Name: Vegan Chocolate Coconut Cream Pie
Prep time: PT-487568H36M55S
Cook time: 5 min
Total time: PT-487568H36M55S
Cuisine: Vegan
Ingredients: 1 pie crust (store-bought or homemade; regular, gluten-free, or chocolate); 1 1/2 cups full-fat coconut cream (thick portion from chilled coconut milk); 1 1/4 cups dairy-free chocolate (chips or chopped); 1/4 cup maple syrup or sugar; 2 tbsp cashew butter (optional, for creaminess); 2 tbsp cocoa powder (optional); 1 tsp vanilla extract; Pinch of salt; Coconut whipped cream for topping; Optional garnish: toasted coconut, shaved chocolate, chopped nuts

Why You’ll Love This Recipe

Rich and decadent: Delivers the indulgent texture of traditional cream pies using wholesome, dairy-free ingredients.
No tofu, no eggs: Relies on coconut milk, chocolate, and natural binders for its luxurious filling.
Easy prep: Smooth, stovetop filling that molds into a velvety dessert with minimal fuss.
Crowd-pleaser: Vegan-friendly, allergy-conscious, and so luscious that everyone—from vegans to dessert lovers—will ask for seconds.

Ingredients

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

Pie crust (store-bought or homemade; regular, gluten-free, or chocolate crust)
Full-fat coconut cream (the thick part from chilled canned coconut milk)
Dairy-free chocolate (chips or chopped)
Sweetener (maple syrup or sugar)
Cashew butter (for extra creaminess; optional)
Cocoa powder (optional, for deeper chocolate flavor)
Vanilla extract
Pinch of salt
Coconut whipped cream for topping

Directions

Prepare the crust: Blind-bake or pre-bake your chosen crust per instructions, then set aside to cool.
Make the filling: Warm coconut cream and chocolate together over low heat until smooth. Stir in sweetener, cashew butter (if using), cocoa powder, vanilla, and a pinch of salt. Blend until luxuriously creamy.
Assemble: Pour the warm filling into the cooled crust.
Chill to set: Refrigerate for at least 4 hours (or overnight) until firm. For a quick set, freeze for 1 hour then transfer to the refrigerator.
Top and serve: Dollop or pipe coconut whipped cream over the pie, and garnish with toasted coconut, shaved chocolate, or chopped nuts if desired.

Servings and timing

Servings: About 8 slices
Prep time: ~15–20 minutes
Chill time: 4 hours or overnight
Total time: Approximately 4–5 hours (most of which is chilling)

Variations

Use a chocolate cookie or graham crust to elevate the flavor base.
Add espresso powder or instant coffee to intensify the chocolate notes.
Stir in shredded toasted coconut or chopped nuts into the filling for texture.
For a lighter topping, layer in fresh berries or fruit compote over the coconut whip.

Storage/Reheating

Store in the refrigerator, covered, for up to 4–5 days.
No reheating necessary—serve cold or at room temperature.
Leftover coconut whipped cream can be stored separately in a tight container and refreshed with whisking before serving.

FAQs

Can I use store-bought crust?

Yes—any neutral or chocolate vegan crust works, including gluten-free options.

Do I need cashew butter?

Not essential—but it adds extra richness and creaminess to the filling.

Is coconut milk necessary?

Full-fat coconut cream is vital for texture. If unavailable, blend solid coconut milk with a bit of non-dairy milk until smooth.

Can I add flavors like espresso or spices?

Absolutely—espresso deepens the chocolate, while spices like cinnamon or nutmeg add warmth.

How do I make coconut whipped cream?

Chill a can of full-fat coconut milk overnight, then whip only the firm cream portion with sweetener and vanilla until fluffy.

Can I freeze this pie?

Yes—but thaw in the fridge before slicing for the best texture.

What if my filling is too thin?

Allow longer chilling or add a touch more thickener like cocoa powder or softened nut butter.

Is this pie kid-friendly?

Very! It’s sweet, creamy, and smooth—always a hit with kids.

Can I make minis?

Yes—use muffin tins with liners for individual servings; adjust chilling time accordingly.

Can it be made sugar-free?

Yes—use natural liquid sweeteners like maple syrup or low-glycemic alternatives to suit dietary needs.

Conclusion

This Vegan Chocolate Coconut Cream Pie is a show-stopping dessert—rich, creamy, and allergen-friendly. With its minimal prep, decadent texture, and compassionate ingredients, it’s the perfect centerpiece for gatherings or an indulgent treat any day of the week.