For the pie crust - you can either use a store bought crust or blind bake a pie crust. Use our vegan pie crust recipe and make as directed before adding filling. When the crust is in the pie dish, add pie weight or line with parchment paper and top with 2 cups of dried beans. Bake the crust until golden brown. Remove and chill overnight.
In saucepan, add coconut milk, sugar, and salt over medium heat. Bring to boil for 2 mins then reduce to med low.
In a small bowl, add the cornstarch and 1/2 a cup of the warmed coconut milk mixture. Whisk together.
Slowly whisk in.
Let thicken then remove and add in the shredded coconut, butter, vanilla and coconut extract
Pour warm filling in cooled crust.
Cover tightly with plastic wrap. (want it to touch the surface of mixture to prevent skin from forming) -
Refrigerate for3 hours or overnight until chilled and thick.
Make and put coconut whipped cream on top after chilled.
Add some toasted coconut on top if desired. *To make toasted coconut - bake a cup of coconut at 300 for 6-8 mins or until lightly browned.
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.