Vegan Coconut Cream Pie Recipe That Everyone Will Love

Indulging in a slice of classic coconut cream pie is a delight for any dessert lover, but when it’s made vegan, it becomes an even more exciting treat that everyone can enjoy. This vegan coconut cream pie recipe combines the luscious flavors of creamy coconut filling, a flaky, buttery crust, and a fluffy whipped topping—all without any animal products.

Whether you’re vegan, lactose intolerant, or simply looking for a fresh twist on a beloved classic, this pie promises rich, tropical goodness with every bite.

With natural ingredients and no complicated steps, this pie is perfect for both beginners and seasoned bakers. Plus, it’s a great dessert for holidays, gatherings, or whenever you feel like treating yourself.

Let’s dive into this delicious, creamy, and utterly satisfying vegan coconut cream pie experience!

Why You’ll Love This Recipe

This vegan coconut cream pie recipe is a crowd-pleaser for many reasons. First, it uses wholesome, plant-based ingredients that are easy to find at your local grocery store.

The filling is thickened naturally without eggs or dairy, relying on coconut milk and cornstarch to create that signature creamy texture.

Second, the crust is a perfect balance of crispness and tenderness, made with coconut oil instead of butter, giving it a subtle coconutty flavor that complements the filling beautifully. Finally, the whipped topping is light and fluffy, made from chilled coconut cream, adding the perfect finishing touch to this tropical delight.

Whether you’re hosting a dinner party or simply craving a sweet treat, this pie is sure to impress with its rich flavor and satisfying texture. Plus, it’s a healthier alternative to traditional cream pies and perfect for anyone with dietary restrictions.

Ingredients

• For the crust:
• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup coconut oil, solid
• 3-4 tablespoons ice water
• For the coconut cream filling:
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup coconut milk (separate from the can above)
• 3/4 cup granulated sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup shredded unsweetened coconut, toasted
• For the whipped coconut topping:
• 1 can (13.5 oz) coconut cream, chilled overnight
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Optional garnish: toasted coconut flakes or shaved dark chocolate

Equipment

• 9-inch pie dish
• Mixing bowls (medium and large)
• Whisk
• Rolling pin
• Medium saucepan
• Hand mixer or stand mixer
• Measuring cups and spoons
• Spatula
• Baking sheet (for toasting coconut)

Instructions

1. Prepare the crust: In a large bowl, whisk together the flour, sugar, and salt. Add the solid coconut oil and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
2. Add ice water one tablespoon at a time, gently mixing until the dough starts to come together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat oven to 350°F (175°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer it to a 9-inch pie dish, trim any excess dough, and crimp the edges. Poke the bottom with a fork a few times to prevent bubbling.
4. Bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment, and bake for another 10 minutes until golden brown. Let cool completely.
5. Toast the shredded coconut: Spread the shredded coconut on a baking sheet and toast in the oven for about 5-7 minutes, stirring occasionally until golden and fragrant. Set aside to cool.
6. Make the coconut cream filling: In a medium saucepan, whisk together the coconut milk (both the can and the cup), sugar, cornstarch, and salt. Place over medium heat and whisk constantly until the mixture thickens and comes to a gentle boil, about 6-8 minutes.
7. Remove from heat and stir in the vanilla extract and toasted coconut. Pour the filling into the cooled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, or until fully set.
8. Prepare the whipped coconut topping: Scoop the solid coconut cream from the chilled can into a mixing bowl (discard or save the liquid for smoothies). Add powdered sugar and vanilla extract.
9. Using a hand mixer or stand mixer, whip the coconut cream until light and fluffy, about 3-5 minutes.
10. Assemble the pie: Spread the whipped coconut cream over the set filling. Garnish with extra toasted coconut flakes or shaved dark chocolate, if desired.
11. Refrigerate the pie for another 30 minutes before serving to let the topping firm slightly.
12. Slice and enjoy! Store leftovers covered in the fridge for up to 3 days.

Tips & Variations

For the best whipped topping, make sure your coconut cream is thoroughly chilled overnight.

• If you want a gluten-free crust, substitute the all-purpose flour with a gluten-free flour blend, ensuring the blend contains xanthan gum for structure.
• Add a tablespoon of rum or coconut rum to the filling for an adult twist.
• Try adding a layer of sliced bananas or pineapple beneath the filling for a tropical fruit surprise.
• For extra texture, fold some toasted coconut into the whipped topping before spreading.
• Use arrowroot starch instead of cornstarch for a more refined, clear filling.

Nutrition Facts

Serving Suggestions

This pie shines best when served chilled, garnished with a sprinkle of toasted coconut or a few fresh berries like raspberries or sliced kiwi for a pop of color and fresh flavor.

Pair it with a cup of vegan vanilla ice cream or a dollop of coconut yogurt for an extra creamy experience. It also makes a fantastic ending to tropical-themed meals or summer barbecues.

For a refreshing drink pairing, try a lightly sweetened iced tea with a hint of lemon or a sparkling coconut water.

Conclusion

This vegan coconut cream pie is a testament to how delicious and luxurious plant-based desserts can be. With its creamy, dreamy filling and crisp, flaky crust, it manages to capture the essence of the classic pie while being 100% vegan and wholesome.

Whether you’re new to vegan baking or a seasoned pro, this recipe is straightforward, satisfying, and sure to become a favorite in your dessert rotation. Plus, it’s an excellent way to impress family and friends with a dessert that’s both indulgent and mindful.

If you enjoyed this recipe, be sure to check out other delightful vegan treats and meals like our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious, the comforting Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas, or the perfect homemade loaf with our Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Enjoy your baking journey and the wonderful flavors of this vegan coconut cream pie!

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