I baked this vegan coconut cream pie for my friend’s summer party last month. The coconut custard set perfectly, and she said it was the best dessert she had ever served.
Delicious Vegan Coconut Cream Pie Recipe
The Tropical Vegan Coconut Cream Pie is characterized by its luscious coconut custard filling nestled in a crunchy crust. The combination takes about 1 hour to prepare (with cooling time), serves 8 people, and is sure to impress family and friends.
Ingredients
- 1 pre-made vegan pie crust or graham cracker crust
- 1 cup coconut milk (full-fat for creaminess)
- 1/2 cup almond milk (or another non-dairy milk)
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups shredded coconut (sweetened or unsweetened)
- 1/2 cup vegan whipped cream for topping
- Toasted coconut flakes for garnish (optional)
- Fresh fruit slices for garnish (optional)
Instructions
- Prepare the Crust: If using a pre-made crust, follow the package instructions. If making a homemade crust, mix crushed graham crackers with melted coconut oil and press into a pie dish, then bake as directed.
- Make the Custard: In a medium saucepan, whisk together coconut milk, almond milk, sugar, cornstarch, vanilla extract, and salt. Heat over medium heat, stirring constantly until the mixture thickens and bubbles (about 5-7 minutes).
- Add Coconut: Once thickened, remove from heat and stir in shredded coconut. Mix until well combined.
- Fill the Crust: Pour the coconut custard into the prepared pie crust and smooth the top with a spatula. Allow it to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours until set.
- Serve: When ready to serve, top with vegan whipped cream, garnish with toasted coconut flakes and fresh fruit if desired. Slice and enjoy!
Cook and Prep Times
- Prep Time: 20 minutes
- Cool Time: 2 hours
- Total Time: 2 hours 20 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 280kcal
- Fat: 14g
- Protein: 4g
- Carbohydrates: 39g
I keep the pie in the fridge for up to four days. The custard stays creamy, and I serve slices chilled.
