This recipe for dairy-free coconut cream pie is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Cheryl Snavley. To qualify, the recipe includes Culinary Coconut Milk and Coconut Milk Creamer by So Delicious Dairy Free.
Literally infused with coconutty goodness at every level, this dairy-free coconut cream pie recipe uses coconut oil in the crust, cream of coconut, toasted coconut, and coconut milk creamer in the filling, and indulgent full fat coconut milk for the topping!
Special Diet Notes & Options: Dairy-Free Coconut Cream Pie
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.
Please note that Culinary Coconut Milk is a high-quality equivalent to regular coconut milk or even coconut cream. This is NOT coconut milk beverage. It should be very thick and spoonable once chilled.
- 1⅛ cup all-purpose flour
- ½ tablespoon sugar
- ½ teaspoon salt
- ¼ cup coconut oil
- ¼ cup ice water
- 1 cup sweetened, flaked coconut
- 1 can cream of coconut
- ½ cup So Delicious Dairy Free Vanilla Coconut Milk Creamer
- 2 eggs, beaten
- ¾ cup sugar
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 11 oz So Delicious Dairy Free Original Culinary Coconut Milk, chilled (see post above)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Preheat oven to 400ºF.
- Place flour, sugar and salt in a food processor and pulse to combine. Add solid coconut oil and pulse until crumbly. Pulse in water until dough holds together. Place dough on a lightly floured surface and shape into a ball. Roll dough into a large circle and place in your pie pie.
- Bake 12-15 minutes or until golden brown. Remove and let cool.
- Lower oven temperature to 350ºF.
- Spread coconut evenly over a baking sheet. Bake, stirring often until golden brown, about 5 minutes.
- In a medium saucepan, combine cream of coconut, coconut milk creamer, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat stirring constantly. Remove the pan from the heat and stir in ¾ cup of the toasted coconut and the vanilla extract.
- Pour the filling into the pre baked pie crust and chill until firm, about 4 hours.
- Combine all ingredients in a mixing bowl and mix on high until thick and creamy. Spread on top of the pie filling and top with remaining toasted coconut.
21 Comments
I’d love to try this but do you have any clue as to how many calories are in this pie? I’m counting my intake and I don’t want to go over.
Ooh, I don’t, but it is coconut cream, so probably a bit high in calories. Maybe a smaller slice 🙂
do i need to chill the can of cream of coconut and scoop out the pulp or use the whole can unchilled? and do i also need to chill the culinary coconut milk too?
Hi Paula, this isn’t my personal recipe, but I would assume use only the solid cream portion after chilled. For that amount of sugar, I would want at least 1 cup of the cream and lately those packages have been a little thin / watery at times.
thank you
I’ve tried the whipped topping 3 times and it won’t thicken. Very frustrating and a waste of ingredients. Used the chilled (in fridge overnight) culinary coconut milk, powdered sugar and vanilla.
That is very bizarre Donna. I’ve never once had the Culinary Coconut Milk not thicken – it gets almost too thick! You have the “Original” (green label) not the “Lite” (blue label) correct? Did you chill the coconut milk until it set before blending?
Yes on the green label and I even had it in the freezer for an hour one time. I’ve also chilled it overnight in the fridge.
Donna, that is very bizarre. I’ve never had that brand not thicken up. Keep in mind, you shouldn’t be attempting to whip it until you’ve chilled the coconut and it has formed a cream. If it doesn’t thicken, then it’s a bad batch – get another brand and use that one in another recipe (like curry). Once thick, then whip in the other ingredients – nothing wasted. See my note in the post “It should be very thick and spoonable once chilled”. You do not want to use it in this particular recipe if not. I’m sorry that the topping is not working out for you, but I hope you’re enjoying the rest of the pie!
My sister is allergic to all dairy products …. Milk, cheese and egg. Can you help me with a recipe for coconut cream pie that won’t send her into anaphlastic shock.?
Hi Juanita,
This is a great coconut cream pie recipe that is dairy-free & egg-free – http://www.godairyfree.org/recipes/vegan-coconut-cream-pie
You also might like these tasty little no bakes – http://www.godairyfree.org/recipes/mini-vegan-coconut-cream-pies
This pie is great! Quick and easy to whip up. I found the first time I made it, it was a little too sweet. I cut the sugar the next time and it is perfect! Thanks for the recipe ?
Awesome! So glad you loved it Talia.
Just tried to make the toping, whipped with hand mixer for almost 15 min. But it still did not thicken up. Followed the receipt exactly . The pie turned out good. (Have not tried it yet, made it for my father in law who can not have dairy.
What brand of coconut milk or cream did you use? It should have already been a very thick cream straight from the can or small carton once chilled. It doesn’t “thicken up” but starts thick. Did you use coconut milk beverage instead? Glad the rest of the pie worked out well for you!
I just made this pie and omitted the 3/4 cup sugar from the filling. I’m so glad I did because the pie is STILL way too sweet! And I love sweet things. I wonder if you used unsweetened coconut milk, plus a small amount of cream of coconut and coconut creamer, if it would work better. It’s a great recipe – nice, thick custard filling – just way, way too sweet. Thank you!
Good call Gina! It does sound quite sweet. I think you could use full-fat coconut milk (canned, unsweetened) in place of the cream of coconut.
Do you think if I used tofu or ground flaxseeds + water instead of eggs that it would still turn out ok? Or is there another egg substitute you would recommend? I have a niece and nephew who are allergic to eggs/dairy/nuts, Thanks!
That’s a tricky one – I’m not completely sure what the best substitute would be. I would probably try subbing full fat coconut cream for the creamer and increasing the amount to around 7/8 cup to cover the eggs. Otherwise, I think gelatin might be a good sub, but I’m not sure in what amount. Tofu could also work. For some reason, I’m not leaning toward the flaxseed option – doesn’t seem a good fit.
Can’t wait to try! How many ounces can of cream of coconut?
It looks like the standard can size is 15 ounces.