Mini No-Bake Blue Swirl Coconut Cream Pies

Mini No-Bake Blue Swirl Coconut Cream Pies - Tayler Silfverduk DTR - #coconutcreampie #coconutcream #glutenfreepie #glutenfreecoconutcreampie #dairyfreepie #dairyfreedessert #glutenfreedessert #celiacfriendlydessert #celiacfoodie #bluefood #blueswirl #dessertswirl #celiacdietitian #rd2be #colorkitchenfoods #coconut #creampie #gelatin #gelatindessert #easydessert #nobakepie #nobakedessert #quicknobakedessert


This fun spin on coconut cream pie is perfect for all occasions. Whether is cold or hot, it offers decadent flavor and texture, sure to please any crowd! It’s soft and full of coconut flavor. Made with heavy coconut cream it’s absolutely delightful.

The crust is only 2 ingredients (pecans and dates) and the filling is only 5-ingredients, making this recipe perfect for all minimalist cooks!

These coconut creampies are no-bake which means that you prepare them and walk away. That easy. No preheating the oven, hovering over your pie, etc.

Comment below what your favorite way to use or eat coconut is!


 

Print Recipe
Mini No-Bake Blue Swirl Coconut Cream Pies
Mini No-Bake Blue Swirl Coconut Cream Pies
Prep Time 10 minutes
Passive Time 2 hours
Servings
minis
Ingredients
The Crust
  • 1 cup pecans
  • 1/3 cup pitted medjool dates
The Coconut Cream
  • 1 can coconut cream
  • 1/4 cup sugar
  • 1 tbsp beef gelatin
  • 2 cup Hot Water
  • 1 packet 1 Packet of Color Kitchen Foods blue coloring
Prep Time 10 minutes
Passive Time 2 hours
Servings
minis
Ingredients
The Crust
  • 1 cup pecans
  • 1/3 cup pitted medjool dates
The Coconut Cream
  • 1 can coconut cream
  • 1/4 cup sugar
  • 1 tbsp beef gelatin
  • 2 cup Hot Water
  • 1 packet 1 Packet of Color Kitchen Foods blue coloring
Mini No-Bake Blue Swirl Coconut Cream Pies
Instructions
For the Crust
  1. Soak Medjool dates for a minimum of 5 minutes in hot water
  2. While the dates are soaking, line a muffin tin with cupcake liners
  3. After dates are soaked, add them and the pecans to a food processor
  4. Pulse until a rough dough is formed
  5. Press the "crust" dough into the cupcake liners (make sure you press firmly to make sure the filling doesn't get underneath it)
  6. Set aside and make the filling
For the Filling
  1. In a food processor add in the coconut cream, sugar, and gelatin
  2. Process until well combined
  3. Add in the hot water and process until well combined again
  4. Once well combined pour the filling into the cupcake liners (reserving some for the blue swirl).
  5. After filling the cupcake liners, add ColorKitchen Food Colors Blue Packet to the reserved coconut cream filling in the food processor
  6. Process until well combined
  7. Using a spoon take the blue coconut cream and slowly pour a "Z" into the coconut cream pies
  8. Once the coconut cream pies all have a blue "Z" take your spoon (with nothing in it) and gently swirl the Z around to form a blue marble/swirling effect
  9. Place the coconut cream pies in the fridge and let them "set" for 2-4 hours
  10. After the coconut cream pies have set, enjoy or store them in the fridge in an airtight container for 3-4 days
Recipe Notes

Please note that the filling will be very watery and will remain watery until after it "sets" in the fridge.

Made with ColorKitchen Food Dye



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