Easy to Make Coconut Cream Pie Recipe AllgoneVegan.com

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• ½ cup whole unroasted cashews, soaked in water for 2 to 8 hours or until very soft
• 1 (13-ounce) can coconut milk, at room temperature
• ¾ cup plain unsweetened almond milk
• ½ teaspoon agar powder
• T cup sugar
• 3 tablespoons coconut oil
• 1 teaspoon pure vanilla extract
• 1 teaspoon coconut extract or an additional teaspoon of vanilla
• 1½ cups shredded coconut

1. Preheat the oven to 350°F. Prepare before hand cook for 10 minutes, then remove it from the oven and set aside.
2. Drain the cashews and place them in a food processor or blender. Blend them with the coconut milk until totally smooth, scraping down the sides occasionally. This can take up to 5 minutes depending on the strength of your machine.
3. In the meantime, stir together the almond milk, agar powder, and sugar in a small (2-quart) sauce-pot.
4. Bring the mixture to a boil, stirring pretty consistently. Once boiling, lower the heat so that you’re just getting small bubbles. Let cook for about 5 minutes, then add the coconut oil and mix until melted.
5. With the food processor running, stream the hot mixture in until thoroughly blended, then add the extracts and pulse a few times to combine. Stir in the shredded coconut, but don’t blend it again, just mix it with a spatula–you want the coconut to remain intact.
6. Transfer the mixture to the prepared pie crust (being careful not to overfill) and refrigerate until set, 3 to 5 hours. The filling is very thin at first, but that is how it’s supposed to be, so don’t worry; it will thicken as it sets. Once set, slice and server!

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I hope these simple recipes bring you some warmth this cold December.