Vegan Coconut Cream Pie

Why You’ll Love This Recipe

This Vegan Coconut Cream Pie is not only rich and flavorful, but it’s also surprisingly easy to make. The coconut custard filling is silky smooth and infused with a delightful coconut flavor, while the crispy crust complements the creaminess perfectly. With a coconut whipped cream topping, it’s the ultimate dessert for coconut lovers. Plus, it’s entirely plant-based, meaning everyone can enjoy it without worry. Perfect for holidays, gatherings, or simply a treat for yourself!

Ingredients

• 1 pre-made vegan pie crust (or homemade)
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup canned coconut cream
• 1/2 cup granulated sugar (or coconut sugar for a more natural option)
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 1 cup shredded coconut, toasted (for garnish)
• 1 can (14 oz) coconut milk (for whipped topping)
• 2 tablespoons powdered sugar (for whipped topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Begin by preparing your pie crust. If you’re using a pre-made crust, simply follow the package instructions. For a homemade crust, bake according to your recipe and set it aside to cool.

2. In a medium saucepan, combine the coconut milk, coconut cream, sugar, cornstarch, and salt. Stir the mixture over medium heat until it begins to thicken (about 5-7 minutes).

3. Once the mixture thickens, remove it from the heat and stir in the vanilla extract.

4. Pour the coconut filling into the prepared pie crust. Use a spatula to smooth the top evenly.

5. Place the pie in the fridge for at least 4 hours (or overnight) to set.

6. For the whipped coconut topping, refrigerate the can of coconut milk overnight. When ready to use, open the can and scoop out the solidified coconut cream. Whip the coconut cream with an electric mixer until fluffy. Add powdered sugar and continue to whip until well combined.

7. Once the pie has set, top with the whipped coconut cream and garnish with toasted shredded coconut.

8. Slice, serve, and enjoy!

Servings and Timing

• Servings: 8-10
• Prep Time: 15 minutes (excluding cooling time)
• Cook Time: 10 minutes
• Refrigeration Time: 4 hours or overnight

Variations

• Chocolate Coconut Cream Pie: Add a layer of vegan chocolate ganache under the coconut custard for a decadent twist.
• Almond Crust: Swap the regular pie crust for an almond flour crust for a gluten-free version of the pie.
• Berry Topping: Add fresh berries on top of the whipped coconut cream for a colorful and refreshing topping.
• Coconut-Lime: Add a teaspoon of lime zest to the filling for a hint of citrus flavor that pairs wonderfully with coconut.

Storage/Reheating

• Storage: Store the pie in an airtight container in the fridge for up to 4 days.
• Reheating: If you’d like to enjoy the pie slightly warm, remove it from the fridge 10-15 minutes before serving. The whipped coconut cream may lose some of its fluffiness, so it’s best to refrigerate it until serving.

FAQs

1. Can I use a store-bought coconut cream instead of canned coconut milk?

Yes! You can use canned coconut cream for the filling if you prefer a thicker consistency. Just make sure it’s full-fat for the best texture.

2. Can I make the pie gluten-free?

Absolutely! Simply substitute the crust for a gluten-free pie crust or make your own using almond flour or other gluten-free ingredients.

3. How can I make this pie sweeter?

Feel free to add extra sugar or your preferred sweetener to taste. You can also substitute coconut sugar for a more natural, caramel-like flavor.

4. Can I use a different non-dairy milk for the filling?

Coconut milk and coconut cream give the best flavor and texture for this pie, but you can experiment with other non-dairy milks such as almond or oat milk, keeping in mind the consistency may change.

5. How can I make the whipped coconut cream fluffier?

Make sure to refrigerate the coconut milk overnight and only use the solidified cream from the can for the whipped topping. You can also whip it for a little longer to get it extra fluffy.

6. Can I use a different topping besides whipped coconut cream?

Yes, you can substitute the coconut cream topping with any plant-based whipped cream or even a simple dusting of powdered sugar.

7. Can I freeze the coconut cream pie?

Yes, you can freeze the pie for up to 1 month. Allow it to thaw in the fridge for a few hours before serving.

8. How can I make this pie nut-free?

Ensure that the pie crust you use is nut-free, and if you’re using a store-bought crust, check the label for any nut-based ingredients.

9. Can I add chocolate chips to the filling?

Yes! You can fold in some dairy-free chocolate chips into the coconut filling for an added burst of flavor.

10. How do I know when the filling is thick enough?

The filling should coat the back of a spoon and leave a trail when you run your finger through it. If it’s too runny, continue to cook for another minute or two.

Conclusion

This Vegan Coconut Cream Pie is an irresistible dessert that is both comforting and refreshing, with the perfect balance of creaminess and sweetness. It’s a great option for anyone following a plant-based diet, and even non-vegans will be impressed by how delicious it is. Whether you’re serving it for a special occasion or just treating yourself, this pie is sure to become a favorite in your dessert repertoire.