Coconut Cream Pie
3 1/2 cups vanilla flavored rice milk
1/2 cup agave syrup or honey
6 tablespoons cornstarch
2 cups unsweetened coconut, fine
2 tablespoons coconut extract
Save out 1/2 cup rice milk to blend with cornstarch for thickening. Bring the remaining ingredients to a slow boil, then add the 1/2 cup rice milk with cornstarch. Cook until thick. Cool completely. Pour into baked pie crust. Chill and serve.
1/2 cup agave syrup or honey
6 tablespoons cornstarch
2 cups unsweetened coconut, fine
2 tablespoons coconut extract
Save out 1/2 cup rice milk to blend with cornstarch for thickening. Bring the remaining ingredients to a slow boil, then add the 1/2 cup rice milk with cornstarch. Cook until thick. Cool completely. Pour into baked pie crust. Chill and serve.
1 comment:
This recipe looks great - ever since I was a child Coconut Cream Pie was always a favorite!
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