Vegan Coconut Cream Pie

What is vegan coconut cream pie?

A vegan coconut cream pie is a delicious, creamy, and decadent dessert that is made with 100% vegan ingredients. This pie uses non-dairy ingredients, especially coconut, to bring in the coconut’s sweet and subtle tropical flavor. The main components of this pie include:

  • The crust: The pie crust is an essential component as it sets the base for this dessert. You can go for a store-bought pie crust dough or make one from scratch. Whatever you plan to do, make sure the pie crust has the right texture. Once baked, it should perfectly hold shape.
  • The filling: The next main component is the filling. This recipe uses coconut cream filling made from coconut cream coconut pulp, maple syrup, organic coconut sugar, cashews, and silken tofu. This filing is creamy, rich, and has a perfect consistency.
  • The topping: Lastly, you can top this pie with coconut whipped cream and toasted coconut flakes. The golden color of the toasted flakes makes the pie visually appealing.



Recipe Credit: Healthier Steps

Nutrition Facts

  • Servings 8
  • Amount per serving
  • Calories 406
  • Total Fat 23.9g
  • Saturated Fat 11.9g
  • Cholesterol 0mg
  • Sodium 204mg
  • Total Carbohydrate 43.8g
  • Dietary Fiber 1.9g
  • Total Sugars 31.4g
  • Protein 8.5g
  • Vitamin D 0mcg
  • Calcium 39mg
  • Iron 3mg
  • Potassium 316mg

Recipe Allergies


  • 1.In a blender jug, add silken tofu, coconut cream, cashews and blend at high speed until you get a smooth paste.
  • 2.Add sugar, maple syrup, coconut oil, vanilla, coconut extract and blend again for a few seconds until all the ingredients are unified.
  • 3.Take the mixture out in a bowl and add coconut pulp. Gently fold the mixture to combine coconut pulp.
  • 4.Pour the mixture into the baked and cooled vegan pie crust.
  • 5.Place the pie in the refrigerator for at least two to six hours.
  • 6.Meanwhile, place the frying pan on medium heat and dry toast the coconut flakes until they get a beautiful golden color and are fragrant. Let them cool.
  • 7.Once it is set, take it out for the refrigerator, top it with coconut whipped cream.
  • 8.Garnish with toasted coconut flakes and serve.

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  • 1 Pie crust, pre-baked
  • 2 1/2 cups Silken Tofu
  • 1 cup coconut cream
  • 1/2 cup cashews, soaked for an hour and drained
  • 1/2 cup organic cane sugar
  • 2 tablespoons maple syrup, or agave
  • 1 tablespoon coconut oil
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon coconut extract, or almond extract
  • 1/2 cup frozen coconut pulp, or shredded coconut
  • For Topping
  • coconut whipped cream
  • coconut flakes