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.
Course Dessert
Cuisine American
Keyword vegan coconut cream pie, vegan coconut cream pie recipe
¼cuptoasted coconut flakesoptional, 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.
Video
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.