Creamy Vegan Coconut Cream Pie Recipe for Perfect Dessert

Hello creamy, coconut goodness! This Vegan Coconut Cream Pie features a flaky homemade pie crust, a silky coconut custard filling, and a cloud of vegan whipped cream on top. Coconut and whipped-cream lovers will be back for seconds.

Dairy-free coconut cream pie

This vegan coconut cream pie is rich, fluffy, and full of coconut flavor while remaining entirely dairy-free. It captures the classic cream pie texture with a coconut-forward custard and a generous topping of vegan whipped cream. The recipe is straightforward and yields a show-stopping dessert perfect for spring and summer gatherings.

Start with a baked vegan pie crust, add a coconut custard made from full-fat coconut milk and cornstarch, then chill until set. Finish with a stable vegan whipped cream piped or spread on top and garnish with shredded coconut or coconut chips for texture and visual appeal.

Ingredients (with substitutions)

• Vegan pie crust – Use your favorite recipe. A homemade vegan crust or a store-bought pre-baked crust both work well.
• Soy milk – Or any other unsweetened plant milk for the cornstarch slurry.
• Cornstarch – Arrowroot or tapioca starch are good alternatives to thicken the custard.
• Full-fat coconut milk – Canned full-fat coconut milk creates the creamiest, thickest filling. Other full-fat plant milks (oat or cashew) can be used but the texture will be lighter.
• Granulated sugar – Swap coconut sugar if you prefer a hint of caramel and less refined sweetener.
• Sweetened shredded coconut – Optional, but it boosts coconut flavor and texture inside the filling.
• Vanilla extract – Balances the sweetness and deepens the flavor.
• Coconut extract – Optional but recommended for an extra coconut punch.
• Vegan whipped cream – Use a sturdy, pipeable whipped cream substitute or a coconut-based whipped cream. Aquafaba whipped cream is a quick option when time is short.
• Toppings – Toasted coconut chips, shavings, or additional shredded coconut make attractive garnishes.

How to make vegan coconut cream pie

See the recipe card below for exact measurements.

1. Pre-bake the crust (if using homemade)
Roll out the pie crust and fit it gently into a pie plate. Line the crust with foil or parchment and fill with pie weights, rice, or sugar. Bake until golden and fully cooked, then remove weights and cool the crust completely.

2. Make the coconut custard
Whisk the plant milk and cornstarch until smooth. In a medium saucepan, combine the canned coconut milk, granulated sugar, and the milk–cornstarch mixture. Heat over medium-high while whisking, bring to a boil, then reduce to a simmer and whisk constantly until the mixture thickens to a custard consistency. Remove from heat and stir in the shredded coconut (if using), vegan butter, vanilla, and coconut extract. Pour the custard into the baked crust, smooth the surface, then press plastic wrap directly onto the custard to prevent a skin. Chill in the refrigerator for at least 3–4 hours, or until fully set.

3. Top and serve
Once chilled and firm, top the pie with 2–4 cups of vegan whipped cream. Pipe or spread the whipped cream, then add toasted coconut chips, shavings, or extra shredded coconut as a garnish. Slice and serve chilled.

Tips for success

• Always pre-bake the crust – The filling does not bake, so the crust must be fully cooked and cooled first.
• Pie weights substitute – Use sugar, rice, or dried beans as inexpensive reusable pie weights.
• No-bake shortcut – Use a store-bought pre-baked crust to skip the baking step entirely.
• Chill thoroughly – Refrigerate 3–4 hours or overnight so the filling firms up; otherwise it will be too soft to slice cleanly.
• Quick topping – If short on time, dollop whipped cream instead of piping for a faster finish.

Frequently asked questions

1. Is the pie gluten-free? Only if you use a gluten-free pie crust.
2. Can it be made ahead? Yes. Pour and chill the filling in the baked crust, cover, and store in the fridge for 1–2 days. Add whipped cream just before serving.
3. How long will it keep? Assembled, refrigerated, the pie stays good for about 3–4 days.