Hi Diane! I wouldn’t recommend a total substitute, but you could probably get away with substituting some of it.
]]>Hi Stacy! I think it will work. Let me know how it turns out for you. 🙂
]]>Looking forward to this pie! I’ve made so many of your desserts and love them all! Can I replace the heavy cream in pie with coconut cream?
]]>Hi Pam! I have not tried it in the little cups, but that should work just fine. 🙂
]]>Hi Laura! I’m so glad everyone has enjoyed it so much! Unfortunately I don’t know of a good substitute for the egg yolks here. I’m not sure it will turn out if you leave the egg yolks out. 🙁
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Hello! So I ADORE this recipe.I’ve made it several times and it’s always a hit. I’m going to take it to my work tomorrow for PI Day. However one of my coworkers has an egg allergy and I thought about making a small amount of different filling in a small pie pan for him. Is there any replacement for the egg yolks? Sorry bizarre question but thought I’d ask! Not sure what leaving the eggs out would do. ]]>
Yay! Enjoy that pie, Barbara 😋
]]>Hi Jenni! I’m so glad you enjoyed it so much! Are you using the graham cracker crust? If so, try tamping it a little bit more. I hope that helps. 🙂
]]>Hi Sam, LOVE this recipe! Making it right now for my husband. I have a question tho, do you have any suggestions to keep the crust from “slipping” so much when I cook it? I press it all the way up to the very top and even putting it in the oven for the shorter end of the time, it still falls about 1/2 way down the pie plate. Maybe this doesn’t matter, just wondering if I should try something different. Wondering if the type of pie plate makes any difference? I’ve tried glass and metal so far.
Thank you so much for all of your recipes! You have definitely helped me become a better baker!
]]>Hi Linda! You’ll want to use a canned full-fat coconut milk, not the kind that is sold in the refrigerated section of the store. Any brand of that type should work. Hope that helps!
]]>Hi Lura! I haven’t experimented with it, but I think it could work. You may need to alter some liquid ratios because the coconut cream is going to be a little bit thicker. 🙂
]]>Hi Sam!
Can coconut cream be used instead of coconut milk? ]]>
Hi Dan! I think the dulce de leche sounds really good. I haven’t tried it to know for sure but I would love to know how it turns out. 🙂
]]>Hi Dan! I know you can sweeten unsweetened coconut with a simple syrup mixture. I haven’t tried it myself to know exactly how to do it or what the proportions would be though.
]]>If I want to add an extra flavor, is it ok if i add a layer between the crust and the coconut filling?
I was thinking about dulce de leche (here in Argentina the dulce de leche + coconut combination is really popular) or maybe a raspberry jam?? Or do u think it’s going to be too much? ]]>
I got a silly question lol!
I have shredded coconut, but the classic one (unsweetened). How do i make it sweet?! should i put them in the oven with sugar on top?!
Thanks in advance ]]>
Hi Renee! While we haven’t tried it ourselves, Arrowroot powder may be a good substitution for you to try. If you do, let us know how it works out for you! 😊
]]>Look no further this is a keeper? Trust me I other will match in flavor. Cook for Thanksgiving 2021. Make two one is not enough. Don’t change one ioda of ingredients. ]]>
Ok, thank you! Wish me luck!
]]>Hi Tina! I’ve always bought canned coconut milk, the brand shouldn’t matter.
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