Coco Whip Pie Vegan Recipe That Everyone Will Love

If you’re searching for a delicious, creamy, and totally vegan dessert, look no further than this Coco Whip Pie vegan recipe! It’s a luscious twist on traditional coconut cream pie, made without any dairy or eggs, but packed with rich coconut flavor and a light, fluffy texture that will have everyone asking for seconds.

Whether you’re vegan, dairy-free, or just want a healthier dessert option, this pie is a perfect choice for any occasion. From casual family dinners to special celebrations, it’s easy to make and sure to impress.

This pie uses simple, wholesome ingredients that come together quickly, making it an excellent option even when you’re short on time. Plus, the naturally sweetened filling and crunchy crust provide a satisfying contrast that will delight your taste buds.

Let’s dive into the recipe and discover how to make your own Coco Whip Pie at home!

Why You’ll Love This Recipe

This Coco Whip Pie is a standout vegan dessert for several reasons. First, it’s made entirely from plant-based ingredients, so you can enjoy it with peace of mind, whether you follow a vegan lifestyle or have dietary restrictions.

The pie’s filling is incredibly creamy and fluffy, thanks to the use of coconut milk and whipped coconut cream, which also gives it a naturally sweet and tropical flavor.

Another reason to love this recipe is its versatility. You can customize the crust or add toppings like toasted coconut flakes or fresh berries to create your own signature pie.

It’s also a lighter alternative to traditional cream pies, making it a great choice for those looking for indulgence without guilt.

Lastly, this pie is user-friendly and doesn’t require any fancy kitchen gadgets, so even beginner bakers can confidently make it and wow their guests.

Ingredients

• 1 ½ cups vegan graham cracker crumbs (or digestive biscuits)
• 5 tbsp melted coconut oil or vegan butter
• 1 can (13.5 oz) full-fat coconut milk, chilled overnight
• ¼ cup powdered sugar (or coconut sugar for less refined)
• 1 tsp vanilla extract
• 1 tbsp cornstarch (or arrowroot powder)
• ½ cup coconut cream (the thick part from chilled coconut milk)
• 2 tbsp maple syrup or agave nectar
• 1 tsp lemon juice
• Optional: toasted shredded coconut for garnish

Equipment

• 9-inch pie dish
• Mixing bowls (medium and large)
• Electric mixer or hand whisk
• Spatula
• Measuring cups and spoons
• Small saucepan
• Sieve or fine mesh strainer (optional)
• Refrigerator space for chilling

Instructions

1. Prepare the crust: In a medium bowl, combine the vegan graham cracker crumbs and melted coconut oil or vegan butter. Mix until the crumbs are evenly coated and resemble wet sand.
2. Press the crust: Transfer the crumb mixture to a 9-inch pie dish. Use the back of a spoon or your hands to press the crumbs firmly and evenly into the bottom and up the sides of the pie dish. Place the crust in the refrigerator to chill for at least 30 minutes.
3. Make the coconut pudding filling: Pour the chilled coconut milk into a saucepan. Stir in the cornstarch until dissolved, then add the maple syrup, vanilla extract, and lemon juice. Heat the mixture over medium heat, stirring constantly, until it thickens and becomes pudding-like—this usually takes about 5-7 minutes.
4. Cool the pudding: Remove from heat and transfer the pudding to a bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 1 hour.
5. Whip the coconut cream: Scoop out the solid coconut cream from the chilled can (avoid the liquid). In a large bowl, use an electric mixer or hand whisk to whip the coconut cream until light and fluffy. Gradually add powdered sugar and continue whipping until soft peaks form.
6. Combine the filling: Gently fold the chilled coconut pudding into the whipped coconut cream until smooth and well combined.
7. Assemble the pie: Remove the crust from the refrigerator. Pour the coconut filling into the crust and spread it evenly with a spatula.
8. Chill the pie: Refrigerate the assembled pie for at least 4 hours or overnight to allow it to set properly.
9. Garnish and serve: Just before serving, top with toasted shredded coconut or your favorite vegan topping for extra texture and flavor.

Tips & Variations

Tip: For the best coconut cream, always chill your coconut milk cans overnight in the fridge. This separates the cream from the liquid, making it easier to whip.

Variation: Try adding a splash of rum or coconut extract to the filling for an extra tropical twist. You can also layer fresh mango slices or pineapple chunks on top before chilling.

Crust alternative: Use crushed nuts mixed with dates for a no-bake gluten-free crust option. Simply pulse in a food processor and press into the pie dish.

Nutrition Facts

Serving Suggestions

This Coco Whip Pie tastes wonderful on its own or paired with a variety of accompaniments. Consider serving slices with a handful of fresh berries for a pop of color and tartness.

A drizzle of vegan chocolate sauce or caramel can add extra indulgence for special occasions.

For a refreshing contrast, pair the pie with a cup of iced herbal tea or a coconut latte. This dessert is also fantastic as part of a festive vegan holiday spread or summer picnic.

Want to explore more delicious recipes? Check out our Thelma Sanders Squash Recipe, or if you’re interested in hearty meals, try the Bariatric Meatloaf Recipe.

For a tangy snack, the Pickled Cherry Pepper Recipe is an excellent choice.

Conclusion

The Coco Whip Pie vegan recipe is a delicious, creamy, and satisfying dessert that brings the tropical flavors of coconut to your table without any animal products. Its simple ingredients and easy preparation make it a wonderful choice for anyone looking to enjoy a plant-based treat.

Whether you’re new to vegan baking or a seasoned pro, this pie delivers on taste and texture, impressing both vegans and non-vegans alike.

With its customizable nature, you can easily adapt the flavors and toppings to suit your preferences and the occasion. If you want to add a wholesome, refreshing dessert to your recipe collection, this Coco Whip Pie is a must-try.

Happy baking and enjoy every luscious slice!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Coco Whip Pie Vegan Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy and fluffy coconut whipped cream pie that\u2019s completely vegan. Perfect for a light, refreshing dessert with a tropical twist.”, “prepTime”: “PT20M”, “cookTime”: “PT10M”, “totalTime”: “PT30M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“1 1/2 cups full-fat coconut milk, chilled”, “1/2 cup shredded coconut”, “1/4 cup maple syrup”, “1 teaspoon vanilla extract”, “1 tablespoon coconut oil, melted”, “1 1/2 cups vegan graham cracker crumbs”, “3 tablespoons coconut sugar”, “1/4 teaspoon salt”, “1 tablespoon cornstarch”, “1/2 cup coconut cream”, “1 tablespoon lemon juice”, “Toasted coconut flakes for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Mix graham cracker crumbs, coconut sugar, melted coconut oil, and salt.”}, {“@type”: “HowToStep”, “text”: “Press the mixture into a 9-inch pie pan and bake for 8-10 minutes. Let cool.”}, {“@type”: “HowToStep”, “text”: “In a saucepan, whisk coconut milk, cornstarch, maple syrup, and lemon juice.”}, {“@type”: “HowToStep”, “text”: “Cook over medium heat until thickened, then remove and stir in vanilla extract.”}, {“@type”: “HowToStep”, “text”: “Pour filling into cooled crust and refrigerate for 2 hours to set.”}, {“@type”: “HowToStep”, “text”: “Chill coconut cream and whip it until fluffy.”}, {“@type”: “HowToStep”, “text”: “Spread whipped coconut cream over the pie.”}, {“@type”: “HowToStep”, “text”: “Garnish with toasted coconut flakes and serve chilled.”}], “nutrition”: {“calories”: “280”, “proteinContent”: “3g”, “fatContent”: “18g”, “carbohydrateContent”: “24g”}}