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4.78 from 18 votes
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Dairy-Free Cream Pie Filling

This vegan cream pie filling will rival any regular cream filling and is amazing nestled into your favourite crust and topped with fresh seasonal fruit.  Be sure to use full fat canned coconut milk as the recipe doesn't work with lite coconut milk!  

Course Dessert
Cuisine American
Keyword Coconut
Prep Time 5 minutes
Cook Time 10 minutes
chill time 3 hours
Total Time 15 minutes
Servings 12
Author Fraîche Nutrition

Ingredients

  • 5 tablespoons cornstarch*
  • 3 cups canned full-fat coconut milk
  • 1/3 cup maple syrup or sugar
  • 2 teaspoons pure vanilla extract
  • pinch salt

Instructions

  1. In a small bowl or cup combine the cornstarch with ½ cup of the coconut milk: whisk until no lumps remain. Add the remaining coconut milk, maple syrup or sugar and salt while whisking.

  2. Place the saucepan over medium heat and cook, bringing the mixture to a boil, stirring constantly with a whisk. Cook for 1 minute (to cook the starch and thicken the mixture), whisk in the vanilla and remove from the heat.

  3. Pour the hot filling into the crust and let it cool, uncovered, for about 30 minutes. Once slightly cooled, loosely cover with plastic wrap  and refrigerate for at least 2-3 hours or overnight before serving.  Arrange the fruit on top of the tart before serving.

Recipe Notes

*reduce corn starch to 4 tablespoons (1/4 cup) if you want a less firm filling.