Vegan Coconut Cream Pie

This no bake Coconut Cream Pie is made with an almond press-in crust, coconut milk pudding filling, and topped with coconut whipped cream and toasted shredded coconut.  Gluten-free, vegan.

Full Fat Coconut Milk Cornstarch Raw Almonds Shredded Coconut Medjool Dates Maple Syrup Powdered Sugar Vanilla Extract


STEP 1: In a medium saucepan, add cane sugar, cornstarch, and salt. Add coconut milk, whisking consistently until mixture thickens and starts to become bubbly.

STEP 2: Remove from heat and whisk in vanilla extract. Transfer mixture to a glass bowl. Place a piece of plastic wrap on top of the mixture. Chill in fridge for 1-2 hours.

STEP 3: Place the almonds, shredded coconut, salt, dates, and maple syrup into the bowl of a food processor and process until finely ground. Transfer to a tart pan.

STEP 3: Transfer filling into prepared crust and place back in refrigerator. Let it chill for another 15-20 minutes.

STEP 3: Top pie with coconut whipped cream and toasted coconut. Chill until ready to serve.

you'll also like...

Join our FREE newsletter for more gluten-free dairy-free recipes!

Never Miss a Recipe!