Why You’ll Love Vegan Coconut Pie Recipe

This pie delivers rich coconut flavor and a custardy texture that even non-vegans will enjoy. It’s easy to make with simple pantry ingredients, can be gluten-free or sugar-free, and is ideal for celebrations, potlucks, or cozy nights at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 lb soft tofu (32 oz) (or see soy-free option)
3/4 cup sugar or xylitol
1/3 cup coconut oil
1/2 tsp pure vanilla extract
1/2 tsp salt
1 1/2 cups shredded coconut
1 9-inch vegan pie crust (optional)
Coconut whipped cream (optional for the top)
1/2 cup coconut flakes or coconut chips (optional for the top)

Directions

Preheat your oven to 350°F (175°C).
Press your chosen pie crust into a 9-inch pie pan and set aside.
If the coconut oil is solid, warm it gently until melted.
In a food processor or blender, combine the soft tofu, sugar (or xylitol), melted coconut oil, vanilla extract, and salt. Process until smooth and creamy.
Stir in the shredded coconut by hand.
Pour the filling into the prepared crust (or a greased pie pan) and smooth the top with a spatula.
Bake on the center rack for about 30 minutes.
While baking, prepare the optional whipped cream and toast coconut flakes in a skillet over medium heat for about 5 minutes if using.
Remove the pie from the oven and let it cool. Top with coconut whipped cream and toasted coconut if desired.

Servings and timing

Yield: about 12 slices
Cook Time: 30 minutes
Total Time: 30 minutes

Variations

• Soy-free option: Replace soft tofu with the flesh from two Thai coconuts blended with the other filling ingredients and refrigerate to set (no baking required).
• Sugar-free: Use xylitol or another sugar substitute in place of sugar.
• Crustless option: Skip the crust and bake the filling in a greased pan for a lighter version.

Storage/Reheating

Store leftovers covered in the refrigerator for up to one week. You can freeze slices, though the texture may become less creamy after thawing. To serve chilled leftovers, defrost in the fridge before enjoying.

FAQs

What makes this pie vegan?

This pie uses plant-based ingredients like tofu and coconut oil instead of dairy, eggs, or other animal products.

Can I make this pie gluten-free?

Yes—use a gluten-free crust or make the pie crustless.

Do I have to add the whipped cream?

No, the whipped cream is optional—though it adds extra richness and visual appeal.

Can I use fresh coconut instead of shredded?

You can, but shredded coconut gives a more consistent texture in the filling.

How do I toast coconut flakes?

Heat in a dry skillet over medium heat for about 5 minutes until lightly golden, stirring frequently.

Is this pie sweet enough for dessert?

Yes, but you can adjust the sweetness by adding a bit more or less sugar to suit your taste.

Can I make this ahead of time?

Yes—prepare and refrigerate before serving; add toppings just before eating.

Can I freeze this pie?

Yes, but the texture may change slightly once thawed.

What substitutes can I use for coconut oil?

Coconut oil contributes flavor, but you could experiment with another neutral oil—note changes in taste.

How do I reheat slices?

Refrigerated slices are best served cold, but you can warm lightly in the oven at low heat if preferred.

Conclusion

This vegan coconut pie brings together creamy coconut custard and wholesome ingredients for a delightful plant-based dessert. Whether you’re hosting a gathering or simply craving a comforting sweet treat, this recipe is versatile, flavorful, and sure to impress.