Coconut Cream Pie (Vegan + GF)

This was so delicious! Thank you for sharing this gem with us. Only modification I made was a swap for cornstarch to potato starch (just didn’t have it on hand). It was perfect and I highly recommend making it.

This was good, but it mostly tasted like coconut cool whip. I wont be making it again.

Great recipe! I cannot have corn but I used potato starch to substitute and it worked perfectly. I also didn’t have light coconut milk so o used regular and it turned out really well still.

We really liked the filling on this, especially with some dark rum added. ;) It was creamy and tasty. However, we don’t recommend adding the whipped cream to the filling. It overpowered the filling and made the whole thing too rich. It would be better to add just the amount of whipped cream that each person wants on top of each serving. We can’t speak to the crust as we chose to use a different crust. Five stars for the filling, but mixing the whipped cream in ruined it for us, so we averaged it out to three stars over all.

I used potato starch instead of corn starch (allergic) and powdered monk fruit from Lankanto to make it sugar free. I also added maple extract to the coconut cream instead of vanilla to give it a more maple-coconut flavor. It turned out great and all my guests loved it. Thanks for the recipe :)

I loved this and so did everyone else! I left out the coconut chips as I wanted the texture to be smooth. The base was perfect and crumbly and the filling was delicious! I ended up adding some melted chocolate on top since you can’t go wrong with chocolate and coconut and I’m a bit of a chocolate fiend. I am using this base for another dessert recipe as it’s one of the best! Will definitely be making this pie again. Thanks for another fantastic recipe :)

This is a favourite! I’ve made it at least 5 times. Great pie to bring to a friends dinner. So good!

I made this forThanksgiving, everyone loved it! I was so pleased with how it turned out. I used Thai lite coconut milk for the pudding which I would not use again, there was an odd flavor in it from additives. I added a pinch of saffron threads, and a healthy pinch of allspice and clove to the pudding. The flavors really melded to make a rich vanilla flavor and didn’t stand out. The textures and flavors were all 10/10.

I made this months ago but had a gluten free pre-made crust that I used instead of making my own. It was amazing! I have some more crusts in the freezer and am itching to make another!

My grandmother always makes banana cream pie every thanksgiving that isn’t vegan and I think this is much better! This will be a favorite recipe for me and my family for years to come. Thank you so much!!

The coconut cream topping didn’t work. I followed the recipe exactly! Wondering how to save this now, can I put a merrienge on top?

Made this!! And it was a hit! All
The fathers at the Father’s Day front yard feast gave it an A+. I followed recipe exactly (used corn starch, only needed 3 Tblsp of powdered sugar). Except for one tweak, when I went to combine the cold custard (that had set perfectly), the whip cream did not smoothly blend in. It was a gummy clumpy mess. So I got my emulsifier out to smooth it down like you’d imagine a cream pie filling to look and boom! Problem solved. The flavors are so perfect and refreshing and not too sweet at all! I also used refined coconut oil in the crust which left it a little more crumbly than it was supposed to be but my mom, the biggest critic ever but rightfully so because she’s the best cook ever, still said it was so good that way🤷🏻‍♀️
Will definitely make this again!!!
Thank you!

disappointing.

Made this recently and it was a hit. I do still long for the Better Homes and Gardens coconut cream pie recipe, but this was satisfying. My filling did set too much after cooking – almost like a think jelly. Luckily, I had watched your video on making coconut whipped cream and had saved the liquid from the cans of cream. I added quite a bit of that to my filling and stirred it well before adding the cream. The result was a very creamy filling. I was worried that it would be icky sweet, but it was just right!

Love the videos and pics on the website. They are quite helpful. Thank you!

The flavor is spot on! I used Whole Foods coconut milk as I’ve found they have great amount of fat on top, and the whip was awesome. The pie itself didn’t set enough, it could’ve not been cooked long enough on stove, or maybe it was because I used tapioca starch instead of corn. I can’t eat corn products, and read you tried arrowroot, and it didn’t work. Next time I may add a smidge more tapioca and cook another minute or 2. The crust was fantastic. All in all a truly solid recipe!!

So delicious! I made this for Thanksgiving today. And then I got a cold. And didn’t factor in that this needed to set for 4 hours. So I’m sitting here alone eating this before it even sets (while the rest of my family is with my in-laws). And it’s making my day! The crust is like Pavarotti, if graham cracker crust is Justin Bieber.

Overall I liked the taste but I did have to “wing it” when it came to the recipe because I bought coconut milk that had added water and guar gum so the cream part did not separate. Make sure your coconut milk is just coconut milk. That should be noted in the recipe. Maybe I missed it somewhere. I tried to whip some of the milk with the confectioners sugar but it didn’t whip so i just mixed it into the jiggly part. The crust complemented the coconut pie and tasted much like a graham crust with a nice texture. I didn’t have an issue with my coconut pie being to brown in color. I’d say a little off white. Next time I’ll get the right coconut milk and give it a try again. I might even put a little lemon in the whip cream.

I’ve just tried this recipe and couldn’t even get started because the pie crust itself is a disaster.

There is no way you should start with 5 tbsp of coconut oil. I did as instructed and wound up with a soup… I’ve tried adding an additional cup of oats and still have a mostly liquid crust. I have to throw this all out and start again… Perhaps with a more traditional crust…

There should be an update to this recipe that states at the top that you should slowly drizzle in the oil until the desired consistency is achieved. I wish I had read the comments before starting.

My boyfriends family wants me to make this every thanksgiving! This will be my third time baking them! I personally love the apple deep dish crumble pie I make from here too (so delish if you haven’t checked it out)… but they LOVE this pie and BEG me to make it every thanksgiving.

My 10 year old son has been politely asking me, every day this week, if/when he can make a pie in order to fulfill a club requirement for baking. I knew that he needed a real recipe to follow, not just a fruit pie out of my head. Anyway, found your recipe here, which looked easy, yet challenging enough for him. He was super excited as the cornstarch firmed up in the pan. We were out of all things nuts, so I used almond flour as a substitute for the crust. We have a maraschino cherry tree on our property. My son picked a bowl full & used them to decorate the whip on top. The addition tasted like an amazing vegan alternative to cheesecake.
We had 7 people dining this evening and this pie was so delicious that adults down to a 3 year old were completely stuck into their servings, offering “thank-you’s” between bites to my son. He was thrilled to have made something so tasty and beautiful as well. I had to offer thanks to you here, for sharing this recipe!

I’m not sure what happened, but this pie turned out terribly. The filling was brown (I’m guessing from the coconut sugar), very dense, and kind of odd due to the texture of the coconut flakes. Oddly, the coconut flavor was not very pronounced. I must have gotten a weird batch of coconut milk/cream. The crust was also way too hard – it would probably be better to substitute Earth Balance for the coconut oil. I’ll try making this pie again and will report back if there are any improvements.

My husband made this delicious pie. I have a milk allergy and this was a real treat. Thank you for the recipe.

Hello …
Just made this pie but it was never mentioned to use white coconut sugar and all i have ever seen at the stores i shop at is the brown coconut sugar

I was so excited about this recipe. We decided to make it as one of our Christmas desserts. I have to say this was awful. I can’t even begin to describe the bad flavor. We had to throw it out. I love vegan coconut cream pie too. It took so much time to make…. Really frustrating and a total disappointment. Luckily we had another vegan backup dessert.

Wow! This is amazing! I’m always on the lookout for vegan deserts and this was perfection. Just made this for my husband and he had no idea it was vegan. Just delicious all the way around! Didn’t change a thing. Thank you!!!

Just made it! :) I tried the filling and the whipped coconut cream, but have yet to taste the full effect! The only thing is that I feel like it was maybe too much cornstarch…after my jelly was set and I was mixing in half of the cream, it wasn’t mixing very well, the filling was a little too jellified. I think next time I would half the cornstarch or just add 1 TBSP.

Tried to make it, subbed pecans for almonds in the crust and the coconut oil made the crust so runny I could add enough oats to fix it. Tried to bake with it being liquid like and it never cooked…had to scrap and restart. Super expensive ingredients to have to start over ☹️.

Made this for the first time. It was delicious! I substituted cane sugar for the coconut sugar. Reduced the sugar in the crust by half and reduced the sugar in the filling by a third. I substituted earth balance for the coconut oil in the crust. I included the optional coconut in the filling (unsweetened, toasted). I only had full fat coconut milk on-hand so used that for the filling as opposed to the lite. A double recipe was enough to fill one pie. I used store bought coco whip for the whipped topping. Everyone who tasted it commented on how good it was.

My topping dodnt work, I used 7tbsp of icing sugar but it was runny.
Also burnt the crust but saved half of them, obly but in 10 mins (but I made 12 small vs one big one).
I skimmed cream off can but only left 4 hrs in fridge.

I made this pie and it is the best coconut creme pie I have ever had. It is so delicious, so creamy and yummy and sweet, without being too sweet. I’ll make again and again. Thank you.

Just made this for my husband’s Valentine’s day dessert (a bit early!) It was easy to make, looks beautiful and taste grand!

Just made the pie and here’s a few pointers for others. I didn’t use the coconut oil in the piecrust because I’ve found it makes an oily crust and when refrigerated it gets hard as rock so when you cut a slice of pie it splinters the crust. Instead I used Earth Balance vegan buttery sticks with great results.
Secondly the coconut milk brand is essential, I only use Native Forest Unsweetned Organic Coconut Milk, classic, 13.5 oz can. Full Fat. (light is good for sauces and smoothies). I bake daily and
had concerns this recipe wouldn’t “set up” with only the cornstarch as the ingredient. As others have
noted. So I referred to standard Coconut Cream Pie recipes and they all use 3 egg yolks. I added these to the coconut mixture by tempering the eggs, meaning take out 1/2 cup of hot mixture and slowly pour into beaten eggs while whisking to prevent curdle. Then add it all back to the coconut
concoction. Maybe you could sub the eggs with flax seed eggs, Dana what do you think? But this needs
more protein to set up. Last I missed the step to combine 1/2 the coconut cream into the pie base. So just poured the base into crust (I lined my entire pie plate w/parchment paper) let cool in fridge then topped with the whip cream and toasted coconut. Came out delicious!!! OMG good. Light texture had to have second slice. Next time I’m going to also add 1 tsp. of coconut extract as standard recipes call for in addition to the vanilla extract. Hope this helps. Yeah, I know this isn’t vegan with my changes.

This is so delicious….
Thank you

I made this for a work holiday party and everyone LOVED it, it made me feel very proud :D Thanks for the wonderful recipe with detailed instructions as always.

Next time I make this, I might try a different nut instead of almonds in the crust.

I am absolutely loving the coconut whipped cream and will be making the banana cream pie with it soon!

Followed the recipe to the T… its delicious! But there were a few things that happened that I’m not sure what I did wrong.

I had to make the pie crust because it was sopping wet, even after baking and cooling. Second time I only added 1 tbsp of coconut oil and it still came out slightly damp but eatable. Next time I think I may just do 1/2 tbsp.

And I used a standard pie dish, but the filling and whipped cream didn’t come anywhere near filling it like it looks in the picture. Next time I definitely have to double the recipe.. unfortunately I made this for our thanksgiving dinner tonight and don’t have time to make another batch of filling..

But what I do have it delicious!!

I have had my eye on this recipe for long time and finally got around to making it today.

I’ve never been a huge fan of coconut…so I added a layer of your delicious vegan lemon curd to cut through the coconut and creaminess. Oh my lord. It is so delicious, I just had to tell you.

The base is incredible, crunchy and wholesome. The only downside was the filling was a tad soft.

Thank you. Now I just need to find friends to help me eat it!

This pie is amaaaazing!!! Any coconut fanatic needs this in their life. It’s super easy to make and beyond delicious. I can’t get enough of it (I’m eating some as I type this) :) thanks for another awesome recipe!!!