Description
This coconut cream pie is a tropical dream come true! It’s made with coconut milk, shredded coconut, and a buttery, golden crust, all coming together for a silky, dairy-free dessert. Perfect for any occasion, it's a guaranteed crowd-pleaser.
Ingredients
1 prepared 9-inch pie crust (graham cracker or baked traditional)
1/2 cup coconut sugar or regular sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups full-fat canned coconut milk
1/2 cup unsweetened shredded coconut
2 tablespoons coconut oil or vegan butter
1 1/2 teaspoons pure vanilla extract
Optional: whipped coconut cream or store-bought whipped topping
Optional: toasted coconut flakes for garnish
Instructions
- In a medium saucepan, whisk together the coconut sugar, cornstarch, and salt.
- Slowly whisk in the coconut milk until smooth and free of lumps.
- Place the saucepan over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil (about 8–10 minutes).
- Once thickened, remove from heat and stir in the shredded coconut, coconut oil, and vanilla extract. Ensure everything is fully incorporated.
- Pour the coconut filling into the prepared pie crust, smoothing the top with a spatula.
- Let the pie cool to room temperature, then refrigerate for at least 4 hours or until set.
- Before serving, top with whipped coconut cream and toasted coconut flakes, if desired.
Notes
For a nutty twist, try a nut-based crust made from crushed almonds, walnuts, or pecans.
For a richer version, swirl melted dairy-free chocolate chips into the coconut filling before it sets.
Add coconut cream for an even creamier filling.
This pie can be stored in the refrigerator for 3–4 days but should not be frozen.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop, Refrigeration
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 100mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
