The best vegan coconut cream pie is made with a walnut crust, creamy coconut pudding and a vegan whipped cream and toasted coconut topping!
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.
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.
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.
- Stir it in until well mixed.
- Spread this out on top of the pie crust.
- Top with the remaining whipped coconut cream.
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.
- Allow it to cool and dry completely before sprinkling it on top of the pie.
- Your vegan coconut cream pie is ready to slice and serve!
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.
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.
More Delicious No-Bake Vegan Pie Recipes
- Vegan Peanut Butter Pie
- Vegan Lemon Pie
- Vegan Grasshopper Pie
- Vegan Caramel Pie
- Vegan Banoffee Pie
- Vegan Chocolate Pie
Did you make this recipe? Be sure to leave a comment and rating below!
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!
Print
Pin
Rate
Servings: 10
Calories: 606kcal
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
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
- 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.
- 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.
- 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.
- 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
What size pie dish do you use?
9-inch round! 🙂
This recipe is amazing! I’m newly vegan (about 6 months) and have been craving coconut cream pie recently. Google brought me to this delicious recipe! I didn’t make the crust as my family has an amazing crust recipe passed down through generations (I used Bob’s to sub for the egg in it). The filling and topping are BETTER than any coconut cream pie I’ve ever had! This will definitely be a staple from here on out for special occasions and just because’s.
Awesome Lisa! I’m so happy to hear that! Thanks for the wonderful review.
Aaamazzing recipe!! I made a vegan coconut cream cake, the filling was in the layers and I frosted it with the coconut cream. Everyone loved it.. and I made a trifle with the leftover cake cuttings, pie filling and the coconut cream. It was the best thing I have ever eaten!! I am going to frost
tres leches with the coconut cream next time! Thank you!!!
So glad you enjoyed it! Thanks for posting!
I made this recipe and it came out absolutely delicious and perfect! Thank you for all of your helpful tips, they especially came in handy when it came to the whipped topping. I will definitely be making more of your creations!
Awesome! So happy to hear it was a success. Thanks so much for the great review!
Delicious!…. Easy enough and though not perfect results, it is yummy!.. whipped cream is too tricky to get consistency but tastes great. Hubby was happy for Father’s Day ☺️. Thank you!.. will make again….
This is the best coconut cream pie I’ve ever had! I baked a shortbread crust because I didn’t have any of your crust ingredients on hand- it worked out well but I’ll have to try this crust recipe next time. My pudding layer turned out really white for some reason. So white that it was hard to distinguish the whipped coconut layer from the pudding! I used regular cane sugar instead of coconut sugar and left out the vanilla, but otherwise followed the recipe completely. The texture and taste are divine! But any ideas on why it turned out such a different color than yours? Thank you for the scrumptious recipe!
So happy to hear you loved it Bridget! Thanks for the great review! The difference in color is entirely due to the sugar. Coconut sugar is very dark in color, like a dark brown sugar really! 🙂
This recipe is amazing. Couldn’t make the coconut cream on top / I will try more until I get it done / But still everything tastes very good! This is my first recipe from your blog and I love it. I’ve made some sauces and also liked it! Thank you very much for your blog. It’s a treasure to find.
So glad you enjoyed it! Thanks Silvi!
This pie is fabulous! I made it last night; I didn’t have coconut cream, so I just topped the custard with the toasted coconut! My husband and I can’t wait to eat it again tonight.
Awesome! Thanks so much for sharing Cydney!
This was amazing! I made this for my son who has EoE and has to eat top-8 allergy free. He can’t have nuts so I used a gluten-free graham cracker crust (1 package of S’moreables, 1/3 c. coconut oil, 1/4 c. unsweetened coconut. food processed until sand texture then pressed into a spring pan) I forgot to refrigerate my coconut cream so I used a container of Cocowhip. I made it for Thanksgiving tomorrow but it was so yummy looking, my son and I had a slice tonight! 🙂 I like it better than “regular” coconut cream pie with meringue.
So glad you enjoyed it Lori! Thanks so much for sharing and the awesome review. 🙂
Hello is there any tips you can recommend if i forgot to put the coconut cream in the fridge over night? Also I have sweetened coconut flakes rather than unsweetened will that be a problem? New to vegan recipes and making for a friend that I am supposed to deliver to tomorrow morning.
Hi Sarah! Is there a brand of vegan whipped cream that you can get hold of that is ready to go? I think it would be fine to use it for the topping because you will still get all the coconut flavor from the crust and the filling, so it’s not a train smash if you have to use a different kind of vegan cream for the topping. There is a coconut whipping cream by Nature’s Way that whips really well but even that has to be chilled, so I don’t think that would be a solution. All the best and let us know how you get on! 🙂
This pie looks AMAZING! When making the coconut whipped topping, should I use 2 cans of actual coconut cream or the coconut cream that separates from 2 cans of coconut milk? Thanks so much for sharing your wonderful recipes!
It’s the coconut cream that separates from 2 cans of coconut cream. Cans of coconut cream (not milk) will still separate and have some watery parts left behind.
This is such a nice pie!! I made it for Pi Day (3-14) after looking for a vegan coconut cream recipe; it has great texture and lots of coconut flavors. My family had their doubts but they love it too! Thanks so much.
Hi Jennifer, so happy to hear that! Thanks so much for the awesome review. 🙂
This is so good. I made this for a party and all my friends that aren’t vegan loved it too. I have made several of your recipes and honestly they have all been great. Your site has made the transition so much easier for me. Thanks!!!
So pleased to hear that Christina! Thanks a million for the kind words and the awesome review. 🙂
i made this recipe for the fourth of july and it was incredibly easy to make and so so good! My non-vegan friends devoured it!
Awesome Ari! So glad to hear that, thanks so much for sharing! 🙂
Hello,
Thank you for sharing this recipe. I look forward to trying it in the future. The dried and shredded coconut you use, are they sweetened or unsweetened please?
Thank you!
Unsweetened, but you can actually use either/or. 🙂
Thank you so much for your reply! 🙂
Easy, creamy and delicious!