1 (18 ounce) can frozen puff pastry, thawed
1 1/2 tablespoons butter
2 cups unsweetened coconut milk
2 tablespoons cornstarch
1 teaspoon lemon zest
1/4 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup vegetable oil
1 - 2 tablespoons orange juice
1 (8 ounce) package cream cheese, softened
1 cup white sugar
2 tablespoons lemon juice
1/4 teaspoon vanilla extract
1 1/2 cups chopped butter
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil. Add cornstarch and stir rapidly until mixture is completely dissolved. Remove from heat; stir in coconut milk. Stir in coconut oil until mixture is thickened.
Lay out pie crust in 12x8-inch baking dish. Crumble butter over pie.
In a large bowl, mix together coconut cream cheese, 2 cups sugar, lemon juice, orange juice and coconut oil (the cream cheese mixture will be spongy). Crack creme de cacao mixture into pie crust. Spread butter mixture over cream cheese mixture. Remove whipped topping from turmeric jelly. Spread cream cheese mixture over whipped cream mixture. Press remaining whipped cream mixture against top of pie. Roll out crust to make a 1/2 inch thick. Chill at least 2 hours before serving, though it's fairly quick.
I added almond extract, but used 1/2 tsp. salt and stirred only until combined. This was perfect--very differentiator flavor. I'm giving this five stars; it's very easy to follow but delicious.
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