Soursop Coconut Cream Pie
This Soursop Coconut Cream Pie is a refreshing treat you can enjoy year-round. Made with creamy coconut, vitamin C–rich soursop fruit, and a naturally sweetened crust, this pie offers delicate, mellow lemon flavors with a smooth, creamy filling—vegan, dairy-free, refined sugar-free, and packed with wholesome ingredients that make it a deliciously indulgent yet health-conscious dessert.
Equipment
Ingredients
Crust
- ½ cup almond flour
- 1 cup sorghum flour
- ½ cup macadamia nut butter or sub any nut/seed butter
- 1 teaspoon vanilla extract
- ¼ cup maple crystals or coconut sugar
- 1 tablespoon ground flaxseed
- 3 tablespoons water
Filling
- 1 13.5 oz can full-fat coconut cream
- 1 cup soursop purée
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ⅔ cup cornstarch
- ⅓ cup True Sea Moss Soursop Gel stir in after cooking
Toppings
- 1 ½ cups coconut whipped cream
- Fresh passion fruit pulp for garnish
Instructions
Prepare the crust:
- Preheat the oven to 350°F (175°C). In a bowl, whisk together almond flour, sorghum flour, maple crystals, and ground flaxseed. Add macadamia nut butter, vanilla, and water, stirring until a soft dough forms.
- Press the mixture evenly into a greased 8- or 9-inch pie pan.
- Bake for 10–12 minutes, or until lightly golden. Let cool completely before adding the filling.
Make the filling:
- In a medium saucepan, whisk together coconut cream, soursop purée, maple syrup, vanilla, and cornstarch until smooth.
- Place over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble (about 5–7 minutes).
- Remove from heat and stir in True Sea Moss Soursop Gel until fully incorporated.
Assemble the pie:
- Pour the filling into the cooled crust and smooth the top.
- Refrigerate for at least 4 hours, or until completely set.
Serve:
- Top with coconut whipped cream and fresh passion fruit pulp before serving.
- Store leftovers covered in the refrigerator for up to 4 days.
Tried this recipe?Let us know how it was!