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Vegan Coconut Cream Pie Recipe

Posted on 11/2/2023

in Recipes & Menu Inspiration

by Green Paper Products

raw vegan coconut cream pie on a wooden board

Vegan Coconut Cream Pie

Escape to the tropics with our irresistible Vegan Coconut Cream Pie. This dairy-free delight is a testament to the harmonious blend of coconut's rich, creamy goodness and the subtle sweetness of a flaky coconut-infused crust. Each silky bite of the luscious coconut cream filling is enhanced by the natural flavors of pure vanilla and shredded coconut, creating a dessert that's as refreshing as it is indulgent. Whether you're hosting a gathering or simply craving a taste of paradise, this Vegan Coconut Cream Pie will transport your taste buds to a world of pure delight.


For the Coconut Pie Crust:

  • 1 1/4 cups all-purpose flour

  • 1/4 cup shredded unsweetened coconut

  • 1/4 teaspoon salt

  • 1/2 cup vegan butter, cold and cubed

  • 3-4 tablespoons ice-cold water

For the Coconut Cream Filling:

  • 1 can (14 ounces) coconut milk (full-fat)

  • 1 can (14 ounces) coconut cream (full-fat)

  • 1/2 cup granulated sugar

  • 1/4 cup cornstarch

  • 1/4 teaspoon salt

  • 1 teaspoon pure vanilla extract

  • 1 1/2 cups shredded unsweetened coconut (reserve some for garnish)

For Topping:

  • Toasted shredded coconut (from the reserved amount)

  • Vegan chocolate shavings (optional)


For the Coconut Pie Crust:

1. Prepare the Crust:

  • In a food processor, combine the all-purpose flour, shredded coconut, and salt. Pulse to mix.

2. Add Vegan Butter:

  • Add the cold, cubed vegan butter to the food processor and pulse until the mixture resembles coarse crumbs.

3. Add Water:

  • Gradually add ice-cold water, one tablespoon at a time, and pulse until the dough starts to come together.

4. Form Dough:

  • Turn the dough out onto a floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

5. Roll Out and Place in Pie Pan:

  • Preheat your oven to 375°F (190°C).

  • Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Press the dough into the pan and trim any excess.

6. Prebake the Crust:

  • Line the pie crust with parchment paper and fill it with pie weights or dried beans.

  • Bake in the preheated oven for about 15 minutes. Remove the parchment and weights and bake for an additional 5-10 minutes, or until the crust is lightly golden. Let it cool.

For the Coconut Cream Filling:

7. Mix Sugar, Cornstarch, and Salt:

  • In a saucepan, whisk together the granulated sugar, cornstarch, and salt.

8. Add Coconut Milk and Coconut Cream:

  • Gradually whisk in the coconut milk and coconut cream until the mixture is smooth.

9. Cook and Stir:

  • Place the saucepan over medium heat and stir constantly until the mixture thickens, about 5-7 minutes. It should coat the back of a spoon.

10. Add Vanilla and Coconut: - Remove the saucepan from heat and stir in the pure vanilla extract and shredded unsweetened coconut.

11. Pour into Pie Crust: - Pour the coconut cream filling into the prebaked pie crust and smooth the top.

12. Chill: - Allow the pie to cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours or until fully set.

To Serve:

13. Garnish and Enjoy: - Before serving, top the pie with toasted shredded coconut, and vegan chocolate shavings if desired.

14. Slice and Enjoy: - Slice and serve your delicious Vegan Coconut Cream Pie as a delightful, dairy-free dessert.

This Vegan Coconut Cream Pie is a luscious and creamy dessert that captures the tropical essence of coconut. It's perfect for special occasions or as a sweet ending to any meal. Enjoy!

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