Vegan Coconut Cream Pie
User Reviews
5.0
99 reviews
Excellent
Vegan Coconut Cream Pie
Report
Make a rich and creamy, dreamy vegan coconut cream pie with store-bought or homemade pie crust, creamy coconut filling, and vegan whipped cream topping!
Share:
Ingredients
- 1 homemade or store-bought pie crust
- ¼ cup of cornstarch
- ⅓ cup of granulated sugar
- 1 (14-ounce) can of light coconut milk
- 2 teaspoons of vanilla extract
- ½ cup shredded coconut toasted or untoasted, plus ¼ cup for garnish
- 9 ounces of homemade or storebought vegan whipped cream
Instructions
- Bake the pie crust according to package instructions. Set aside
- In a small saucepan, add the cornstarch and sugar. Mix, and then slowly whisk in the coconut milk.
- Place the saucepan over medium low heat and cook for 5 minutes, regularly whisking until it becomes thick. Remove from heat and add the vanilla extract and the coconut shreds.
- When the coconut filling is ready, pour it into the baked pie crust. Using a baking spatula, even out the mixture. Place the pie in the refrigerator to chill for 3 hours.
- When ready, top with the vegan whipped cream and sprinkle on more coconut shreds.
- Serve immediately and store leftovers in the fridge.
Equipments used:
Notes
- Toasting your coconut flakes will make them more flavorful. To toast them, simply add coconut to a pan, and over medium high heat, start toasting. Regularly mix to evenly toast the coconut flakes. They could burn quick, so do not leave unattended, and reember that the heat of the pan will continue to toast them even if the stove is off.
- Toasting your coconut flakes will make them more flavorful. To toast them, simply add coconut to a pan, and over medium high heat, start toasting. Regularly mix to evenly toast the coconut flakes. They could burn quick, so do not leave unattended, and reember that the heat of the pan will continue to toast them even if the stove is off.
- Use high-quality coconut milk: For the absolute best flavor.
- Use high-quality coconut milk: For the absolute best flavor.
- Simmer the filling until thickened: It must thicken to the correct consistency (like a thick custard/pudding) to fully set when chilled.
- Simmer the filling until thickened: It must thicken to the correct consistency (like a thick custard/pudding) to fully set when chilled.
- Leave it to chill properly: The pie crust must be fully cooled before adding the filling. It will then need to chill for at least a few hours (or overnight if you have the time). This ensures the correct consistency, proper set, and that it’s easy to slice.
- Leave it to chill properly: The pie crust must be fully cooled before adding the filling. It will then need to chill for at least a few hours (or overnight if you have the time). This ensures the correct consistency, proper set, and that it’s easy to slice.
- Sweeten to taste: Increase or decrease it to taste when simmering.
- Sweeten to taste: Increase or decrease it to taste when simmering.
Nutrition Information
Show Details
Calories
2692kcal
(135%)
Carbohydrates
450g
(150%)
Protein
12g
(24%)
Fat
88g
(135%)
Saturated Fat
55g
(275%)
Polyunsaturated Fat
6g
Monounsaturated Fat
22g
Sodium
2717mg
(113%)
Potassium
334mg
(10%)
Fiber
7g
(28%)
Sugar
225g
(450%)
Vitamin A
2IU
(0%)
Vitamin C
0.3mg
(0%)
Calcium
42mg
(4%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 1pie
Amount Per Serving
Calories 2692 kcal
% Daily Value*
| Calories | 2692kcal | 135% |
| Carbohydrates | 450g | 150% |
| Protein | 12g | 24% |
| Fat | 88g | 135% |
| Saturated Fat | 55g | 275% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 22g | 110% |
| Sodium | 2717mg | 113% |
| Potassium | 334mg | 7% |
| Fiber | 7g | 28% |
| Sugar | 225g | 450% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 42mg | 4% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
99 reviews
Excellent
Other Recipes
You'll Also Love
Vegan Pumpkin Pie with Coconut Whipped Cream Topping
American, Vegetarian, Vegan, dairy-free
0.0
(0 reviews)
