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Vegan Coconut Cream Pie Recipe

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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.

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

  1. Pre-bake the vegan pie crust according to package or recipe instructions. Let it cool completely.
  2. In a saucepan over medium heat, combine coconut milk, maple syrup or sugar, shredded coconut, and salt.
  3. In a small bowl, whisk cornstarch with 2–3 tablespoons of water or coconut milk to make a slurry.
  4. Add the slurry to the saucepan and cook, stirring constantly, until the mixture thickens (about 7–10 minutes).
  5. Remove from heat and stir in vanilla and coconut extract.
  6. Pour the thickened coconut filling into the cooled pie crust and smooth the top.
  7. Refrigerate the pie for at least 4 hours or until set.
  8. 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

Find it online: https://thefamilycooking.com/vegan-coconut-cream-pie-recipe/