Easy No-Churn Coconut Cream Pie Ice Cream - The Recipe Rebel (2024)

FAQs

Can I use coconut milk instead of heavy cream in ice cream? ›

Shake up coconut milk cans, then open and pour into large bowl. Whisk in vanilla and sugar. Whisk until smooth and then pour into ice cream maker for 20-25 minutes. If you don't have an ice cream maker, pour into a freezer safe tupperware.

First, it's possible that your custard did not thicken enough. Before adding it to your pie shell, check to make sure your custard is not watery. It should be about the consistency of your average pudding. Second, it's much more likely that the layers weren't totally cooled before you assembled.

Runny custard: You may have undercooked your custard. If it fails to thicken after bringing it to a low boil, it can be fixed by stirring in a slurry of equal parts cornstarch and water. Mix the two together and whisk it into the hot custard. Bring to a boil, stirring, until thickened.

Marie Callender's Coconut Cream Pie is delicious and perfect for any occasion. It's easy to serve, and the taste is wonderful.

You can substitute an equal amount of heavy cream with coconut cream and use it as a dairy-free alternative in recipes that call for heavy cream. It can be baked, cooked, and whipped, but it does have a coconut flavor, so choose your recipes accordingly.

Coconut milk or cream

Rich in fat, both of these products are a great vegan substitute for heavy cream. Try in sauces and soups; the cream can be whipped. However, it doesn't quite have the body that heavy cream (or heavy whipping cream) has, so it won't ever form stiff peaks like whipped cream does.

Some folks brush their pie crust's interior with beaten egg white or coat it with melted butter to create a moisture-resistant barrier between filling and pastry. Veteran baker and author Dorie Greenspan uses bread crumbs to soak up any excess liquid.

When the filling is done cooking, it should be the texture of pudding. If it's not thick enough, keep cooking until it is. Chill until completely cold. Make sure you chill the pie for at least 2-4 hours before serving it so the filling has time to thicken and set.

The best and easiest option is corn starch . You add 1 Tb per 1 cup of liquid you are using ( coconut milk in this case ) And you mix it with 1 Tb of cold water, and then add it to your sauce before boiling. However, cornstarch is tasteless, and if you don't have problems with gluten I would suggest wheat flour.

Yes. As a rule of thumb, desserts that are rich in dairy should be refrigerated. This creamy coconut pie will last a reasonably long time when chilled, but the whipped cream topping will not keep at room temperature.

How do you thin coconut cream? ›

Add 1 tbsp (14.77 mL) of water into the bowl.

Once you've put 3 heaping tablespoons (42.52 grams) of coconut cream into the bowl, measure out 1 tablespoon (14.77 mL) of water. Diluting the coconut cream creates 1 serving⁠—or ¼ cup (59.15 mL)—of coconut milk.

Quick Serve By the Slice: Remove plastic wrap and plastic dome from pie; Using a sharp knife that has been placed under hot water before cutting, cut slices from frozen pie; Thaw each slice at room temperature for 60-90 minutes or in refrigerator for 1-1/2 to 2 hours; Return unused portion of pie to freezer and cover ...

The Coconut Custard Cream Pie should be refrigerated at all times. For best results, the pie should be consumed within 3 days of purchase. Before serving, please remove from fridge and leave at room temperature for 30 minutes. Ideally you do not want your cream pie to sit at room temperature for longer than 1 hour.

1 Remove plastic wrap and dome from pie. 2 Slice frozen pie using a sharp knife that has been placed under hot water before cutting. 3 Thaw each slice on a plate in refrigerator 1 1/2 to 2 hours. 4 Cover unused portion of pie with dome and return to freezer.

Don't worry too much if you don't have whole milk or heavy cream. Nearly any milk will work, and you can substitute half-and-half for the cream. Ideally you want ingredients with a high fat content because these will create a creamy texture when cooled.

The fat content of coconut milk should be roughly that of a dairy-based heavy cream. So, when a recipe calls for heavy cream, you just make a one-to-one substitution with coconut milk – so long as the fat content matches up.

Stir in the cornstarch to the reserved ½ cup coconut milk until well combined. Add cornstarch/coconut milk mixture to the saucepan and bring to a boil, stirring frequently. Boil for 5 minutes, stirring frequently, until the cornstarch is completely cooked and ice cream base has thickened.

Coconut cream tends to yield creamier results due to the higher fat content. We DO NOT recommend using Trader Joe's coconut milk or cream – the formulation has changed in recent years and is now more prone to separation and oiliness.