I love the flavour of coconut, but my husband doesn’t. This means I don’t get to enjoy it as much as I might like. In a curry, a cookie, a pie, or on top of ice cream, I think coconut is delicious. Toasted, not toasted, sweetened, unsweetened – it’s all good. Not a huge fan of coconut water though. Go figure.
One thing I share with my father is the love of a good coconut cream pie. It is both of our favourites, and I will choose it any time I see it. And every time I eat coconut cream pie, I think of my Daddy 🙂 But I couldn’t be bothered to make one at home, because it just seems excessive when I’m the only one who’ll be enjoying it. Boo would have some I guess, but if I’m making pie I prefer to make one we’ll all get in to.
Now I’ve found a way to get my coconut cream fix.
Our Gay Lea ambassadors’ assignment this month focused on their Real Coconut Whipped Cream, which I hadn’t tried. So I picked one up, not really sure what I’d do with it, but when I tried it on my milkshake I couldn’t believe how it evoked the flavour of my favourite coconut cream pie! I realise I shouldn’t have been so surprised, considering this is coconut cream, but that’s just me – a bit slow on the uptake sometimes. I thought of a few ideas, including layering a parfait, or trying pina colada cupcakes, but I decided to go with a quick and simple Coconut Cream Tart.
I found an easy way to recreate the taste by adding coconut flavouring to a vanilla pudding mix and topping with this great tasting whipped cream. These come together quickly, and would be a fabulous, light dessert for your next summer gathering. Coconut is such a tropical flavour it is perfect for this time of year.
|I had to dig right in. These are so good!|
Easy Coconut Cream Tarts
1 pkg. cooked vanilla pudding/pie filling
3 cups milk (or as per pkg. directions)
1 tsp. coconut flavouring
12 graham cracker tart shells
Gay Lea Real Coconut Whipped Cream
Prepare the pie filling according to package directions. After removing from the heat, add 1 tsp coconut flavouring and stir to combine. Cool, then spoon filling into the tart shells. Place fillled shells into the fridge to chill until ready to serve, then top each with a generous swirl of Gay Lea Real Coconut Whipped Cream.
Optional – you can fancy these up by sprinkling some toasted coconut on top.
Good to know – Gay Lea’s Real Coconut Whipped Cream is a great topping alternative for those with certain dietary restrictions. Because it is made with real coconut cream rather than milk products, it is dairy-free, lactose-free, and cholesterol-free. It’s also gluten-free. Of course, this dessert I made is clearly not dairy-free, but you could top so many things with this to add a delicious, tropical twist.
How would you use it?
Disclosure: I am part of the Gay Lea Ambassador Campaign, and I receive special perks as part of my affiliation with this group. The opinions on this blog, as always, remain my own.