Vegan Coconut Cream Pie

coconut cream pie, a slice on a white plate with a fork in the foreground and the pie plate on the background

Looking for the perfect vegan coconut cream pie is not an easy task. It can be so hard to find a recipe that actually tastes great. Although you might have tried several vegan pie recipes, this recipe is probably the best vegan pie recipe ever.

5 from 3 votes

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Course: Dessert

Cuisine: American

Keyword: vegan coconut cream pie

Prep Time: 15

Cook Time: 15

Servings: servings

Calories: 390kcal

Equipment

1 pie plate

Ingredients

1 Pie crust pre-baked
2 1/2 cups Silken Tofu
1 cup coconut cream
1/2 cup cashews soaked for an hour and drained
1/2 cup organic cane sugar
2 tablespoons maple syrup or agave
1 tablespoon coconut oil
2 teaspoons vanilla extract
1/2 teaspoon coconut extract or almond extract
1/2 cup frozen coconut pulp or shredded coconut

For The Topping

coconut whipped cream
coconut flakes

Instructions

In a blender jug, add silken tofu, coconut cream, cashews and blend at high speed until you get a smooth paste.
Add sugar, maple syrup, coconut oil, vanilla, coconut extract and blend again for a few seconds until all the ingredients are unified.
Take the mixture out in a bowl and add coconut pulp. Gently fold the mixture to combine coconut pulp.
Pour the mixture into the baked and cooled vegan pie crust.
Place the pie in the refrigerator for at least two to six hours.
Meanwhile, place the frying pan on medium heat and dry toast the coconut flakes until they get a beautiful golden color and are fragrant. Let them cool.
Once it is set, take it out for the refrigerator, top it with coconut whipped cream.
Garnish with toasted coconut flakes and serve.

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