Several years ago, Cheryl Snavley submitted a dairy-free coconut cream pie recipe for a spring contest that we held. Today, we’re giving this phenomenal dessert post an update. The pie is infused with coconutty goodness at every level. There’s coconut oil in the crust, coconut milk and coconut in the filling, and coconut whip and toasted coconut on top. If you like coconut, you’re going to love this pie!
Dairy-Free Coconut Cream Pie made the Old-Fashioned Way
Cheryl’s original dairy-free coconut cream pie recipe was a little sweet for our testers, so we recently updated it with a more balanced profile. You can disregard some of the comments on this post about the pie being too sweet. Now it’s rich, creamy, and we think perfectly sweet. But we also have some additional notes to help you adjust the sweetness as desired.
- Flaked Coconut: We use unsweetened, but also like using unsweetened coconut in the pie, but sweetened coconut for the garnish. If you want a sweeter pie, you can definitely use sweetened coconut throughout.
- Coconut Milk Beverage or Creamer: We use unsweetened coconut milk beverage in plain or vanilla or an unsweetened creamer like nutpods, depending on what’s available. But you can use a gently sweetened coconut milk beverage or creamer if you like a sweeter filling.
- Coconut Whipped Cream: I love using my homemade recipe, because you can sweeten it to taste and it tastes fresher. But brands like So Delicious CocoWhip and Gay Lea Spray Whip are good shortcuts.
Special Diet Notes: Dairy-Free Coconut Cream Pie
By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, nut-free, peanut-free, soy-free, and vegetarian.
For egg-free coconut cream pie, please see our Best Vegan Coconut Cream Pie Recipe.
- 1⅛ cups all-purpose flour
- ½ tablespoon sugar
- ½ teaspoon salt
- ¼ cup coconut oil
- ¼ cup ice water
- ⅓ cup + 1 cup unsweetened or sweetened flaked coconut, divided
- 1 (14-ounce) can full-fat coconut milk
- 1⅓ cups dairy-free plain or vanilla coconut milk beverage or coconut creamer (see post above)
- ¾ cup sugar
- ½ cup all-purpose flour (see Gluten-Free Option below for starch option)
- 2 large eggs (for egg-free, see post above)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 batch Coconut Whipped Cream (can sub store-bought dairy-free whipped topping)
- Preheat your oven to 400ºF.
- Put the flour, sugar, and salt in a medium bowl, and whisk to combine.
- Add the coconut oil, and whisk until coarse crumbs form.
- Stir in the water until the dough comes together.
- Shape the dough into a ball with your hands, and place it on a lightly floured surface.
- Roll the dough out to a circle bigger than a pie plate.
- Transfer the crust to your pie plate and gently press it in. Fold under the edge and shape as desired.
- Bake the crust for 12 to 15 minutes or until golden. Let it cool completely.
- Lower your oven temperature to 350ºF.
- Spread the ⅓ cup coconut evenly over a baking sheet. Bake, stirring often until the coconut is golden, about 5 minutes.
- In a medium saucepan, whisk together the coconut milk, sugar, flour, eggs, and salt until smooth. Whisk in the milk beverage or creamer.
- Place the pan over medium-low heat, and bring to a boil stirring constantly. Continue cooking and stirring for a few minutes, or until the mixture is thickened.
- Remove the pan from the heat and stir in the remaining cup coconut and vanilla extract.
- Pour the filling into the cooled pie crust, and level out.
- Refrigerate the pie until set, about 4 hours.
- Spread the coconut whipped cream evenly on top of the pie filling, and top with the toasted coconut.
- Store the pie, covered, in the refrigerator, for up to 3 days. It can also be frozen and thawed at room temperature.