I ate half of a coconut cream pie. I know, not my finest moment. But honestly, how could anyone resist? It’s sweet, creamy, tropical and buttery. So here is my hot take on it: veganized.
This was pretty tough to master. I tried a few recipes to get started, but it just didn’t hit the spot. It would either be overboard on the coconut or just lack of creaminess. I realized I needed to pull in a few substitutes. In this recipe I used margarine instead of butter, a vegan egg substitute instead of egg yolk, and coconut cream instead of heavy cream.