coconut cream

So I’ve been on a bit of a black sesame kick lately (i.e. I made black sesame powder from a giant bag of seeds and now I want to put it in everything). They’re nutty and delicious, and there’s just something about making desserts gray that is just so neat to me.

Now black sesame ice cream is nothing new, but this Black Sesame Coconut Milkshake is vegan, low in sugar, and made with very few ingredients. And it’s delicious! The black sesame powder is like a flavor bomb for this milkshake. That’s why I really only recommend you make the powder yourself. It’s super easy, and you’ll be left with lots of yummy black sesame powder to do as you please.

This recipe does take some major prep time – you’ll need to freeze your coconut cream ahead of time. So if you’re in the mood for a milkshake, like, right now, then this recipe probably isn’t for you. But if you’re willing to wait a day, then read ahead and get to freezing! Happy milkshaking!

Black Sesame Coconut Milkshake
Serves 1-2

1 can full fat coconut cream
3 Tbsp agave
3 Tbsp nut milk
1/4 cup toasted black sesame powder*
Dash fine sea salt

1.) The day before, pour your coconut cream out onto a parchment-lined baking sheet and freeze. If your can of coconut cream is separated/solidified, then scoop and pour it all into a heatproof bowl and microwave until smooth; then freeze.

2.) Break up the frozen coconut cream and add the pieces to your blender. Add the agave, nut milk, sesame powder, and salt. Blend until smooth. Enjoy!

*Black Sesame Powder

1.) Toast a bag of black sesame seeds by heating them in a clean pan over medium heat. Stir frequently until you begin to smell the sesame seeds – you should notice a very distinct nutty aroma.

2.) Immediately blend the sesame seeds in a blender or food processor until you have a fine meal. Store “powder” in an airtight container at room temperature.

Last year’s Thanksgiving morning was chaotic. It was my first Thanksgiving on a dairy-free diet, and I was in charge of desserts. All of the desserts. I believe I made a batch of chocolate chunk cookies and four different pies, including a vegan pumpkin pie and the Meta Given’s Pumpkin Pie from Food52. It was also my first attempt at making coconut whipped cream. I didn’t have a stand mixer and my mom had to rush to the store to buy more coconut cream after so many failed attempts. In the end, we were the last to arrive, and, in a panic, we had bought Cool Whip for everyone else.

Of course I had to taste test everything I baked, and I remember the Meta Given’s pie being delicious. This year, a couple of you requested I create a pumpkin pie, so I set out to make some mini pies using my own Walnut Crust recipe and following along with the Meta Given’s filling recipe. I opted for a mix of extra thick coconut cream and almond milk. I’m so happy with how these came out! Nathan and I had to refrain from eating more than one before I got photos.

I know pumpkin pies can be tricky. The key things to remember for this recipe are to make sure your crusts are cold before you add your filling, cook your pies just until the very middle is still jiggly, and let them cool completely at room temp (or somewhere warm). I put mine in the refrigerator before going to bed, and the filling pulled away from the crust since they weren’t totally cool yet. But these mini pies totally hit the spot, and you won’t even be able to tell that they’re dairy-free!

Dairy-Free Mini Pumpkin Pies with Walnut Crust

Makes 12 mini pies (in a standard muffin pan)

Crust
1/3 cup walnut halves & pieces
1 2/3 cups all-purpose flour

2 Tbsp dark brown sugar

3/4 tsp fine sea salt

1/2 cup coconut oil, solid

3-5 Tbsp ice cold water

Filling

1 can pumpkin purée

1/2 cup coconut sugar or white/brown sugar

1/4 cup maple syrup

1 1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/2 tsp fine sea salt

2 large eggs

1 cup coconut cream

1/2 cup unsweetened almond milk

1.) Make the crust: in a blender or food processor, blend the walnuts. Add the flour, dark brown sugar, and salt. Blend until walnuts turn into fine crumbs. Add the solid coconut oil and blend until combined. Add 2 Tbsp ice cold water and blend. Add water by the Tbsp until dough comes together – it will still look crumbly but will smash together into a dough between your fingers. Form dough into a ball, flatten to a disc shape, and wrap in plastic or parchment paper. Refrigerate until stiff enough to roll out.

2.) Roll your crust between two pieces of parchment paper or on a lightly floured surface to 1/8″ thick. If it softens up a lot after rolling, you can put it back in the refrigerator for a few minutes. Cut circles roughly 4-4 1/2 inches in diameter (or whatever size works for your muffin pan). Place your crust circles into your muffin pan – no need to spray or line – pressing the folds against the sides. Refrigerate the crusts while you make your filling. Preheat your oven to 400°F.

3.) Make the filling: add your pumpkin to a small saucepan over medium/low heat, stirring frequently for 5-10 minutes or until pumpkin begins to dry out a bit and caramelize. Add the coconut sugar, maple syrup, spices, and salt. Remove from heat, transfer to a large bowl, and allow to cool for 10 minutes. Meanwhile, in a medium bowl, whisk the eggs. Whisk in the coconut cream – be sure to shake your can!* – and almond milk. Slowly add the egg/milk mixture to your pumpkin, whisking as your pour.

4.) Pour the filing into the refrigerated crusts – no need to prick or pre-bake your crusts – filling nearly to the top. Bake at 400°F for 15-25 minutes or until the middle of your pies are slightly jiggly. Allow your pies to cool in the pan for 10-20 minutes before removing to a cooling rack. Let your pies cool completely before refrigerating any leftovers – as your pie cools, it’s natural for the crust and filling to separate. Sticking warm pies in the refrigerator will cause greater cracks (yep, I did this).

5.) For the crust leaves: make an extra Walnut Crust, roll to 1/4″ thick, and use a cookie/pie crust press to cut leaves. Arrange on a parchment-lined baking sheet and bake at 350°F for ~15 minutes. Arrange on top of baked pies. OR place unbaked leaves on top of unbaked pies, continue with step 4 above.

*if your coconut cream is still chunky, measure out what you need and pop it into the microwave for 15-30 seconds until the chunks have melted

Recipe adapted from Meta Given’s Pumpkin Pie

coconut cream

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