Vegan Chocolate Coconut Cream Pie
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This vegan chocolate coconut cream pie features an easy sugar cookie crust, dreamy coconut filling, and rich chocolate ganache. It’s also super easy to make!
Coconut cream pie with ganache? Each piece is a literal slice of heaven!
Now, you can enjoy pure decadence in a lighter form with this dairy free coconut cream pie. And no, it doesn’t use silken tofu like most vegan pies.
You’ll love how easy it is to make, and you can even prep it the night before.
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If coconut desserts are your thing, you’ll love raspberry coconut butter cups and vegan coconut cream pie (Yup, you can never have too many coconut cream pie recipes!)
Why You’ll Love This Vegan Chocolate Coconut Cream Pie Recipe
- You won’t believe this decadent chocolate coconut pie has a vegan twist—and it’s not the usual tofu!
- With a sugar cookie crust, creamy coconut filling that does not need to be cooked, and a ganache that can be prepped in the microwave, this chocolate coconut cream pie is easy to make from start to finish.
- This coconut chocolate cream pie is a great make-ahead dessert for busy weeks and gatherings.
Ingredients And Substitutions
Crust:
Dairy-free sugar cookies and vegan butter – The rich coconut cream and chocolate ganache go well with sugar cookies, but graham crackers and chocolate sandwich cookies are equally delightful for the pie crust. You can also swap the dairy-free butter with coconut oil.
Cream layer:
Vegan cream cheese – Adds richness and the perfect hint of tang to our delicious coconut cream filling.
Full-fat coconut milk solids – There’s no substitute for full-fat coconut milk! To get the coconut cream, refrigerate the can overnight and scoop out the solid portion.
Maple syrup – Feel free to use your favorite sticky plant-based sweetener for this healthy coconut cream pie’s filling.
Coconut extract – Vanilla extract will also be lovely!
Shredded coconut – This is optional, but the added texture in the cloudy filling is super enjoyable.
Ganache layer:
Dairy-free chocolate chips – Semi-sweet chocolate pairs perfectly with coconut cream!
Almond milk – Our plant-based magic behind this dairy free chocolate cream pie’s ganache.
Coconut oil – Helps the chocolate melt smoothly.
Toppings:
Vegan whipped cream, shredded coconut, and dairy-free chocolate chips – You can also garnish your vegan chocolate coconut cream pie with chocolate bar shavings, toasted sliced almonds, or fresh raspberries!
Tips For Making This Recipe
Melt Chocolate in the Microwave Perfectly
For convenience, you can simply add all the dairy-free ganache ingredients to a microwaveable bowl and melt them in the microwave for 30 seconds. Stir and microwave the mixture again in 15-second intervals until about 90% melted. Then, whisk the ganache until completely smooth.
Chill Overnight
This chocolate coconut cream pie is perfect for making ahead! While you must freeze it for at least 30 minutes before serving, you’ll find the best texture if you chill it in the fridge overnight.
Freezing Tips
You can freeze this dairy-free coconut cream pie for up to one week. However, it’ll be harder to slice, so remove it from the freezer at least 10 minutes before serving. You can also run your knife through warm water before slicing the pie.
Dairy Free Coconut Cream Pie Recipe FAQs
What can I use for the crust if I don’t have sugar cookies?
This coconut chocolate cream pie will also be delicious with a graham cracker crust. Mix graham cracker crumbs with coconut oil, press the crumb mixture into the pan, and bake for 8 minutes until golden brown.
Can you prepare chocolate coconut pie the night before?
Absolutely! It’s even better when it has time to set. However, only top your coconut cream chocolate pie with whipped cream, toasted coconut, and chocolate chips when ready to serve.
How do you stiffen the non dairy coconut cream pie filling?
For the perfect firmness, chill your pie for 4 hours, or if you’re in a hurry, pop it in the freezer for 30 minutes.
How do you toast coconut flakes?
Scatter them in the bottom of a microwaveable dish and microwave for 4 minutes, stirring after every minute.
Does the pie crust have to be baked for this vegan coconut cream pie?
No. In fact, here’s a delicious no-bake crust: Pulse vegan chocolate sandwich cookies into fine crumbs and combine them with melted non-dairy butter until the mixture looks like wet sand. Press it into the pan and chill for 30 minutes before assembling the pie.
More Delicious Vegan Dessert Recipes
- Toasted Coconut Clusters
- Homemade Caramel Apple Pie
- Vegan Sweet Potato Pie
- Vegan Pumpkin Pie
- Vegan Pumpkin Cheesecake Bars
I found this recipe for Chewy Coconut Macaroons that I HAVE to try!
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Vegan Chocolate Coconut Cream Pie
Ingredients
Crust:
- 2 cups dairy-free sugar cookies
- 1/2 cup vegan butter, melted
Cream layer:
- 8 oz vegan cream cheese
- 1 can full-fat coconut milk solids
- 1/4 cup maple syrup
- 1 tsp coconut extract
- 1 cup shredded coconut, optional
Ganache layer:
- 1/2 cup dairy-free chocolate chips
- 1 tbsp almond milk
- 1 tbsp coconut oil
Toppings:
- 2 cups vegan whipped cream
- 1/4 cup shredded coconut, toasted (optional)
- 1/4 cup dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F.
- Process the sugar cookies with melted butter until combined. Press the mixture into the bottom of an 8-inch pie pan and bake for 10 minutes until lightly browned. Allow to cool.
- Blend the vegan cream cheese, coconut cream, maple syrup, and coconut extract together until completely smooth, then fold in the shredded coconut.
- Spoon the mixture into the pie crust and freeze for 30 minutes until mostly solid.
- For the ganache, melt the dairy-free chocolate chips, almond milk, and coconut oil, whisking until completely combined.
- Spread the chocolate ganache over the coconut cream pie and return it to the freezer for another 10 minutes.
- For garnish, top the vegan chocolate coconut cream pie with vegan whipped cream, toasted coconut, and chocolate chips.
Notes
- For convenience, you can simply add all the dairy-free ganache ingredients to a microwaveable bowl and melt them in the microwave for 30 seconds. Stir and microwave the mixture again in 15-second intervals until about 90% melted. Then, whisk the ganache until completely smooth.
- This chocolate coconut cream pie is perfect for making ahead! While you must freeze it for at least 30 minutes before serving, you’ll find the best texture if you chill it in the fridge overnight.
- You can freeze this dairy-free coconut cream pie for up to one week. However, it’ll be harder to slice, so remove it from the freezer at least 10 minutes before serving. You can also run your knife through warm water before slicing the pie.
