Coconut Pudding Mini Pie

I have often written about milk allergies and having to find recipes that allow for milk substitutions. The best alternatives to dairy milk I have found are Silk Coconut Milk, Silk Almond Milk, and Organic Rice Dream Rice Drink. I have used all three in recipes calling for milk without any problems. No one can believe the cakes, pies, and puddings are absolutely dairy-free. I made Coconut Pudding from the recipe below to fill my pies and it was a fantastic dessert.

I started with a home-made graham cracker crumble crust that was also 100% dairy-free.


  • 6-8  Graham Crackers ground in a food processor
  • 4 Tbsp. Butter Flavor shortening (I use Crisco)

Preheat oven to 300 degrees

In a small bowl, combine the graham cracker crumbles with the shortening until it has  a texture that will hold together loosely, you may need to add a little more shortening. Transfer the mixture to a small pie pan, pushing it into the pan to form a crust on the bottom and sides. The crust will be very fragile and loose, not like a regular pie crust. Bake in the oven for 5-8 minutes, watching constantly because it can burn. You will know it is done because the kitchen will have this wonderful scent of graham cracker/butter goodness, and the color changes to a slightly toasty brownish color.

Let the crust cool.



  • 1/2 c. sugar
  • 3 tbsp dairy-free butter
  • 1/3 c. cornstarch
  • 1 tsp. clear vanilla extract
  • 3 c. Silk coconutmilk
  • 1/2 tsp. salt

Whisk sugar, cornstarch and salt together and add in the coconutmilk. Keep whisking while bringing the mixture to a slow boil. Thicken the mixture by lowering the heat and simmering for 3-4 additional minutes. Shut off the stove and add in the dairy-free butter and vanilla, then cool.

Fill the Graham cracker crust with the cooled off pudding, garnishing with dairy-free whipped topping found at most grocery stores.


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