Lemon Coconut Pie

  • Yield : 1 pie
  • Servings : 8
  • Prep Time : 20m
  • Cook Time : 10m
  • Ready In : 30m

Here is my last pie recipe for a few months! This pie is a great holiday treat. If you use a store bought crust, it requires no baking- making is a perfect summer treat too! If you want to make a crust from scratch, look at my Pumpkin Cheesecake or Banana Cheesecake recipe for a simple crust recipe. Enjoy!



  • 1 can full fat coconut milk
  • 1 pack silken tofu
  • ½ cup almond milk
  • 1/3 cup potato starch
  • 1 cup of sugar
  • ½ cup sweetened coconut flakes
  • Zest of two lemons (meyers are best)
  • Juice of two lemons
  • 2 tsp lemon extract


Step 1

In a medium sauce pan bring the coconut milk to a boil. In the bowl of your food processor, wiz the silken tofu to a nice creamy texture.

Step 2

Next, in a medium bowl whisk together potato starch and a 1/2 cup of almond milk (mix well, you don’t want any lumps).

Step 3

Add the lemon, zest, sugar, and extract to the bowl of the food processor, combine well

Step 4

Pour the starch into the coconut milk. Stir so it does not clump up. Next add all of the ingredients to the mixture and mix well.

Step 5

Pour into the crust. Allow to sit for 4-6 hours in the refrigerator. Slice and enjoy!


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!

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