until a rolling boil
is achieved. Remove from heat. Pour into a baked graham cracker crust or pie shell. Cool completely, then serve and enjoy.
* soymilk will work fine; if using unflavored, add a 1/2 tsp. of vanilla flavoring
**sweetened coconut will work as well
***for gluten-free option, use gluten free pie crust