Vegan Coconut Cream Pie Recipe (Gluten-Free)
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This vegan coconut cream pie is rich, creamy, and free of dairy and gluten! It’s super easy to make because you won’t need to pre-bake the crust.
Crunchy graham cracker crust filled generously with fluffy, melt-in-your-mouth coconut cream—coconut cream pie is definitely one of summer’s most decadent desserts.
But why feel guilty with every forkful when you can make a gluten-free and dairy-free version?
This vegan coconut cream pie recipe will make your coconut lover’s dream come true just like our favorite coconut desserts: dairy-free chocolate coconut cream pie and toasted coconut clusters.
Why You’ll Love This Vegan Coconut Cream Pie
- This non-dairy coconut cream pie suits vegan and gluten-free diets! Who knew a vegan dessert could taste as sinfully good as the classic version?
- This gluten-free coconut cream pie is so easy to make, it’s impossible to mess up. The graham cracker crust gets baked at the same time as the filling, and the luscious filling is whipped up in the blender in minutes!
- Warm weather calls for a tropical sweet treat, and this dairy-free vegan coconut pie is the perfect dessert for spring and summer gatherings. Serve it chilled, and watch the slices disappear in seconds.
Ingredients And Substitutions For Non-Dairy Coconut Cream Pie
Pie crust:
- Vegan graham cracker crumbs – The crisp crust of this luscious vegan coconut cream pie is made from scratch using gluten-free graham crackers! You can crush them in a food processor or, for a quick arm workout, put them in a resealable bag, then smash the crackers with a rolling pin.
- Coconut oil – Replaces butter to bind the graham cracker crumbs together.
- Water – To get the best consistency on your mixture.
Pie filling:
- Soft silken tofu – The filling for this non-dairy coconut cream pie is still thick and creamy, even without eggs and dairy, thanks to silken tofu.
- Coconut oil – Makes the coconut cream pie filling super silky with a mild coconut flavor.
- Vanilla extract – Add depth to your coconut cream pie with vanilla or almond extract. Huge coconut fan? Go all out and use coconut extract!
- Salt – Here’s a pro tip: Put salt in your dessert! The saltiness really brings out the best in rich, sweet treats.
- Agave – Use your favorite sweetener to balance out the richness of the creamy coconut filling.
- Shredded coconut – You can also top the pie with toasted coconut chips, sliced strawberries, or mint leaves.
Tips For Making Gluten-Free Coconut Cream Pie
Pack the Pie Crust Thoroughly
You can use your fingers, the back of a spoon, or anything with a flat bottom to press the crust mixture firmly into the pie plate or baking dish. It should be evenly distributed and packed well on the bottom and up the sides so the crust won’t crumble when you slice the pie.
Serve With Vegan Coconut Whipped Cream
No pie is complete without a whipped cream topping, so why not make your own dairy-free coconut whipped cream? It’s super easy. Just beat chilled coconut cream with vanilla extract and stevia until the mixture is smooth and creamy.
Make Your Own Vegan Pie Crust
Not a fan of graham cracker crust? Blend pitted Medjool dates, walnuts, shredded coconut, vanilla extract, and ground cinnamon in a food processor, then press the crust mixture into your pie pan.
Vegan Gluten Free Coconut Cream Pie Recipe FAQs
Can you freeze coconut cream pie?
Yes. You can wrap the pie slices individually in foil and freeze them for up to one month.
Does coconut cream pie need to be refrigerated?
Yes. Refrigerating your coconut cream pie for at least 3 hours will give it enough time to set for the best texture and easier slicing. It also tastes better chilled.
Can you make vegan coconut cream pie in advance?
Yup! You can make your vegan coconut cream pie up to 4 days ahead. Store it in an airtight container in the fridge until serving.
Can you make coconut cream pie gluten-free?
This vegan coconut cream pie is actually gluten-free because it uses gluten-free graham crackers!
Is coconut cream vegan?
Yes. Coconut cream is vegan and a popular dairy cream substitute in vegan desserts like these Mexican Chocolate Vegan Fudge Cups.
More Delicious Vegan Desserts
- Homemade Caramel Apple Pie
- Vegan Pumpkin Pie
- The Best Vegan Sweet Potato Pie
- Easy Baked Ultimate Vegan Cheesecake
- Perfect Vegan Gluten Free Lemon Bars (Dairy-Free)
I found this recipe for Vegan Banana Coconut Pudding that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.
Vegan Coconut Cream Pie Recipe (Gluten-Free)
Equipment
Ingredients
For the pie crust:
- 1 1/2 cups vegan graham cracker crumbs
- 2 to 3 tbsp coconut oil, melted
- 3 tbsp water
For the pie filling:
- 2 12- oz packages soft silken tofu
- 1/2 cup coconut oil, melted
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup agave
- 2 1/4 cups shredded coconut
Instructions
- Preheat the oven to 350°F.
- Combine the crust ingredients in a medium bowl. Press the mixture onto a pie plate or baking dish. Make sure it’s evenly distributed and well packed on the bottom and up the sides of the pie plate.
- For the filling, blend the soft silken tofu, coconut oil, vanilla extract, salt, and agave. Then, fold in 2 cups of shredded coconut.
- Pour the coconut cream mixture into the prepared pie crust and bake the pie for 20 minutes.
- Sprinkle the remaining shredded coconut on top of the coconut cream pie and bake it again for 10 minutes or until the filling is set and not as jiggly.
- Remove your vegan coconut cream pie from the oven and cool to room temperature. Chill in the fridge for 3 to 4 hours or until the center is solid. Serve chilled. Enjoy!
Notes
- You can use your fingers, the back of a spoon, or anything with a flat bottom to press the crust mixture firmly into the pie plate or baking dish. It should be evenly distributed and packed well on the bottom and up the sides so the crust won’t crumble when you slice the pie.
- No pie is complete without a whipped cream topping, so why not make your own dairy-free coconut whipped cream? It’s super easy. Just beat chilled coconut cream with vanilla extract and stevia until the mixture is smooth and creamy.
- Not a fan of graham cracker crust? Blend pitted Medjool dates, walnuts, shredded coconut, vanilla extract, and ground cinnamon in a food processor, then press the crust mixture into your pie pan.
Updated in April 2024 with new photos and minor recipe adjustments for improved quality. Enjoy!
Find out what healthy foods I can’t live without in my kitchen!
Another healthy dessert option:
Thank you = this is ridiculously DELICIOUS! Not exactly low calorie, but coconut cream pie is one of my husband’s favorites, and he hasn’t enjoyed it since we began eating a GF plant-based diet…until now! Will definitely make this again and again!
I made this and it is so easy and delicious. May I say that I did add about a teaspoon full of Coconut Extract. It seemed to add just a bit of a stronger coconut flavor and didn’t change the texture of the pie at all. Thank you for guiding me into cooking with tofu! So amazingly easy and delicious!
So I tried the recipe with a twist – added half apricots on one side and strawberries on the other – let’s see what comes out!
This looks so perfect! I wish I could take a bite right now! Pinned and tweeted. Thank you for being a part of our party. I hope to see you on Monday at 7 pm. It wouldn’t be a party without you!
Happy Saturday! Lou Lou Girls