Sweet potato pie gets even better when topped with luscious coconut whipped cream.
I topped this gorgeous pigmented pie with a healthy dollop of coconut whipped cream!
The flavor of coconut is extraordinary, like on my Coconut Creme Brulee. But I have to say, at first I had some trouble whipping the coconut cream up. I had enough sweet potatoes to make enough for an army! As you can see here, I made little mini sweet potato pies in a jar and also had enough for a large pie. The dough is enough for either 2 pies or 12-14 mini mason jars.
So here are some tips when making coconut whipped cream:
1) Chill everything!! Chill the canned coconut milk overnight in the fridge and chill the mixing bowl and beaters.
2) When you open the can, remove the very watery/thin part and only whip up the thicker coconut milk.
3) Keep your eye on it. Start slow and gradually go faster. It won't whip up like very stiff whip cream but it will get thicker.
4) Add powdered sugar when it begins to get soft. I learned that the coarser sugar weighed it down and it did not fluff up as I liked (at first).
More sweet inspiration
Sweet Potato Pie with Coconut Whipped Cream
Sweet Potato Pie Mixture
- 3 cups sweet potatoes peeled, cooked and cut into large pieces
- 1 teaspoon cinnamon
- 1 teaspoon ginger powder
- ¼ teaspoon allspice
- 1 teaspoon vanilla extract
- 2 eggs
- ¾ c brown sugar
- freshly grated nutmeg about ¼ tsp
Coconut Whipped Cream
- 1 can coconut milk chilled
- 2 Tb powdered sugar
- First make pie crust. In a food processor fitted with a dough blade, add the flour, salt, sugar. Pulse a few times to mix everything. Then add the chilled butter and pulse again until the dough looks like "peas". Then add your chilled vodka (this is key) until the dough comes together and looks like "wet sand" when pressed together in your hand. (Amount of liquid may vary slightly depending on weather).
- Pour dough on floured surface and form together in a ball. Cut in half and wrap in plastic wrap and chill in refrigerate while you make the filling.
- To make the filling, place all the sweet potato mixture ingredients in a food processor (it should be clean by now) and mix until everything is smooth and incorporated. Place in a bowl in the refrigerator for at least 20 minutes.
- When dough is chilled, roll out on a floured surface util about ¼ in thick and 10 inches side. You can either use for a whole pie crust or cut out 6-8in circles for mini mason jars.
- Pour filling into pie (or jars) and bake at 400 degrees F for about 20 minutes.
- While the pie is baking, make the coconut whipped cream.
- If you haven't already, open the coconit mulk can and pour out the water in a seperate bowl (Save it and use for smoothies, soups, etc).
- Pour the thicker coconut milk in your chilled mixer and begin to whip starting on low and gradually moving to medium-high setting. As soon as it begins to thicken, add powdered sugar and continue to beat. Check every so often for desired consistency.
- When pies are done, allow them to cool for at least 15 minutes, then top with coconut whipped cream.
I love sweet potato pie and I like the coconut whipped cream!
Katie | Healthy Seasonal Recipes says
I have never tried making coconut whipped cream. thanks for these tips. Your pie looks great:) Sharing on my FB page for sure!
Thank you Katie!! The coconut whipped cream is so worth the effort as well 🙂 Just followed you on FB!