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Vegan classic coconut cream pie

It’s amazing that after a Thanksgiving dinner and all the food that entailed, we’re still ready for dessert. Try this vegan coconut cream pie for a sweet finish to your Thanksgiving dinner.

Your vegan and non-vegan guests will absolutely love this sweet treat. This is not only delicious, but simple to make.

Vegan classic coconut cream pie recipe

Vegan coconut cream pie |

Yields 1


  • 1 cup coconut flakes
  • 3 cups coconut milk (or 2 cups coconut milk and 1 cup soy milk for less richness)
  • 1/2 cup soft (silken) tofu
  • 2/3 cup vegan-certified sugar
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 (9 inch) pie crust, pre-baked
  • 1 cup vegan whipped topping


  1. Preheat the oven to 350 degrees F.
  2. Spread coconut flakes on a cookie sheet and bake them for 5 minutes. Set aside.
  3. In a medium saucepan over low heat, combine coconut milk, tofu, sugar, cornstarch and salt. Cook, stirring constantly, until the mixture comes to a boil.
  4. Remove the tofu mixture from the heat and add 3/4 cup of toasted coconut and vanilla. Stir well. Top the pie with the remaining coconut.
  5. Pour the mixture into the pie crust and place it in fridge to chill for 3 hours or until firm.

More vegan recipes

Sunny Meyer lemon & pine nut hummus
Vegan cherry chocolate ice cream
Shredded veggie summer slaw

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