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.

Course Dessert

Cuisine American

Prep Time 25

Chilling Time 2

Total Time 2 25

Servings servings

Calories 687kcal

Author Tessa

Ingredients

Filling

½ cup organic cane sugar
3 tablespoons cornstarch
¼ teaspoon salt
14 oz full fat coconut milk
1 teaspoon pure vanilla extract

Crust

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

Topping

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

Instructions

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.

Notes

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.

Nutrition