What You’ll Need
For the Pie Crust
- 1¼ cups all-purpose flour
- ½ tsp salt
- 1 tbsp sugar
- ½ cup vegan butter, cold and cubed
- 3–5 tbsp ice water
For the Coconut Custard Filling
- 2 cans full-fat coconut milk
- ¾ cup sugar
- ⅓ cup cornstarch
- ¼ tsp salt
- 4 tbsp vegan butter
- 1½ tsp vanilla extract
- 1 tsp coconut extract (optional but recommended)
- 1½ cups unsweetened shredded coconut
For the Coconut Whipped Cream
- 2 cans chilled full-fat coconut cream or coconut milk
- 2–3 tbsp powdered sugar
- 1 tsp vanilla extract
Optional Garnishes
- Toasted coconut flakes
- Lime zest
- White chocolate shavings (vegan)
Step 1: Make the Pie Crust
- In a bowl, whisk together flour, salt, and sugar.
- Cut in the cold vegan butter until the mixture resembles coarse crumbs.
- Add ice water 1 tablespoon at a time until dough just comes together.
- Shape into a disk, wrap, and chill for 30 minutes.
- Roll out and fit into a 9-inch pie pan.
- Prick the bottom with a fork.
- Bake at 375°F (190°C) for about 18–22 minutes until golden.
- Cool completely.
For crust tutorials and techniques:
Step 2: Make the Coconut Custard
- In a saucepan, whisk together:
- coconut milk
- sugar
- cornstarch
- salt
- Cook over medium heat, whisking constantly.
- After 6–10 minutes, the mixture will become very thick and pudding-like.
- Remove from heat and stir in:
- vegan butter
- vanilla
- coconut extract
- shredded coconut
- Pour into the cooled crust.
- Press plastic wrap directly onto the surface to prevent a skin.
- Chill for at least 4 hours, preferably overnight.
For coconut custard techniques:
Step 3: Make Coconut Whipped Cream
- Chill cans overnight.
- Scoop out only the thick cream portion into a mixing bowl.
- Beat with powdered sugar and vanilla until fluffy.
Spread or pipe over chilled pie.
Step 4: Garnish
Top with:
- toasted coconut flakes
- lime zest
- extra whipped cream
To toast coconut:
- Spread flakes on a baking tray.
- Bake at 325°F (165°C) for 4–6 minutes.
- Stir halfway through.
Tips for the Best Texture
- Use full-fat coconut milk only.
- Chill the pie thoroughly before slicing.
- Cornstarch is key for clean slices.
- Toasted coconut adds major flavor depth.
- For extra richness, use coconut cream instead of coconut milk.
Make-Ahead & Storage
- Keeps in the fridge for 4–5 days.
- Do not freeze after adding whipped topping.
- Custard can be made 1 day ahead.
Optional Variations
Chocolate Coconut Cream Pie
Add 4 oz melted vegan dark chocolate to the custard.
Tropical Version
Add diced mango or pineapple on top.
Gluten-Free
Use a gluten-free pie crust or almond-oat crust.
