Best Paleo Vegan Coconut Cream Pie Recipe To Try Today

If you love creamy, dreamy desserts but follow a paleo and vegan lifestyle, finding the perfect coconut cream pie recipe can be a challenge. Traditional pies often rely on dairy, gluten, or processed sugars, but this recipe will show you how to create a luscious, guilt-free coconut cream pie that’s both paleo and vegan-friendly.

It’s packed with wholesome ingredients that blend together to make a smooth, rich filling atop a crisp, nutty crust. Whether you’re serving it for a special occasion or simply craving a tropical treat, this pie offers an indulgent flavor without any of the usual compromises.

Get ready to impress your friends and family with a dessert that’s as nourishing as it is delicious!

Why You’ll Love This Recipe

This paleo vegan coconut cream pie is a game-changer for anyone seeking a dessert that fits clean eating habits while still hitting all the right notes of flavor and texture. The crust is naturally sweetened with dates and crunchy with almonds and shredded coconut, giving you that perfect bite every time.

The filling is silky smooth, made from coconut milk and thickened with arrowroot powder, delivering a creamy consistency that rivals traditional cream pies. Plus, it’s free from refined sugars, grains, and dairy, making it ideal for those with multiple dietary preferences or restrictions.

Best of all, it comes together quickly with simple ingredients you can find at most grocery stores. If you love desserts like our Magic Dough Recipe or crave something wholesome like the Marzipan Challah Recipe, this coconut cream pie will become your new favorite go-to dessert.

Ingredients

• For the crust:
• 1 1/2 cups raw almonds
• 1 cup unsweetened shredded coconut
• 10 Medjool dates, pitted
• 1/4 tsp sea salt
• 1 tsp vanilla extract
• For the coconut cream filling:
• 2 cans (13.5 oz each) full-fat coconut milk, chilled overnight
• 1/3 cup pure maple syrup
• 1/4 cup arrowroot powder
• 1/2 tsp sea salt
• 1 tbsp vanilla extract
• 1 tbsp lemon juice
• For topping (optional):
• Toasted coconut flakes
• Fresh berries or sliced bananas
• Chopped nuts (e.g., macadamia or pecans)

Equipment

• Food processor or high-powered blender
• 9-inch pie dish
• Mixing bowls
• Whisk
• Saucepan
• Measuring cups and spoons
• Spatula
• Fine mesh strainer (optional, for smooth filling)

Instructions

1. Prepare the crust: In a food processor, pulse the raw almonds until they are coarsely chopped but not turned into flour. Add the shredded coconut, pitted dates, sea salt, and vanilla extract. Pulse until the mixture sticks together when pressed between your fingers.
2. Press the crust: Transfer the crust mixture into a 9-inch pie dish. Using your fingers or the back of a spoon, press the crust evenly across the bottom and up the sides of the dish. Place the crust in the fridge to firm up while you prepare the filling.
3. Prepare the coconut cream: Carefully open the chilled cans of coconut milk. Scoop out the thick cream that has separated to the top into a mixing bowl, leaving the watery liquid behind (you can save this for smoothies).
4. Heat the filling base: In a medium saucepan, whisk together the arrowroot powder, maple syrup, sea salt, and coconut milk cream. Turn the heat to medium-low and cook, stirring constantly to avoid lumps, until the mixture thickens and becomes glossy. This should take about 5-7 minutes.
5. Flavor the filling: Remove the saucepan from heat. Stir in the vanilla extract and lemon juice for brightness. If you want an ultra-smooth texture, strain the mixture through a fine mesh strainer. Let the filling cool slightly.
6. Assemble the pie: Pour the coconut cream filling over the prepared crust. Smooth the top with a spatula. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight, until fully set.
7. Add toppings and serve: Just before serving, garnish with toasted coconut flakes, fresh berries, sliced bananas, or chopped nuts for extra texture and flavor.

Tips & Variations

Use well-chilled coconut milk cans for the best cream separation—overnight refrigeration is key.

If you want a nut-free crust, substitute the almonds with sunflower seeds and ensure the shredded coconut is unsweetened and fresh.

For an extra tropical twist, add a tablespoon of freshly grated lime zest to the filling or mix in a splash of rum extract.

If you prefer a sweeter pie, increase the maple syrup to 1/2 cup, but remember the crust also adds natural sweetness.

To make mini pies or parfaits, layer the crust and filling in small jars for a fun presentation.

Nutrition Facts

Serving Suggestions

This pie is fantastic served chilled, straight from the fridge. Pair it with a cup of herbal tea or a fresh fruit salad to keep the tropical vibes going.

For a festive dessert table, serve alongside other paleo treats like our Lump Of Coal Recipe or the delicate Kosher Sushi Salad Recipe for a light, refreshing balance.

If you want to turn this into a more indulgent dessert, add a dollop of coconut whipped cream or a drizzle of dark chocolate sauce on top.

Conclusion

This best paleo vegan coconut cream pie recipe proves that you don’t have to compromise on flavor or texture when following a clean, plant-based lifestyle. Its rich, creamy filling and crunchy crust provide a satisfying dessert experience that everyone will love, no matter their dietary preferences.

The wholesome ingredients and simple preparation make it a perfect recipe to keep in your repertoire for anytime you want a special treat without the guilt.

Whether you’re new to paleo vegan desserts or a seasoned baker seeking fresh inspiration, this pie is sure to win over hearts and taste buds alike. Be sure to bookmark this recipe and explore more wholesome creations like our Magic Dough Recipe or the flavorful Jamaican Minced Beef Recipes for more culinary adventures.

Happy baking!

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