Vegan Coconut Cream Pie
A silky, creamy coconut custard pie with a buttery crust and fluffy whipped topping, perfect for coconut fanatics.
Ingredients
For the Crust
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup vegan butter cold, cubed
- 3 tablespoons ice water
For the Filling
- 1 can 14 oz full-fat coconut milk
- 1 cup unsweetened coconut flakes
- ⅔ cup coconut sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
For the Topping
- 1 can 14 oz coconut cream (chilled overnight)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Crust
- Preheat oven to 375°F (190°C).
- Mix flour and salt in a bowl, then cut in vegan butter until crumbly.
- Slowly add ice water, mixing until dough forms.
- Roll out dough, press into a pie dish, and bake for 12-15 minutes.
- Let cool completely.
Step 2: Make the Filling
- In a saucepan, whisk coconut milk, sugar, cornstarch, and salt over medium heat.
- Stir constantly until thickened (about 5-7 minutes).
- Remove from heat and add vanilla extract and coconut flakes.
- Pour into cooled pie crust and refrigerate for at least 2 hours.
Step 3: Prepare the Whipped Topping
- Scoop chilled coconut cream into a bowl, add maple syrup and vanilla extract.
- Whip until fluffy using an electric mixer.
- Spread over chilled pie and sprinkle with toasted coconut flakes.
Notes
Nutritional Information (Per Slice)
- Calories: ~320
- Total Fat: 22g
- Saturated Fat: 15g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
Bonus Tips for Extra Flavor
- Toast the coconut flakes for a nuttier, caramelized taste.
- Drizzle melted dark chocolate on top for a fancy upgrade.
- Chill overnight for the best texture.
- Store leftovers in the fridge, but let’s be real—you won’t have any.