If you love coconut, then this vegan coconut cream pie is your dream pie!
The crust contains dried coconut, the filling contains coconut milk and coconut sugar and shredded coconut, the topping is whipped coconut cream and the decoration is toasted coconut!
And with all that coconut goodness going on, this is a truly deeelicious pie.
It’s wonderfully coconutty (of course!) and it’s also not overly sweet. So while it’s rich from the coconut, that richness is tempered by the mild sweetness.
So all in all, it’s a happy time in your mouth when you have a slice of this!
The hardest part about making this pie is waiting for that filling to cool down and set! Actually making the pie is a total breeze!
Toasted coconut is one of the best things in the world! It smells SO delicious while toasting in the oven and the whole toasted gorgeous coconut flavor that it brings to this pie is something you don’t want to miss.
So it’s not like an ‘optional’ decoration thing, it’s a crucial part of making the best vegan coconut pie ever.
The pie base is a simple mix of walnuts, dates and dried coconut. So basically – a raw vegan base! Healthy, and so quick and easy.
The filling requires heating coconut milk and coconut sugar with some cornstarch and a little salt and whisking it into a thick pudding. You then add in some vanilla and some shredded coconut (the same coconut that we toast for the topping) and this gives the pudding some texture. Let that cool and set and then mix it with some whipped coconut cream sweetened with a little powdered sugar!
Top the pie with some more whipped coconut cream, toast up some shredded coconut for the topping and you have perfect pie.
This entire recipe is 11-ingredients! That is not bad for a 3-layer pie with decoration! Not bad at all.
Don’t get confused between desssicated coconut (used in the base) and shredded coconut flakes (used for the filling and decoration). Both dessicated coconut and shredded coconut are dried, but the shredded flakes contain more moisture and look more like strips (as you can see with the toasted flakes below) whereas the dessicated coconut is much drier and is finely ground.
You will love this fabulous vegan coconut cream pie. It is:
- Ultra creamy
- Sooo coconutty!
- 3-layers
- Super easy
- Topped with toasted coconut
Keep leftovers covered in the fridge where the pie will stay good for around 5 days.
So let us know your thoughts on this coconut cream pie. Any questions or comments, post them down below. And be sure to tag any photos #lovingitvegan on instagram so we don’t miss seeing them!
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Vegan Coconut Cream Pie
Ingredients
For the Crust:
- 2 cups Walnuts (200g)
- 1 cup Pitted Dates (175g) Packed cup
- ½ cup Dessicated Coconut (40g) Finely shredded coconut
For the Coconut Pudding Filling:
- ⅓ cup Coconut Sugar (64g)
- 3 Tbsp Cornstarch
- ¼ tsp Salt
- 14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened
- ½ cup Shredded Coconut
- 1 tsp Vanilla Extract
For the Topping:
- 2 and ½ cups Canned Coconut Cream (600ml) hardened cream only from 2 14-ounce cans, chilled overnight in the fridge
- 6 Tbsp Powdered Sugar
For the Toasted Coconut:
- ¼ cup Shredded Coconut
Instructions
- Add the walnuts, dates and dessicated coconut to the food processor and process. It will start out crumbly and then will gradually form into a sticky dough. When it's sticky enough to be forming clumps, transfer to a pie dish and pat down, working it up along the sides as best you can.
- Place into the freezer to set.
- Prepare your filling. Place the cornstarch, coconut sugar, salt and coconut milk into a saucepan and whisk to combine. Heat on medium high heat, whisking regularly, until it is thick and bubbling (about 5 mins).
- Remove from the heat and stir in the shredded coconut and vanilla. Place into a glass bowl, cover with plastic wrap and leave to set and cool completely. To speed things up, you can start it off cooling in the freezer - just don't forget it in there!
- Add the coconut cream (separated hardened cream at the top of 2 chilled cans) to the bowl of a stand mixer, leaving the watery parts behind. Starting at slow speed gradually increase speed until the cream is whipped.
- When your coconut pudding has cooled and set completely, mix in half of the whipped cream with the coconut pudding. Spread this on top of the walnut/date crust.
- Top with the remaining whipped cream.
- For the toasted coconut decoration, place ¼ cup of shredded coconut onto a baking tray. Bake at 350°F (180°C) for 6-8 minutes, stirring every 2 minutes until nicely browned and fragrant. Allow to cool and dry completely before sprinkling it on top of the pie.
Notes
- Prep time excludes time spent cooling/setting.
Nutrition
Hello Alison, I was wondering if the coconut pudding filling would still have a pronounced coconut flavor if I left out the coconut shreds? I love the taste of coconut but don’t really care for the texture or the way shredded coconut feels in mouth.
Hi Mickey, I think you could leave out the shredded coconut without an issue and it will still have a great coconut flavor! 🙂
Absolutely loved this!!!! I used a bit of maple syrup and non-alcoholic vanilla in the coconut whip because I like my desserts semi-sweet, and it was absolutely fantastic. I am about to go get another slice right now. Thank you so much!!!
Wonderful! Thanks so much for the great review Cait!
Can this cream filling be used to make fresh cream cakes? Thanks
I’m not sure, I haven’t used it for that.
Hi just made this coconut pie and it turned out pretty good!
I’ve made the crust like you said and was kinda surprised I didn’t have to bake it on the oven but to let it set in the freezer, never done that before! I’m kinda curious what my husband thinks of it when he gets home!
Anyway it was easy to make and looks great! ????????