Vegan Coconut Cream Pie
Whether you are vegan or not, this is one tasty pie!
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Cooking tools:
- Food processor
- Pie dish
- Saucepan
- Stove
- Oven
- Baking sheet
- Parchment paper
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cooling rack
- Refrigerator
- Plate
Ingredients
- 3/4 cup (175 mL) large flake rolled oats
- 3/4 cup (175 mL) pecan halves
- 1/2 cup (125 mL) shredded coconut
- 1/4 cup (50 mL) coconut or granulated sugar
- 1/3 cup (75 mL) coconut oil, melted
- 1/3 cup (75 mL) coconut or granulated sugar
- 1/3 cup (75 mL) cornstarch
- 1/4 tsp (1 mL) salt
- 2/3 cups (150 mL) unsweetened cashew beverage
- 1 cup (250 mL) coconut milk, not light
- 1 tsp (5 mL) vanilla extract
- 1 (225 g) GAY LEA - Coconut Whipped Topping
- toasted coconut, optional
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