The best vegan coconut cream pie is made with a walnut crust, creamy coconut pudding and a vegan whipped cream and toasted coconut topping!
If you love coconut, then this vegan coconut cream pie is your dream pie!
It’s wonderfully coconutty (of course) and it’s also not overly sweet. So while it’s rich from the coconut, that richness is tempered by the mild sweetness.
So all in all, it’s a happy time in your mouth when you have a slice of this.
It’s so easy to make it too, in fact it’s a total breeze. The hardest part is waiting for that filling to cool down and set so that you can assemble it.
The toasted coconut topping is one of the best things in the world. It smells SO delicious while toasting in the oven and the whole toasted gorgeous coconut flavor that it brings to this pie is something you don’t want to miss.
And if you love coconut then you’ll likely also love our vegan coconut cake, vegan coconut cookies, vegan coconut macaroons and vegan coconut truffles.
How To Make Vegan Coconut Cream Pie
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
The Crust:
- Add 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 that it’s starting to clump together, transfer it to a pie dish and pat down, working it up the sides as best as you can.
- Place into the freezer to set.
Coconut Pudding:
- Add cornstarch, coconut sugar, salt and coconut milk to a saucepan and whisk to combine. Heat on medium high heat, whisking regularly, until it’s thick and bubbling (about 5 minutes).
- Remove from the heat and stir in shredded coconut and vanilla extract.
- Place into a glass bowl, cover with plastic wrap and place it in the fridge to cool and set.
Whipped Coconut Topping:
- Add coconut cream (separated hardened cream from the top of 2 chilled 14-ounce 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 it in.
- When your coconut pudding has cooled and set completely, add half of the whipped coconut cream to the coconut pudding.
- Stir it in until well mixed.
- Spread this out on top of the pie crust.
- Top with the remaining whipped coconut cream.
Toasted Coconut:
- Place shredded coconut onto a baking sheet. Bake at 350°F 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.
- Your vegan coconut cream pie is ready to slice and serve!
Ingredient Notes
- 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.
- Coconut milk – should be canned, full fat and unsweetened.
- Coconut cream – should be canned and unsweetened. The cans must also be chilled in the fridge for at least 12 hours.
- 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.
Recipe Tips
- 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.
More Delicious No-Bake Vegan Pie Recipes
- Vegan Peanut Butter Pie
- Vegan Lemon Pie
- Vegan Grasshopper Pie
- Vegan Caramel Pie
- Vegan Banoffee Pie
- Vegan Chocolate Pie
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Coconut Cream Pie
The best vegan coconut cream pie is made with a walnut crust, creamy coconut pudding and a vegan whipped cream and toasted coconut topping!
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Servings: 10
Calories: 606kcal
Ingredients
Crust:
- 2 cups Walnuts (200g)
- 1 cup Pitted Dates (175g) Packed cup
- ½ cup Dessicated Coconut (40g) Finely shredded coconut
Coconut Pudding:
- ⅓ cup Coconut Sugar (64g)
- 3 Tablespoons Cornstarch
- ¼ teaspoon Salt
- 14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened
- ½ cup Shredded Coconut
- 1 teaspoon Vanilla Extract
Whipped Coconut Topping:
- 2 ½ cups Canned Coconut Cream (600ml) hardened cream only from 2 14-ounce cans, chilled overnight in the fridge
- 6 Tablespoons Powdered Sugar
Toasted Coconut:
- ¼ cup Shredded Coconut
Instructions
Crust:
- 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.
Coconut Pudding:
- 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!
Whipped Coconut Topping:
- 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.
Toasted Coconut:
- 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.
Notes
- 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.
Nutrition
Serving: 1Slice | Calories: 606kcal | Carbohydrates: 35g | Protein: 8g | Fat: 53g | Saturated Fat: 35g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Sodium: 82mg | Potassium: 569mg | Fiber: 7g | Sugar: 21g | Vitamin A: 27IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 3mg
DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
Best desert I ever made and ate! Everyone enjoyed it- even those who aren’t vegan. Thank you so much , it’s better than any coconut cream pie I have ever had 🙂
Yay! Thanks Sarah!
I just made this pie for Thanksgiving. I didn’t do the whipped cream part yet. Wondering how long this keeps in the fridge? Could I make it a day ahead of time or two?
It keeps for around 5 days in the fridge, so you could make it a day or two in advance.
I am excited to try this recipe. Can I freeze it after I make it?
Hi Wendi, sorry no it’s not great for freezing.
Hello Alison, I was wondering if the coconut pudding filling would still have a pronounced coconut flavor if I left out the coconut shreds? I love the taste of coconut but don’t really care for the texture or the way shredded coconut feels in mouth.
Hi Mickey, I think you could leave out the shredded coconut without an issue and it will still have a great coconut flavor! 🙂
Absolutely loved this!!!! I used a bit of maple syrup and non-alcoholic vanilla in the coconut whip because I like my desserts semi-sweet, and it was absolutely fantastic. I am about to go get another slice right now. Thank you so much!!!
Wonderful! Thanks so much for the great review Cait!
Can this cream filling be used to make fresh cream cakes? Thanks
I’m not sure, I haven’t used it for that.
Hi just made this coconut pie and it turned out pretty good! I’ve made the crust like you said and was kinda surprised I didn’t have to bake it in the oven but to let it set in the freezer, never done that before! I’m kinda curious what my husband thinks of it when he gets home! Anyway it was easy to make and looks great!