Vegan Coconut Cream Pie

Introduction:

Treat yourself to a slice of heaven with our delectable Vegan Coconut Cream Pie. Bursting with rich coconut flavor and creamy goodness, this pie is a delightful dessert option for any occasion. From its velvety coconut filling to its luscious coconut milk whipped cream topping, every bite is a taste sensation that will leave you craving more. Dive into the recipe below and discover how to create this irresistible dessert masterpiece.

Preparation Time: 20 minutes (Hands-on time only)

Cook Time: 5 minutes

Total Time: 25 minutes (Plus chilling time)

Serves: 1 pie

Ingredients:

For the Coconut Cream Pie:

  • ½ cup sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 3 cups unsweetened coconut milk beverage (or 2 cups unsweetened coconut milk beverage + 1 cup dairy-free coconut milk creamer for a richer consistency)
  • 1 tablespoon dairy-free buttery spread
  • 1 cup shredded or flaked unsweetened coconut, plus additional for garnish
  • 2 teaspoons vanilla extract
  • 1 dairy-free pie crust (wheat-based or gluten-free), baked and cooled

For the Coconut Milk Whipped Cream:

  • 1 (14-ounce) can full-fat coconut milk, unopened and stored in the refrigerator overnight
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract

Instructions:

Preparing the Vegan Coconut Cream Pie:

  1. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
  2. Slowly whisk in the coconut milk beverage, ensuring that all the dry mixture is fully incorporated into the milk.
  3. Stirring constantly over medium-high heat, bring the mixture to a slow boil and boil for 5 minutes. Add the dairy-free buttery spread, stirring until melted.
  4. Remove the pan from the heat and stir in the shredded coconut and vanilla. Allow the mixture to cool completely.
  5. Once cooled, scrape the filling into the prepared pie crust and spread it evenly.
  6. Refrigerate the pie to set.

Preparing the Coconut Milk Whipped Cream:

  1. Open the can of chilled coconut milk and drain the “water” (coconut water) from it.
  2. Scoop out the very thick coconut milk/cream into a medium mixing bowl.
  3. Add the sugar and vanilla extract, then blend with a hand mixer until smooth and creamy, about 5 to 8 minutes.

Assembling the Pie:

  1. Carefully spread the whipped coconut cream over the chilled pie filling.
  2. Sprinkle additional shredded coconut on top for garnish, if desired.
  3. Return the pie to the refrigerator for a few hours to set.

Nutrition Information:

  • Serving Size: 1 slice (1/8 pie)
  • Calories: 382
  • Fat: 23.6g
  • Saturated Fat: 15.1g
  • Carbohydrates: 43g
  • Sugar: 29.1g
  • Sodium: 267mg
  • Fiber: 2.2g
  • Protein: 2.5g

Conclusion: Indulge in the decadent flavors of our Vegan Coconut Cream Pie, a dessert that elevates coconut to new heights of deliciousness. With its velvety filling, creamy whipped topping, and buttery crust, this pie is a true delight for the senses. Whether served as the perfect ending to a special meal or enjoyed as a sweet treat any time of day, this pie is sure to become a favorite in your repertoire of vegan desserts.

Vegan Coconut Cream Pie

Prep time

20 mins

Cook time

5 mins

Total time

25 mins

This delicious pie is infused with so much delicious coconut! See the post above for some of our variations and tips for this recipe. Please note that the Prep time is hands-on time only. The pie does need at least a few hours to set. It can be made ahead.

Serves: 1 pie

Ingredients

Coconut Cream Pie:

  • ½ cup sugar
  • ¼ cup cornstarch
  • ¼ teaspoons salt
  • 3 cups unsweetened coconut milk beverage (or 2 cups unsweetened coconut milk beverage + 1 cup dairy-free coconut milk creamer for a richer consistency)
  • 1 tablespoon dairy-free buttery spread
  • 1 cup shredded or flaked unsweetened coconut, plus additional for garnish
  • 2 teaspoons vanilla extract
  • 1 dairy-free pie crust (wheat-based or gluten-free), baked and cooled

Coconut Milk Whipped Cream

  • 1 (14-ounce) can full-fat coconut milk, unopened and stored in the refrigerator overnight
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract

Instructions

Vegan Coconut Cream Pie

  1. In a medium saucepan, whisk together the sugar, starch, and salt.
  2. Slowly whisk in the milk beverage, making certain that all the dry mixture is mixed into the milk.
  3. Stirring constantly over medium-high heat, bring the mixture to a slow boil and boil for 5 minutes. Add the butter alternative, stirring to melt.
  4. Remove the pan from the heat and stir in the shredded coconut and vanilla.
  5. Let the mixture cool completely.
  6. When cool, scrape the filling into the prepared pie shell and even it out.
  7. Put the pie in the refrigerator.

Coconut Milk Whipped Cream

  1. Open the can of chilled coconut milk, and drain the “water” (it can be used as coconut water in smoothies).
  2. Place the very thick coconut milk / cream in a medium mixing bowl.
  3. Add the sugar and vanilla, and blend with a hand mixer until the ingredients are smooth and creamy. This may take 5 to 8 minutes.
  4. Remove the pie from the refrigerator. Carefully smooth the whipped coconut cream over the pudding.
  5. Sprinkle the toasted coconut on top, if using
  6. Place the back in the refrigerator for a few hours (if you can wait that long) to set.

Nutrition Information

Serving size: 1 slice (1/8 pie) Calories: 382 Fat: 23.6g Saturated fat: 15.1g Carbohydrates: 43g Sugar: 29.1g Sodium: 267mg Fiber: 2.2g Protein: 2.5g