• 200g dark brown soft sugar
  • 2 tbsp golden syrup
  • 625ml canned coconut milk
  • 1 tbsp vanilla bean paste or vanilla extract
  • 4 tbsp cornflour
  • 2 tbsp vegan margarine (from a hard block, not a tub)
  • 95g thick coconut yogurt or vegan soured cream
  • 1 pre-baked 22cm gluten-free and vegan pastry case or a 400g pack gluten-free, vegan shortcrust pastry, rolled out and baked in a 22cm pie dish following pack instructions


  • STEP 1

    Combine the sugar, golden syrup, ¼ tsp salt and 250ml of the coconut milk in a large saucepan, then bring to the boil over a medium heat.

  • STEP 2

    Meanwhile, combine the rest of the coconut milk, vanilla bean paste or extract and cornflour in a large heatproof bowl, whisking until smooth.

  • STEP 3

    When the syrupy coconut mixture comes to the boil, slowly drizzle it into the bowl with the coconut and vanilla mixture in a steady stream, whisking continuously. Pour back into the pan and bring to a simmer over a medium heat, continuing to whisk until thick, about 5-7 mins.

  • STEP 4

    Remove from the heat and whisk in the margarine and yogurt or soured cream. Pour into the prepared pie crust, then cover the surface with a circle of baking parchment to prevent a skin forming. Chill for 4-6 hrs until set. Will keep chilled for up to two days.

Recipe tip

If you like, top the pie with chopped nuts, such as pecans, for added texture.

Recipe from Good Food magazine, November 2022


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