This no bake Coconut Cream Pie is made with an almond press-in crust, coconut milk pudding filling, and topped with coconut whipped cream and toasted shredded coconut.
Gluten-free, vegan.
STEP 1: In a medium saucepan, add cane sugar, cornstarch, and salt. Add coconut milk, whisking consistently until mixture thickens and starts to become bubbly.
STEP 2: Remove from heat and whisk in vanilla extract. Transfer mixture to a glass bowl. Place a piece of plastic wrap on top of the mixture. Chill in fridge for 1-2 hours.
STEP 3: Place the almonds, shredded coconut, salt, dates, and maple syrup into the bowl of a food processor and process until finely ground. Transfer to a tart pan.