Vegan Coconut Cream Pie

5 from 22 votes

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

Prep Time45

Total Time45

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 606kcal

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

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.

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!

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.

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.

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.