Healthy Coconut Cream Pie (Vegan + GF)
To make a Healthy vegan coconut cream pie that is light, fluffy, and incredibly creamy, you just need a few basic ingredients from your pantry! Each bite is bursting with mouthwatering coconut flavors thanks to the sweet custard filling made from coconut milk and cornstarch and the coconut whipped cream topping. Ideal for potlucks in the spring and summer!
The filling is sweet, creamy, and deliciously light. Sugar, cornstarch, and full-fat coconut milk are combined with fluffy coconut whipped cream to create a custard-like consistency.
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Stone Fruit and Fluffy Millet Breakfast Cake
Quick & Easy Vegan Chocolate Cake with Berries
Healthy Coconut Cream Pie Recipe Card
Healthy Coconut Cream Pie (Vegan + GF)
Course: DessertCuisine: AmericanDifficulty: Medium4
servings15
minutes30
minutes566
kcalThis vegan coconut cream pie is incredibly delicious, creamy, and totally dairy-free.
Ingredients
For the Coconut Whipped Cream
2 13.5-ounce cans full-fat coconut milk yields
1 ½ cups prepared coconut whipped creamFor the Vegan Coconut Cream Pie
⅔ cup white sugar
⅓ cup + 2 tablespoons cornstarch
2 13.5-ounce cans full-fat coconut milk
1 teaspoon vanilla extract
1 8-inch vegan pie crust store-bought or homemade, fully baked
toasted coconut optional, for garnishEquipment
medium mixing bowl or bowl for stand mixer
Stand mixer or hand mixer with whisk attachment
Small saucepan
whisk
large glass mixing bowl
Plastic Wrap
Directions
- For the Coconut Whipped Cream
Before using, place both unopened cans of full-fat coconut cream in the refrigerator to chill for at least the night.
Take the coconut milk cans out of the refrigerator when you’re ready to produce whipped cream, being careful not to tilt or jiggle them. Scoop out the thick, solid white layer of coconut cream from the top of the thinner layer of coconut milk after opening the cans. Put both cans’ coconut cream in a mixing dish and either throw away the coconut milk or preserve it for a different recipe.
Beat coconut cream on high speed for 30 to 60 seconds, or until stiff peaks form, using a stand mixer or hand mixer. A light and fluffy whipped coconut cream is the goal; avoid over whipping. - For the Vegan Coconut Cream Pie
In a small saucepan, mix together the sugar and cornstarch, then gradually add the coconut milk. Whisk continuously until combined.
Put the saucepan over a medium heat. Cook for 5 to 7 minutes, whisking continuously, or until the mixture thickens.
Remove the saucepan from the heat after the mixture has thickened. To combine, add vanilla extract and stir thoroughly.
Fill a large glass mixing bowl with pie filling mixture. Place plastic wrap over the bowl, being careful to gently press the wrap down until it touches the pie filling mixture. Put the bowl in the fridge and leave the filling there for two to three hours, or until it solidifies.
Take the bowl out of the refrigerator once the filling has solidified. Transfer the pie filling mixture to the fully cooked pie crust after whisking in 1 cup of prepared coconut whipped cream.
If preferred, garnish the pie with the leftover coconut whipped cream and toasted coconut after it has chilled for 30 minutes. Serve cold.
Recipe Video
Notes
- For this recipe, you’ll need four 13.5-ounce cans of full-fat coconut milk: two for the whipped cream and two for the pie filling
For the coconut cream to whip up well, it must be extremely cold. Before whipping the chilled coconut cream, place the mixing bowl and the mixer’s whisk attachment in the refrigerator for ten minutes for optimal results.
Make sure all of the sugar you use is vegan. Some companies use bone char to prepare their sugar, which is not suitable for vegans. Erythritol or coconut sugar would also be useful in this situation.
