This No-Bake Coconut Cream Pie is made with a sprouted almond press-in crust, coconut milk pudding filling, and topped with coconut whipped cream and toasted shredded coconut. Gluten-free, vegan.
This post has been sponsored by Nuts.com. As always, all opinions expressed are my own. Thanks for supporting the brands that support Salted Plains!
Coconut cream pie is a true favorite of mine. Give me coconut in any form and we'll call it good, but give me a coconut cream pie and I'll be your new best friend.
For this no-bake coconut cream pie, I set out to up the nutrition factor while keeping the sweet and creamy characteristics that we all love.
Starting with the no-bake crust, I used Nuts.com's sprouted almonds, unsweetened shredded coconut, and Medjool dates.
Nut crusts add great flavor and texture and make gluten-free crusts a breeze!
What are sprouted almonds? They are almonds that have been soaked and dried at very low heat. This slow drying process destroys enzyme inhibitors and releases the almond's full nutritional content while making them easier to digest.
In addition to improving nutrient absorption and making them easier to digest, the sprouting process also results in a smoother, creamier, and slightly sweeter nut.
Perfect for throwing into your food processor and making some pie crust!
To complete the pie, the no-bake filling is made with full-fat coconut milk that is whisked over the stove and then chilled into a delicious coconut pudding. The crust is filled with the pudding, topped with coconut whipped cream, and sprinkled with toasted coconut.
Triple coconut heaven!
So, if you want a quicker assembly, you can prepare the crust and filling the night before.
If you want to make the pie the day of serving, plan accordingly so that time is allotted for chilling and setting.
If you love pudding cakes and cups, check out my vegan banana pudding recipe.
No-Bake Coconut Cream Pie (Gluten-Free, Vegan)
- ½ cup organic cane sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 14 oz full fat coconut milk
- 1 teaspoon pure vanilla extract
- 2 cups sprouted almonds (raw almonds work as well)
- ½ cup unsweetened shredded coconut
- ¼ teaspoon salt
- 5 large medjool dates, pitted and halved
- ¼ cup maple syrup
- 28 oz full fat coconut milk, refrigerated overnight (or coconut cream) 2 cans
- 3 tablespoons unsweetened shredded coconut, toasted
- 2 tablespoons organic powdered sugar (maple syrup can be subbed)
- ¼ teaspoon pure vanilla extract
- Start with preparing the filling. In a medium saucepan, add cane sugar, cornstarch, and salt. Whisk to combine. Over medium heat, add coconut milk (all contents of can), whisking consistently until mixture thickens and starts to become bubbly (about 6-8 minutes).
- Remove from heat and whisk in vanilla extract. Transfer mixture to a glass bowl. Allow to cool for about 5 minutes, place a piece of plastic wrap on top of the mixture (touching mixture so that a film doesn't form). Place in refrigerator and allow to set for 1-2 hours.
- While the filling is chilling, place the almonds, shredded coconut, salt, and dates into the bowl of a food processor and process until finely ground. Drizzle in maple syrup as it processes until mixture starts to clump together.
- Spray a 9-inch tart pan with cooking spray. Transfer crust mixture to pan, starting by pressing in the sides followed by the bottom crust. The crust mixture will be sticky, so I like to use a small piece of parchment paper to help press in.
- This process usually takes me several minutes to get it even and smooth. Place crust in fridge to chill until filling is ready to be taken out.
- Once the filling has set, remove from fridge. Remove plastic wrap and using an electric mixer, mix on medium speed until filling changes from a gelatinous consistency to a creamy consistency. Transfer filling into prepared crust and place back in refrigerator. (I recommend letting it chill for another 15-20 minutes.)
- Rinse off your beaters to use for coconut cream topping.
- On a small oven-proof tray, toast shredded coconut in oven at 300 degrees Fahrenheit, or using a toaster oven. I found this takes about 5 minutes, but watch closely so as not to let coconut burn. Remove from oven and allow to cool.
- Remove coconut milk cans from refrigerator, being careful not to tilt or turn over. Open cans and carefully remove the solid cream and place in a large, chilled mixing bowl. With the electric mixer, whip on high until fluffy and resembles whipped cream.
- Slowly add powdered sugar and vanilla extract until fully incorporated. Gently spread coconut whipped cream over top of pie, leaving about an inch or so of space between whipped cream and crust. Sprinkle with toasted coconut.
- Serve immediately or refrigerate until ready to serve. To cut and serve, use a large, sharp knife. The pie will keep in the refrigerator in an airtight container for a couple days.
Beauty Lux Lucet
How did you get the pie crust out of the tart pan leaving the pie in tact perfectly on the edges?
Greetings from the UK. I would like to use the pie crust recipe for an alternative filling. I have never seen sprouted almonds here. Is this something I can do myself or could I use normal crunchy almonds? I am allergic to coconut products, any suggestions for the dried coconut in the crust or should I just omit. I like the idea of the crust as it does not use butter etc., and would like to experiment with it.
Hi Nina! You can definitely use regular raw almonds in place of the sprouted almonds if need be. If you need to sub out the coconut, I would recommend just adding 1/2 cup of almonds or another nut of choice. I hope that helps!
Just add a sliced banana and make a coconut banana cream pie. I would have to plan a Faturday to have it!
Sarah @ Snixy Kitchen
Love the coconut pudding filling so much - I'll take coconut pudding pie any day!
Oh my gosh!!! this pie looks simply awesome. Lovely click.Pinned!!!
I need more coconut cream pie in my life...and this is the perfect place to start! :)
This pie looks delicious. I love coconut cream pie and this one looks like it might be good for me. I like that it's no bake too. I'm making this on the weekend.
Mary Ann | The Beach House Kitchen
I love coconut cream pie Tessa! It will always remind me of my Dad. It was his fave too. This looks delicious, and I love that it's not bake!
Making this ASAP!!
Traci | Vanilla And Bean
Oh my goodness, Tessa! What a delicious pie for Spring! I love how nuts.com sprouts their nuts... so smart and such a fabulous partnership! Delicious work! xo
Thanks, Traci! Yes, me too - those sprouted almonds have such a great flavor too. I am hooked!!
Abby @ Heart of a Baker
Coconut cream pie is my FAVORITE! I love the crust here too, you nailed it sister!
Thanks, girl!! I mean, I could eat that crust all by itself! Time for another visit to KC - pie party!