This simple recipe for Vegan Coconut Cream Pie has so much delicious. sweet, coconut flavor! You'll love how simple it is to make a vegan cream pie with canned coconut milk and coconut cream.
This pie is vegan, egg-free, nut-free, and dairy-free. Choose a vegan pie crust made without wheat to make coconut cream pie gluten-free too.
Why This Vegan Coconut Cream Pie Recipe is So Good
- Minimal Ingredients: You'll need four ingredients to make the vegan coconut cream pie filling, and three more to make coconut whipped cream topping. If you regularly keep canned coconut milk and cream in your home, you might already have all the ingredients on hand!
- Delicious, Creamy, Coconut Flavor: Not only is the filling made with coconut, but the topping is too! Use a coconut flour pie crust and top the pie with toasted shredded coconut and you'll have the most coconutty pie ever!
- Easy No-Bake Recipe: You'll need to bake the crust for this pie, but you can also buy a pre-made vegan pie crust if you can find it. The filling and topping for coconut cream pie are made without the oven, and you'll just need to heat up the filling for a few minutes on the stove.
- Make-Ahead option: Since this pie needs some time in the fridge to set and chill, it's perfect for when you need a dessert recipe that you can make up to 2 days ahead of time.
Enjoy a slice of Vegan Coconut Cream Pie with a hot DIY Dirty Chai Latte, or learn how to make the best Oat Milk Latte instead!
Tips and Tricks for Making The Best Vegan Coconut Cream Pie
- For the crust, use my Almond Flour Pie Crust or Coconut Flour Pie Crust recipe. Be sure that the crust is fully baked before adding the coconut filling. If you're in a rush, a store-bought pie crust can also be used.
- It's important to chill the pie as directed in the recipe and to keep it cold until just before serving. If you don't, the pie will be runny and not set.
- Use canned coconut milk and coconut cream. The type that comes in a carton won't thicken up properly in this recipe.
- Chill the coconut cream. You should put those cans directly in your fridge as soon as you bring them home so that you're always ready to make coconut whipped cream! Once chilled, the cream will separate, giving you solid coconut cream and some liquid. Pour the liquid out in order to make a thick creamy topping for your pie.
- Instead of making the whipped topping, feel free to use your favorite vegan topping, like SoDelicious Coco Whip.
- Toasted coconut is an optional, but delicious topping for this pie!
- To make ahead, fill the crust with the filling, cover it, and store it in the fridge for up to 2 days. Add freshly whipped coconut cream to the pie on the same day that you plan to serve it.
- To store leftovers, keep them covered and in the fridge for up to 4 days.
Need another recipe that uses canned coconut cream? Try my vegan air fryer green bean casserole recipe, or make hot chocolate with coconut cream instead.
More Easy Vegan Dessert Recipes
- Vegan German Chocolate Cake
- Frosted Vegan Sugar Cookies
- Chocolate Covered Cranberries
- Vegan Pumpkin Cheesecake
- Vegan Lemon Cookies
- Vegan Chocolate Chip Banana Bread
- Vegan Key Lime Pie
- Coffee Macarons
Yay! You have made it this far, and I am so glad! Hey - If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Pinterest, and Facebook, too!
Vegan Coconut Cream Pie
This simple recipe for Vegan Coconut Cream Pie has so much delicious. sweet, coconut flavor! You'll love how simple it is to make a vegan cream pie with canned coconut milk and coconut cream.
Equipment
- Saucepan
Ingredients
- 1 9” pie crust fully baked
For the filling-
- ⅓ cup + 1 tbsp light brown sugar
- 4 tbsp cornstarch
- 1 ⅔ cup + 1 tbsp coconut milk from a can
- 1 tsp vanilla extract
For the topping-
- 1 14oz (400g) can coconut cream chilled for at least 12 hours, liquid removed
- 1 tbsp powdered sugar
- ½ tsp vanilla extract
- ¼ cup toasted coconut flakes optional, for sprinkling on top of the pie
Instructions
To Make the Filling:
- Add the sugar and cornstarch to a saucepan and whisk together to combine.
- Pour the coconut milk into the pan.
- Place the pan over medium heat and cook for 5-7 minutes, whisking continuously until the mixture has thickened.
- Remove the pan from the heat and add the vanilla extract. Whisk again to combine.
- Let the mixture cool for about 10 minutes before covering and transferring it to the fridge to chill for at least 2 hours.
To make the Topping:
- Just before you're ready to assemble the pie, add the topping ingredients to a large mixing bowl and beat with an electric whisk until thickened and creamy.
To Assemble the Pie
- Once the filling has been chilled, give it another mix through until smooth, before pouring/spooning into your prepared pie crust and spreading it out evenly.
- Chill the pie in the fridge for 30 minutes.
- Spoon the whipped coconut cream mixture on top and spread it out evenly.
- Sprinkle the toasted coconut flakes on top.
- Put your finished pie back in the fridge for another 30 minutes before slicing and serving.
Notes
- For the crust, use my Almond Flour Pie Crust or Coconut Flour Pie Crust recipe. Be sure that the crust is fully baked before adding the coconut filling. If you're in a rush, a store-bought pie crust can also be used.
- It's important to chill the pie as directed in the recipe and to keep it cold until just before serving. If you don't, the pie will be liquidy and not set.
- Chill the can of coconut cream for at least 12 hours in the fridge before using. When you open it, use only the solid cream, and save the liquid to add to a smoothie later.
- To make ahead, fill the crust with the filling, cover it, and store it in the fridge for up to 2 days. Add freshly whipped coconut cream to the pie on the same day that you plan to serve it.
- To store leftovers, keep them covered and in the fridge for up to 4 days.
Nutrition
Serving: 1sliceCalories: 199kcalCarbohydrates: 20gProtein: 2gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 76mgPotassium: 112mgFiber: 1gSugar: 8gVitamin A: 0.2IUVitamin C: 0.4mgCalcium: 16mgIron: 2mg
Tried this recipe?Let us know how it was!
