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.
What are sprouted almonds? They are almonds that have been soaked and dried at a 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 improved 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.
No-Bake Coconut Cream Pie (Gluten-Free, Vegan)
This No-Bake Coconut Cream Pie is made with a sprouted almond press-in crust, coconut milk pudding filling, and topped coconut cream and toasted shredded coconut. Gluten-free, vegan.
Please note that this pie will need 1-2 hours to set. Make the night before for easier holiday prep. If using coconut milk for the whipped coconut cream topping, you will need to chill coconut milk cans overnight.
- 1/2 cup organic cane sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 14 oz can full fat coconut milk
- 1 teaspoon pure vanilla extract
- 2 cups sprouted almonds (raw almonds work as well)
- 1/2 cup unsweetened shredded coconut
- 1/4 teaspoon salt
- 5 large medjool dates, pitted and halved
- 1/4 cup maple syrup
- 2 14 oz cans full fat coconut milk, refrigerated overnight (or coconut cream)
- 3 tablespoons unsweetened shredded coconut, toasted
- 2 tablespoons organic powdered sugar (maple syrup can be subbed)
- 1/4 teaspoon pure vanilla extract
Filling: 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.
Crust: 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.
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.