Vegan Coconut Pie
Vegan Coconut Pie is a tropical delight that brings the sunshine into your home. With a creamy coconut filling nestled in a perfectly flaky crust, this dessert is not only easy to make but also a showstopper for any gathering. Whether served warm or chilled, each slice promises an explosion of flavor that will leave your guests asking for more. Perfect for family dinners or festive celebrations, this pie is a must-try for anyone who loves dessert!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 1 ½ cups full-fat coconut milk
- 1 cup unsweetened shredded coconut
- ½ cup maple syrup
- ½ cup vegan butter (cold)
- 1 ½ cups all-purpose flour
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 tbsp cornstarch (for thickening)
- Ice water (as needed)
Instructions
- Preheat your oven to 350°F (175°C).
- Make the crust: In a bowl, mix flour and salt. Cut in cold vegan butter until crumbly. Add ice water gradually until combined; form into dough.
- Roll out the dough on a floured surface and fit it into a pie dish. Refrigerate while preparing the filling.
- Prepare the filling: In a saucepan over low heat, whisk together coconut milk, maple syrup, shredded coconut, and vanilla until well combined.
- Sprinkle cornstarch over the mixture while whisking continuously until slightly thickened (about 5 minutes).
- Pour the filling into the prepared crust and bake for 30-35 minutes until edges are golden brown and filling is set but wobbly.
- Let cool completely before slicing.
Nutrition
- Serving Size: 1 slice (105g)
- Calories: 320
- Sugar: 14g
- Sodium: 160mg
- Fat: 21g
- Saturated Fat: 16g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added flair, top with dark chocolate chips or fresh fruit. To make gluten-free, use almond flour mixed with coconut flour for the crust.