Description
This Vegan Coconut Cream Pie is a rich, creamy dessert that’s dairy-free and egg-free, featuring a velvety coconut custard filling in a buttery, flaky crust. Topped with whipped coconut cream and toasted shredded coconut, it’s a tropical indulgence that everyone can enjoy. Whether for holidays, gatherings, or a special treat, this plant-based pie is sure to satisfy.
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)
Instructions
- Prepare the pie crust. If using a pre-made crust, follow the package instructions. For a homemade crust, bake according to your recipe and set aside to cool.
- In a medium saucepan, combine the coconut milk, coconut cream, sugar, cornstarch, and salt. Stir over medium heat until the mixture thickens (about 5-7 minutes).
- Once thickened, remove from heat and stir in vanilla extract.
- Pour the coconut filling into the prepared pie crust and smooth the top evenly with a spatula.
- Refrigerate the pie for at least 4 hours (or overnight) to set.
- For the whipped topping: Refrigerate the can of coconut milk overnight. Open the can and scoop out the solidified coconut cream. Whip it with an electric mixer until fluffy. Add powdered sugar and continue whipping until combined.
- Once the pie is set, top with whipped coconut cream and garnish with toasted shredded coconut.
- Slice, serve, and enjoy!
Notes
- You can customize this pie by adding a chocolate layer or a fresh berry topping.
- For a gluten-free version, use an almond flour crust.
- The pie can be stored in the fridge for up to 4 days or frozen for up to 1 month.
- Prep Time: 15min
- Cook Time: 10min
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
