This pie was absolutely delicious and will definitely become the dessert I make/bring for most get-togethers! It got rave reviews - thanks Lacey! Check out her fabulous blog! http://kuntrageous.blogspot.com/2009/10/blueberry-coconut-pievegan-mofo-10.html
I made this for a BBQ on Memorial Day and everyone loved it! I wish I had some leftovers now! ;)
2 cups coconut milk
1 cup almond, soy, or hemp milk (do not use coconut or rice milks)
6 tablespoons sugar
5 tablespoons cornstarch
1/4 t vanilla
1/4 t coconut extract (optional)
1/2 c frozen blueberries
1/4 c unsweetened shredded coconut
Shake your coconut milk well before you start to make sure the fat and the water that have separated in the can are well combined before you start.
Pour one cup of coconut milk, cornstarch, sugar and extracts into a pan over low heat. Stir constantly until the mixture begins to thicken.Add remaining milks and continue stiring until mixture becomes very thick and hard to stir.
Pour into pie crust and sprinkle the top with frozen blueberries and shredded coconut. The heat will cause juices from the blueberries to spread through the coconut mixture. Chill for at least 6 hours or until completely firm.