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    Home » Desserts

    Vegan Coconut Cream Pie

    Published: Aug 15, 2017 Updated: Jul 18, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Coconut Cream Pie

    The best vegan coconut cream pie is made with a walnut crust, creamy coconut pudding and a vegan whipped cream and toasted coconut topping!

    Slice of vegan coconut cream pie on a white plate with a cake fork.

    If you love coconut, then this vegan coconut cream pie is your dream 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.

    It’s so easy to make it too, in fact it’s a total breeze. The hardest part is waiting for that filling to cool down and set so that you can assemble it.

    The toasted coconut topping 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.

    And if you love coconut then you’ll likely also love our vegan coconut cake, vegan coconut cookies, vegan coconut macaroons and vegan coconut truffles.

    Vegan coconut cream pie in a glass pie dish with a slice cut out.

    How To Make Vegan Coconut Cream Pie

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    The Crust:

    • Add 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 that it’s starting to clump together, transfer it to a pie dish and pat down, working it up the sides as best as you can.
    • Place into the freezer to set.
    Walnut, date and coconut crust pressed into a glass pie dish.

    Coconut Pudding:

    • Add cornstarch, coconut sugar, salt and coconut milk to a saucepan and whisk to combine. Heat on medium high heat, whisking regularly, until it’s thick and bubbling (about 5 minutes).
    • Remove from the heat and stir in shredded coconut and vanilla extract.
    • Place into a glass bowl, cover with plastic wrap and place it in the fridge to cool and set.

    Whipped Coconut Topping:

    • Add coconut cream (separated hardened cream from the top of 2 chilled 14-ounce cans) to the bowl of your stand mixer, leaving the watery parts behind. Starting at slow speed, gradually increase speed until the cream is whipped.
    • Add powdered sugar and whip it in.
    • When your coconut pudding has cooled and set completely, add half of the whipped coconut cream to the coconut pudding.
    Coconut pudding and whipped coconut cream in a white mixing bowl.
    • Stir it in until well mixed.
    Vegan coconut pudding in a white mixing bowl.
    • Spread this out on top of the pie crust.
    Vegan coconut pudding layer and pie crust in a glass pie dish.
    • Top with the remaining whipped coconut cream.
    Whipped coconut cream, coconut pudding filling and pie crust in a glass pie dish.

    Toasted Coconut:

    • Place shredded coconut onto a baking sheet. Bake at 350°F for 6-8 minutes, stirring every 2 minutes until nicely browned and fragrant.
    Toasted coconut on a baking sheet.
    • Allow it to cool and dry completely before sprinkling it on top of the pie.
    Vegan coconut cream pie in a glass pie dish.
    • Your vegan coconut cream pie is ready to slice and serve!
    Slice of vegan coconut cream pie on a white plate with a cake fork.

    Ingredient Notes

    • Walnuts – should be raw and plain. Macadamia nuts work great as a swap for walnuts.
    • Dates – should be pitted and soft. Medjool dates tend to work best.
    • Coconut milk – should be canned, full fat and unsweetened.
    • Coconut cream – should be canned and unsweetened. The cans must also be chilled in the fridge for at least 12 hours.
    • Dessicated coconut – don’t get confused between dessicated coconut (used in the crust) and shredded coconut flakes (used for the filling and toasted coconut topping). Dessicated coconut is much drier than shredded coconut and is finely ground. Dessicated coconut is also known as ‘finely shredded coconut’.
    • Shredded coconut flakes – shredded coconut flakes contain more moisture (than dessicated) and look more like strips.
    Slice of coconut cream pie on a white plate.

    Recipe Tips

    • The crust – feel free to use a different crust. You can use any pre-made crust or make any other crust of your choice.
    • Whipped coconut topping – you can save time by using any store-bought vegan whipped cream topping instead.
    • Gluten-free – this pie recipe is already gluten-free as written, no changes needed.
    • Storing – Keep this pie stored in the fridge (covered) for up to 5 days.
    Slice of vegan coconut pie on a white plate.

    More Delicious No-Bake Vegan Pie Recipes

    1. Vegan Peanut Butter Pie
    2. Vegan Lemon Pie
    3. Vegan Grasshopper Pie
    4. Vegan Caramel Pie
    5. Vegan Banoffee Pie
    6. Vegan Chocolate Pie
    Slice of vegan coconut cream pie on a white plate with a cake fork.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Slice of vegan coconut cream pie on a white plate.

    Vegan Coconut Cream Pie

    The best vegan coconut cream pie is made with a walnut crust, creamy coconut pudding and a vegan whipped cream and toasted coconut topping!
    5 from 22 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 45 minutes
    Total Time: 45 minutes
    Servings: 10
    Calories: 606kcal
    Author: Alison Andrews

    Ingredients

    Crust:

    • 2 cups Walnuts (200g)
    • 1 cup Pitted Dates (175g) Packed cup
    • ½ cup Dessicated Coconut (40g) Finely shredded coconut

    Coconut Pudding:

    • ⅓ cup Coconut Sugar (64g)
    • 3 Tablespoons Cornstarch
    • ¼ teaspoon Salt
    • 14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened
    • ½ cup Shredded Coconut
    • 1 teaspoon Vanilla Extract

    Whipped Coconut Topping:

    • 2 ½ cups Canned Coconut Cream (600ml) hardened cream only from 2 14-ounce cans, chilled overnight in the fridge
    • 6 Tablespoons Powdered Sugar

    Toasted Coconut:

    • ¼ cup Shredded Coconut
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    Instructions

    Crust:

    • 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 9-inch round pie dish and pat down, working it up along the sides as best you can.
    • Place into the freezer to set.

    Coconut Pudding:

    • Add cornstarch, coconut sugar, salt and coconut milk to 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 extract. Place into a glass bowl, cover with plastic wrap and place into the fridge 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!

    Whipped Coconut Topping:

    • Add the coconut cream (separated hardened cream at the top of 2 chilled cans) to the bowl of your stand mixer, leaving the watery parts behind. Starting at slow speed gradually increase speed until the cream is whipped. Add powdered sugar and whip in.
    • 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.

    Toasted Coconut:

    • 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 it to cool and dry completely before sprinkling it on top of the pie.

    Notes

    1. Walnuts – should be raw and plain. Macadamia nuts work great as a swap for walnuts.
    2. Dates – should be pitted and soft. Medjool dates tend to work best.
    3. Dessicated coconut – don’t get confused between dessicated coconut (used in the crust) and shredded coconut flakes (used for the filling and toasted coconut topping). Dessicated coconut is much drier than shredded coconut and is finely ground. Dessicated coconut is also known as ‘finely shredded coconut’.
    4. Shredded coconut flakes – shredded coconut flakes contain more moisture (than dessicated) and look more like strips.
    5. The crust – feel free to use a different crust. You can use any pre-made crust or make any other crust of your choice.
    6. Whipped coconut topping – you can save time by using any store-bought vegan whipped cream topping instead.
    7. Gluten-free – this pie recipe is already gluten-free as written, no changes needed.
    8. Storing – Keep this pie stored in the fridge (covered) for up to 5 days.
    9. Prep time – excludes the time spent cooling/setting.

    Nutrition

    Serving: 1Slice | Calories: 606kcal | Carbohydrates: 35g | Protein: 8g | Fat: 53g | Saturated Fat: 35g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Sodium: 82mg | Potassium: 569mg | Fiber: 7g | Sugar: 21g | Vitamin A: 27IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 3mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Jessica says

      November 23, 2021 at 11:00 pm

      I just made this pie for Thanksgiving. I didn’t do the whipped cream part yet. Wondering how long this keeps in the fridge? Could I make it a day ahead of time or two?

      Reply
      • Alison Andrews says

        November 24, 2021 at 10:55 am

        It keeps for around 5 days in the fridge, so you could make it a day or two in advance.

        Reply
    2. Wendi says

      November 22, 2021 at 5:27 pm

      I am excited to try this recipe. Can I freeze it after I make it?

      Reply
      • Alison Andrews says

        November 24, 2021 at 11:05 am

        Hi Wendi, sorry no it’s not great for freezing.

        Reply
    3. Mickey says

      May 01, 2021 at 12:30 am

      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.

      Reply
      • Alison Andrews says

        May 01, 2021 at 11:14 am

        Hi Mickey, I think you could leave out the shredded coconut without an issue and it will still have a great coconut flavor! 🙂

        Reply
    4. Cait says

      April 13, 2021 at 3:59 am

      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!!!5 stars

      Reply
      • Alison Andrews says

        April 13, 2021 at 10:00 am

        Wonderful! Thanks so much for the great review Cait!

        Reply
    5. Tahira Akhtar says

      April 06, 2021 at 9:24 am

      Can this cream filling be used to make fresh cream cakes? Thanks5 stars

      Reply
      • Alison Andrews says

        April 06, 2021 at 10:42 am

        I’m not sure, I haven’t used it for that.

        Reply
    6. Diana says

      January 09, 2021 at 5:12 pm

      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 in 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!

      Reply
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