Vegan Coconut Cream Pie (Gluten-Free)
Servings: 8 slices
Calories: 686kcal
This gluten-free, no-bake recipe for Vegan Coconut Cream Pie is made with just 12 simple ingredients and only 30 minutes of active prep time!
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Ingredients
Crust
- 1 cup vegan graham cracker crumbs
- 1 cup unsweetened desiccated coconut toasted
- 2 tablespoons granulated sugar
- ½ teaspoon fine salt
- ¼ cup vegan butter melted
- ¼ cup coconut oil melted
Filling
- 13.5 fl oz coconut milk
- 1¼ cup non-dairy milk
- 2 tablespoons coconut oil
- 2 teaspoons vanilla extract
- ¼ cup cornstarch
- ¼ teaspoon fine salt
- ½ cup granulated sugar
- 1 cup unsweetened desiccated coconut toasted or raw
Whipped cream
- 1½ cup vegan whipping cream refrigerated overnight
- ¼ to ½ cup powdered sugar
- ¼ cup toasted coconut flakes
Instructions
Crust
- In a bowl, combine the graham cracker crumbs, desiccated coconut, sugar, and salt. Add the melted butter and coconut oil, and stir to combine.
- Press the mixture into a 9 inch pie plate and put it in the freezer to set.
Filling
- In a pot, whisk together the cornstarch, granulated sugar, and salt. Add the non-dairy milk and whisk until the mixture is smooth and there aren't any clumps of dry ingredients.
- Whisk in the coconut milk, coconut oil, and vanilla extract, and heat it on the stove at medium heat while whisking constantly. Once it reaches a boil, about 5 minutes in, continue to cook while whisking for another 5 minutes, until thickened.
- Take the pot off the heat and add the desiccated coconut and stir.
- Let the mixture cool slightly and pour it into the chilled crust. Cover the pie with plastic wrap so that the wrap is touching the entired surface of the filling to prevent a sking from forming. Refrigerate for at least 3 hours until chilled.
Whipped cream
- Add the chilled whipping cream and powdered sugar into a large bowl and whip it with a hand mixer or a stand mixer with a whip attachment. Whip for about 4-5 minutes, or until it reaches a medium peak.
- Top the chilled pie with the whipped cream, and sprinkle on some toasted coconut flakes. Chill the pie in the fridge for another 2 hours, or served immediately.
Notes
Storing the pie: Leftovers can be kept covered or in an airtight container in the fridge for up to 4 days. This pie cannot be stored in the freezer. The filling separates and becomes spongy and soggy. The pie crust can be made and stored in the freezer ahead of time if it's covered tightly.
To toast the coconut: Spread the coconut on a baking sheet and bake at 350°F (175°C) for 5-8 minutes. Keep an eye on it to make sure it doesn't burn.
Helpful list of vegan graham crackers: https://www.worldofvegan.com/vegan-graham-crackers/
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Nutrition
Serving: 1slice | Calories: 686kcal | Carbohydrates: 41g | Protein: 6g | Fat: 59g | Saturated Fat: 42g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 381mg | Potassium: 345mg | Fiber: 4g | Sugar: 26g | Vitamin A: 812IU | Vitamin C: 4mg | Calcium: 106mg | Iron: 3mg