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Vegan Coconut Cream Pie

How to make vegan coconut cream pie recipe

Tully Zander, the VeganFirstTully Zander
Dairy free coconut cream pie recipe is rich and creamy; yet without the richness of dairy cream, and it’s crisp and flaky too without the need to add normal sugar to enhance its texture. This is what this vegan coconut cream pie recipe makes it stand apart from the crowd. And with endless variations available online, we thought of sharing this one so you know the original make and can try it yourself at home too.
5 from 1 vote
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Course Recipe
Servings 8
Calories 304 kcal


To make the Crust

  • 2 cup Walnut
  • 1 cup Dates (Packed)
  • 1/2 cup Dried Coconut (desiccated)

To make coconut pudding filling

  • 1/3 cup Coconut sugar
  • 3 tbsp Corn starch
  • Pinch of Salt
  • 400 ml Coconut milk (You can use any non-dairy milk alternatives from this list)
  • 1/2 cup Shredded coconut
  • 1 tsp Vanilla essence

To make the topping

  • 400 ml Vegan coconut cream (chilled in the fridge overnight)
  • 6 tbsp Powdered sugar

To make toasted coconut

  • 1/4 cup Shredded coconut


  • All walnuts, dates, and dried and desiccated coconut to the food processor and blend everything together. The crumbled texture of the ingredients would soon change to a sticky dough.
  • When it gets too sticky that it starts forming lumps, place the dough on a pie dish and pat it down, working it up along the sides.
  • Freeze the dough to allow it to set for a while.
    coconut crust
  • While it freezes up, prepare the filling. For this, whisk together corn starch, coconut sugar, salt, and coconut milk in a large saucepan. Then heat the saucepan on medium-high flame, stirring regularly. The mix should be thick and bubbling.
  • Remove from the heat and add shredded coconut and vanilla essence. Transfer to a glass bowl, cover it up with a plastic wrap and place in the fridge to cool and set thoroughly. You can also place it in the freezer for a bit to fasten up cooking.
  • Take out the coconut cream cans from the fridge. Avoid shaking them. Upon opening, the cream portion would come to the top and only water would remain at the bottom. Scoop out the cream portion of both the cans and place it in an electric mixer bowl.
  • Start with low speed and slowly increase it until the cream is fully whipped. Now add powdered sugar and whip again.
  • Once the coconut pudding has cooled in the fridge and set perfectly, add half of the whipped cream to it. Spread it over the walnut/date crust
  • Garnish with the rest of the whipped cream. To decorate the toasted coconut, place ¼ cup of shredded coconut on the baking tray. Set the temperature to 350°F for about 6-8 minutes, while stirring regularly until it’s brown and fragrant.
  • Allow it to cool well before garnishing it atop the pie.
  • Serve warm or chilled; also, once cooked, the pie can be stored in the fridge to last a few days when sealed in an airtight container.


Serving: 1gCalories: 304kcalCarbohydrates: 34gProtein: 2.6gFat: 20gSaturated Fat: 5gCholesterol: 3mgSodium: 136mgPotassium: 127mgFiber: 2gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
Tried this recipe?Let us know how it was!