Pineapple Coconut-Cream Pie (Lactose Free)

"I got this simple recipe from a friend who was a natural cook. It makes two pies. The mix can also be used in a parfait style with fruit for another dessert. Has always been very popular with my guests."
 
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photo by bearhouse5 photo by bearhouse5
photo by bearhouse5
photo by bearhouse5 photo by bearhouse5
Ready In:
50mins
Ingredients:
6
Serves:
16
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ingredients

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directions

  • Mix all ingredients of Base together using just a little of the coconut cream to mix the cornflour with first.
  • Cook on low heat till bubbling slowly and then till thickened.
  • Spread cooked mix into 2 medium size pie dishes and refrigerate.
  • Blend all pineapple from can and add juice last with a little mixed with all the cornflour.
  • Cook slowly till thickened and cooked.
  • Spread onto cooled bases covering whiteness.
  • Decorate with lemon slices, pieces of pineapple, strawberry or kiwifruit.

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Reviews

  1. Just not the light, fruity pie that I had expected, found it to be quite thick & heavy. Maybe I used too much corn flour? I will try again... there is definite potential here.
     
  2. The end result of this pie was wonderful. I added a gluten-free almond/cornflake crust, that made it perfect.
     
  3. I've made this several times now. I did add some agar powder to the coconut cream layer, boiling it for 5 minutes with the coconut cream and adding the cornflour (cornstarch) at the end. This firmed it up beautifully. I also added a cookie-crumb base, giving the pie 3 layers.
     
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RECIPE SUBMITTED BY

<p>I like to meet and converse with new people. <br />My hobbies and interests are organic gardening, making greeting cards.</p>
 
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