Thanks to all who joined in the fun on my FB page, trying to guess the secret ingredient which is: a box of Goya Flan Custard mix! As promised, here’s the recipe for the vegan coconut custard pie. With only three ingredients in the pie filling, this is one crazy-easy pie to make.
Now, I’m not going to say this pie is healthy, although I’ve made “healthy” versions before. What this version does have going for it (besides being quick and easy) is that it tastes remarkably like the non-vegan version my mom used to make — which was one of Jon’s favorite pre-vegan desserts.
One day when he was reminiscing about my mother’s coconut custard pie, I got the idea to try making it with the flan mix. I knew the flan mix was vegan and very “custardy” so I figured it would work — and it did! Instead of using healthy unsweetened coconut, I bought the sweetened kind that my mom used in her pie, to try to duplicate the flavor we remembered.
Note: Discard the caramel packet from the box of flan mix or reserve it for another use.
1 (5.5-ounce) box Goya Flan Custard mix
3 to 3 1/2 cups nondairy milk (any combination of: coconut milk, almond milk, soy milk, Mimicreme, etc.)
1 (12-ounce) bag flaked sweetened coconut, lightly toasted
1 prebaked pie crust (homemade or storebought), cooled
Place the flan mix in a saucepan and slowly stir in the nondairy milk. Bring to a boil over medium heat, stirring constantly. (It will be thin.)
Remove from the heat and stir in about 2/3 of the coconut, then set aside to cool slightly. Pour the mixture into the baked and cooled pie crust. Sprinkle the top with the remaining coconut and press into the pie filling. Refrigerate for a few hours to chill and firm up.
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This recipe was completely disgusting to me. Do you actually use all 12 oz. of the coconut? I only used 8oz. but it was still way too much coconut. The coconut took up the all of the space in the batter and each bite is essentiality a mouthful of coconut flakes! I tried making this for my family’s Thanksgiving dinner and it was a huge mistake!
Yes, Bernita, we usually use all 12 ounces of the coconut for this pie (my husband is a coconut lover!). I’m sorry you didn’t enjoy it. Perhaps you would like it better if you use only 4 ounces and chop the coconut more finely in a food processor before using.
I have been searching for a vegan coconut custard recipe and since Robin’s recipes always work and taste delicious I can’t wait to try this one. I don’t mind a good shortcut! I was wondering if Templeque would work too. I might buy both the flan and the templeque (Puerto Rican Coconut custard) to see. It’s also available boxed by Goya and another brand whose name escapes me at the moment thanks Robin! You are one of my go to sources for reliable and delicious vegan recipes
Marion, I think either should work, but I’ve only tried it with the flan mix by Goya. Reminder: you might want to toast the coconut for the top — it gives it a nice flavor. Also, you can pulse the coconut in a food processor (and even use less coconut), depending on how sweet/coconutty you prefer it.
Thanks for the tips Robin! I am making it today -one to drop off at my sisters and maybe some mini pies for me and my husband. I am using the flan. Couldn’t get the templeque so that’s an experiment for another day. I am putting it in a coconut butter crust Thanks so much for all you do for the animals and for vegans Happy Thanksgiving!