It’s amazing how after we get done with Thanksgiving dinner and all the food that entailed it, we’re still ready for dessert. Well, bring on the Vegan dessert! Try this vegan coconut cream pie for a creamy, sweet finish to your Thanksgiving dinner. Your non-vegan and vegan guests will absolutely love this sweet treat. Everything used is all vegan ingredients so you don’t have any of those not-so-great-for-you preservatives.
This is not only delicious, but simple to make with the right amount of time.
Vegan Classic Coconut Cream Pie
Ingredients
- 1 cup coconut flakes
- 3 cups coconut milk (or 2 cups coconut milk and 1 cup soymilk, depending on desired richness)
- 1/2 cup blended soft tofu
- 2/3 cup sugar
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 9″ pre-baked pie crust
- 1 cup vegan whipped topping of choice
Directions
- Spread coconut flakes on a cookie sheet and bake in the oven at 350 fahrenheit for 5 minutes. Set aside.
- In a medium saucepan, combine coconut milk, tofu, sugar, cornstarch, and salt. Cook over low heat, stirring constantly, until mixture comes to a boil.
- Remove from heat and add 3/4 cup toasted coconut and vanilla. Stir well. Pour into pie crust and place in fridge. Chill pie in fridge for 3 hours, or until firm.
- Remove from fridge and spread whipped topping evenly over the pie. Sprinkle with remaining toasted coconut, and voila! You have a delicious, decadent coconut cream pie.
Makes: 1 pie
Preparation time: 3 hours and 30 minutes
Cooking time: 20 minutes
Find more vegan-inspired recipes from Vegweb or find this recipe here.
Find your entire Thanksgiving menu here on MisoVegan.
Try this Cranberry Slaw that’s easy and delicious.
This Vegan Apple Pie is perfect for a vegan Thanksgiving.
Vienna on 
I noticed on the recipe you have listed blended soft tofu. Does that mean you actually blend the soft tofu. Did you use silkened tofu? I am new to vegan baking but eager to learn. Also you listed that you can use all coconut milk or part coconut milk and part soy milk depending upon the richness but which option will make it richer? I would like to make this for Thanksgiving since my husband requested coconut cream pie. I went from vegetarian to vegan in October so I want to please him and ME too!
Hi Alice, when I make this recipe, I blend soft or silken tofu in a food processor until very smooth. Coconut milk is richer than soymilk, and I prefer a richer flavor, so I also use the full 3 cups of coconut milk (not lite coconut milk). Enjoy!
Can you use canned coconut milk?
Absolutely. Use full-fat coconut milk (not lite) and shake the can vigorously before opening.
Have you tried using arrowroot starch in place of the cornstarch? You think it would work just as well?
Hi Nicole, I personally haven’t tried arrowroot in this pie recipe but, generally, you can interchange cornstarch and arrowroot in same amounts and get similar results. Let us know if you use arrowroot and how it turns out. Thanks for reading.
Another question, I can’t get my hands on any soft tofu…I would have to use water packed firm. Would that work?
It may change the texture — look for the softest tofu you can find. And let us know how it turns out.
Hi There – I have never come across a vegan whipped topping…can you tell me your personal favorite brand? I live near a Whole Foods, so I’m assuming they would have something….would I look in the refrigerated section or perhaps the freezer section???
I thank you kindly.
Hi Keely,
I usually make my own with the thick “cream” from canned coconut milk. Here’s my recipe: http://vegan.sheknows.com/2011/06/20/vegan-coconut-milk-whipped-cream/
However, you can also try rice whipped cream in a can from Soyatoo.com or one of the RichWhip.com products.
Let me know what you think of the store bought brands. ~Michele
How mamy calories and carbs are in this recipe? Souinds wonderful.
Check out http://www.thecaloriecounter.com/ for nutritional information about each ingredient. If you love coconut, you’ll love this recipe — regardless of how many calories or carbs.
This pie is amazing! I think it tasted better than conventional coconut cream pie because using the coconut milk gave it a ridiculous amount of richness and depth of flavor. Definitely a keeper! Thank you so much.
I tried this recipe yesterday. It was very easy to prepare and was delicious! Thanks!
I’m not to fond of tofu so is there anything else I could use besides tofu? Could a banana work?
Bananas don’t have the same consistency as tofu so the results would not be the same. In this recipe, there isn’t a substitute. Sorry.
My husband hates tofu but there is so little of it in this recipe compared to the amounts of other ingredients that he can’t even taste it. He did ask me to up the sugar a little bit cause he has a real sweet tooth, but he loves the pie. I love tofu, but in this recipe I don’t taste it either.
hello – the picture looks beautiful!! I wonna do this on saturday but i am wondering what are the ‘drops’ on the cream? Looks like some kinda bread crumbles…
Sorry for grammar mistakes, english is not really my language…
Thank u so much!
Katja
Hi Katja, I didn’t write this recipe but the crumbles look like toasted coconut flakes/shreds.
what type of pie crust did you use? In the pic it looks like a graham cracker crust? thanks.
Cassie,
It is a graham cracker crust. You can also use this vegan nutty dough recipe.
The pie texture and flavor turned out beautifully! I wonder why mine doesn’t look the same yellowish color as in the picture….hmmmm….I might try omitting the toasted coconut from the recipe except for the topping next time.
Elizabeth — glad you had a deliciously great experience with the recipe. It is one of our favorites.
Can I make this the day before and leave refridgerated overnight and add whipped topping just before serving?
Yes, you can
The toasted coconut is for the top..that is what those things are on top of the pie and you don’t put the toasted coconut in the pie itself….I have made this over and over…I love it!