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Dairy-Free Chocolate Coconut Cream Pie

Dairy-free and no-bake is the name of the game with this chocolate coconut "cream" pie.

Course Vegan Dessert Recipes
Cuisine American
Diet Vegan
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 servings
Calories 615kcal
Author Holly


For Crust

  • 2 cups Dairy-Free Crunchy Sugar Cookies I used 5 mini packs of Enjoy Life Sugar Cookies
  • ½ cup vegan butter melted

For Cream Pie Layer

  • 8 ounces vegan cream cheese
  • coconut milk solids from 1 can of full-fat coconut milk (see notes for coconut milk alternatives)
  • ¼ cup maple syrup or brown rice syrup
  • 1 teaspoon coconut extract
  • 1 cup shredded coconut (optional)

For Ganache Layer

  • ½ cup Dairy-Free Chocolate Chips I used Enjoy Life dark chocolate chips
  • 1 tablespoon almond milk
  • 1 tablespoon coconut oil

For Topping

  • 2 cups vegan whipped cream (see notes for homemade version)
  • ¼ cup shredded coconut toasted (optional)
  • ¼ cup dairy-free chocolate chips chopped


  • Preheat oven to 350 degrees F. 
  • In a food processor, process sugar cookies with melted butter until completely combined. Press evenly into bottom of an 8-inch pie pan. Bake for 10 minutes in preheated oven until lightly browned. Let cool while mixing up the cream pie layer.
  • Blend together cream cheese, coconut milk solids, maple syrup, coconut extract until completely smooth. Fold in shredded coconut if using. Spoon mixture over cooled pie crust and place in freezer for 30 minutes, or until mostly solid
  • Prepare chocolate ganache by melting dairy-free chips, almond milk, and coconut oil together in a small bowl. Whisk together until completely incorporated. Spread melted chocolate evenly over cream pie filling. Place back into the freezer for another 10 minutes.
  • Top with vegan whipped cream, toasted coconut, and chopped chocolate chips for garnish.
  • Freeze for at least 30 minutes before serving. If serving later, cover with plastic wrap in the freezer. Remove from freezer 10 minutes before serving. Run a sharp knife through warm water before cutting through.
  • Store in freezer for up to a week.


Notes for Cream Pie Filling: You can opt to not use coconut milk solids or shredded coconut in case of a nut allergy. Instead, double the cream cheese and coconut extract.
Notes for Whipped Cream Topping: You can opt to make your own whipped cream topping by blending together 1 can of coconut milk solids, ¼ cup of maple syrup, and 1 teaspoon vanilla extract.


Serving: 1c | Calories: 615kcal | Carbohydrates: 54g | Protein: 6g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 15g | Cholesterol: 41mg | Sodium: 262mg | Fiber: 2g | Sugar: 35g