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This vegan coconut cream pie is filled with luscious layer of coconut pudding covered in dairy-free whipped cream and toasted coconut. A decadent dessert that nobody would guess was egg-free and dairy-free!
You know, a lot of people just don’t like coconut. It’s one of those really polarizing foods! And I feel confident that none of those people are here now, which is why I can say this: those people are crazy.
If I ever forget just how nuts those folks are, this pie will remind me. And I’ll probably be reminded often because I’m addicted to this pie.
This vegan coconut cream pie recipe is a coconut lover’s (i.e. my) dream come true. The filling is rich and decadent and filled with coconut, and the pie is topped with a fluffy layer of whipped cream and toasted coconut.
- Ingredients You’ll Need
- How It’s Made
- Leftovers & Storage
- Frequently Asked Questions
- More Vegan Pie Recipes
- Vegan Coconut Cream Pie
Ingredients You’ll Need
- Pie crust. You can use a premade crust or homemade vegan pie crust. If you use premade, it can be prebaked or not. Your choice! Just make sure to check the ingredients, as many brands contain lard, butter, or other non-vegan ingredients.
- Coconut milk. You’ll need full-fat coconut milk in cans. The variety in cartons might work, but it won’t give you a filling that’s nearly as rich and creamy as traditional coconut cream pie.
- Sugar. Use organic sugar to keep the recipe vegan.
- Vegan butter. Butter isn’t something you’d normally find in coconut cream filling, but we’re using it here to replace some of the richness that egg yolks would normally supply. Look for brands like Earth Balance and Miyoko’s near where regular butter is sold at your supermarket.
- Shredded coconut. The recipe calls for sweetened coconut, but be careful as many brands may be made with conventional sugar, which isn’t vegan. I used Wegman’s brand, which indicates on the package that it’s vegan. If you can’t find vegan sweetened coconut, use unsweetened. Give the filling a taste-test and add a bit more sugar just if you think it’s needed.
- Vanilla extract.
- Coconut extract. This will give some extra coconut flavor to the pie, so don’t skip it!
- Vegan whipped cream. I used Reddi-Wip almond milk whipped cream.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
- Blind bake your crust first. You can skip this step if you’re using a prebaked crust, but otherwise you’ll need to do it since the filling doesn’t get baked.
- Roll out your pie dough and drape it in a pie dish. Trim and crimp the edges and poke some holes in the dough with a fork.
- Lay a sheet of foil in the crust and fill it with pie weights. If you don’t have pie weights, use dried rice or beans. Make sure the edges of the crust are covered so they don’t burn.
- Bake the crust until it’s golden brown, then take it out of the oven and let it cool while you make the filling.
- To make the filling, whisk your coconut milk, sugar and cornstarch together in a small saucepan. Whisk until the cornstarch dissolves completely. It’s important to get out all the little cornstarch lumps in order to give the filling the best possible texture.
Tip: Cornstarch dissolves easiest in cold liquids. You can chill your coconut milk if you’d like. It will separate, but this is fine as long as you dissolve the cornstarch in the liquid portion. Alternatively, add an ice cube to the mixture as you whisk.
- Place the pot over medium heat and bring it to a simmer, whisking the whole time.
- It should have thickened up by the time it comes to a simmer. You can take of off of the burner now.
- Stir in the butter, coconut, vanilla extract, coconut extract, and salt. Keep stirring until the butter melts and the ingredients are well combined.
- Pour the pudding into the pie crust and smooth out the top with a spoon, if needed.
- Cover the pie with plastic wrap and place it in the refrigerator until it is fully set and the filling is cold.
Tip: Make sure your filling is cold before topping the pie. Otherwise the whipped cream will melt very quickly.
- Top the pie with whipped cream, then immediately place it in the freezer. Freeze the pie for just long enough to set the whipped cream, about 15 to 20 minutes.
- While the pie chills you can toast some extra coconut in the oven. It only takes a few minutes and cools down quickly.
- Once the coconut cools, sprinkle it over the whipped cream.
- Serve the pie immediately, or store it in the fridge for later.
Tip: If you need to transport this pie somewhere, I recommend popping it back in the freezer for 15 to 30 minutes before departing. This will reset the whipped cream so it doesn’t fall while you travel.
Leftovers & Storage
Vegan coconut cream pie can be wrapped in plastic or placed in an airtight container and stored in the refrigerator for 3 to 4 days.
Frequently Asked Questions
Can this pie be made gluten-free?
Yes, if you use a vegan and gluten-free pie crust. Try this one.
Can I make top vegan coconut cream pie with homemade coconut whipped cream instead of store-bought?
You can, but I really prefer store-bought for this recipe, simply because whipped coconut cream is very heavy and might be a bit much on top of the super rich filling. If you’d like to make your own, check out how I did it for my vegan strawberry shortcake.