Vegan Toasty Coconut Cream Pie

March 14, 2013

Happy Pi Day!! Definitely in the top 5 of every nerd’s favorite holidays.  Because I’m a super nerd, I decided to throw in an extra post this week to celebrate.  I’m not normally a pie person (something about gelatinous fruit goo just doesn’t sit right with me!), but I have been known to go crazy for a good coconut cream pie.  That’s why when I heard about Crazy for Crust’s Pi Day Pie Party, I couldn’t resist to make a vegan (though, still not all the healthy) version.


Every coconut cream pie recipe I saw had either eggs (not vegan) or tofu.  Coconut is already pretty fatty on its own, I saw no reason to be throwing in eggs and racking up more fat and calories.  While I don’t mind tofu in my desserts, it’s not something I like to eat at every meal – and trust me, you’re going to want a slice of this pie with every meal!  I toasted my coconut beforehand, which adds a nice caramel flavor.  Toasting also adds another layer of texture, but if you don’t eat it the same day, you’ll have the texture of a normal coconut cream pie (but still the caramel flavor!).  If you opt out of toasting your coconut, your pie will be pure white which is pretty fancy, too.


Because I’m not normally a pie person, I’m not really a crust person either.  The crust I made adds a nice sweet, graham crackery goodness but not much else.  If you’re looking for a crunchy crust, I’d recommend adding nuts or throwing it into the oven for a few minutes, buying a premade crust, or finding a recipe elsewhere.  But the pie is so tasty, you won’t even mind the crust just hanging out in the background.


Vegan Toasty Coconut Cream Pie
Serves: 8

  • 2 ½ c sweetened coconut (see note)
  • ½ c sugar (see note)
  • 4 tbsp cornstarch
  • 1 tsp salt
  • 2 c unsweetened almond milk (other milks will work)
  • 1 tsp vanilla
  • 2 14 oz cans coconut milk (full fat and chilled. Do not shake. See note)
  • 1 c graham cracker crumbs (I used GF and they worked great)
  • 3 – 4 tbsp agave or honey
  • 1 tbsp ground flax meal
  • Whipped cream (homemade or store bought)

  1. Toast all of the coconut in a 350ºF oven, stirring frequently, for about 7 – 10 minutes. If you don’t want toasted coconut in your pie, toast just ½ c for topping.
  2. In a medium sized sauce pan, whisk together sugar, cornstarch, and salt. Add the almond milk and vanilla, whisking to avoid any lumps. Begin to heat over medium high, but don’t allow to boil.
  3. Open the cans of coconut milk. The coconut cream should have solidified – scoop it out and add to the mixture on the stove. Discard the liquid or save for another use. It’s okay if a small amount of liquid is transferred with the solids.
  4. Continue to heat and whisk frequently until thickened to a gravy-like consistency. Stir in approximately 2 c of the coconut.
  5. Meanwhile, mix together the graham crackers, agave, and flax meal. Press into a standard pie pan, lightly spritzed with nonstick spray.
  6. Pour the coconut mixture over the crust. Allow to set for at least 3 – 4 hours in the refrigerator (because it’s winter, mine set just fine on the counter).
  7. Once set, top with whipped cream and toasted coconut.

I couldn’t find unsweetened coconut anywhere. If you can, by all means use that! Just increase the sugar in small increments and taste frequently. Chill the cans of coconut milk overnight in the fridge or for 30 – 60 minutes in the freezer and the cream will solidify. My pantry is about 50 – 60 degrees, and the cream is always solidified. If you open the can and it hasn’t solidified yet, go ahead and put it back in the fridge/freezer. Be careful not to shake the can or you’ll suspend the solids in the liquid


Tagged with:

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    […] I thought that I hated pie (and therefore crisps, crumbles, etc). True, pumpkin pie and various cream pies got a free pass, but gelatinous fruit? Blech. We were at restaurant centered around pie a few weeks […]

    Joan Doyle Jun 18, 2013

    Since whipped cream is not vegan, I am wondering what you substitute for the whipped cream.

      Kelly Jun 18, 2013

      Thanks for asking! There are actually commercially avaiable whipped creams that are vegan. If you dont want whipped cream from a can, go for cashew cream or whipped coconut milk. Coconut milk can be whipped by refrigerating the can overnight, carefully opening the can and removing the solids, then whipping by hand or using beaters until light and fluffy.

    Jen Mar 21, 2013

    This looks fantastic, I’ve got a vegan guest coming for dinner and didn’t have a clue what to serve for dessert and this is just perfect. Everyone will enjoy it even if they’re not vegan, thank you!

    Lilly Sue Mar 15, 2013

    Love coconut cream pie! I am intrigued by the vegan version. Looks fabulous!

    Sonia the Mexigarian Mar 15, 2013

    And I want to faceplant right into that pie and eat the entire thing. the pictures are lovely and it looks soooo tasty!!

    cookingactress Mar 15, 2013

    This pie is gorgeous and looks sooooo delicious!

    Alaine @ My GF & DF Living Mar 14, 2013

    This coconut pie looks crazy good! I love that it’s vegan & gluten-free. My favorite! 🙂

    Anna @ ApronHearts Mar 14, 2013

    Your coconut pie looks divine. I’m even more impressed considering that it’s vegan and gluten free. Can’t wait to try it!

    Nicole @ Young, Broke and Hungry Mar 14, 2013

    It seems as if you got coconut on the brain as well! Your blog has really opened my eyes to vegan cooking and how tasty it can be. I have to try this pie.

      Kelly Mar 14, 2013

      Coconut is just SO tasty. I wish I would’ve thought of the crust you used on your pie today! Would’ve been extra perfect. And I’m glad to show how easy and tasty vegan cooking can be– I’m not hardly a vegan, but I love making treats inclusive to all diets and getting myself a little healthier in the process

    Ashley Bee Mar 14, 2013

    Ohhh it looks amazing! I need to experiment with vegan stuff more!

    cleaneatingveggiegirl Mar 14, 2013

    It seriously amazes me how some desserts can be made vegan. I love making dishes vegan, but I am just not talented in making baked goods vegan. I like to leave that up to people like you! 😉

      Kelly Mar 14, 2013

      haha thank you 🙂 It’s surprisingly easy to modify baked goods once you know the tricks and if you don’t mind a few failures (I just never tell anyone about them! haha)

    The Domestic Rebel Mar 14, 2013

    I am ALLLLLLL over this. Toasted coconut cream pie is like, my ultimate dream come true.

      Kelly Mar 14, 2013

      I’m not sure what it is about toasting the coconut, but it makes it THAT much better

    Julia Mar 14, 2013

    Pi day is the best day ever! Your coconut cream pie looks fabulous. Coconut pies have always been one of my favorites and I love that yours is a healthier version. Beautiful!

    Sally Mar 14, 2013

    Kelly, I can’t remember the last time I had coconut cream pie. I love it so much and am wondering why I haven’t made it in years. This vegan version sounds and looks incredible. Happy Pi Day!

      Kelly Mar 14, 2013

      I didn’t realize how easy it would be to make! No excuse for not making it all the time 🙂

    Dorothy @ Crazy for Crust Mar 14, 2013

    I love that you made it vegan. Perfect lower cal pie!! And I heart coconut! Thanks for partying with me!

    Em @ Love A Latte Mar 14, 2013

    Wow! Totally impressed. This looks like the perfect pie for summer time. I’ve got a family member that’s GF/vegan that I’m excited to share this with!!!

      Kelly Mar 14, 2013

      Let me know if you try it out! It’s crazy easy to make.

      Kelly Mar 14, 2013

      It comes together very fast and requires very little cooking skill– the hardest part is waiting 3 hours for it to set before digging in!