Vegan Coconut Cream Pie

A handful of pantry staples is all you need to whip up a light, fluffy, deliciously creamy dream of a vegan coconut cream pie! With a sweet custard filling made from coconut milk and cornstarch and a topping of coconut whipped cream, each bite is full of delicious coconut flavors. Perfect for spring and summer potlucks!

What Makes This Recipe So Good

• It’s an incredible, easy-to-make chilled pie that uses just FIVE ingredients that you may very well have in your house right this second.
• The filling is delectably light, creamy, and sweet. It’s a custard-like consistency made from sugar, cornstarch, and full-fat coconut milk, with airy coconut whipped cream mixed in. Amazing!

Chef’s Tips

• You absolutely must use full-fat coconut milk in this recipe. Anything less than full-fat won’t give you the thick creaminess that you need in both the whipped cream and the pie filling.
• This coconut cream pie can be made in advance, which is great if you have a holiday dinner or party that you’re prepping for. Just refrigerate it covered and it’ll stay fresh up to 5 days.
• I like to add a sprinkle of toasted coconut shavings to the top of the pie for a little visual oomph. Totally optional, though! Other than that, there’s no coconut flakes or shavings in this recipe, so it’s great if you have anyone in your group that loves coconut flavor but hates coconut texture.

More Vegan Desserts You’ll Love

• Vegan Banana Pudding
• Vegan Pineapple Upside-Down Cake
• Easy Vegan Lemon Curd (Dairy Free, Egg Free)
• Perfect Vegan Pound Cake
• Fluffy Vegan Marshmallows
• Vegan Lemon Bars

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5 from 2 votes

Vegan Coconut Cream Pie (Dairy Free, Egg Free)

Prep: 15 minutes minutes

Cook: 30 minutes minutes

Chill: 3 hours hours 30 minutes minutes

Total: 4 hours hours 15 minutes minutes

Sweet and creamy, but completely dairy free – this vegan coconut cream pie is a total dream.

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8 slices

Ingredients

For the Coconut Whipped Cream

• ▢ 2 13.5-ounce cans full-fat coconut milk yields 1 ½ cups prepared coconut whipped cream

For the Vegan Coconut Cream Pie

• ▢ ⅔ cup white sugar see Notes
• ▢ ⅓ cup + 2 tablespoons cornstarch
• ▢ 2 13.5-ounce cans full-fat coconut milk
• ▢ 1 teaspoon vanilla extract
• ▢ 1 8-inch vegan pie crust store-bought or homemade, fully baked
• ▢ toasted coconut optional, for garnish

Get Recipe Ingredients

Equipment

• medium mixing bowl or bowl for stand mixer
• Stand mixer or hand mixer with whisk attachment
• Small saucepan
• whisk
• large glass mixing bowl
• Plastic Wrap

Instructions 

For the Coconut Whipped Cream

• Place both cans of full-fat coconut cream, unopened, in refrigerator to chill at least overnight until ready to use.
• When ready to make whipped cream, remove cans of coconut milk from fridge, being careful not to shake or tilt cans. Open cans and scoop off thick, solid white coconut cream layer from top of thinner coconut milk layer. Place coconut cream from both cans in mixing bowl and discard coconut milk or save for another recipe.
• Use stand mixer or hand mixer on high speed to beat coconut cream until stiff peaks form, approximately 30 to 60 seconds. Avoid overwhipping – whipped coconut cream should be light and fluffy.
  

For the Vegan Coconut Cream Pie

• Add sugar and cornstarch to small saucepan and whisk together, then slowly pour in coconut milk. Continue whisking until incorporated.
  
• Place saucepan over medium heat. Cook, whisking constantly, until mixture thickens, approximately 5 to 7 minutes.
• Once mixture thickens, remove saucepan from heat. Add vanilla extract and whisk well to incorporate.
  
• Pour pie filling mixture into large glass mixing bowl. Cover bowl with plastic wrap, making sure to gently press plastic wrap down to touch top of pie filling mixture. Place bowl in refrigerator and let filling chill 2 to 3 hours or until set.
  
• Once filling has set up, remove bowl from fridge. Whisk 1 cup of prepared coconut whipped cream into pie filling mixture, then transfer filling to fully baked pie crust.
• Place pie in refrigerator and chill 30 minutes, then top with remaining coconut whipped cream and toasted coconut if desired. Serve chilled.
  

Notes

• You’ll need a total of 4 13.5-ounce cans of full-fat coconut milk for this recipe – 2 for the pie filling and 2 for the whipped cream.
• Coconut Whipped Cream: The coconut cream should be very cold or it won’t whip up properly. For best results, chill both the mixing bowl and the whisk attachment of your mixer in the fridge for 10 minutes before whipping the cold coconut cream.
• Sugar: Make sure the sugar you use is completely vegan. Some brands process their sugar with bone char, which isn’t vegan-friendly. Coconut sugar or erythritol would also work here.

Nutrition Information

Serving: 1slice | Calories: 566kcal | Protein: 5g | Fat: 46g | Saturated Fat: 38g | Total Carbs: 39g | Fiber: 1g | Sugar: 17g | Net Carbs: 38g | Vitamin C: 2mg | Sodium: 113mg | Potassium: 443mg | Calcium: 39mg | Iron: 7mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik