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This vegan coconut pineapple pie combines a sweet and creamy coconut milk and pineapple filling in a ‘buttery’ premade pie crust for a quick, simple, and delicious crowd-pleasing dessert! Gluten-free, sugar-free, open or closed pie, and flavor variations are included below!

completed Vegan Coconut Pineapple Pie in pie tray against a white background

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Table of Contents

Why You’ll Love this Fun and Fruity Coconut Pineapple Pie Recipe!

This creamy coconut pineapple pie transports me to a beach-side resort, relaxing on the sand. With minimal effort and only 6 ingredients, you also can enjoy that tropical getaway feeling at home! Make it even more simple with a premade pie crust and frozen or canned pineapple instead of fresh. No matter what you choose, this vegan coconut pineapple pie recipe has maximum flavor with minimal effort! Plus, it’s also naturally dairy-free, egg-free, and can be made gluten-free. Therefore, it’s perfect for entertaining and adapting to your guest’s needs. You can even make it sugar-free!

The sweet and creamy coconut milk and pineapple filling is just dreamy. Enhance it further into the ultimate coconut pineapple pie with the addition of shredded coconut. The simple, summery flavors are perfect for a dinner party, cookout, picnic, or for a mid-week dessert treat for the family. Enjoy a slice warm or cold, alone, or with nice cream or whipped coconut cream!

And if you want to try more vegan pineapple recipes, you might enjoy this kale pineapple smoothie, vegan pineapple upside-down cake, pineapple walnut muffins, or pineapple glazed tofu!

The Vegan Coconut Pineapple Pie Ingredients

All you need are six inexpensive pantry ingredients in this recipe for pineapple pie.

  • Pineapple: I used one large, ripe pineapple. You could also use frozen (and thawed) pineapple.

Can I use canned pineapple?

To use crushed pineapple (or pineapple tidbits), you may find that you need additional starch to get the pineapple pie filling to adequately thicken.

  • Sugar: I used regular granulated white sugar. Use an unrefined sugar if preferred or erythritol/ another sugar-free sweetener. Adjust as needed to your liking, depending on the sweetness level of your pineapple being used.
  • Lemon: To balance the sweetness and add brightness to the vegan pineapple pie. Use fresh lemon juice for the best flavor.
  • Starch: You can use either cornstarch or potato starch. This will help to thicken the pineapple pie filling. Arrowroot may also work.
  • Coconut milk: I used light canned coconut milk. You could use full-fat if preferred.
  • Premade vegan pie crust: Use any vegan 9-inch pie crust. Use gluten-free if necessary. If you want a whole pie with base and top, you’ll need two premade pie crusts. If you want an open pie, then you’ll only need one. You can also make your own pie crust.
whole pineapple and cutting knife against white background

Optional Add-ins & Recipe Variations

  • Shredded coconut: For a delicious, enhanced coconut pineapple pie, add around ⅔-1 cup of unsweetened shredded coconut to the pineapple pie filling. Save some to sprinkle over the top if you want an open pie.
  • Salt: Just a pinch of salt will enhance the various flavors in the pineapple pie recipe.
  • Cinnamon: Add a cinnamon stick to the filling while it simmers (then remove it before baking the pie) OR add a pinch of cinnamon for warmth.
  • Vanilla: Add 1-2 teaspoons of vanilla extract.
  • Other fruit: You could experiment with several fruits to add to the vegan pie. For example, why not try a strawberry pineapple pie by adding a handful of chopped strawberries? You could also experiment with blueberries, rhubarb, cherry, apple, etc.

 How to Make Coconut Pineapple Pie?

Preparations:

  • Preheat the oven to 425F/218C.
process shot of pineapples in blender

Step 1: While the oven is preheating, prepare the pineapple. First, use a sharp knife to remove the peel, going back in with a small paring knife if needed to remove any leftover eyes. Then chop it down into chunks.

process shot post blending pineapple in blender

Step 2: Next, transfer the chopped pineapple to a food processor. Then pulse until broken down to a crushed pineapple consistency.

pie filling in plack pan with white bowl of ingredients on the side

Step 3: Next, add the pineapple, sugar, and lemon juice to a large saucepan. Heat it over medium heat.

process shot of mixing pie filling in black pan

Step 4: Then, dissolve ¼ cup of cornstarch in the coconut milk and add that to the pan, mixing well. Bring it to a boil, reduce the heat, and simmer on low for 15-20 minutes. Meanwhile, combine the remaining 2 tablespoons of starch with ⅓ cup of water, mixing until lump-free. Then mix that into the filling and stir until thickened.

The filling should look like an oatmeal-thick consistency when ready.

process shot of adding pineapple filling to pie mold against a white background

Step 5: Next, allow the pineapple pie filling to cool for 20-30 minutes. Then pour the mixture into the premade crust.

process shot of Vegan Coconut Pineapple Pie before being put in the oven against a white background

Step 6: Once filled, top with the second crust and cut a few slits across the top to release the steam while it bakes. Then transfer the creamy pineapple pie to the middle shelf in the oven and bake for 35-40 minutes.

You can make it an open pie by simply omitting the second pie crust topping.  

If the top of the pie is browning too quickly, use some foil to tent over the pie. If it continues to darken too quickly, drop the temperature to 350F/180C.

Allow it to cool completely before serving. You can then slice and enjoy the pie as-is or garnish it first- enjoy!

completed Vegan Coconut Pineapple Pie in pie tray with a slice missing against a white background

FAQs for Coconut Pineapple Pie

Can this pie be gluten-free?

As long as you use a gluten-free crust, the pineapple pie filling is gluten-free.

How can I use leftover pineapple pie filling?

Depending on the size of your pineapple, you might end up with a little too much filling. But have no fear; this pineapple filling also works wonderfully as a cake filling or spooned into jars with some dairy-free yogurt and fresh fruit.

Can I prepare the pineapple pie filling in advance?

You can prepare the creamy coconut pineapple filling 2-3 days in advance and store it covered in the refrigerator. You may also be able to freeze it, though I haven’t tried.

Toni’s Tips and Recipe Notes

  • Adjust the amount of sugar: Depending on how sweet your pineapple is.
  • To save time: Feel free to use canned crushed pineapple. You may need to adjust the amount of starch used to thicken slightly, though (and the sugar).
  • If the filling is too thin: Add a bit more of the starch slurry. Increase the heat (as it’s heat-activated), and stir until thickened.
  • If you’re making a topped pie: Ensure you cut some slits in the top to allow the steam to escape.
  • If the pie browns too much: Cover the top/sides with foil, to avoid burn.
completed Vegan Coconut Pineapple Pie in pie tray with a slice on a separate white plate

How to Store?

Make Ahead: You can prepare the filling in advance (read FAQs). You could also prepare your own pie crust and bake it in advance, storing them in the freezer.

Fridge: To store the vegan coconut pineapple pie leftovers, allow it to cool, and then store covered in plastic wrap OR in an airtight container for 3-4 days. I don’t recommend storing it at room temperature, even without dairy or eggs.

Freezer: I haven’t tried freezing the pie, so let me know if you do and if it thaws well.

Serving Recommendations

You can enjoy a slice of this fresh pineapple pie warm or chilled. I usually prefer the latter. Enjoy a piece alone or with:

completed Vegan Coconut Pineapple Pie in pie tray with a slice on a separate white plate

More Delicious Vegan Pie Recipes

If you tried this coconut pineapple pie recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!

Photos by Alfonso Revilla

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Creamy Pineapple Pie

5 from 44 votes
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 8 servings
completed Vegan Coconut Pineapple Pie in pie tray with a slice missing against a white background
This vegan coconut pineapple pie combines a sweet and creamy coconut milk and pineapple filling in a 'buttery' premade pie crust for a quick, simple, and delicious crowd-pleasing dessert! Gluten-free, sugar-free, open or closed pie, and flavor variations are included below!
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Ingredients 

  • 1 large fresh pineapple
  • ¾ cup of sugar
  • 1 lemon, juiced
  • ¼ cup + 2 Tablespoons of potato or corn starch, divided
  • 1 (13.66-ounce) can of lower fat coconut milk
  • ⅓ cup of water
  • 2 (9-inch) premade pie crust

Instructions 

  • Preheat oven to 425 degrees F
  • Remove the skin and cut it into chunks. Add the pineapple to your food processor and process it until broken down.
    process shot post blending pineapple in blender
  • In a large saucepan over medium heat, add the pineapple, sugar, and lemon juice.
    pie filling in plack pan with white bowl of ingredients on the side
  • Dissolve the ¼ cup of corn starch in the coconut milk. Add to the pineapple mixture. Bring to a boil and reduce heat, simmer on low for 15-20 minutes. Mix the other 2 tbs of starch in water. Use the extra starch mixture to thicken the mixture.
    process shot of mixing pie filling in black pan
  • Allow the mixture to sit for 20 to 30 minutes before adding to the premade crust.
    process shot of adding pineapple filling to pie mold against a white background
  • Add the mixture to the pie crust and cover with the second crust. Cut a few slits across the top for steam to release.
    process shot of Vegan Coconut Pineapple Pie before being put in the oven against a white background
  • Cook for 35 to 40 minutes. Allow to cool completely before serving.

Notes

  • Adjust the amount of sugar: Depending on how sweet your pineapple is.
  • To save time: Feel free to use canned crushed pineapple. You may need to adjust the amount of starch used to thicken slightly, though (and the sugar).
  • If the filling is too thin: Add a bit more of the starch slurry. Increase the heat (as it’s heat-activated), and stir until thickened.
  • If you’re making a topped pie: Ensure you cut some slits in the top to allow the steam to escape.
  • If the pie browns too much: Cover the top/sides with foil, to avoid burn.

Nutrition

Calories: 379kcalCarbohydrates: 60gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 216mgPotassium: 169mgFiber: 3gSugar: 30gVitamin A: 66IUVitamin C: 56mgCalcium: 24mgIron: 1mg

Additional Info

Author: David Sterkel
Course: Dessert
Cuisine: American
Method: Oven
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

David Sterkel

Plant based foodie, running, cooking, trash TV- all things that describe me! I enjoy cooking quick and easy meals that are healthy and inexpensive. Happy reading!

More about David Sterkel
5 from 44 votes (41 ratings without comment)

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Comments

  6. I will make this pie for sure. Looks delicious. Lovely summery flavors and recipe is super easy. Thanks!

    Reply