Vegan Coconut Cream Pie (2024)

For the Coconut Whipped Cream

• ▢ 2 13.5-ounce cans full-fat coconut milk yields 1 ½ cups prepared coconut whipped cream

For the Vegan Coconut Cream Pie

• ▢ ⅔ cup white sugar see Notes
• ▢ ⅓ cup + 2 tablespoons cornstarch
• ▢ 2 13.5-ounce cans full-fat coconut milk
• ▢ 1 teaspoon vanilla extract
• ▢ 1 8-inch vegan pie crust store-bought or homemade, fully baked
• ▢ toasted coconut optional, for garnish

For the Coconut Whipped Cream

• Place both cans of full-fat coconut cream, unopened, in refrigerator to chill at least overnight until ready to use.

• When ready to make whipped cream, remove cans of coconut milk from fridge, being careful not to shake or tilt cans. Open cans and scoop off thick, solid white coconut cream layer from top of thinner coconut milk layer. Place coconut cream from both cans in mixing bowl and discard coconut milk or save for another recipe.

• Use stand mixer or hand mixer on high speed to beat coconut cream until stiff peaks form, approximately 30 to 60 seconds. Avoid overwhipping – whipped coconut cream should be light and fluffy.

  

For the Vegan Coconut Cream Pie

• Add sugar and cornstarch to small saucepan and whisk together, then slowly pour in coconut milk. Continue whisking until incorporated.

  

• Place saucepan over medium heat. Cook, whisking constantly, until mixture thickens, approximately 5 to 7 minutes.

• Once mixture thickens, remove saucepan from heat. Add vanilla extract and whisk well to incorporate.

  

• Pour pie filling mixture into large glass mixing bowl. Cover bowl with plastic wrap, making sure to gently press plastic wrap down to touch top of pie filling mixture. Place bowl in refrigerator and let filling chill 2 to 3 hours or until set.

  

• Once filling has set up, remove bowl from fridge. Whisk 1 cup of prepared coconut whipped cream into pie filling mixture, then transfer filling to fully baked pie crust.

• Place pie in refrigerator and chill 30 minutes, then top with remaining coconut whipped cream and toasted coconut if desired. Serve chilled.

  

• You’ll need a total of 4 13.5-ounce cans of full-fat coconut milk for this recipe – 2 for the pie filling and 2 for the whipped cream.
• Coconut Whipped Cream: The coconut cream should be very cold or it won’t whip up properly. For best results, chill both the mixing bowl and the whisk attachment of your mixer in the fridge for 10 minutes before whipping the cold coconut cream.
• Sugar: Make sure the sugar you use is completely vegan. Some brands process their sugar with bone char, which isn’t vegan-friendly. Coconut sugar or erythritol would also work here.