No Bake Coconut Cream Pie (Gluten Free)

The Steps

1. Prep: Pour the entire can of unsweetened coconut cream into a small mixing bowl. I like to use the Thai Kitchen brand. You may notice the contents have separated and there is a layer of the thick cream at the top of the can, use a whisk to re-combine the cream and liquid into one creamy mixture. Measure out one cup to use in the filling and set aside. Reserve the remaining cream for the whipped topping.
2. Cream together: In a small bowl, whisk together 3 tablespoons cornstarch, 1/2 cup + 1 tablespoon sugar, and 2 room temperature eggs until fully combined and creamy. Set aside and keep at room temperature
3. Heat: In a heavy bottomed saucepan on medium heat add the 1 cup coconut cream previously set aside and 1 cup 2% milk, briefly stir to combine and then add 2 cups shredded sweetened coconut. Stir frequently on medium heat until you see small bubbles forming and it looks like the mixture is about to start boiling. It will begin to look frothy. The mixture shouldn’t boil for more than a few moments or this could affect the texture and consistency. Turn the heat to medium-low.
4. Combine: Before adding the heated milk mixture to the egg mixture you’ll want to temper it first to make sure you don’t turn it into scrambled eggs! To do this take one tablespoon of the nearly boiling coconut cream mixture and transfer it to the bowl with the egg mixture whisking constantly very quickly. Repeat this process 4 more times while continually whisking until the egg mixture temperature has raised a bit.
5. Now slowly pour the tempered egg mixture into the saucepan with the coconut cream mixture while whisking continually very quickly. It’s helpful to pour slowly.
6. Once it’s all in the saucepan, continue to whisk quickly for at least another 30-60 seconds over medium-high heat. Turn the heat to medium or medium-low and continue to cook the mixture while stirring for another 5 minutes or until thick and custard like.

Dee & Sweets tip: Be sure to stir quickly and constantly to prevent burning. If you fear the coconut cream may burn, turn your heat to medium-low. The key is to make sure the mixture thickens without burning. If the mixture is starting to burn, you will see brown spots forming, usually at the bottom or sides of pan. If this starts to happen, turn the heat down and continue stirring.

1. Add remaining ingredients: Remove the saucepan from the heat. Add 2 tablespoons unrefined coconut oil and 2 tablespoons butter, whisk together until fully combined. Then add 1 tablespoon pure vanilla extract and mix again to combine.

Dee & Sweets tip: make sure the ingredients are fully combined at this point. It’s especially important to make sure the butter and coconut oil are completely incorporated before moving on to the next step.

1. Chill: Transfer the coconut pastry cream filling to a heat-proof bowl, cover (it’s best to place the cover directly on top of the cream so that a film shell doesn’t form) and refrigerate until it’s completely cold. If you’re in a time crunch, you can speed this process up by leaving it in the freezer for a bit too but be sure to check on it so it doesn’t freeze. It’s best to have the coconut pastry cream cold before assembling and serving. 
2. Assemble: Add the cold coconut pastry cream filling on top of the pre-baked pecan crust and spread into an even layer. Top with whipped cream, cut and enjoy!