Vegan Coconut Ackee Cream Pie
This pie is a coconut lover’s dream! Coconut flavour in every bite; the crust is made with coconut oil and the silky custard filling with ackees and coconut milk; it’s all topped off with coconut whipped cream and toasted coconut flakes. Indulgent, yet light on the palate and it’s vegan!
Ingredients
For the crust:
- 180 g (1 ½ cups) All purpose flour
- 2 g (¼ tsp) Salt
- 120 g (8 tbsps) Coconut oil*, chilled
- 3 g (1 tsp) Apple cider vinegar, cold
- 30 to 60 g (2 to 4 tbsps) Cold Water
For the filling:
- 72 g (6 tbsps) Granulated white sugar
- 50 g (5 tbsps) Arrowroot powder (alternately you can use cornstarch)
- 1 14 oz can Coconut Milk
- 170 g (1 cup) Parboiled (or canned) ackee, pureed
- 3 g (½ tsp) Vanilla extract
- 2 g (¼ tsp) Coconut extract
For the Whipped Cream:
- 1 14 oz can Coconut milk
- 30 to 60 g (¼ to ½ cup) Icing sugar
- Coconut extract optional
For the toasted Coconut:
- 30 g (½ cup) Unsweetened coconut flakes
Instructions
Method (Crust):
- Combine salt and flour in a bowl and whisk together.
- Rub in coconut oil until the mixture resembles coarse crumbs (you can do this part in a food processor so that the oil doesn’t melt too much)
- Sprinkle over the apple cider vinegar and one tablespoon of the water at a time, pulling the dough together with your hands or a spoon. Only use as much water as you need for the dough to hold together, the dough should not be sticky.
- Form into a ball and press into a disc. Wrap in plastic and chill for at least 20 minutes.
- Roll dough out and line a 9inch pie dish. Chill for another 10 to 15 minutes. Meanwhile preheat oven to 205˚C (400˚F).
- Line pie crust with foil and weight it down it dried beans or rice.
- Bake the crust for 15 minutes then remove the foil and weights and bake for another 10 to 15 minutes till done.
- Remove and let cool
Method (Filling):
- Combine sugar, arrowroot powder and coconut milk in a saucepan.
- Heat over medium heat until it boils and thickens.
- Add the pureed ackee and extract mixing till well combined.
- Pour into prepared crust and smooth top
- Chill for at least 4 hours or overnight to allow the custard to set.
Method (Whipped Cream):
- Chill coconut milk overnight. Chill your mixing bowl and beaters as well especially if your kitchen is warm.
- On the following day, when ready to make the cream, open the can and scoop the solid coconut cream from the top and place in chilled mixing bowl.
- Whip for a couple minutes then add the sugar and a splash of extract if using, keep whipping until the cream is thick.
- It will keep for a few days in the fridge but does not hold up well in the heat so bear that in mind.
Method (Toasted Coconut):
- Place coconut flakes on a sheet of parchment and toast in preheated 180˚C (325˚F) oven for 5 to 8 minutes till golden.
To finish:
- Top chilled pie with the coconut whipped cream and sprinkle with toasted coconut flakes
Notes
- Use unrefined coconut oil, sometimes marketed as “virgin”, “extra-virgin” or “cold-pressed” as it has a lovely coconut flavor. Refined will still work.
- Look for a full fat can of coconut milk that does not contain stabilisers or thickeners, particularly guar gum as it inhibits the cream from whipping.
- Do not shake up the can as you want the liquid and the fat to separate. I have found the alternate method of pouring the coconut milk into a strainer lined with several layers of cheesecloth over a bowl to be effective. Set in the fridge overnight for the liquid to drain off and proceed as outlined below.
