Vegan Coconut Cream Pie

Vegan Coconut Cream Pie Recipe

By Loving It Vegan

🔪Prep Time: 45 minutes


For the Crust:

2 cups Walnuts (200g)

1 cup Pitted Dates (175g) Packed cup

1/2 cup Dessicated Coconut (40g) Finely shredded coconut

For the Coconut Pudding Filling:

1/3 cup Coconut Sugar (64g)

3 Tbsp Cornstarch

1/4 tsp Salt

14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened

1/2 cup Shredded Coconut

1 tsp Vanilla Extract

For the Topping:

2 and 1/2 cups Canned Coconut Cream (600ml) hardened cream only from 2 14-ounce cans, chilled overnight in the fridge

6 Tbsp Powdered Sugar

For the Toasted Coconut:

1/4 cup Shredded Coconut


1Add 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 pie dish and pat down, working it up along the sides as best you can.

2Place into the freezer to set.

3Prepare your filling. Place the cornstarch, coconut sugar, salt and coconut milk into a saucepan and whisk to combine. Heat on medium high heat, whisking regularly, until it is thick and bubbling (about 5 mins).

4Remove from the heat and stir in the shredded coconut and vanilla. Place into a glass bowl, cover with plastic wrap and leave 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!

5Add the coconut cream (separated hardened cream at the top of 2 chilled cans) to the bowl of a stand mixer, leaving the watery parts behind. Starting at slow speed gradually increase speed until the cream is whipped.

6When 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.

7Top with the remaining whipped cream.

8For the toasted coconut decoration, place 1/4 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 to cool and dry completely before sprinkling it on top of the pie.

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