Vegan Coconut Cream Pie: The Dreamiest, Easiest Recipe

Vegan coconut cream pie, oh, where do I even begin? This isn’t just any dessert; it’s a creamy, dreamy escape to a tropical paradise, all while being completely vegan. Vegan coconut cream pie brings back memories of summer afternoons spent with my aunt, trying to sneak spoonfuls of coconut cream from the mixing bowl when she wasn’t looking.

This recipe is my vegan twist on a classic, and trust me, you won’t miss the dairy one bit. The rich coconut flavor, the silky smooth texture, and the flaky crust…it’s pure bliss in every bite. So grab your apron, and let’s dive into this slice of heaven.

Why You Will Love This vegan coconut cream pie Recipe

This vegan coconut cream pie recipe is basically a hug in dessert form. It’s comforting, relatively quick to make (especially if you use a pre made crust), and the flavor is out of this world! I love this recipe because it’s proof that vegan desserts can be just as decadent and satisfying as their non vegan counterparts.

The best part? It’s surprisingly easy to make. No fancy equipment or complicated techniques are required. Just a few simple ingredients and a little bit of patience, and you’ll be enjoying a slice of creamy, coconutty goodness in no time.

If you’re trying to incorporate more plant-based options into your diet, this pie is a winner. It’s a great way to indulge your sweet tooth without compromising your values. And who knows, it might even convert a few non vegans along the way! Knowing different vegan meal-types can open your eyes to the options!

Ingredients Needed for This vegan coconut cream pie Recipe

Here’s what you’ll need to create this tropical masterpiece:

For the Crust:

• 1 1/2 cups all purpose flour (or gluten free blend)
• 1/2 teaspoon salt
• 1/2 cup vegan butter, cold and cubed
• 46 tablespoons ice water

For the Filling:

• 2 (13.5 ounce) cans full fat coconut milk, refrigerated overnight
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup shredded coconut, toasted

For the Topping:

• Reserved chilled coconut cream from coconut milk cans
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• Toasted coconut flakes for garnish

How to Make This vegan coconut cream pie Recipe

Ready to get baking? Here’s how to bring this dreamy pie to life:

1. 1. Make the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold vegan butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
2. 2. Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. 3. Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough to a 12 inch circle. Transfer to a 9 inch pie plate, crimping the edges.
4. 4. Prick the bottom of the crust with a fork. Bake for 15 20 minutes, or until lightly golden brown. Let cool completely.
5. 5. Prepare the Filling: Scoop out the thick coconut cream from the top of the refrigerated coconut milk cans (reserve the watery liquid for other uses, like smoothies!). Place the coconut cream in a saucepan.
6. 6. Whisk in the granulated sugar, cornstarch, and salt until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
7. 7. Remove from heat and stir in the vanilla extract and toasted shredded coconut.
8. 8. Assemble the Pie: Pour the coconut cream filling into the cooled pie crust. Smooth the top with a spatula.
9. 9. Cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
10. 10. Make the Topping: In a chilled bowl, whip the reserved chilled coconut cream from the coconut milk cans with an electric mixer until light and fluffy.
11. 11. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
12. 12. Garnish and Serve: Spread the whipped coconut cream evenly over the top of the chilled pie. Garnish with toasted coconut flakes. Slice and serve chilled.

How to Serve This vegan coconut cream pie Recipe

This vegan coconut cream pie is perfect served chilled, straight from the refrigerator. A dollop of extra coconut whipped cream never hurts!

For a truly decadent experience, pair it with a scoop of vegan vanilla ice cream or a drizzle of chocolate sauce. It also goes well with a strong cup of coffee or a refreshing glass of iced tea. Think about vegan breakfast for weight loss!

For a more elevated presentation, try plating individual slices with a sprinkle of toasted coconut and a sprig of fresh mint.

How to Store This vegan coconut cream pie Recipe

This pie is best stored in the refrigerator to maintain its creamy texture and prevent spoilage.

• Refrigeration: Cover the pie tightly with plastic wrap or store it in an airtight container in the refrigerator for up to 3 4 days.
• Freezing: While technically you *can* freeze it, I don’t recommend it. The texture of the filling can change and become a bit grainy . If you must freeze it, wrap it tightly in plastic wrap and aluminum foil and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
• Reheating: This pie is best served cold, so no reheating is necessary or recommended.

Tips to Make This vegan coconut cream pie Recipe

Want to take your vegan coconut cream pie to the next level? Here are a few tips:

• Ingredient Swaps: If you don’t have toasted coconut, you can use unsweetened shredded coconut or omit it altogether. For the crust, you can use a store bought vegan graham cracker crust for convenience.
• Success Tips: Make sure your coconut milk is well chilled before scooping out the cream. This will ensure you get a thick, luscious filling. Don’t over bake the crust, as it will become too dry and brittle.
• Common Mistakes to Avoid: Don’t skip the chilling time for the pie. This is crucial for allowing the filling to set properly. Avoid overcooking the filling, as it can become too thick and gummy.
• Pro Tips: Toast the coconut in a dry skillet over medium heat, stirring constantly, until golden brown and fragrant. This will enhance the coconut flavor and add a pleasant crunch.

Helpful Notes for This vegan coconut cream pie Recipe

A few extra things to keep in mind:

• Coconut Milk: Full fat coconut milk is essential for this recipe. Do not use the “lite” version, as it will not provide enough creaminess. Refrigerating the cans overnight allows the thick cream to separate from the watery liquid.
• Equipment: A 9 inch pie plate, a saucepan, a whisk, a spatula, and an electric mixer are the basic tools you’ll need for this recipe.
• Crust: While I prefer making my own crust, a store bought vegan pie crust can save you time and effort.
• Remember to look into adding vegan meal prep for weight lossto your diet.

Variation of This vegan coconut cream pie Recipe

• Chocolate Coconut Cream Pie: Add 1/4 cup of cocoa powder to the filling mixture for a chocolate coconut twist.
• Tropical Fruit Pie: Fold in chunks of pineapple, mango, or papaya into the filling for a burst of tropical flavor.
• Lime Zest Pie: Add the zest of one lime to the filling for a bright, citrusy note.

Conclusion

This vegan coconut cream pie is a treat that’s sure to impress. It is the perfect dessert for any occasion, from casual gatherings to festive celebrations. So go ahead, give this recipe a try and experience the creamy, coconutty goodness for yourself! Don’t forget to share your thoughts and questions about this vegan coconut cream pie in the comments below.