2 c unsweetened almond milk (other milks will work)
1 tsp vanilla
2 14 oz cans coconut milk (full fat and chilled. Do not shake. See note)
1 c graham cracker crumbs (I used GF and they worked great)
3 – 4 tbsp agave or honey
1 tbsp ground flax meal
Whipped cream (homemade or store bought)
Instructions
Toast all of the coconut in a 350ºF oven, stirring frequently, for about 7 – 10 minutes. If you don't want toasted coconut in your pie, toast just ½ c for topping.
In a medium sized sauce pan, whisk together sugar, cornstarch, and salt. Add the almond milk and vanilla, whisking to avoid any lumps. Begin to heat over medium high, but don't allow to boil.
Open the cans of coconut milk. The coconut cream should have solidified – scoop it out and add to the mixture on the stove. Discard the liquid or save for another use. It's okay if a small amount of liquid is transferred with the solids.
Continue to heat and whisk frequently until thickened to a gravy-like consistency. Stir in approximately 2 c of the coconut.
Meanwhile, mix together the graham crackers, agave, and flax meal. Press into a standard pie pan, lightly spritzed with nonstick spray.
Pour the coconut mixture over the crust. Allow to set for at least 3 – 4 hours in the refrigerator (because it's winter, mine set just fine on the counter).
Once set, top with whipped cream and toasted coconut.
Notes
I couldn't find unsweetened coconut anywhere. If you can, by all means use that! Just increase the sugar in small increments and taste frequently. Chill the cans of coconut milk overnight in the fridge or for 30 – 60 minutes in the freezer and the cream will solidify. My pantry is about 50 – 60 degrees, and the cream is always solidified. If you open the can and it hasn't solidified yet, go ahead and put it back in the fridge/freezer. Be careful not to shake the can or you'll suspend the solids in the liquid
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2013/03/14/vegan-toasty-coconut-cream-pie/