The Ultimate No-Bake Vegan Coconut Cream Pie (Gluten-Free & Easy!)

If you’ve been dreaming of a refreshing, tropical dessert to perfectly usher in the summer season, your search ends here! You absolutely *must* try my latest recipe for this divine Vegan Coconut Cream Pie! 🥥✨ This isn’t just any dessert; it’s a luscious, dairy-free, and gluten-free masterpiece that will transport your taste buds straight to a sun-drenched beach with every bite.

This heavenly creation is remarkably light, exquisitely creamy, and brimming with the irresistible flavor of toasted coconut. The best part? It’s entirely plant-based and gluten-free, making it a wonderful option for almost any dietary preference. Preparing this show-stopping pie is also surprisingly simple, requiring just 12 wholesome ingredients and a mere 30 minutes of active prep time. The fridge takes care of the rest, leaving you free to enjoy your day!

Why You Will Love This Vegan Coconut Cream Pie Recipe

I don’t know about you, but I am utterly smitten with tropical flavors. From my refreshing 2-ingredient mango lime sorbet to my indulgent piña colada sticky buns and vibrant yuzu cheesecakes, if there’s a way to incorporate mango, pineapple, or especially coconut, you can bet I’m making it. This passion only intensifies once the warmer weather arrives!

So, with the unofficial start of summer just around the corner, I couldn’t wait to share this brand-new vegan coconut cream pie recipe. Beyond being an absolute cloud of coconutty deliciousness, this delectable recipe offers a multitude of reasons to fall in love:

• Made with Just 12 Simple, Accessible Ingredients: Forget specialty stores and obscure items! This recipe relies on straightforward ingredients that are easy to find, simple to pronounce, and you likely already have at least half of them in your pantry. We believe delicious vegan baking should be accessible to everyone.
• Perfectly Allergen-Friendly: This isn’t just a dairy-free coconut cream pie; it’s also completely egg-free, gluten-free, and 100% plant-based. This means virtually everyone can enjoy a slice without worry, making it an ideal dessert for potlucks, family gatherings, or any celebration where diverse dietary needs might be present.
• Quick & Easy with Minimal Active Prep: You’ll only need approximately 30 minutes of hands-on time to assemble this magnificent pie. The majority of the work happens passively in your refrigerator as the pie chills and sets, making it a fantastic low-effort, high-reward dessert.
• A True No-Bake Masterpiece: As temperatures rise, the last thing anyone wants to do is turn on a hot oven. Thankfully, this creamy, dreamy coconut pudding pie requires no baking whatsoever! It’s the ultimate cool-down treat for scorching summer days, allowing you to keep your kitchen cool and comfortable.
• Conveniently Made Ahead of Time: Planning a party or simply looking to get ahead? This vegan coconut cream pie is your best friend! The pie crust can be prepared and frozen up to a month in advance, and the entire pie can be assembled up to 4 days ahead of serving. This makes it perfect for those with busy schedules or anyone who loves to have their meal-prep game on point.

Ingredients & Substitutions for Your Vegan Coconut Cream Pie

As promised, you’ll find that the ingredient list for this delightful vegan coconut pie is surprisingly short and sweet. Here’s a detailed look at what you’ll need to gather to create this tropical sensation:

• Vegan Graham Cracker Crumbs: These form the delightful base of our no-bake crust. Ensure you select a brand that is certified vegan. If you’re also catering to gluten-free needs, make sure to opt for a readily available GF option. Here’s a great list of potential vegan graham cracker brands to help you choose wisely.
• Unsweetened Desiccated Coconut: Also widely known as shredded coconut or coconut flakes, this dried, finely shredded coconut meat is pivotal for injecting an authentic tropical flavor into both the crust and the filling. Using unsweetened coconut gives you precise control over the overall sweetness of your final dessert.
• Granulated Sugar: Classic white granulated sugar is used in both the crust and the filling for its neutral sweetness, allowing the rich coconut and graham cracker flavors to truly shine. For a slightly less sweet crust or a deeper caramel note, feel free to swap in coconut sugar, light or dark brown sugar, grated jaggery, or piloncillo.
• Fine Salt: A touch of fine salt is essential for balancing the sweetness and enhancing all the flavors in both the crust and the filling. If you’re using a different variety of salt (like kosher or sea salt), be sure to use a conversion chart to ensure accurate measurement.
• Vegan Butter: This provides all the rich, buttery flavor and helps bind the crust together, without any dairy! Look for stick vegan butter for best results.
• Coconut Oil: I personally prefer using unrefined coconut oil in the crust for an extra layer of distinct coconut flavor, intensifying the tropical essence. However, refined coconut oil will work perfectly well if that’s what you have on hand, offering a more neutral flavor.

To craft the irresistibly smooth and creamy vegan coconut pudding filling, you’ll also need these key components:

• Full-Fat Canned Coconut Milk: This is the cornerstone of our filling, providing unparalleled richness and that distinct, beloved coconut flavor. For the silkiest texture and the most indulgent creaminess, always opt for full-fat coconut milk from a can. Avoid light coconut milk, as it won’t yield the same luxurious consistency.
• Non-Dairy Milk: Any plain or vanilla-flavored variety of non-dairy milk will seamlessly integrate into this recipe. I typically reach for unsweetened plain almond milk from my fridge, but soy milk, oat milk, or refrigerated coconut milk (from a carton, not a can) will also produce beautiful results.
• Vanilla Extract: A generous amount of vanilla extract adds a wonderfully warm, complex, and aromatic depth that complements the coconut perfectly. You can also use an equal amount of vanilla paste or vanilla powder, or half as much ground vanilla bean for an even more intense vanilla presence.
• Cornstarch: This is our secret weapon for thickening the vegan coconut custard to absolute perfection, ensuring it sets beautifully without being too firm or too runny. If you have a corn allergy or prefer an alternative, simply swap in an equal amount of potato starch, tapioca starch, or arrowroot powder.

And for the ethereally light, fluffy, and utterly delightful whipped topping, you’ll need just a few more items:

• Vegan Whipping Cream: Chilled, unsweetened full-fat coconut cream (from a can, chilled overnight in the fridge without shaking) would be my top choice for an extra boost of coconut flavor and a perfectly stable whip. However, feel free to use any readily available plant-based whipping cream substitute you prefer, such as those made from oat, soy, or cashew.
• Powdered Sugar: Also known as icing sugar or confectioner’s sugar, this fine sugar is an essential ingredient for creating a velvety smooth texture and a stable, fluffy whipped vegan cream that holds its shape. If you find yourself without powdered sugar, you can easily make your own by blending granulated sugar with a small amount of cornstarch or potato starch in a food processor until fine.
• Toasted Coconut Flakes (for garnish): Toasting coconut flakes enhances their natural oils, unlocking a richer, nuttier, and slightly caramelized flavor profile that elevates the entire pie. Beyond the flavor, toasted coconut flakes provide a lovely bit of satisfying crunch and add significant visual appeal to the top of your pie. You can easily toast these in a dry pan on the stovetop over medium heat, stirring frequently, or in an oven or toaster oven set to 350°F (175°C) for 5-8 minutes – just watch them closely to prevent burning!

How To Make Vegan Coconut Cream Pie

Creating a truly delectable vegan coconut cream pie is much simpler than you might imagine, especially since it’s a no-bake recipe! Just follow these easy steps:

Step 1: Make the Coconut Graham Cracker Crust

1. Mix Dry Ingredients: In a medium-sized mixing bowl, combine the vegan graham cracker crumbs, unsweetened desiccated coconut, granulated sugar, and fine salt. Whisk them together until they are thoroughly blended and uniform.
2. Add Wet Ingredients: Pour in the melted vegan butter and melted coconut oil. Stir vigorously with a spoon or spatula until all the dry ingredients are moistened and the mixture resembles wet sand. It should hold together when pressed between your fingers.

3. Press into Pie Plate & Chill: Evenly press the mixture into a 9-inch pie plate. You can use the back of a spoon or your knuckles to create a firm, compact crust. Place the pie plate in the freezer for at least 15-20 minutes to allow the crust to set, which helps prevent it from becoming soggy when the filling is added.

Make-Ahead Tip for the Crust: This sturdy crust can be prepared well in advance! Make it up to a month ahead of time. Just be sure to wrap it tightly in plastic wrap and store it in the coldest part of your freezer until you’re ready to assemble the rest of your pie.

Step 2: Make the Vegan Coconut Custard Filling

1. Whisk Dry & Non-Dairy Milk: In a medium-sized pot (off the heat for now), vigorously whisk together the cornstarch, granulated sugar, and fine salt. Gradually add the non-dairy milk, whisking constantly until the mixture is completely smooth and free of any lumps. This step is crucial for a lump-free custard.

2. Cook the Custard: Whisk in the full-fat canned coconut milk, the additional coconut oil, and vanilla extract. Place the pot on the stovetop over medium heat. Whisk constantly as the mixture heats up to prevent scorching and ensure even thickening. Allow it to reach a full boil, then continue to cook and whisk for another 5 minutes. The mixture should thicken considerably, easily coating the back of a spoon. Remove it from the heat once thickened.
3. Incorporate Desiccated Coconut: Add the unsweetened desiccated coconut (toasted or raw, depending on your preference for texture and flavor intensity) to the cooked custard. Stir well to combine, ensuring the coconut is evenly distributed throughout the rich filling.
4. Cool & Pour: Let the coconut custard mixture cool slightly at room temperature for about 10-15 minutes. This step is important to prevent the crust from becoming soggy. Once slightly cooled, pour the creamy filling into your chilled graham cracker crust.

5. Cover & Refrigerate: Cover the pie with plastic wrap, making sure to press the wrap directly against the surface of the filling. This prevents a “skin” from forming on top. Refrigerate the pie for at least 3 hours, or preferably overnight, until it is completely chilled and set.

Make-Ahead Tip for the Filling: The vegan coconut pudding filling is quite stable and can be made and stored separately in an airtight container in the fridge for about 4-5 days without any noticeable change in consistency. If you’re preparing ahead, you can pour it into the crust just a few hours before serving to ensure the crust remains optimally crispy.

Step 3: Garnish With Whipped Cream & Toasted Coconut

1. Whip the Cream: In a large mixing bowl, combine the thoroughly chilled vegan whipping cream and powdered sugar. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip for about 4-5 minutes on high speed, or until the cream reaches firm, medium peaks. It should hold its shape beautifully.

2. Top the Pie & Serve: Generously spread or pipe the whipped cream over the completely chilled pie. Finish by sprinkling a generous amount of toasted coconut flakes over the top for both flavor and visual appeal. You can either chill the pie in the fridge for another 2 hours to ensure everything is perfectly set, or serve it immediately if you can’t wait!

Make-Ahead Tip for Toasted Coconut: Toasted coconut flakes can be prepared up to a month in advance. Store them in a clean, dry, airtight container (ideally with a small packet of food-safe silica gel to absorb moisture) in a cool, dark place like your pantry to maintain their crispness and flavor.

Optional Variations & Dietary Adaptations

While this vegan coconut cream pie is utterly perfect as is, it’s also wonderfully adaptable! Feel free to customize it to your liking with these optional variations and dietary adaptations:

• Celiac-Friendly & Gluten-Free Coconut Cream Pie: To ensure this dessert is completely safe for those with celiac disease or gluten sensitivity, simply confirm that you are using certified gluten-free vegan graham crackers for the crust. Many excellent brands are available on the market today.
• Streamline Your Prep Time: Short on time? You can easily cut down on active prep by using a pre-made, store-bought vegan pie crust. Similarly, instead of whipping your own cream, opt for your favorite defrosted vegan whipped topping (such as CocoWhip or similar brands) for a quick and easy topping solution.
• Experiment with Different Vegan Cookie Crusts: Don’t limit yourself to graham crackers! For a unique twist, swap them out for other vegan cookie or biscuit options. Vegan gingersnaps would add a lovely warm, spicy note, while vegan chocolate wafers could create a rich, “Mounds candy”-inspired flavor profile, especially delicious with the coconut filling. Even Biscoff cookies or vegan shortbread could make an excellent crust.
• Indulge in Chocolate & Coconut Bliss: If you adore the classic combination of chocolate and coconut, there are several ways to enhance your pie. Garnish the top with delicate shaved dairy-free chocolate curls for an elegant, dramatic flair. For a truly decadent experience, consider adding a thin layer of rich vegan chocolate ganache underneath the coconut pudding layer.
• Go Nuts (Literally!): Elevate the texture and flavor by adding finely chopped toasted macadamia nuts to your crust mixture, or sprinkle them generously as a sophisticated garnish on top. If you venture down this nutty path, a delicate drizzle of vegan caramel sauce doesn’t hurt, either. 😉
• Add a Citrusy Brightness: For a refreshing zing, finely grate the zest of a lime or lemon and add it to either the crust mixture or the coconut custard. The citrus notes will beautifully complement the tropical coconut flavor.

Serving Suggestions for Your Tropical Coconut Pie

This refreshing, coconut-centric dessert is truly a star for any occasion, but it shines particularly bright during summer get-togethers. Its light and creamy texture makes it an ideal cooling respite from the hot summer sun, perfect for:

• Backyard Barbecues: A delightful and unexpected treat after a savory meal off the grill.
• Picnics: Easy to transport and serve, making it a perfect outdoor dessert.
• Pool Parties: The ultimate cool-down dessert that everyone will appreciate.

But don’t let its summery appeal fool you – this elegant, three-layer vegan cream pie is also sophisticated enough to grace your most special occasions. Bring it out for your next dinner party, as a show-stopping birthday cake alternative, or simply anytime you have something wonderful to celebrate. Its beautiful presentation and exquisite taste are sure to impress your guests.

As for what to serve alongside it, this vegan coconut custard pie is absolutely lovely as a standalone dessert, its flavors rich and complete on their own. However, it also pairs exquisitely with an assortment of fresh, vibrant tropical fruits like juicy mango slices, sweet pineapple chunks, or tart passion fruit pulp! 🍍 A scoop of vegan vanilla ice cream or an extra drizzle of vegan caramel can also elevate the experience.

Recipe Success Tips for the Perfect Vegan Coconut Cream Pie

Achieving a perfectly creamy and stable vegan coconut cream pie is easy when you follow these simple but crucial tips:

• Ensure Your Coconut Filling is Properly Thickened: This is arguably the most important step for a well-set pie. When the custard is done, it should be thick enough to generously coat the back of a spoon. If you draw a line through it with your finger, the line should hold without the custard running back together. Continue cooking and whisking until you reach this consistency; undercooked filling will result in a watery pie.
• Patience is Key for Chilling: Do not rush the chilling steps! If you pour the warm filling into the crust, it can soften the crust and make it soggy. Similarly, adding the whipped topping before the pudding has fully chilled and set will cause the whipped cream to melt and sink into the filling, ruining the beautiful layers. Give each chilling stage its due time.
• For a Pristine Presentation, Wipe Your Knife: To achieve clean, beautiful slices, especially important for entertaining, always wipe your chef’s knife clean with a damp cloth between each cut. This prevents the creamy filling from sticking and dragging, ensuring neat and tidy slices every time.
• Chill Canned Coconut Milk for Whipping: If you plan to use canned full-fat coconut cream for your whipped topping, ensure the can has been thoroughly chilled in the refrigerator overnight (or for at least 8 hours). Do not shake the can before opening; this allows the thick cream to separate and rise to the top, making it easier to scoop out and whip.

Storage Tips for Your Vegan Coconut Cream Pie

Proper storage is essential to keep your delicious vegan coconut cream pie fresh and enjoyable:

• Refrigerating Leftovers: Any leftover slices or the entire pie should be kept covered tightly with plastic wrap or stored in an airtight container in the fridge. It will maintain its best quality for up to 4 days.
• Avoid Freezing the Assembled Pie: It’s crucial to note that this pie cannot be stored in the freezer once assembled. The creamy filling will separate and take on an unappetizing spongy, soggy, and watery texture upon thawing – definitely not the delightful experience we’re aiming for!
• Freezing the Crust: Good news for meal preppers! The pie crust can be prepared and stored separately in the freezer for up to a month ahead of time. Just make sure it’s tightly wrapped in plastic wrap to prevent freezer burn and keep it fresh until you’re ready to fill it.

FAQs About Vegan Coconut Cream Pie

Alright, dear friends! Thank you so much for stopping by and exploring this incredible recipe. I genuinely hope you fall in love with this tropically-inspired, easy-to-make Vegan Coconut Cream Pie as much as my family and I have! It’s truly a perfect dessert for any occasion, especially when you’re craving a taste of paradise.

If you give this recipe a try, please let me know how it goes by leaving me a ⭐⭐⭐⭐⭐ rating and/or commenting below. Your feedback means the world to me! You can also proudly show off your indulgent coconutty creations by tagging me (@aimadeitforyou) in your social posts! I absolutely adore seeing what you make and cheering you on in your culinary adventures!

More Irresistible Vegan No-Bake Recipes You’ll Love

Looking for more delicious, oven-free treats? Here are some other fantastic vegan no-bake recipes to satisfy your sweet tooth, perfect for keeping your kitchen cool: