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In a saucepan, stir together the blueberries and the cornstarch or sweet rice flour. Heat on medium heat, stirring so it doesn’t stick. This will thicken a bit, and the starch will no longer show. Set aside to cool.
Separately, in a large bowl mix the coconut milk, lemon juice, and sugar. When this is blended, whisk in the soy sour cream. Whisk thoroughly, but don’t worry if there are still some lumps.
In a glass pie pan, pour half of the coconut milk mixture. Drop half the berry mixture over it. Repeat layers.
Place pie in the freezer for two hours.
Optional: garnish slices with fresh blueberries.
Notes
Recipe Showdown Fundraiser 2008
The tang of the lemon and the sweetness of the blueberry are a nice, cool contrast. I love ice cream, and am always looking for options for dairy-free cold treats!
Substitutions
Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.
Avg. rating 5 from 4 votes.
