Coconut Cream Pie (Vegan + GF)

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A slice of our Easy gluten-free vegan Coconut Cream Pie recipe

Oh hello there, friends.

Might I serve you up a slice of my latest vegan, gluten-free pie? Coconut cream pie, to be exact!

Follow along to see how I made this 10-ingredient, fluffy, indulgent pie that’s infused with coconut in 5 ways!

Toasting coconut in a pan for our Coconut Cream Pie recipe

This pie starts with my go-to dairy-free pudding made with cornstarch, coconut sugar, coconut milk, and vanilla. The option is to add shredded coconut to the filling (which I did). But for a creamier center, omit and reserve the coconut flakes for topping!

Next, it’s folded with plenty of coconut whipped cream and ready for the crust.

Stirring together ingredients for our gluten-free vegan Coconut Cream Pie recipe

For the crust I went with my almond-oat crust that’s becoming my absolute favorite when it comes to pies and snack bars.

It’s so versatile and reminds me so much of graham crackers without all the extra ingredients or sugar. More creations to come with this beauty – stay tuned.

Partially sliced gluten-free vegan Coconut Cream PIe

Once the pie has set, simply top with more coconut whip and toasted coconut and you’re good to go! I hope you all LOVE this pie. It’s:

Creamy
Cold
Super coconutty
Perfectly sweet
Fluffy, cloud-like
Nestled into a graham cracker-like crust
& Insanely delicious

This would make the perfect pie to have on hand for entertaining guests or to take along to gatherings and BBQs. Who doesn’t like coconut cream pie (seriously)? Plus, this version is vegan and gluten-free so everyone can enjoy.

If you make this recipe, let us know what you think! And if you dig this, you’ll definitely like our Banana Cream Pie (where are all my cream pie lovers at!?). Leave a comment it and rate it once you try the recipe, and don’t forget to tag a picture #minimalistbaker on Instagram so we can see! Cheers, friends!

Vegan gluten-free Coconut Cream Pie with a slice removed from the whole pie

Coconut Cream Pie (Vegan + GF)

10-ingredient vegan coconut cream pie with naturally-sweetened oat-almond crust, coconut pudding filling, topped with fluffy coconut whipped cream!
Author Minimalist Baker
Print
GF Vegan Coconut Cream Pie with a slice removed
3.81 from 36 votes
Prep Time 7 hours 20 minutes
Cook Time 30 minutes
Total Time 7 hours 50 minutes
Servings 10 (slices)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3 Days

Ingredients

CRUST

FILLING

  • 3 Tbsp cornstarch*
  • 1/3 cup coconut sugar
  • 1 pinch sea salt (optional)
  • 1 2/3 cups light coconut milk (1 can coconut milk yields 1 2/3 cup // do not use carton)
  • 1 tsp pure vanilla extract
  • 1/2 cup shredded coconut (optional // toasted or untoasted // plus more for topping)

COCONUT WHIP*

  • 2 14-ounce cans coconut cream (or two cans full-fat coconut milk // refrigerated overnight)
  • 1/2 tsp vanilla extract
  • 3-7 Tbsp organic powdered sugar (organic often indicates vegan friendliness // check package for more information)

Instructions

  • Preheat oven to 350 degrees F (176 C) and either line an 8x8-inch baking dish with parchment paper, or grease a standard pie dish (adjust number/size of pan if altering batch size). Set aside.
  • Add oats, almonds, sea salt (optional), and coconut sugar to a high-speed blender and mix/pulse on high until a fine meal is achieved.
  • Remove lid and add melted coconut oil, starting with 5 Tbsp (amount as original recipe is written // adjust if altering batch size) and adding more if it's too dry. Pulse/mix on low until a loose dough is formed, scraping down sides as needed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
  • Transfer mixture to prepared pie pan or baking dish and spread evenly to distribute. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it’s evenly distributed and well packed on the bottom and up the sides. If using a pie pan, use your fingers to press it evenly as possible up the sides of the dish.
  • Bake for 17-22 minutes or until the edges are golden brown and there is some browning on the surface. Remove from oven and set aside to cool.
  • In the meantime, prepare pudding by adding cornstarch, coconut sugar, and salt (optional) to a small saucepan and whisk in coconut milk to avoid clumps.
  • Place over medium heat and cook until bubbling, whisking frequently. Then reduce heat to low and continue cooking for 4-6 more minutes, using a rubber spatula to scrape the sides and bottom almost constantly.
  • Once it appears "jiggly" and a visible ribbon forms when you drizzle some over the top with your spatula, remove from heat. Whisk in vanilla and coconut flakes (optional - will add a 'crunchier' texture) and transfer to a glass or ceramic bowl and cover with plastic wrap, making sure the plastic wrap is touching the surface or it will form a film. Refrigerate until cooled and set - about 2-3 hours.
  • In the meantime, place a medium-large glass mixing bowl in the freezer for your coconut whipped cream. Remove coconut cream cans from fridge, being careful not to shake or turn them and remove top.
  • Gently scoop out the top hardened "cream" into the chilled bowl, leaving any liquid watery portion behind. You can use this for smoothies or in baking, if you wish. Otherwise discard it.
  • Use a handheld mixer to whip the coconut cream until it begins to look like whipped cream - about 1 minute. Then add desired amount of organic powdered sugar. Beat again until light and airy - about 2-3 minutes - scraping down sides as needed. Set in refrigerator (covered) to chill.
  • Once the pudding is completely cooled, is jiggly and set, add half of the coconut whipped cream and stir lightly until just combined. Set in refrigerator.
  • Add custard-coconut whip mixture to the baked crust and smooth the top with a spoon, then cover with plastic wrap and set in the refrigerator for at least 4 hours, preferably overnight, to chill/set.
  • To serve, top with remaining coconut whipped cream and toasted coconut flake, slice, and enjoy! Store leftovers gently covered in the refrigerator up to 3 days, though best within the first 48 hours.

Notes

*I tried using arrowroot starch in this recipe in place of cornstarch and it was very gummy as a result. I recommend using cornstarch.
*Nutrition information is a rough estimate calculated with all of the prepared coconut whipped cream and 1/2 cup total shredded coconut per 10 slices.
*Recipe adapted from my Vegan GF Banana Cream Pie.
*See all my coconut whipped cream tips here!

Nutrition (1 of 10 servings)

Serving: 1 slices Calories: 439 Carbohydrates: 28.2 g Protein: 6.1 g Fat: 36.5 g Saturated Fat: 27.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 24 mg Fiber: 4.5 g Sugar: 14.6 g

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  1. p d says

    I have salted, roasted almonds on hand. Should I just soak these for several hours in lieu of the raw almonds? This looks delicious by the way!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! We haven’t tried this one with roasted almonds so we’re not certain how it will turn out. But we wouldn’t recommend soaking them as the crust will be soggy.

      • Amelia says

        Bit of a disclaimer here, if this is a first attempt at making something like this definitely keep your expectations to a middle level. It might not turn out like a pro level if you don’t have a good quality coconut milk like they describe in the video for the coconut whip. That being said, the brand I purchased was Mementa and the ‘fat’ did not sperate as well since it does have added water to it. What I found to help was to go ahead and spoon what did separate out into the cold bowl and put it back in the freezer for around 15 minutes or so. Once it was solid I broke it up as best I could and added close to 7-8 tbs of the powdered sugar. I first used the regular beater attachments of my hand mixer and let it break everything up and mix as best I was able. Once it was thickened a small amount close to how heavy cream might be I switched to a whisk attachment. I noticed that it didn’t whip up as much as it should have, mostly due to the quality of the milk. So i added around 3 tsp of cornstarch to it and let it whip around in the bowl for a good 10 minutes all together. Then proceeded with the instructions to finish the pie.

        In short have patience and depending on the quality of coconut milk you get it might take longer than the recipe calls for to make the coconut whipped cream.

  2. Alix says

    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!!

  3. zoe says

    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?

  4. Rachel says

    I have made this recipe before and it was a big hit, even for people who are not “dessert people”! Any advice for converting it to individual pies, like in a cupcake tin? Attending a very small, socially distanced get-together and the request was for all individual foods. This recipe was my first thought, but I don’t know if it will work that way.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm! Maybe line with parchment or silicone liners for easy removal? Let us know if you try it!

  5. Heidi says

    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!

  6. Kristen says

    Hi. Is cream de coconut the same as coconut cream? I think cream de coconut has added sugar, so when you say a can of coconut cream, is it just the cream top from a can of coconut milk?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kristen, we think you’re right about cream de coconut having added sugar. Coconut cream is the cream off the top of a can of coconut milk. But you can also buy it separately.

  7. Caity says

    Hmmm what did I do wrong? I followed the recipe but my pudding was kind of gelatinous and came apart in huge clumps when I tried to fold in the whipped cream. I saw here that some other people had the same experience. Too much cornstarch? I eventually just got out a whisk to beat it to death until it was blended but it still had a grainy texture :(

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Caity, sorry to hear that! It almost sounds like the coconut milk was not smooth. What brand did you use?

      • Caity says

        Trader Joe’s brand. The mixture was very smooth in the saucepan and looked great, but once I put it in the fridge to set it turned into a jello mold lol.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          So strange! We’re not sure what might have caused that. Our best guess is too much cornstarch or perhaps additives in the coconut cream?

        • Holly says

          Hi there!

          This recipe looks so good but I’m curious as to why it’s not recommended to use carton coconut cream?

          Thanks!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Holly, we haven’t seen coconut cream in a carton, only coconut milk. Canned coconut milk is much thicker and includes a thick layer of coconut cream. This recipe requires that consistency, which isn’t found in a carton of coconut milk. Hope that helps!

    • Claudia Scavella says

      It was fabulous I loved this recipe so much. I made a few changes due to what I had on hand. Instead of almonds i used half cup walnuts and digestive tea cookies 3 broken up with the one cup of oats. Instead of vanilla i used coconut extract. The rest I followed and it was beautiful. The best I ever had and the whip cream is my favorite cake icing now! You are a genius! Will try the banana cream pie next.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        We’re so glad you enjoyed it, Claudia! Thanks so much for the lovely review!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jodi, so sorry to hear that! Would you mind sharing more about what went wrong? We’d love to help troubleshoot, if possible!

  8. Sandra Coulson says

    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!

    • Tasha says

      I made your banana cream pie and loved it and now I am looking forward to making this but can I substitute another sweetener for the powdered sugar? It’s the only thing I don’t have on hand. And if so, what would work best? Regular white sugar? Thanks!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Tasha, we wouldn’t recommend a granulated sugar because it will impact the texture. But you should be able to make powdered sugar by blending up cane sugar. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nerissa, maybe! We haven’t tried it though. Let us know if you do some experimenting!

  9. Emily says

    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!!

  10. Mandy says

    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.

  11. Sara says

    I know it states the pie will keep for three days, does that mean the whip on it as well? Or is it best to add whip before eating?

  12. jrborenz says

    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.

  13. Annette says

    Hi,
    I have tried several of your recipes and I loved them all!!! How can we tweak this recipe to make key lime pie? Can we add lime juice to the filling? If so, how much? I am looking forward to your answer :)
    Thank you :)

  14. David says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi David, sorry to hear this didn’t work out for you! We just retested the recipe and it seems that it turns out more oily with pecans, but is a good texture with almonds. Did you use pecans? Another reason it could end up too oily is if in measuring the oil, the tablespoons were not leveled. We have now made modifications to the recipe. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sue! If you were to compare both, you’d notice that canned coconut milk is much thicker and includes a thick layer of coconut cream. This recipe requires that consistency, which isn’t found in a carton of coconut milk. Hope this helps!

  15. Stacy says

    I love your recipes!! This one is definitely a go too for sure! It’s my husbands frequent request now when it’s our job to bring desert. Thank you!

  16. Amanda says

    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.

  17. Sarah Watkins says

    Hi, would using cocowhip from the store instead of the homemade coconut whipped cream work to add to the filling?

  18. Mable says

    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!

  19. Stephanie says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Stephanie! thanks for the feedback. The color is definitely due to the coconut sugar, so next time you can sub cane sugar instead. The crust being to hard may be due to a slight over baking? Next time scale back a little (or try earth balance as you suggested). Let us know if you try again!

  20. Amber says

    I made this and it taste amazing. But when I added the coconut cream to the coconut pudding it got a little lumpy what did I do wrong?

  21. Mary says

    I am still confused as to what type can coconut milk to use? Is it the same type as the full fat but just the light and you shake it it and use all of it?

  22. Vera says

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

  23. Shelyn says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shelyn! We recommend just using coconut sugar, so regular brown coconut sugar will work!

      • Shelyn says

        Ok …I made it with the brown coconut sugar and my custard was brown not yellow like your picture … I’m not sure what went wrong as I followed the recipe the way you gave it ???

        I was unable to copy n paste a pic so u could see how brown it is and not pretty and yellow like normal coconut cream pie

  24. Vanessa Doherty says

    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.

  25. Becky says

    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!!!

  26. Rebecca Tanner says

    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.

  27. Christina says

    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 ☹️.

  28. Ashley says

    I have been making this today. I have run into several issues:

    1. The raw crust was very, very wet. I used a 50/50 pecan/almond mixture and added 5 tbs of coconut oil. It was so runny that when I pressed it into the pie pan, it would not stay. It slid back down and made a pitiful looking pie crust after baking. The edges were starting to burn before the bottom, middle was crisp.
    2. The filling took quite a bit longer to “set” than the recipe calls for.
    3. For the whipped cream: I have never made coconut whipped cream. When I placed the cans in the fridge to chill, I hurriedly shoved them in there, with one upside down. Little did I know that they are already somewhat hardened from sitting on the shelf in the store, so I should have made sure to put both of them in the fridge right side up. When I opened the first can (upside down), I was a little confused as to why it wasn’t very hard. . . to make a long story short, my first can of the “cream” was a little runny. So my coconut whipped cream never set as I would expect it to. Even after chilling for a few hours, it is still quite runny. I went ahead and mixed half of it with the filling, and spooned it into the crust. The filling seems quite runny. It definitely would not hold together if a slice was cut now. I placed in the fridge.
    4. In order to get the right consistency, I am considering freezing it and then thawing for a little bit before serving at lunch time tomorrow.

  29. ivy says

    Hi,
    Just wondering how do you manage to make whipped coconut cream?
    I never ever achieved it. Always ended up having disgusting layer of water and gooey layer of coconut something.
    I decided to make an experiment and I bought 7 different makers of coconut cream in cans and all came out the same bad.
    What milk/cream do you buy (how much % of coconut is in there) ?
    Thank you if you reply, I am really struggling with tat one.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cindy! It doesn’t, when they thaw out, they tend to be watery. It is best to refrigerate it!

  30. Juliana says

    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.

  31. Cindy Goudie says

    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.

    • Cindy Goudie says

      After putting in fridge 2hrs, whipped topping looked nothing like picture, but I didnt mind as the yellow middle was delish!
      The crust was to die.
      The flavours blended superbly, and I enjoyed the rest if the puddings in cups as I burnt crust as I put in cupcake cups so as I wouldn’t eat it all in one go lol.

  32. nicole says

    hi! is the powdered sugar necessary in the whipped cream? possible to use anything else or is it needed to stabilize?

  33. Mary Ann says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cyndi! We haven’t tried it, but I think that should work. Report back on how it goes if you give it a try! :D

  34. Danielle says

    Hi Dana!

    I am fairly new to your site and I have been adoring your recipes!! They are so delicious! I recently made this recipe also, and it was so good! Have you considered making this recipe with a lemon filling? Kind of like a lemon meringue? I bet it would be amazing!

    Thank you!
    Danielle

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Danielle! I am adding your suggestion to our recipe request list :D While you wait, have you tried this one? It may fulfill your lemon craving;)

  35. julietiede says

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

  36. Trish says

    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.

  37. Gabriele says

    I made the pie and I think it got better after three days in the refrigerator. It seems the taste has become more concentrated.

  38. Sarah says

    Is there any sort of thickener other than cornstarch you rec commend? I can’t eat corn products but this looks wonderful. I saw arrowroot starch isn’t recommended but what about tapioca or potato starch?

  39. Tiffany says

    Could I use full fat coconut milk instead of lite? It’s just what I have on hand, didn’t know if it would cause problems. Thanks!

  40. Ali says

    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!

  41. Savana says

    Hi, I followed this recipe to a tee and found that the pie filling didn’t really “set” and is actually still quite soft even after being in the fridge for 12 hours. Is there anything I could have done differently?

    Thanks!

    Savana

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, perhaps next time make sure your pudding is thick enough (add a little more cornstarch). And make sure your coconut cream is nice and thick by using coconut cream in place of milk. Hope that helps!

      • Savana says

        Thanks for getting back to me so quickly. I’ll be more attentive to the cornstarch step. As an interim measure I’ve put my soft pie in the freezer and the filling has solidified – it’s now a coconut ice cream pie:)

  42. Maryam says

    Salam, I am a Pakistani woman living in Dubai for the past ten years. A few days ago I got diagnosed with wheat, corn, dairy and egg allergies. I think my world spun around. It stopped spinning when I found I could still have ice cream or cake except with different ingredients. Culturally wheat is a staple in our cooking but reading through your blog was an education as well as a source of comfort! Your no churn vegan ice cream is sitting in my freezer and I just can’t wait to taste it!! My bestest to you.. Maryam :)

  43. Sarah says

    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!!

    • Chris says

      Had the same exact problem with the crust… so oily! Probably should have just added in more oats or something to get it dry again. Must have been the pecans, it could have probably worked without any oil.

  44. Kel says

    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!

  45. Cori says

    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!!!

  46. Cassidy says

    This looks delicious! I would love to make so many of you recipes but don’t always have the different kinds of nuts on hand because they tend to be so expensive. Where do you buy your nuts from?

  47. Katherine Buchanan says

    I’ve been a professional natural foods chef for over 25 years. Some of my clients recently asked for something with coconut cream. I’m glad I tested this recipe first. Unfortunately most of the basic elements of this recipe did not work.! The only part that worked for me was the proportion of cornstarch to liquid in the filling. I appreciate your wanting to share. I usually don’t review recipes, but this one failed so badly, I felt it only fair to do so.

  48. Poe says

    I made the crust and filling yesterday and the crust was excellent, however my filling was slightly gelatinous. I have never eaten a cream pie, vegan or otherwise, so I am not entirely sure if that is the consistency it is supposed to be? But it was very hard to spread it on the crust evenly and smoothly after it cooled down. I ended up just making a little bit more filling and putting it over the top to make it look nicer, even though no one would see it with the cream on top. I didn’t whip the cream with the filling because I knew there was no way it would properly incorporate. I take that this is due to the corn starch? Love your photography by the way! It’s always lovely to see!

    • Anna says

      My experience was that the filling was gelatinous as well, but it did mix with the cream topping well. You just end up breaking it up and mixing it together. Try it – it does work!

      • Sarah says

        Thanks for this tip! Making it for grandma’s 93rd birthday tomorrow and having he same issue! The only thing I can think went wrong is letting it chill for too long (3 hours) before mixing the whip cream in. I’m letting it set out a while and planning on mixing it once it “melts” a bit. Praying it turns out after so much work and an excited granny!!!

  49. Ruth says

    Wow this looks super-delicious and completely yummy… but omg the fat… even for a dessert this could be too decadent for me to even attempt because I’d become addicted! There’s no way I could only eat a tenth as a serving lol… much less just a bite or two. Is there *any* way to get something comparable w half the fat? Did you try it with coconut flour instead of the almond or pecan in the crust… do you think that might work? I don’t have much experience w coconut flour so I’m scared to try it first. Could whipped aquafaba be used anywhere… like as a (separately-baked?) meringue instead of the additional whipped coconut cream? I’d love to try it all & would *really* appreciate your expert feedback! I promise to share any results when I try it myself. :)

    • Poe says

      Are you vegan? I am only a vegetarian but I was formerly vegan in my younger days so I do enjoy the recipes for baking. If you are not vegan you could add milk with the light coconut milk to make it lighter in fat. And I don’t see why you cannot use aquafaba as the meringue topping. I made a regular meringue topping for this pie because I have an aversion to baked goods with too much fat as well. :c I also did 1/3 cup of the nuts for the crust and compensated the rest for more oats & some coconut. I loved the crust.

    • Ash says

      coconut milk from a box is the equivalent of cows milk from a carton, which wouldn’t work for whipped cream. You need cow cream to make whipped cream, and the vegan substitute is coconut cream. Canned coconut cream is much more creamy and fatty than the box coconut milk.

  50. Betsy says

    I made this for a 4th of July party and it was a huge hit. My favorite part is the crust — it’s not fussy at all, which makes it a crust recipe I can imagine using as a gluten-free go-to.

    I had to alter the recipe slightly, because I only had 2 cans of coconut milk, both full-fat. I made the filling and whipped cream according to the recipe but I didn’t mix 1/2 of the whipped cream in with the filling. I poured the filling into the crust, topped it with the whipped cream. I definitely missed that 3rd can though…I wanted more filling…but what was in there was delicious.

    I just bought 3 cans of coconut milk so I can try again. 5 stars even with a grocery shopping mess-up on my end.

  51. Miarou says

    Coconut Cream Pie is my favorite pie, but sadly I haven’t had it in years. I was diagnosed with Celiacs and I found out I had egg allergies. It has been so difficult to find a Coconut Cream Pie recipe I can eat. I’m ecstatic to have stumbled upon this recipe. It is so satisfying and delicious. It is super creamy. I will definitely make this again! (5 stars is not enough stars for this recipe!)

  52. Katie says

    I made this over the past two days. Although the process is long…the end result is SO GOOOOD. Definetly worth it to make if you have some free time.

  53. Lizi says

    Cannot wait to try this!! :) the look of the banana cream pie had me drooling but being allergic to them I was worried I’d be missing out on some goodies, thank you!

    On that note though, is there anything you’d recommend in place of bananas in your yummy smoothie recipes? Thanks! x

  54. Hayley says

    I made this with a pecan oat crust and had to add cream of tar tar to the whip cream as the coconut milk wasn’t full fat- which added a yummy tangy flavour. I refrigerated it over night before eating- so yummy!!

  55. The Girl In The Purple Sweater says

    I will look for your crust. It is the one thing I am not so sure about when I make a pie. I am looking for a crunchy-gluten-and sugar-free crust :-)

  56. Cassie says

    This coconut cream pie looks so gorgeous! The toasted coconut looks absolutely fantastic on each creamy slice! :P

  57. Sarah says

    So I tried making this- and it tastes good but very oil-y. I understand coconut milk is very fatty but the pudding mixture was extremely oil-y and after a few minutes of setting before going into the fridge a good amount of oil was on top. Did this happen to you and is it just the nature of coconut milk? Also, as a result, could you sub another milk to reduce the fat? Thanks!

  58. Claudia says

    I have been debating whether I should make this or not but after reading all the positive feedback , I might just have to! Thanks for such a great recipe

  59. Maria says

    Great recipe! I saw it in my email this weekend and couldn’t wait to make it, so it was my Monday morning project. I just had a slice and it is delightful. I used toasted shredded coconut in the filling and toasted flakes on top. It has a great natural coconut flavor and isn’t overly sweet. Thank you!

  60. Julia @ Sprinkles & Saturdays says

    Ummm. Yum! Dying. Dead over how delicious and amazing this looks. And totally approachable at the same time! I feel like I could make this. Adding the ingredients to my grocery list as we speak. Type, you know what I mean :)

  61. Izzy Bruning says

    Wow this looks amazing!
    I just want to thank you for creating amazing recipes to make being vegan that much easier!
    Izzy

  62. Rian says

    We must be on the same wavelength. I was just talking to my husband about attempting a gluten free vegan coconut cream pie. Thanks for being a. Step ahead so I dont have to make 5 pies this week! I can’t wait to see how this turns out.

  63. Annie says

    I cant wait to try this. I love your recipes and have not found a bad one yet. I just made your brownies and everyone loved them. Thanks for all the work so we can have tasty vegan recupes.

  64. Sarah | Well and Full says

    This is the fluffiest pie I ever did see! It looks like a cloud of creamy coconut goodness! :D

  65. Adriana says

    Hi, great recipe and pictures. I wanted to ask what do you use for the background here? This blue thing – is it a foam board?

    • Laura @ Raise Your Garden says

      I’m always duly impressed with the backgrounds on this site too! Especially the yellow ones. Love them.

      Anyhow, another award-winning recipe, I’m new to Graham cracker crusts – been using Oreo crusts but I think it’s time to switch it up. This reminds me of the pie on Gilligan’s Island that Mariann makes…..great show!