This is a classic from Vegan Pie in the Sky, and it’s everything a coconut cream pie should be: cool, creamy, rich, and (obviously) very VERY coconutty. The silky coconut custard is bursting with shredded coconut. And the whole filling is made on the stovetop and set in a buttery cookie crust. So the only baking going on is the crust for 15 minutes. A nice bonus for hot weather.
The custard is a blend of coconut milk and cashews, which gives it that rich, creamy texture that melts in your mouth like “ahhhh”. Agar sets everything up into neat, sliceable wedges that hold their shape beautifully. It’s the kind of pie that looks bakery-worthy on the dessert table but is secretly and surprisingly simple to make. Get your cutest pie stand to hold it, decorate with berries and extra toasted coconut and impress all who behold it.
You can make the cookie crust below, or use a prepared crust if you’d rather save yourself a step. The filling is the star of the show anyway. And if you use gluten-free cookies then this is the best gluten-free vegan coconut cream pie.
What’s In This Vegan Coconut Cream Pie?
Coconut milk: Use full-fat canned coconut milk here, not the kind sold in cartons for cereal and not lite. The richness is what gives the filling its classic coconut cream pie texture.
Cashews: Cashews blend into the coconut milk and make the filling thick, creamy and silky smooth. If you don’t have a high-speed blender, be sure to soak them first so they blend completely. You can also boil them for 20 minutes, then drain and use. Use whole unroasted unsalted cashews for the best flavor.
Shredded coconut: This goes right into the filling and gives every bite texture and extra coconut flavor. Unsweetened is a must.
Coconut oil: This oil sets solid at room temp, so it’s necessary to get the texture just right. I call for refined, since it is what most people have. But if you have virgin coconut oil that is even better for the flavor.
Coconut extract: Optional, but if you want that real coconut TKO, this is worth keeping in your baking pantry. Otherwise, an extra teaspoon of vanilla gives it some oomph.
Agar agar is what sets this pie, and it’s a vegan gelatin made from seaweed. A couple of things worth knowing:
Use agar powder, not flakes. The powder is foolproof and easy to work with. Flakes need different cooking times and measurements, so they aren’t a direct substitute.
Where to buy it: You can find it at a healthfood store, sometimes in the supplement section (why???). But also at H-mart or most Asian groceries. I love Telephone brand. Otherwise, order it online.
Coconut Cream Pie Tips
Don’t panic when the filling looks thin. It thickens dramatically as it chills, so resist the urge to add extra agar or anything. Trust the process.
Bring your coconut milk to room temperature first. Cold coconut milk straight from the fridge can seize the coconut oil into little flecks when it hits the warm agar mixture. Room temp keeps everything smooth.
Watch the toasted coconut like a hawk. It goes from golden to burnt in seconds. Stir it constantly in a dry skillet over medium heat, and pull it off the moment it smells nutty and looks golden. Move it to a plate right away so it stops cooking.
Give it the full chill time. Three hours is the minimum, and overnight is even better. This pie is a great make-ahead, the texture only improves as it sets, so it’s a perfect one to make the day before company comes.
Blend the cashews until completely silky before anything else. Any grit you leave in now will be grit in the finished pie, so take the full 5 minutes and scrape down the sides. This is where the creamy texture is won.
Make it gluten-free. Just use gluten-free cookies and you have yourself the best gluten-free coconut cream pie. Easy peasy.
More Vegan Desserts To Check Out:
Coconut Cream Pie
Notes
Ingredients
For the cookie crust:
- 1½ cups finely ground vanilla cookie crumbs graham crackers, or other cookie crumbs
- 3 tablespoons granulated sugar
- 3 tablespoons melted refined coconut oil
- 1 tablespoon vegan milk
For the filling:
- ½ cup cashews see note about soaking
- 1 16 oz can coconut milk, at room temperature
- ¾ cup plain unsweetened vegan milk of your choice
- ½ teaspoon agar agar powder
- ⅔ cup sugar
- 3 tablespoons refined coconut oil
- 1 cup unsweetened shredded coconut sometimes labeled desiccated
- 1 teaspoon vanilla
- 1 teaspoon coconut extract optional, another teaspoon vanilla works too
For topping:
- ½ cup unsweetened coconut flakes toasted
- a handful of berries (blackberries are nice)
Instructions
Prepare the crust:
- Preheat the oven to 350°F. In a medium bowl, mix together the cookie crumbs and sugar. Drizzle in the melted coconut oil and vegan milk and stir with a fork until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch pie pan in an even layer. Bake for 15 minutes, then transfer the pan to a cooling rack.
Make the filling:
- Drain the cashews and place them in a highspeed blender (or a regular blender or food processor, see note). Blend them with the coconut milk until totally smooth, scraping down the sides occasionally. This can take up to 5 minutes depending on the strength of your machine.
- In the meantime, stir together the vegan milk, agar agar, and sugar in a small (2 quart) sauce pot. Bring the mixture to a boil, stirring pretty consistently. Once boiling, lower the heat so that you're just getting small bubbles. Let cook for about 5 minutes, then add the coconut oil and mix until melted.
- With the blender running on low, stream the hot mixture in through the hole on top until thoroughly blended, then add the extracts and pulse a few times to combine. Stir in the shredded coconut, but don't blend it again, just mix it with a spatula. You want the coconut to remain intact.
- Transfer the mixture to the prepared pie crust and refrigerate until set, about 3 hours. The filling is very thin at first, but that’s how it’s supposed to be, so don’t worry, it will thicken as it sets.
Toast the coconut for topping and serve:
- While the pie chills, toast the coconut flakes. Spread them in a dry skillet over medium heat and stir often, until golden and fragrant, about 3 to 5 minutes. Watch closely, as they go from golden to burnt fast. Transfer to a plate to cool so they don’t keep cooking in the hot pan.
- Once the pie is set, sprinkle with the toasted coconut, slice and serve.
