Saturday, April 25, 2015

Coconut Cream Pie

Super simple, but really delicious and exotic tasting!

3 1/2 cups vanilla flavored rice milk
1/2 cup honey (or alternative sweetener of choice)
6 Tbsp. cornstarch
2 cups unsweetened coconut flakes
2 Tbsp. coconut extract

Save out 1/2 cup of the rice milk to blend with cornstarch for thickening. Bring the remaining ingredients to a slow boil and then add thickening. Cook until thick. Remove from heat and pour into a prepared pie shell.

*Pie shell ~ this is really good in a crushed walnut/oil crust that has been pre-baked until slightly toasty. No grains so it's gluten free.

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