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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.

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)

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

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