Haupia coconut pie is a dessert that is gluten free, dairy free, egg free, and soy free. I based it on a favorite Hawaiian dessert haupia, made with coconut milk or cream. It has a pudding-like texture without using dairy or eggs.
For haupia coconut pie, you will need 1 8-inch pie pan, food processor or immersion blender with chopper cup, spatula or wooden spoon, whisk, saucepan, small mixing bowl.
Pour into pie pan and press into a crust across the bottom and sides.
Filling haupia coconut pie
Open the can of coconut cream. Use a knife to gently push aside the cream and make a hole to the bottom. Pour ¼ cup of the milk from the bottom into a measuring cup.
Haupia coconut pie with walnut and date crust is a sweet treat with Hawaiian roots. Dairy free, gluten free, egg free, and soy free. You can flavor with fruit juice.
- 1 cup walnut halves
- 4 pitted soft dates
- ½ tsp cinnamon
- 1/16 tsp sea salt
- 1 can coconut cream (about 13 oz.), not shaken
- 4 tbsp arrowroot (or 6 tbsp cornstarch)
- ½ cup sugar
- ½ cup water (or ¼ cup water and ¼ cup juice)
- (add ½ tsp vanilla extract if desired)
- You will need 1 8-inch pie pan, food processor or immersion blender with chopper cup, spatula or wooden spoon, whisk, saucepan, small mixing bowl.
- Pie crust
- Place walnuts, pitted dates, cinnamon, and sea salt in food chopper cup and pulse until very fine.
- Pour into pie pan and press into a crust across the bottom and sides.
- Open the can of coconut cream. Use a knife to gently push aside the cream and make a hole to the bottom. Pour ¼ cup of the milk from the bottom into a measuring cup.
- Add ½ cup water. (Variation: Add ¼ cup water and ¼ cup juice, such as key lime or passion fruit.).
- Add arrowroot to the liquid and whisk until smooth. Set aside.
- Add the remaining contents of the coconut cream pan to the saucepan. Add the sugar.
- Stir together. Heat the saucepan on medium high, stirring regularly to keep it smooth.
- When it starts to bubble, slowly add the arrowroot mixture to the pan while stirring.
- Reduce the heat to medium low and continue stirring. The mixture should begin to thicken and stick to the spoon. It will take 5 to 10 minutes to get to a pudding-style consistency.
- Pour the mixture into the piecrust. Refrigerate for 2 hours or longer. Garnish with toasted coconut, almonds, or lime zest.
Tips: 1) I use Thai style coconut cream (from the international aisle at the grocery store). Let it sit in the pantry for a while to separate the cream from the milk, or chill in the refrigerator. 2) I find that pitting my dates then allowing them to sit in a little warm water while I'm prepping makes them a little stickier. 3) You may want to try pumpkin pie spice instead of cinnamon for the crust. 4) Arrowroot is a starch made from the arrowroot tuber and has less taste than cornstarch. It is gluten-free, grain-free, and is used in paleo diets.