There’s something magical about a slice of coconut cream pie—the way the creamy filling melts into a flaky crust and the tropical coconut flavor instantly transports me to a sunny paradise. When I first set out to make a vegan version I wanted all that decadence without any dairy or eggs and I’m so glad I did.
This vegan coconut cream pie is silky smooth and packed with coconut flavor in every bite. It’s the kind of dessert that wins over everyone at the table—vegan or not. I love serving it chilled with a dollop of coconut whipped cream and watching it disappear in minutes.
Ingredients
As a vegan chef who cares about both taste and health, every ingredient here is selected to create a decadent pie that is free of animal products yet full of rich coconut flavor. All the components are easy to find and work together to make a dessert that is both satisfying and simple to assemble.
Pie Crust Ingredients
- 1 1/4 cups almond flour
- 1/4 cup unsweetened shredded coconut
- 2 tablespoons coconut oil (solid)
- 2 tablespoons maple syrup
- Pinch of sea salt
Coconut Cream Filling Ingredients
- 1 can (14 ounces) full-fat coconut milk (chilled overnight)
- 1 cup unsweetened coconut cream
- 1/3 cup organic cane sugar or coconut sugar
- 1/4 cup cornstarch
- 1/4 teaspoon sea salt
- 1 tablespoon pure vanilla extract
Whipped Coconut Topping Ingredients
- 1 can (14 ounces) coconut cream (chilled overnight)
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Toasted coconut flakes (for garnish)
Equipment Needed
To create my vegan coconut cream pie at home you only need a handful of simple tools. Using the right equipment makes the whole process smoother and ensures you get that luscious creamy filling and crisp crust every time.
- 9-inch pie pan for baking the crust and building the pie
- Medium mixing bowl for combining and mixing crust ingredients
- Small saucepan for cooking the coconut cream filling
- Whisk for blending and thickening your filling smoothly
- Silicone spatula for scraping down the bowl and spreading fillings evenly
- Measuring cups and spoons for precise ingredient amounts
- Baking sheet for toasting coconut flakes (optional if garnishing)
- Electric mixer or hand whisk for whipping up the coconut whipped cream
- Cooling rack for resting the pie before slicing
With just these kitchen basics I easily craft this pie from start to finish—all while keeping cleanup straightforward and stress-free.
Directions
Making this vegan coconut cream pie is easier than it looks and every step brings you closer to a creamy delicious dessert. I guide you through each phase for a foolproof result.
Prep the Pie Crust
- Preheat the oven to 350°F.
- In a mixing bowl combine 1 1/2 cups almond flour 1/2 cup unsweetened shredded coconut 1/4 cup melted coconut oil 3 tablespoons maple syrup and 1/4 teaspoon sea salt.
- Stir the mixture until it resembles wet sand and holds when pressed.
- Press the crust evenly into a 9-inch pie pan, making sure the bottom and sides are packed firmly.
- Bake the crust for 12 to 14 minutes until golden and fragrant.
- Let the crust cool completely on a wire rack.
Make the Coconut Cream Filling
- In a medium saucepan whisk together 1 can full-fat coconut milk 1/2 cup coconut cream 1/2 cup organic cane sugar 1/3 cup cornstarch 1/4 teaspoon sea salt and 1 teaspoon vanilla extract until smooth.
- Place the saucepan over medium heat and whisk constantly.
- After about 5 to 8 minutes the mixture will start to thicken and bubble. Keep whisking so it becomes silky and lump-free.
- Once thickened and glossy remove from the heat.
Chill the Filling
- Immediately pour the hot coconut cream filling into the cooled pie crust.
- Smooth the top with a silicone spatula.
- Let it cool for 30 minutes at room temperature.
- Cover with plastic wrap, pressing gently on the filling to prevent a skin from forming.
- Place the pie in the refrigerator and chill for at least 4 hours or overnight until fully set.
Prepare the Whipped Coconut Topping
- Remove a can of coconut cream from the refrigerator and scoop out the solid cream into a chilled mixing bowl.
- Add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract.
- Using an electric mixer or hand whisk beat on high until light and fluffy, about 2 to 3 minutes.
- Store the whipped topping in the refrigerator until ready to use.
Assemble the Pie
- Remove the chilled pie from the fridge.
- Gently spread the whipped coconut topping over the set coconut filling.
- Use a spatula to create decorative swirls or peaks for visual appeal.
Optional Garnishes
- Toast 1/4 cup unsweetened coconut flakes on a baking sheet at 350°F for 3 to 5 minutes until lightly golden. Let cool.
- Sprinkle the toasted coconut flakes evenly over the whipped topping.
- For extra flair add a pinch of fresh lime zest or vegan chocolate shavings.
Make-Ahead Tips
I love prepping this Vegan Coconut Cream Pie in advance so I can focus on enjoying time with guests or relaxing before a special event. The pie components keep well and taste even better after the flavors meld overnight.
- Bake the almond-coconut pie crust up to two days ahead. Let it cool completely, then cover the pie pan with foil or plastic wrap. Store at room temperature.
- Prepare the coconut cream filling the day before serving. After it thickens, pour it into the cooled crust. Cover the assembled pie tightly with wrap and store it in the refrigerator for up to 24 hours before adding the topping.
- Make the coconut whipped topping the morning of your event. Keep it in an airtight container in the refrigerator until ready to serve.
- Toast the coconut flakes in advance and let them cool before storing in a small container at room temperature.
- When ready to serve, spread or pipe the whipped topping onto the chilled pie, sprinkle with the toasted coconut flakes, and add garnishes like lime zest or chocolate shavings if desired.
- For best texture, slice and serve the pie chilled straight from the fridge. This keeps the cream silky and the crust crisp.
| Component | Make-Ahead Window | Storage Method |
|---|---|---|
| Baked Pie Crust | Up to 2 days | Covered at room temperature |
| Coconut Cream Filling | 1 day | Refrigerated |
| Whipped Topping | Morning of serving | Refrigerated |
| Toasted Coconut Flakes | Up to 3 days | Room temperature |
Storage and Serving Suggestions
I always prefer to keep my vegan coconut cream pie fresh and ready to serve at its best. Here’s how I handle storage and serving for maximum flavor and optimal texture.
Storing the Pie
- Refrigeration: I store the fully assembled pie in the refrigerator. Lightly cover the pie with plastic wrap or an airtight silicone lid to prevent it from drying out or absorbing other fridge odors. It stays fresh for up to 4 days.
- Separate Components: If I know I’ll be making the pie ahead for a special occasion I store the crust, filling, and whipped topping separately. Combine them just before serving for the freshest results.
- Freezing: While the crust and filling freeze well for up to 1 month, I suggest adding the coconut whipped topping and toasted coconut garnish after thawing. To thaw, transfer the pie to the fridge overnight.
Serving Suggestions
- Chilled Slices: I serve the pie straight from the fridge for the silkiest texture. I always use a sharp knife wiped clean between slices for neat presentation.
- Garnishes: I love topping each slice with a generous spoonful of coconut whipped cream and a sprinkle of toasted coconut flakes. Sometimes I add thin lime zest strips or shavings of vegan chocolate for extra flavor and color.
- Pairings: This pie goes beautifully with fresh fruit on the side, such as sliced mango or ripe strawberries for a refreshing contrast.
- Plating Tips: For parties, I pre-slice the pie and garnish each plate individually so every guest gets a perfect presentation.
Storage and Serving Overview
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerated (assembled) | Up to 4 days | Covered lightly, airtight |
| Crust (room temp) | Up to 2 days | Airtight container |
| Filling (refrigerated) | 1 day ahead | Covered, combine before serving |
| Freezing (crust/filling) | Up to 1 month | Separate, add toppings after thawing |
Enjoying and serving this pie is about simplicity and freshness. That’s how I always make sure each bite brings as much joy and delight as possible to anyone learning to eat and love vegan food.
Conclusion
There’s something truly special about sharing a dessert that everyone can enjoy no matter their dietary preferences. My vegan coconut cream pie always brings smiles and sparks conversation at the table.
I love how each bite delivers that perfect balance of creamy coconut and crisp crust with just the right touch of sweetness. If you’re looking for a dessert that’s simple yet impressive this pie never disappoints.
Give it a try and let your next gathering be a little sweeter and a lot more memorable.
