1 tablespoon plant-based gelatin or agar-agar powder
1/4 cup cold water
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup whole milk
1 teaspoon alcohol-free vanilla extract
1/4 teaspoon almond extract (alcohol-free)
1 cup heavy whipping cream, chilled
1 cup sweetened shredded coconut
Extra shredded coconut for garnish
Instructions
In a small bowl, sprinkle the plant-based gelatin or agar-agar powder over the cold water. Let it stand for about 5 minutes to soften and bloom properly before you move on to the heating stage.
In a medium saucepan, combine the milk, sugar, and salt over medium heat. Stir the mixture constantly until the sugar has completely dissolved and the milk is steaming but not boiling. Stir in the bloomed thickener and continue to cook for 2 minutes to ensure it is fully integrated.
Remove the saucepan from the heat and stir in the alcohol-free vanilla extract and almond extract. Pour the mixture into a large bowl and place it in the refrigerator. Let it chill for about 30 to 40 minutes, or until it has thickened to the consistency of heavy syrup, making sure to stir it occasionally so it remains smooth.
While the milk mixture is cooling, pour the cold heavy whipping cream into a chilled mixing bowl. Use a hand mixer or stand mixer to beat the cream on high speed until stiff peaks form. Be careful not to over-mix, as you want a light and fluffy texture.
Gently fold the whipped cream and the 1 cup of shredded coconut into the thickened milk mixture using a spatula. Use slow, sweeping motions to keep the air in the cream. Pour the filling into the prepared graham cracker crust and smooth the top with a spoon.
Sprinkle the extra coconut over the top of the pie to give it a snowy appearance. Place the pie in the refrigerator and let it set for at least 4 hours, though overnight is even better for the best slicing results.
