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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
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5 from 1 vote

Mini No-Bake Blue Swirl Coconut Cream Pies

Prep Time10 mins
Total Time2 hrs 10 mins
Course: Breakfast, dessert, Holidays, the Fourth of July
Cuisine: Dairy-Free, Gluten-Free, Holiday
Servings: 12 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

Instructions

For the Crust

  • Soak Medjool dates for a minimum of 5 minutes in hot water
  • While the dates are soaking, line a muffin tin with cupcake liners
  • After dates are soaked, add them and the pecans to a food processor
  • Pulse until a rough dough is formed
  • Press the "crust" dough into the cupcake liners (make sure you press firmly to make sure the filling doesn't get underneath it)
  • Set aside and make the filling

For the Filling

  • In a food processor add in the coconut cream, sugar, and gelatin
  • Process until well combined
  • Add in the hot water and process until well combined again
  • Once well combined pour the filling into the cupcake liners (reserving some for the blue swirl).
  • After filling the cupcake liners, add ColorKitchen Food Colors Blue Packet to the reserved coconut cream filling in the food processor
  • Process until well combined
  • Using a spoon take the blue coconut cream and slowly pour a "Z" into the coconut cream pies
  • 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
  • Place the coconut cream pies in the fridge and let them "set" for 2-4 hours
  • After the coconut cream pies have set, enjoy or store them in the fridge in an airtight container for 3-4 days

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