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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Dreamy Mini Vegan Coconut Cream Pies

    Dreamy Mini Vegan Coconut Cream Pies

    11
    By Alisa Fleming on February 14, 2013 Dairy Free Desserts, Dairy-Free Recipes

    This is a big time of year for chocolate (then again, when isn’t it time for chocolate?), but why not venture away from the cocoa bean and enjoy a different flavor that is equally luxurious, coconut! These rich and creamy mini vegan coconut cream pies are a breeze to whip up, and are a perfect treat to prepare for loved ones, enjoy as a new Easter tradition, or make as a regular sweet (yes, you can freeze them!) to enjoy right through spring and summer.

    Mini Vegan Coconut Cream Pies Recipe (Dairy-Free, Gluten-Free, Soy-Free)

    These Mini Vegan Coconut Cream Pies are Gluten-Free Too!

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingThe recipe and photo for these mini vegan coconut cream pies were created by Sarah Hornacek and shared with us by So Delicious Dairy Free. Sarah bakes gluten free (no really!), so this treat is not only vegan and dairy-free, but gluten-free, to boot! And since she prefers to use coconut milk beverage, these vegan coconut cream pies are also soy-free!

    And not to be confused with canned coconut milk, the unsweetened coconut milk beverage used in this recipe for vegan coconut cream pies is relatively low in fat, and comes in a carton (aseptic and shelf-stable quarts or chilled half-gallons in the “dairy” section).

    Mini Vegan Coconut Cream Pies Recipe (Dairy-Free, Gluten-Free, Soy-Free)

    Special Diet Notes: Mini Vegan Coconut Cream Pies

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.

    Note that Sarah uses certified gluten-free quick oats to keep these vegan coconut cream pies free of any gluten. If you can’t find quick oats, rolled oats (certified gluten-free if needed) will work, too, since you will actually be grinding them up for the crust.

    Mini Coconut Cream Pies
     
    Print
    Prep time
    20 mins
    Cook time
    10 mins
    Total time
    30 mins
     
    This recipe was created by Sarah Hornacek, and shared with us by So Delicious Dairy Free. You can also visit So Delicious on Facebook (they often have coupon offers!).
    Author: Sarah Hornacek
    Serves: 12 mini pies
    Ingredients
    Crust
    • ¾ cup regular or gluten-free quick oats (not instant)
    • ⅓ cup unsweetened shredded coconut
    • 2 tablespoons brown sugar
    • 2 tablespoons coconut oil, melted
    Filling
    • 1 cup raw cashews, soaked in water for 30 minutes
    • ½ cup So Delicious® Dairy Free Unsweetened Original or Vanilla Coconut Milk Beverage
    • 2 tablespoons pure maple syrup
    • ¼ cup coconut oil, melted
    • ¼ cup, plus 3 tablespoons unsweetened shredded coconut
    • ¼ cup organic powdered sugar
    • ½ teaspoon vanilla extract
    • Toasted shredded coconut, for garnish (optional)
    Instructions
    1. Preheat your oven to 350ºF.
    2. To make the crusts, place oats and coconut in your food processor or a high-powered blender. Grind for 30 seconds. Add the brown sugar and coconut oil, and blend until well combined.
    3. Divide the crust mixture evenly into the wells of a greased mini-muffin pan or mini cheesecake pan (a non-stick silicone mold also works wonderfully, and doesn't need to be greased).
    4. Bake the crusts for 10 minutes, or until golden brown. Allow them to cool in the pan while you make the filling.
    5. To make the filling, drain the cashews and place them in your food processor or a high-powered blender along with the coconut milk beverage and maple syrup. Blend on high for 1 to 2 minutes, or until creamy. Add the melted coconut oil, ¼ cup shredded coconut, powdered sugar, and vanilla. Continue to blend on high until smooth and creamy. By hand, stir in the remaining 3 tablespoons shredded coconut.
    6. Pour the coconut mixture into the wells of the pan, over the cooled crusts. Carefully place the pan in your freezer (keeping it level), and allow the pies to chill and firm up for 1 to 2 hours.
    7. Remove the mini pies from pan and store in refrigerator until ready to eat.
    8. To serve, top each little pie with toasted shredded coconut, if desired.
    3.5.3226
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    11 Comments

    1. A on July 10, 2022 8:00 am

      These look so good!
      I’m also wondering if instead of coconut beverage plus coconut oil, one could just go ahead and use full-fat coconut milk or coconut cream?
      Have you toyed with this recipe any more over the years to have an idea if something like that would work? 1/4 cup straight coconut oil seems like a lot for my middle-aged arteries!
      Thank you!!!

      Reply
      • Alisa Fleming on July 12, 2022 4:54 pm

        The coconut oil will help it set up more firmly. With coconut milk, it’s difficult to know if you have a brand that will set up well. That said, substituting coconut milk or coconut cream for coconut milk beverage and oil will be relatively the same in terms of fat and calories. This does make 12 mini pies, so it is about 1 teaspoon of coconut oil per serving (about 4.5 grams of fat for the coconut oil). Not so much!

        Reply
    2. Heather on May 30, 2019 5:18 pm

      How long are these good to stay in the fridge?

      Reply
      • Alisa Fleming on May 30, 2019 10:50 pm

        I would think at least 3 days. But I freeze anything if it is longer than 3 days. These can be kept frozen and then just defrosted for eating.

        Reply
    3. Pingback: The So Delicious® Dairy-Free 2013 Recipe Contest - Go Dairy Free

    4. Erika on February 18, 2013 8:50 pm

      Is it necessary to make this in mini pies? Would the filling still set okay if it were made in a regular size pie or cheesecake pan?

      Reply
      • Alisa Fleming on February 19, 2013 6:59 am

        Probably, but I couldn’t say for sure without testing. You can try it!

        Reply
    5. Lola on February 18, 2013 10:38 am

      I’m allergic to cashews. Would other nuts work?

      Reply
      • Alisa Fleming on February 18, 2013 2:34 pm

        Cashews are the creamiest, sweetest and most neutral tasting, but other nuts (or even sunflower seeds) will work fine. Take in mind the flavor profile that you would like best. Macadamia nuts are an excellent alternative, but definitely a touch pricey.

        Reply
        • Lola on February 18, 2013 4:45 pm

          Ok, thank you! These sound fabulous!

          Reply
    6. Shawn on February 14, 2013 7:58 pm

      Made these for my wife for Valentine’s Day dessert. She loved ’em!

      Reply

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