Why You’ll Love This Recipe
This pie is completely plant-based but doesn’t skimp on indulgence. The coconut filling is silky, sweet, and packed with real coconut flavor. It’s perfect for holidays, summer gatherings, or anytime you want a creamy dessert without dairy or eggs. Plus, it can be made ahead and kept chilled for convenience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Vegan pie crust (homemade or store-bought)
- Full-fat coconut milk (from a can)
- Unsweetened shredded coconut
- Cornstarch
- Maple syrup or granulated sugar
- Vanilla extract
- Coconut extract (optional, for enhanced flavor)
- Salt
- Coconut whipped cream (store-bought or homemade from chilled coconut cream)
- Toasted coconut flakes (for garnish)
Directions
- Pre-bake the pie crust according to package or recipe instructions. Let it cool completely.
- In a saucepan over medium heat, combine coconut milk, maple syrup (or sugar), shredded coconut, and a pinch of salt.
- Whisk cornstarch with a small amount of water or coconut milk to make a slurry, then stir it into the coconut mixture.
- Cook, stirring constantly, until the mixture thickens into a pudding-like consistency (about 7–10 minutes).
- Remove from heat and stir in vanilla and coconut extracts.
- Pour the coconut filling into the cooled pie crust and smooth the top.
- Refrigerate for at least 4 hours or until fully set.
- Before serving, top with coconut whipped cream and sprinkle with toasted coconut flakes.
Servings and timing
This recipe serves 8 slices.
Prep time: 20 minutes
Cook time: 10 minutes
Chill time: 4 hours
Total time: 4 hours 30 minutes
Variations
- Add sliced bananas between the crust and coconut filling for a banana-coconut twist.
- Use a graham cracker or cookie crust for extra flavor.
- Add a tablespoon of rum or coconut liqueur to the filling for a more complex taste.
- Make it nut-free by using a crust that doesn’t contain nuts.
- Swap maple syrup with agave or coconut sugar for a different sweetener option.
Storage/Reheating
Store the pie in the refrigerator, covered, for up to 4 days. It’s best served chilled.
This pie does not require reheating. Freezing is not recommended, as the texture of the coconut filling and whipped topping can be altered once thawed.
FAQs
Can I make this pie gluten-free?
Yes, simply use a gluten-free pie crust or make one using almond flour or gluten-free oats.
What brand of coconut milk works best?
Use full-fat canned coconut milk. Brands like Thai Kitchen, Native Forest, or Aroy-D are reliable.
Can I use coconut cream instead of coconut milk?
Yes, but the filling will be even richer and thicker. You may need to slightly reduce the cornstarch.
How do I make coconut whipped cream?
Chill canned coconut cream overnight, scoop out the solid part, and whip with a little sweetener and vanilla.
Can I use another plant milk?
For the best texture and flavor, stick to full-fat coconut milk. Other plant milks may result in a thinner filling.
Is this pie freezer-friendly?
It’s not recommended, as the filling may become watery after thawing.
Can I make this pie in advance?
Yes, you can make it a day ahead and keep it refrigerated. Add the whipped topping just before serving.
How do I toast coconut flakes?
Spread them on a baking sheet and toast at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden.
Can I make mini coconut cream pies?
Yes, use a muffin tin with mini crusts and adjust the chilling time accordingly.
What if my filling doesn’t thicken?
Ensure you cooked the mixture long enough. If needed, return to heat and stir in a bit more cornstarch slurry.
Conclusion
This Vegan Coconut Cream Pie is a silky-smooth, tropical dessert that proves you don’t need dairy or eggs to create something rich and satisfying. With its creamy filling, crisp crust, and fluffy topping, it’s an irresistible treat for any occasion. Make it once, and it’s sure to become a go-to favorite in your dessert rotation.
PrintVegan Coconut Cream Pie Recipe
This Vegan Coconut Cream Pie features a crisp crust filled with rich coconut custard and topped with fluffy coconut whipped cream. It’s a dairy-free, egg-free dessert that’s full of tropical flavor and perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 1 pie (8 slices)
- Category: Dessert
- Method: Stovetop, No-Bake (after crust)
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 vegan pie crust (homemade or store-bought)
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup unsweetened shredded coconut
- 1/4 cup cornstarch
- 1/3 cup maple syrup or granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp coconut extract (optional)
- 1/8 tsp salt
- 1 1/2 cups coconut whipped cream (store-bought or homemade)
- 1/4 cup toasted coconut flakes (for garnish)
Instructions
- Pre-bake the vegan pie crust according to package or recipe instructions. Let it cool completely.
- In a saucepan over medium heat, combine coconut milk, maple syrup or sugar, shredded coconut, and salt.
- In a small bowl, whisk cornstarch with 2–3 tablespoons of water or coconut milk to make a slurry.
- Add the slurry to the saucepan and cook, stirring constantly, until the mixture thickens (about 7–10 minutes).
- Remove from heat and stir in vanilla and coconut extract.
- Pour the thickened coconut filling into the cooled pie crust and smooth the top.
- Refrigerate the pie for at least 4 hours or until set.
- Before serving, top with coconut whipped cream and garnish with toasted coconut flakes.
Notes
- Make it gluten-free by using a gluten-free pie crust.
- Add sliced bananas for a banana-coconut version.
- Use coconut cream for an even richer filling.
- Do not freeze—the texture may change after thawing.
- Top with whipped cream just before serving for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 16g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 17g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
