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    Home » Dessert

    Vegan Coconut Cream Pie

    Published: May 8, 2019 · Modified: Sep 23, 2022 by Larisha Bernard · This post may contain affiliate links · 16 Comments

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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.

    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 ½ 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 

    Pin this vegan coconut cream pie for later: 

    Print Recipe
    4.25 from 12 votes

    Vegan Coconut Cream Pie

    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.
    Prep Time10 mins
    Cook Time10 mins
    Cooling Time3 hrs
    Total Time20 mins
    Course: Dessert
    Cuisine: American
    Servings: 8 slices
    Calories: 370kcal
    Author: Larisha Bernard

    Ingredients

    • 1 pie crust
    • 1 can full fat coconut milk
    • ⅔ cups vegan sugar
    • ¼ cup cornstarch (can sub with arrowroot powder)
    • ¼ teaspoon salt
    • 1 teaspoon vanilla
    • 1 cup sweetened shredded coconut
    • ¼ cup unsalted vegan butter
    • 2 recipes for coconut whipped topping

    Instructions

    • 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. 
    • 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 ½ a cup of the warmed coconut milk mixture. Whisk together. 
    • Slowly whisk in. 
    • 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. (want it to touch the surface of mixture to prevent skin from forming) –
    • Refrigerate for3 hours or overnight until chilled and thick.
    • Make and put coconut whipped cream 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. 

    Notes

    **Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 

    Nutrition

    Serving: 1slice | Calories: 370kcal | Carbohydrates: 37g | Protein: 2g | Fat: 25g | Saturated Fat: 17g | Cholesterol: 15mg | Sodium: 196mg | Potassium: 169mg | Fiber: 1g | Sugar: 21g | Vitamin A: 175IU | Vitamin C: 0.5mg | Calcium: 16mg | Iron: 2.3mg

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    Reader Interactions

    Comments

    1. Lisette

      June 26, 2021 at 9:19 am

      Hello, this looks like a lovely recipe! I have a few questions:
      1. In step 3, it says to use 1/2 a cup of the warmed coconut mixture. But I don’t see any of the rest of it being added. Do you only use that 1/2 cup?

      2. In step 2, it says to reduce heat to medium-low. When do we turn off the heat completely? When we add it to the dry mixture? How long do we keep it on med-low?

      Thank you for this lovely recipe!

      Reply
      • LarishaBernard

        December 09, 2022 at 12:06 pm

        Hi! Step 3 is saying to remove 1/2 a cup of the coconut mixture and add it to the cornstarch. Whisk it together and then pour that back into the pot with the rest. Then, step 5 says when to remove from the heat.

        Reply
    2. Meri Jo

      May 23, 2021 at 10:57 pm

      5 stars
      Perfect coconut pie! Especially the vegan butter which gives a more traditional richness! Thank you.

      Reply
      • LarishaBernard

        May 24, 2021 at 1:55 pm

        So happy that you enjoyed it! Thanks for taking the time to leave a review

        Reply
    3. Andrea

      February 06, 2021 at 5:47 pm

      2 stars
      I used arrowroot powder and the filling was coconut slime! Tasted okay, but not appetizing.

      Reply
      • LarishaBernard

        February 28, 2021 at 2:40 pm

        The same amount? We’ve never had that issue. It should not be like slime.

        Reply
    4. Alisha

      November 15, 2020 at 1:56 pm

      I have a can of coconut cream that I ned to use. Could I just throw that on top?

      Reply
      • LarishaBernard

        November 17, 2020 at 3:54 pm

        If you whip it, yes

        Reply
    5. Pam

      October 19, 2020 at 11:02 am

      Can the cornstarch be replaces with flour, if not making gluten free? Is so, what amount of flour is needed?

      Reply
      • LarishaBernard

        October 21, 2020 at 12:08 am

        HI Pam, We haven’t tried that. We’ve only tried with starch – corn or the arrowroot powder. It should technically work, but we don’t have an amount at this time. You’d also have to add in earlier which may require more liquid to let the flour heat long enough to kill any bacteria.

        Reply
    6. Beth

      May 28, 2020 at 10:56 am

      Butter in a vegan recipe?

      Reply
      • LarishaCampbell

        May 28, 2020 at 11:34 am

        vegan butter

        Reply
    7. Nicole Webber

      April 02, 2020 at 6:30 pm

      I’m wondering if this pie freezes well or not?

      Reply
      • LarishaCampbell

        April 05, 2020 at 10:26 pm

        We’ve never tried doing that. Sorry we can’t be of more help! Let us know if you try

        Reply
        • Diana

          September 21, 2022 at 10:32 pm

          can I use maple syrup instead of the vegan sugar? or should I use coconut sugar? thanks!

        • LarishaBernard

          October 07, 2022 at 7:00 am

          coconut sugar over maple syrup, wouldn’t recommend maple syrup. Though we haven’t tested with coconut sugar

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