Vegan Coconut Pineapple Pie

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!


– 1 large fresh pineapple – ¾ C of sugar – 1 lemon, juiced – ¼ C + 2 Tbsp of potato or corn starch, divided – 1 (13.66-oz) can of lower fat coconut milk – ⅓ C of water – 2 (9-in) premade pie crust

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.

In a large saucepan over medium heat, add the pineapple, sugar, and lemon juice.

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.

Allow the mixture to sit for 20 to 30 minutes before adding to the premade crust.

Add the mixture to the pie crust and cover with the second crust. Cut a few slits across the top for steam to release. Cook for 35 to 40 minutes. Allow to cool completely before serving.