Vegan Coconut Pie

This vegan coconut pie recipe is so luxuriously creamy. Layers of coconut whipped cream and toasted coconut top the most delicious coconut custard filling!

The best vegan coconut pie ever

I’ve been making this dairy free coconut pie since I was 16 years old, and yet somehow this is the first time I am ever sharing it online.

The recipe requires just a few ingredients and can be egg free, gluten free, high protein, added sugar free, and nut free.

Whenever I serve it, guests fall in love with the thick, custardy texture and classic coconut flavor.

This is one of my go-to vegan desserts to completely wow a crowd at parties, and it is shockingly easy to make at home!

Guests also love these Vegan Chocolate Chip Cookies

Step by step recipe video

Coconut cream pie vs. coconut custard pie

What’s the difference between the two coconut pies?

Coconut cream pie features a no bake filling similar to pudding. You spread the filling over a prepared crust and then chill in the fridge to firm up.

In contrast, old fashioned coconut custard pie filling thickens in the oven until set.

Today’s recipe is a custard pie, because it bakes in the oven. However, you can skip the baking step and enjoy the filling on its own if you prefer.

Vegan coconut pie ingredients

Shredded coconut – Use either sweetened or unsweetened shredded coconut to add texture and coconut taste to the filling. Larger coconut flakes (sometimes called coconut chips) are a fun garnish if you want to be fancy.

Coconut oil – I like unrefined coconut oil because it has a bolder flavor, but refined coconut oil is fine as well.

Soft tofu – Soft or silken tofu is sold in the refrigerator section of most grocery stores and health food stores. I also include a soy free alternative for those who want it.

Sugar – The recipe works with granulated sugar, unrefined coconut sugar, or xylitol for a sugar free pie. If you experiment with pure maple syrup or agave as a substitute, please let me know how it goes.

Whipped cream – My favorite way to serve coconut pie is layered high with coconut whipped cream. Short on time? Feel free to enjoy the recipe plain or top each individual slice with vegan canned whipped cream instead.

Pie crust – Go with any store bought or homemade single pastry crust or graham cracker crust. I use the vegan pie crust recipe from this Vegan Apple Pie.

You can whip up a crustless pie by spreading the filling into a greased pie pan.

Or layer the unbaked filling into parfait glasses, with dried pineapple and plant based graham cracker crumbs or sliced banana and chocolate chips.

Other ingredients – Pure vanilla extract and a pinch of salt both compliment the sweet coconutty flavor of the dessert.

How to make vegan coconut custard pie

1. Start by preheating the oven to 350 degrees Fahrenheit.
2. If you are using a crust, press it firmly into a nine inch pie pan. Then set the pan aside. There is no need to prebake the crust.
3. Unless your coconut oil is already in liquid form, gently warm it for a few seconds in a saucepan on the stove top or in the microwave until fully melted.
4. Add the tofu, sugar, oil, vanilla extract, and salt to a high quality food processor or blender. Process until thick and completely smooth.
5. Stop the machine, and stir in the shredded coconut by hand with a spoon.
6. Pour the coconut filling into the prepared crust or directly into a greased pan. Using a spatula, spread the mixture evenly into the pie dish.
7. Bake on the center rack of the preheated oven for thirty minutes. You can make the optional coconut whipped cream and toasted coconut topping while you wait.
8. Carefully remove the pie from the oven and let it cool. Top with the coconut whipped cream and toasted coconut, or with garnishes of choice.
9. Store leftovers covered in the refrigerator for up to a week. While you can freeze and reheat leftover slices of pie, the texture will not be as creamy once thawed.

Homemade toasted coconut topping

The easiest way to toast coconut at home is to heat coconut flakes over medium heat in a skillet for about five minutes.

Keep watch, and stir occasionally to ensure the flakes do not burn.

It is important to remove the coconut from the heat before it turns dark brown, because the flakes will continue to darken as they cool.

Pro tip: Save time by making extra toasted coconut. Let it fully cool, then store in an airtight covered container at room temperature for two weeks or refrigerated or frozen for up to a month.

Toasted coconut is great on nondairy ice cream or Pineapple Dole Whip.

Soy free option

Blending tofu into desserts is a fantastic low calorie and vegan alternative to heavy cream, eggs, or condensed milk. It thickens recipes and adds protein, with little to no noticeable flavor.

But for those who are allergic or want a soy free alternative, I do have one for you! Bonus: it’s a no bake recipe.

In place of the soft tofu, use the coconut meat from two medium Thai coconuts. Cut the flesh into bite size pieces, then blend with the other pie filling ingredients.

Spread into a prepared crust, and refrigerate until chilled, to set.

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