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Vegan Coconut Cream Pie Recipe

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3.9 from 44 reviews

  • Author: Sara
  • Total Time: 4 hours 30 minutes (including chilling)
  • Yield: 8 servings
  • Diet: Vegan

Description

This Vegan Coconut Cream Pie is rich, creamy, and bursting with tropical coconut flavor. It features a crisp vegan pie crust filled with a silky coconut custard made from full-fat coconut milk and unsweetened shredded coconut, topped with fluffy dairy-free whipped cream and toasted coconut for added texture and flavor. Perfect for a refreshing, plant-based dessert that’s both indulgent and dairy-free.

Ingredients

For the Crust

  • 1 9-inch vegan pie crust, homemade or store-bought

For the Coconut Filling

  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 cup unsweetened plant-based milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened shredded coconut

For the Topping

  • 1 cup vegan whipped cream
  • 1/3 cup toasted shredded coconut

Instructions

  1. Prepare the crust: Preheat the oven according to the pie crust instructions. Bake the 9-inch vegan pie crust until golden brown and crisp. Remove from oven and let it cool completely before filling.
  2. Mix filling ingredients: In a medium saucepan, whisk together the full-fat coconut milk, unsweetened plant-based milk, granulated sugar, cornstarch, and salt until smooth and well combined.
  3. Cook the filling: Place the saucepan over medium heat and cook the mixture, whisking constantly to prevent lumps, until it thickens and starts to gently bubble, indicating that the cornstarch has cooked through.
  4. Add flavor and texture: Remove the saucepan from the heat and stir in vanilla extract along with the unsweetened shredded coconut, incorporating them evenly into the thickened custard.
  5. Fill the crust: Pour the coconut filling into the cooled pie crust, smoothing the top with a spatula for an even layer.
  6. Prevent skin formation: Cover the surface of the filling with plastic wrap or parchment paper directly touching the custard to keep a skin from forming as it cools.
  7. Chill the pie: Refrigerate the pie for at least 4 hours, or preferably overnight, until the filling is completely set and firm enough to slice.
  8. Add topping and serve: Just before serving, spread a generous layer of vegan whipped cream on top of the chilled pie and sprinkle with toasted shredded coconut for a deliciously crunchy finish. Slice and serve chilled for the best texture and flavor.

Notes

  • Use full-fat coconut milk for the creamiest, richest coconut custard filling.
  • Toast the shredded coconut in a dry skillet over medium-low heat until it turns lightly golden and fragrant to enhance flavor and texture.
  • Chilling the pie overnight results in the cleanest, most easily sliced servings.
  • Keep the pie refrigerated until just before serving to maintain freshness and texture.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

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