@edwardandsons: Coconut Cream Pie Bars 🥥 These dairy-free no-bake coconut cream pie bars are ultra creamy, and refreshing with a buttery biscuit base and thick coconut filling 😋 No need to turn the oven on and the perfect treat for spring and summer gatherings 🥥 Made with Native Forest Organic Simple Coconut Milk ✨ Biscuit Crust 180g (1 + 1/2cups) biscuits or cookies, crushed 90g (1/2 cup) butter, melted Coconut Pastry Cream Filling 720 ml (3 cups) coconut milk (I used Native Forest Organic Coconut Milk) 100 g (1/2 cup) cane or caster sugar 60 g (1/2 cup) cornstarch 1 tsp vanilla extract Pinch turmeric (optional) for color 100 g (1 + 1/4 cups) Let's Do Organic unsweetened shredded coconut Whipped Cream 240 ml (1 cup) whipping cream, cold 30g (1/4 cup) powdered sugar 1 tsp vanilla extract 15g (2 tbsp) shredded coconut, lightly toasted (for topping) Method: -Line an 8x8-inch (20×20 cm) square pan with parchment paper for easy removal. -Mix crushed biscuits with melted butter until evenly combined. Press firmly into the pan to form an even base. Chill for 20-30 minutes until set. -Heat coconut milk in a saucepan until just simmering. In a bowl, whisk sugar and cornstarch, then add to the saucepan. -Cook on low-medium heat, stirring constantly until thick and smooth. Once it begins to boil, cook for 20 seconds. -Remove from heat, stir in vanilla, turmeric, and shredded coconut. -Spread evenly over the chilled crust. Cover with plastic wrap touching the surface and chill for 5- 6 hours or until set. -Whip cream, powdered sugar, and vanilla until medium peaks form. Spread or pipe over the set coconut layer and sprinkle with toasted coconut. -Once fully chilled and set, lift out using the parchment paper, slice into bars, and serve cold. #nobake #coconutcreampie #dairyfreerecipes #dairyfree #baking

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Monday 27 April 2026 17:27:08 GMT