Vegan Coconut Cream Pie

Why You’ll Love This Recipe

You’ll love this Vegan Coconut Cream Pie for its smooth, creamy texture and irresistible coconut flavor. It’s easy to make, completely plant-based, and a crowd-pleaser for both vegans and non-vegans alike. The coconut milk adds natural richness, while the flaky crust and whipped topping bring balance to each bite. It’s perfect for holidays, special occasions, or whenever you crave something sweet and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Prepared vegan pie crust (store-bought or homemade)
• Full-fat coconut milk
• Coconut cream
• Sugar or coconut sugar
• Cornstarch
• Unsweetened shredded coconut
• Vanilla extract
• Pinch of salt
• Vegan whipped cream (for topping)
• Toasted coconut flakes (for garnish)

Directions

1. Preheat oven to 350°F (175°C). Bake your vegan pie crust according to package or recipe instructions until golden brown. Let it cool completely.
2. In a medium saucepan, combine coconut milk, coconut cream, sugar, and salt. Heat over medium heat until warm.
3. In a small bowl, mix cornstarch with a few tablespoons of coconut milk to form a slurry. Gradually whisk the slurry into the saucepan.
4. Continue cooking while stirring constantly until the mixture thickens and coats the back of a spoon.
5. Remove from heat and stir in vanilla extract and shredded coconut.
6. Pour the coconut filling into the cooled pie crust, spreading it evenly.
7. Chill in the refrigerator for at least 4 hours, or until firm.
8. Once set, top with vegan whipped cream and sprinkle with toasted coconut flakes before serving.

Servings and timing

This recipe serves 8 people.
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 4 hours
Total time: 4 hours 30 minutes

Variations

• Chocolate coconut version: Add a layer of melted vegan chocolate at the base of the crust before adding the filling.
• Nutty crunch: Sprinkle chopped toasted almonds or macadamia nuts on top for added texture.
• Gluten-free option: Use a gluten-free vegan pie crust.
• No-bake version: Use a coconut oil and graham cracker crumb crust that sets in the fridge instead of baking.
• Coconut-lime twist: Add a teaspoon of lime zest for a bright, tangy flavor contrast.

Storage/Reheating

Store your Vegan Coconut Cream Pie covered in the refrigerator for up to 4 days. To maintain its texture, keep the whipped topping separate until ready to serve. This pie is best served chilled and does not require reheating. If you’d like to make it ahead, the filling can be prepared up to 2 days before assembling. For longer storage, freeze slices individually for up to 2 months; thaw overnight in the refrigerator before serving.

FAQs

Is this pie completely dairy-free?

Yes, this pie is 100% dairy-free and vegan, using coconut milk and coconut cream instead of traditional dairy.

Can I use light coconut milk?

Full-fat coconut milk works best for a rich and creamy texture, while light versions can make the filling thinner.

How do I keep the filling from being runny?

Make sure to cook the coconut mixture until it’s thick enough to coat the back of a spoon and chill it for several hours.

Can I make the pie crust from scratch?

Absolutely. A simple mixture of flour, vegan butter, and cold water makes a great homemade crust.

What type of vegan whipped cream should I use?

You can use canned coconut whipped cream or any store-bought plant-based whipped topping.

Can I make this pie ahead of time?

Yes, it’s perfect for make-ahead desserts since it needs to chill. Just add the whipped topping before serving.

How can I make it less sweet?

Reduce the sugar slightly or use coconut sugar for a more natural sweetness.

Can I add other flavors?

Yes! Try adding a little almond extract or lime zest for a fun variation.

Why did my filling separate?

If overcooked or not whisked enough, coconut milk can separate. Stir constantly and avoid high heat.

Can I freeze Vegan Coconut Cream Pie?

Yes, you can freeze it for up to 2 months. Thaw in the fridge before adding whipped topping.

Conclusion

Vegan Coconut Cream Pie is a luscious, tropical-inspired dessert that proves you don’t need dairy to enjoy creamy indulgence. With its silky filling, flaky crust, and light whipped topping, it’s a show-stopping treat for any occasion. Serve it chilled and watch it disappear — even the non-vegans will be asking for seconds.

Vegan Coconut Cream Pie

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Vegan Coconut Cream Pie is a rich, dairy-free dessert featuring a flaky crust filled with creamy coconut custard and topped with fluffy vegan whipped cream and toasted coconut flakes — a perfect tropical treat that everyone will love.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 30 minutes
• Yield: 1 pie (serves 8)
• Category: Dessert
• Method: No-bake (with pre-baked crust)
• Cuisine: American
• Diet: Vegan

Ingredients

• 1 prepared vegan pie crust (store-bought or homemade)
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup coconut cream
• 1/3 cup sugar or coconut sugar
• 1/4 cup cornstarch
• 1/2 cup unsweetened shredded coconut
• 1 tsp vanilla extract
• Pinch of salt
• 1 cup vegan whipped cream (for topping)
• 1/4 cup toasted coconut flakes (for garnish)

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Instructions

1. Preheat oven to 350°F (175°C). Bake the vegan pie crust according to package or recipe directions until golden brown. Let cool completely.
2. In a saucepan, combine coconut milk, coconut cream, sugar, and salt. Heat over medium heat until warm.
3. In a small bowl, whisk cornstarch with a few tablespoons of coconut milk to make a slurry. Gradually whisk the slurry into the saucepan.
4. Cook while stirring constantly until the mixture thickens and coats the back of a spoon.
5. Remove from heat and stir in vanilla extract and shredded coconut.
6. Pour the filling into the cooled crust, smoothing the top evenly.
7. Refrigerate for at least 4 hours or until firm.
8. Before serving, top with vegan whipped cream and sprinkle with toasted coconut flakes.

Notes

• Use full-fat coconut milk for the best creamy texture.
• Cool the filling completely before chilling to prevent condensation.
• Top just before serving to keep the whipped cream fresh.
• For a gluten-free version, use a gluten-free vegan crust.
• The filling can be made up to 2 days ahead of time.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 18g
• Sodium: 160mg
• Fat: 22g
• Saturated Fat: 15g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg