How to Make Vegan Coconut Cream Pie

Hello creamy, coconut goodness! This Vegan Coconut Cream Pie is made with a flaky pie crust, a rich coconut custard filling, and finished with fluffy vegan whipped cream. Coconut and whipped cream lovers won’t be able to get enough!

Dairy-free coconut cream pie

This vegan coconut cream pie delivers a silky, coconut-forward custard in a crisp, pre-baked crust and is finished with a cloud of vegan whipped cream. It’s easy to make, stores well in the refrigerator, and makes a beautiful centerpiece for spring and summer gatherings. The layers of coconut—from the custard to optional shredded coconut and a coconut-flavored extract—create a delightful, well-balanced coconut flavor without overpowering sweetness.

The recipe is flexible: use a homemade pie crust or a store-bought vegan crust to save time. A full-fat canned coconut milk produces the creamiest filling, but other rich plant milks can work in a pinch. For the whipped topping, choose a sturdy vegan whipped cream or an aquafaba-based whipped cream if you prefer a lighter option.

Ingredients (with substitutions)

• Vegan pie crust – homemade or store-bought. A gluten-free vegan crust also works if you need gluten-free.
• Soy milk – or any other dairy-free milk for mixing with the starch.
• Cornstarch – arrowroot or tapioca starch can be used as alternatives.
• Canned full-fat coconut milk – yields a thick, creamy custard. Other full-fat plant milks like oat or cashew will work but may be slightly thinner.
• Granulated sugar – coconut sugar can be substituted for a more caramel-like flavor.
• Sweetened shredded coconut – optional, adds texture and extra coconut flavor.
• Vegan butter – adds richness and a smooth finish.
• Vanilla extract – for balance and depth.
• Coconut extract – optional but enhances the coconut profile.
• Vegan whipped cream – use a stable, pipeable version for decorating or a store-bought whipped topping in a hurry.
• Toppings – toasted coconut chips, shavings, or additional shredded coconut for garnish.

How to make vegan coconut cream pie

See the detailed recipe card below for exact measurements and bake times.

Pre-bake the crust: If you’re using a homemade crust, pre-bake it until golden and fully cooked. Line the crust with foil or parchment and add pie weights (rice, sugar, or dried beans work). Bake until the crust is firm and golden, then remove weights and allow the crust to cool completely. If you use a pre-baked store-bought crust, you can skip this step.

Make the coconut custard: Whisk the plant milk and cornstarch together until smooth. In a saucepan, combine the canned coconut milk, sugar, and the milk-cornstarch mixture. Heat over medium-high while whisking until the mixture comes to a boil; then reduce to a simmer and continue whisking until it thickens to a pudding-like consistency. Remove from heat and immediately stir in the shredded coconut (if using), vegan butter, vanilla, and a touch of coconut extract for extra flavor. Pour the hot custard into the cooled pie shell and smooth the surface with a spatula.

Chill to set: Press plastic wrap gently onto the surface of the custard to prevent a skin from forming, then refrigerate for at least 3 to 4 hours or overnight. Once fully set, top the pie with vegan whipped cream—pipe decorative dollops or spread evenly over the filling. Finish with toasted coconut chips or shavings and serve chilled.

Tips for success

• Always pre-bake the crust when using a raw pie dough so the filling sits in a fully cooked shell.
• No pie weights? Use rice, sugar, or dried beans and reserve them for future blind-baking sessions.
• For a no-bake option, use a pre-baked store-bought crust or a pressed cookie crust that requires no blind-baking.
• Chill thoroughly: Refrigerate the pie 3–4 hours or overnight for the best, firm slicing texture.
• Short on time? Spoon or dollop whipped cream over the chilled custard instead of piping to save time.

Frequently asked questions

1. Is the pie gluten free? Only if you use a gluten-free pie crust.
2. Can I make it ahead? Yes. Pour the filling into the baked crust, cover, and refrigerate for 1–2 days. Add whipped cream just before serving.
3. How long will it keep? Assembled, the pie will keep 3–4 days in the refrigerator when covered.

More dreamy vegan pies

• Vegan Lemon Meringue Pie
• Vegan Peanut Butter Pie
• Perfect Vegan Apple Pie
• Boston Cream Pie (vegan style)
• Vegan Pumpkin Pie
• Vegan Chocolate Cream Pie

Notes

1. Nutrition values are estimates and vary based on crust and whipped topping choices.
2. If you can’t find coconut extract, the pie will still be delicious without it; the canned coconut milk provides plenty of flavor.
3. For a lighter finish, use an aquafaba-based whipped cream; for the richest result, use a coconut-based whipped cream.

Nutrition (approx.)

Per slice (1 of 8): ~372 kcal, 38 g carbohydrates, 24 g fat, 4 g protein. Exact values depend on specific ingredients used.