Let Me Tell You About This Vegan Coconut Pie…
Alright, so let’s chat coconut pie. Years ago, I tried to veganize my nana’s coconut custard pie for a friend (hi, Jess!), and honestly, I was a bit skeptical at first—the coconut cream was eyeing me funny from across the counter. Fast forward to now, it’s practically a staple at our place. My dad even asked for seconds from my "strange healthy pie" (his words, not mine). Don’t worry if you’re not a seasoned baker—I manage to pull this off, and I’ve been known to burn a packet scone or two. Plus, my dog tries to help by taste-testing rogue coconut shreds (not ideal, but it keeps things lively).
Why You’ll Absolutely Love Making (& Eating) This
I whip this up when I want a dessert that’s no fuss but still feels a bit fancy—like, Tuesday night fancy. My family goes bonkers for this because it’s creamy and coconutty without being headache-sweet (you know what I mean). Also, this pie gets extra points because I can bring it to a potluck and people are quietly shocked it’s vegan. Trust me, if my Aunty Carol can’t spot the difference, you’re golden. And hey, I used to think all those vegan custards would separate or look a tad gray, but this guy comes out looking just right—most of the time, anyway.
Here’s What You’ll Need (and What You Can Sub)
- 1 standard vegan pie crust (I usually use store-bought if I’m in a crunch; my mate swears by this homemade recipe)
- 1 13oz/400ml can full-fat coconut milk (if I’m out, I’ve cheekily used half coconut cream + half oat milk—works fine!)
- 1 cup unsweetened shredded coconut (sometimes I use flaked, but it’s chunkier—up to you)
- ¾ cup organic cane sugar (I’ve snuck in maple syrup instead; just use ⅔ cup and reduce the milk by a smidge)
- ⅓ cup cornstarch (Grandma insisted on arrowroot but I always forget to buy it)
- 1 teaspoon vanilla extract (or vanilla bean paste, if you want to get all fancy-pants)
- ¼ teaspoon salt
- Optional: a pinch of turmeric (for a golden tint, but don’t go overboard or it’ll taste weird—ask me how I know)
How You Actually Make This Vegan Coconut Pie
- Preheat your oven to 180°C/350°F. Don’t forget—my oven lies to me by about 10°C, so I always double-check with a little oven thermometer. If you don’t have one, meh, just trust your gut.
- Press the pie crust into a 9-inch pie plate. Dock it (poke with a fork) so it doesn’t puff up—unless you like a puffy crust, in which case, live your truth.
- Bake the crust for about 10 minutes, just to give it a head start. Sometimes I skip this if I’m in a hurry—sometimes it’s fine, sometimes...well, it’s edible.
- In a saucepan, whisk up the coconut milk, sugar, cornstarch, salt, and vanilla. If you’re feeling brave, toss in that bit of turmeric just for color. Whisk like your life depends on it—no one likes lumps.
- Bring to a gentle simmer over medium heat; keep whisking. It’s gonna look a bit gloopy at first, but hang in there. This is where I always taste with a little spoon (clean, unless you’re living dangerously).
- Once it thickens up (think: silky pudding), remove it from the heat. Stir in the shredded coconut. Actually, now that I think of it, sometimes I add an extra handful because, well, I do what I want.
- Pour the filling into your pre-baked crust and level it out. Don’t stress if it’s not magazine perfect; it’ll set up nicely in the fridge.
- Bake for another 20–25 minutes until the top gets just the slightest, almost invisible golden tinge. It might jiggle a bit when you shake it—totally normal.
- Cool to room temp, then slide it into the fridge for at least 2 hours. Actually, overnight is even better (or so I tell myself so I don’t eat it hot).
Notes (Learned the Hard Way)
- If it looks a touch runny, don’t panic—it’ll chill into a dreamy custard by morning.
- Once, I forgot to pre-bake the crust and the bottom ended up chewy, but nobody complained (maybe they were just being polite?)
- If you use sweetened coconut, maybe dial back the sugar a tad unless you’ve got a raging sweet tooth.
- Coconut milk brands matter more than you’d think—some are watery. I keep a sneaky can of Thai Kitchen in the pantry for emergencies. This taste test is actually helpful.
Some Variations I’ve Actually Tried (and One Flop)
- Half a teaspoon of almond extract instead of vanilla—smells amazing but my brother swears it tasted "too floral."
- Added a handful of chopped fresh mango; it’s divine, but makes the filling a tad wetter so let it chill longer.
- Okay, I did try folding in mini chocolate chips once—don’t recommend unless you want a sort of weird coconut-choco blob. Not my finest hour.
About Equipment (and Improv)
You’ll want a 9-inch pie plate, a solid whisk, and a saucepan. If you don’t have a pie plate, I’ve used a regular cake tin in an absolute pinch—works fine, but watch for leaks. And if you haven’t got a whisk, two forks jammed together gets the lumps out (just takes ages and might attract odd looks).
Storing Your Pie (If There’s Any Left)
Fridge is your friend—cover with foil or, if you’re old-school like me, a giant upturned bowl. Lasts 3 days, in theory, but in my house? Ha, fat chance—it’s gone in 24 hours tops.
How I Like to Serve It
I’m a big fan of this pie with just a dusting of cinnamon and a scoop of vegan vanilla ice cream (on birthdays, we’ve been known to add coconut whipped cream and maraschino cherries, which looks very 60s diner, for better or worse).
What I’ve Messed Up (a.k.a. Pro Tips)
- Once I tried rushing the cooling step... don’t. Warm filling equals major spoon collapse, and it’s not cute.
- Tried to make do with light coconut milk—nah, not worth it. Full-fat or bust here.
- Resist the urge to overbake. If it looks barely set, that’s perfect; it firms up later, I promise.
FAQ (Because People Really Do Ask)
- Can you make this gluten-free? Yep, just grab a decent gluten-free pie shell (some are weird and crumbly, but this one gets the job done). Or, skip the crust and serve it as pudding—why not?
- Can I make this ahead? Absolutely, it’s even better after chilling overnight—but if you cut a slice while it’s still warm, who am I to judge?
- Does it freeze well? I’ve never tried because, let's be honest, leftovers don’t happen around here—but in theory, yes (wrap it tight or it'll get funky).
- Can kids help? Oh, sure—let them stir the filling (but keep them away from the hot pan, little tykes).
- Is this very sweet? Not overly, but coconut does its thing, and if you want, go easy on the sugar next time. Actually, my friend Lisa likes it best this way.
And, by the way, if you ever find yourself staring at half a can of leftover coconut milk, just toss it into your morning oats. It’s a game changer. Anyway, that's Vegan Coconut Pie my way—gooey, coconutty goodness with only a mild risk of kitchen chaos. Give it a whirl and let me know how yours turns out (or if you figure out how to make the top brownier than mine ever does)! Cheers from my kitchen to yours.
Ingredients
- 1 vegan pie crust (9-inch)
- 1 ½ cups canned coconut milk
- 1 cup unsweetened shredded coconut
- ¾ cup organic cane sugar
- ¼ cup cornstarch
- ¼ cup almond milk
- ¼ teaspoon turmeric (for color)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
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1Preheat the oven to 350°F (175°C). Place the vegan pie crust into a 9-inch pie dish and set aside.
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2In a medium saucepan, whisk together coconut milk, almond milk, sugar, cornstarch, turmeric, vanilla extract, and salt until smooth.
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3Cook the mixture over medium heat, stirring constantly, until it thickens and starts to bubble, about 8-10 minutes.
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4Remove from heat and fold in the shredded coconut. Pour the filling into the prepared pie crust and smooth the top.
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5Bake for 35-40 minutes, or until the filling is set and the crust is golden brown.
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6Allow the pie to cool completely, then refrigerate for at least 2 hours before serving. Optionally, sprinkle extra toasted coconut on top before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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