Vegan Coconut Cream Pie

Make a rich and creamy, dreamy vegan coconut cream pie with store-bought or homemade pie crust, creamy coconut filling, and vegan whipped cream topping!

7-Ingredient Creamy Vegan Coconut Cream Pie

As much as we love a family-favorite banana cream pie, if you’re a coconut lover, this vegan coconut cream pie recipe is a must-try. It’s rich, decadent, and combines a thick coconut milk ‘pudding’ filling with fluffy vegan whipped cream topping in a ‘buttery’ pie crust. The whole family will love it (and no one would guess it’s dairy and egg-free)!

Best of all, it’s so easy to make coconut cream pie vegan with simple, inexpensive pantry staples using pre-made or homemade pie crust. Simply simmer the coconut pudding ingredients to thicken it, pour it over the pie crust, and leave it to chill. Top it off with the fluffy vegan whipped cream topping and extra shredded coconut for the perfect celebration dessert.

This homemade coconut cream pie recipe is also egg-free, nut-free, soy-free, and optionally refined sugar-free, and gluten-free. Looking for more coconut dessert recipes? Check out our coconut pineapple pie and coconut oatmeal cookies.

The Ingredients

• Pie Crust: Make your own or cut down on time and effort with a pre-made vegan pie crust. It needs to be pre-baked for this recipe.
• Coconut milk: We used high-quality light canned coconut milk for a lighter treat, though you can use full-fat if preferred.
• Vanilla extract: Use natural vanilla for the best flavor. Vanilla paste works, too.
• Sugar: We used regular sugar, though unrefined raw cane sugar/coconut sugar works, too.

For sugar-free coconut cream pie, use a sweetener like erythritol or stevia. Adjust the amount to taste.

• Cornstarch: To thicken the dairy-free coconut cream pie filling. Arrowroot flour would work, too, or tapioca starch (though you’ll need more of the latter).
• Coconut: Use shredded coconut, raw or toasted (the latter is recommended).
• Vegan whipped cream: Triple up on coconut flavor with homemade coconut whipped cream, or use your favorite store-bought vegan whipped cream.

Flavor Variations and Add-Ins

• Coconut extract: Boost the coconut flavor further in this vegan coconut pie with a few drops in the coconut milk filling.
• Citrus zest: We particularly love adding lime zest, though lemon or orange would work, too, for a fresh, bright, subtle citrus flavor.
• Spices: For added warmth, try a pinch of cinnamon, nutmeg, or even cardamom in this vegan cream pie recipe.
• Chopped nuts: Like almonds or pecans to add crunch and flavor to the filling.
• Coconut pineapple cream pie: Add a layer of drained, pat-dry crushed pineapple/ pineapple compote over the pie crust beneath the coconut filling.
• Chocolate coconut cream pie: Add about 6 tbsp unsweetened cocoa powder to the coconut cream pie filling.

How to Make Vegan Coconut Cream Pie

• First, if needed, prepare the pie dough and bake it according to its package instructions. Then, set aside to cool.
• Meanwhile, combine the cornstarch and sugar in a small saucepan and gradually whisk in the coconut milk.

• Place the saucepan over medium-low heat and cook for about 5 minutes, whisking regularly, until it thickens.

• Remove the coconut cream ‘pudding’ from the heat, stir in the vanilla and shredded coconut, and then pour it over the pie crust. Use a spatula to ensure it’s evenly spread, then transfer it to the fridge to chill for at least 3 hours.

Press some plastic wrap gently to the top of the coconut cream pie filling to avoid a ‘skin’ forming on top of the mixture.

• Finally, prepare (if you’re making it homemade) the vegan whipped cream topping and pipe or spread it over the vegan coconut pie. Sprinkle with more shredded coconut, then slice, serve, and enjoy!

We highly recommend toasting the coconut topping for more flavor. To do so, toast it in a dry pan over medium heat, stirring often to avoid burn.

FAQs

Pro Recipe Tips

• Use high-quality coconut milk: For the absolute best flavor.
• Simmer the filling until thickened: It must thicken to the correct consistency (like a thick custard/pudding) to fully set when chilled.
• Leave it to chill properly: The pie crust must be fully cooled before adding the filling. It will then need to chill for at least a few hours (or overnight if you have the time). This ensures the correct consistency, proper set, and that it’s easy to slice.
• Sweeten to taste: Increase or decrease it to taste when simmering.

Serving Suggestions

Enjoy a slice of this creamy, decadent, dairy-free coconut cream pie (served chilled) either alone or with:

• Fresh berries (like strawberries, raspberries, blueberries, cherries, etc.)
• Other fresh fruit (pineapple, mango, peaches, etc.)
• Fruit salad
• A scoop of dairy-free coconut or vanilla ice cream
• A drizzle of berry, vegan chocolate, or caramel sauce
• Berry or mango compote

Storage Instructions

Store any leftover vegan coconut cream pie, covered (or in an airtight container), in the refrigerator for 3-4 days.

More Vegan Pie Recipes

• Sweet potato pie
• Pumpkin pie
• Chocolate peppermint pie
• Peach mango pie
• Strawberry blueberry pie
• Mixed berry crumb pie

Photos by Alfonso Revilla