This vegan coconut cream pie features a deliciously thick coconut custard with fluffy coconut cream topping. Easy to make and has a gluten free option.
People either love or don’t love coconut. If you are the loving coconut type, then this vegan coconut cream pie is for you!
This is an old fashioned southern dessert pie that is the perfect summer sweet dish. It’s great for any get togethers or picnics.
Traditionally, coconut cream pie has both milk and eggs in it. If you have dietary preferences or allergies to either of these, then you may be looking for a delicious alternative. This is what you have been looking for!
What ingredients do you need to make vegan coconut cream pie?
We love that this recipe is super easy to make and that’s due to the limited number of ingredients that you need. The ingredients that you need for this dairy free coconut cream pie are:
- Pie Crust (use gluten free if needed)
- cornstarch
- full fat coconut milk
- salt
- Vegan sugar
- vanilla
- shredded coconut
- Vegan butter
- Coconut cream topping
How do you make vegan coconut cream pie?
For the pie crust – you can either use a store bought crust or blind bake a pie crust. Use our vegan pie crust recipe and make as directed before adding filling.
When the crust is in the pie dish, add pie weights or line with parchment paper and top with 2 cups of dried beans. Bake the crust until golden brown. Remove and chill overnight.
In saucepan, add coconut milk, sugar, and salt over medium heat. Bring to boil for 2 mins then reduce to med low.
In a small bowl, add the cornstarch and 1/2 a cup of the warmed coconut milk mixture. Whisk together. Slowly whisk into the coconut mixture. Let thicken then remove and add in the shredded coconut, butter, vanilla and coconut extract
Pour warm filling in cooled crust.
Cover tightly with plastic wrap. You want the plastic wrap to touch the surface of pie. This will prevent a film from forming on the top. Refrigerate for 3 hours or overnight until chilled and thick.
Make the coconut whipped cream and spread on top after chilled.
Add some toasted coconut on top if desired. *To make toasted coconut – bake a cup of coconut at 300 for 6-8 mins or until lightly browned.
Can I make this Top 8 Allergen Friendly Coconut Cream Pie?
This is a vegan coconut cream pie, so there is no substitute for the coconut in this dish.
Other allergens would be gluten and soy. If you buy or make a gluten free crust, the rest of the dish would be gluten free. The vegan butter that you use needs to be soy free. We love Earth’s Balance soy free that comes in a red tub or sticks.
What are other vegan dessert recipes that I should try?
Obviously once you try this and realize how delicious vegan desserts can be, you’ll want to try more. Here are some amazing dairy free dessert recipes that you should try:
- Dairy Free Apple Pie
- Layered Vegan Strawberry Cake
- Vegan Carrot Cake
- Easy Vegan Peach Cobbler
- Vegan M&M Rice Krispies
- Vegan Lemon Pound Cake
- The Best Vegan Chocolate Cake
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This vegan coconut cream pie features a deliciously thick coconut custard with fluffy coconut cream topping. Easy to make and has a gluten free option.
- 1 pie crust
- 1 can full fat coconut milk
- 2/3 cups vegan sugar
- 1/4 cup cornstarch (can sub with arrowroot powder)
- 1/4 tsp salt
- 1 tsp vanilla
- 1 cup sweetened shredded coconut
- 1/4 cup unsalted butter
- 2 recipes for coconut whipped topping
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For the pie crust – you can either use a store bought crust or blind bake a pie crust. Use our vegan pie crust recipe and make as directed before adding filling. When the crust is in the pie dish, add pie weight or line with parchment paper and top with 2 cups of dried beans. Bake the crust until golden brown. Remove and chill overnight.
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In saucepan, add coconut milk, sugar, and salt over medium heat. Bring to boil for 2 mins then reduce to med low.
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In a small bowl, add the cornstarch and 1/2 a cup of the warmed coconut milk mixture. Whisk together.
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Slowly whisk in.
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Let thicken then remove and add in the shredded coconut, butter, vanilla and coconut extract
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Pour warm filling in cooled crust.
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Cover tightly with plastic wrap. (want it to touch the surface of mixture to prevent skin from forming) –
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Refrigerate for3 hours or overnight until chilled and thick.
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Make and put coconut whipped cream on top after chilled.
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Add some toasted coconut on top if desired.
*To make toasted coconut – bake a cup of coconut at 300 for 6-8 mins or until lightly browned.
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
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