This vibrant kale coconut cream pie enrobes the healthy leafy green in a coconut custard. You can't taste the kale, but it leaves goodness and that amazing colour behind.
Coconut cream pies are absolutely dreamy. Smooth coconut custard in a pastry crust. Dreamy.
But what about if we turn it into a vegetable dessert? Bonkers? Yes. Yummy? Most definitely!
I've added pureed kale to this cream pie.
The flavor of the kale fades away completely under the rich coconut. But it leaves behind a glorious green color and some green goodness.
Creamy coconut custard, vibrant mild kale and crisp flaky pastry... oh, baby.
It's fabulously green, the kale can't be tasted, and just think of how much better for you this is than a normal cream pie.
Great big handfuls of curly kale are in this cheeky little treat.
Not only does the kale add an amazing colour, but this vegetable is seriously good for you. Even cooked in pie :-).
If you want to really go wild with the coconut, you could top it with whipped coconut cream.
Kale works wonders in desserts. You wouldn't think it, but it does!
Pureeing kale turns a lot of it into a nutrient-packed paste that does a fantastic job of coloring recipes green - naturally!
I love using kale in cupcakes, cakes and other desserts.
If you love this Kale Coconut Cream Pie, then I hope you'll love these other kale desserts too.
get the kale coconut cream pie recipe
Did you make this kale coconut cream pie recipe? Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes.
Kale Coconut Cream Pie
For the pastry:
- 2 1/4 cups 2 ¼ cups (250g) all-purpose flour (plain flour)
- 1/2 cup (140g) cold butter cut into cubes
- 2 egg yolks
- 2-4 tablespoons very cold water
For the filling:
- 1 1/2 cups (360ml) milk divided
- 3/4 cup (60g) desiccated (shredded) coconut
- 3 cups (75g) kale
- 4 tbsp cornstarch (cornflour)
- 1 cup (240g) full fat coconut milk
- 1/2 cup (100g) sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
For the topping:
- 1 cup (250ml) whipping cream
- 2 tablespoons powdered icing sugar
For the garnish:
- 2 tablespoons desiccated / shredded coconut
For the pastry:
- In the food processor pulse the flour and butter together until it resembles breadcrumbs. Add the egg yolks and pulse gently until it forms a ball. A few tablespoons of cold water may be needed but don’t make it too wet. Wrap in clingfilm and chill in the fridge for at least half an hour.
- Preheat the oven to 180C/350F. Roll the dough out on a lightly floured surface and then line a 9” pie tin with the pastry. Gently press it into any flutes and trim the edges by rolling the rolling pin over the edge. Line the bottom of the pastry case with parchment paper and cover the base with baking beans (or uncooked rice). Bake for 12 minutes then remove the beans and parchment and cook for another 7 minutes or until just starting to turn golden. Allow to cool.
For the filling:
- Soak the coconut in 80ml (1/3 cup) of the milk and set aside.
- Steam or simmer the kale leaves for a few minutes until soft. Refresh under cold water, drain and squeeze out any excess water, then puree with a handheld stick blender. It will still be a bit stringy.
- In a small bowl, mix 4 tablespoons of the whole milk with the cornflour to create a thick slurry. Set aside.
- Heat the remaining whole milk and the coconut milk in a saucepan over a medium heat until simmering but not boiling.
- Meanwhile, whisk the sugar, cornflour slurry, eggs and vanilla together in a large bowl.
- Pour a small amount of the hot milk into the egg mixture and whisk well. Slowly add the remaining milk mixture and whisk. Add the shredded coconut, with its soaking milk, and pureed kale and whisk to combine.
- Return the mixture to the saucepan and heat gently, whisking continuously, for 5-7 minutes until thickened. Remove from the heat and stir to cool. Pour the filling into a bowl and once it has reached room temperature, chill in the fridge for an hour.
- Meanwhile, beat the double cream and icing sugar in a large bowl until thick.
- Spoon the chilled filling into the cooled pie crust and chill for 2-3 hours. Top with the whipped cream and serve. Keep in the fridge.