Pineapple Coconut Cream Pie Lactose Free
Indulge in the tropical goodness of this Pineapple Coconut Cream Pie, crafted to be entirely lactose-free without sacrificing its rich and creamy texture. The buttery graham cracker crust, enriched with coconut oil, provides the perfect foundation for the luscious filling made with pureed pineapple and velvety full-fat coconut milk. Thickened with cornstarch and delicately sweetened with a touch of sugar, this pie bursts with fresh tropical flavor and a hint of vanilla. Finished with a sprinkle of unsweetened shredded coconut, this dessert is a showstopper that's both dairy-free and irresistibly delicious. Perfect for summer gatherings or as a refreshing treat year-round, this pie comes together in just over half an hour and sets beautifully in the fridge for a stress-free dessert option.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 5 tablespoons Coconut oil (melted)
- 2 tablespoons Sugar
- 1.5 cups Pineapple chunks (canned, drained or fresh)
- 2 cups Coconut milk (full-fat, from a can)
- 5 tablespoons Cornstarch
- 0.5 cup Sugar
- 1 teaspoon Vanilla extract
- 0.25 cup Unsweetened shredded coconut (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, melted coconut oil, and 2 tablespoons of sugar. Mix until the texture resembles wet sand.
Press the mixture firmly and evenly into the bottom and sides of a 9-inch pie pan to form the crust.
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool.
In a blender or food processor, puree the pineapple chunks until smooth. You should end up with approximately 1 cup of pineapple puree.
In a medium saucepan, whisk together the coconut milk, pineapple puree, cornstarch, and 1/2 cup of sugar until smooth. Place over medium heat and stir constantly.
Continue cooking and stirring until the mixture thickens significantly and comes to a gentle boil. This will take about 10-12 minutes.
Once thickened, remove the saucepan from heat and stir in the vanilla extract.
Pour the filling into the cooled graham cracker crust and smooth the surface with a spatula.
Let the pie cool to room temperature, then refrigerate for at least 4 hours or overnight until fully set.
Before serving, sprinkle the top with unsweetened shredded coconut if desired, for added texture and flavor.
Slice and serve chilled. Enjoy your lactose-free pineapple coconut cream pie!
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 131 mg | 6% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 28.1 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 256 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
