If you’re a coconut lover, you’re in for a treat with this Vegan Coconut Cream Pie! This recipe is not only easy to make, but it’s also delicious and completely vegan.
Key Takeaways:
- Homemade vegan pie crust
- Coconut-infused custard filling with soy milk, cornstarch, coconut milk, and sweetened shredded coconut
- Topped with vegan whipped cream and decorated with coconut chips or shredded coconut
- Pre-baked and chilled in the fridge for at least 3-4 hours before serving
- Variations including using coconut oil instead of butter, different types of pie crusts, and different types of coconut milk
Homemade Vegan Pie Crust
The recipe starts with a homemade vegan pie crust – the foundation of this delicious dessert. Making a vegan pie crust is easy and requires only a few ingredients. You’ll need all-purpose flour, vegan butter, salt, and cold water.
Combine two and a half cups of flour with a teaspoon of salt in a large mixing bowl. Add one cup of chilled vegan butter, cut into small pieces. Using a pastry blender or your hands, mix the ingredients until the mixture resembles coarse crumbs.
Add six tablespoons of cold water, one tablespoon at a time, until the dough comes together. Knead the dough for a few minutes, then shape it into a ball. Flatten the dough into a disk and wrap it in plastic wrap. Chill the dough for at least 30 minutes.
When you’re ready to make the pie, roll out the dough into a circle on a lightly floured surface. Transfer the dough to a 9-inch pie dish and trim the edges. Prick the bottom and sides with a fork. The crust is ready to be filled with the delicious coconut-infused custard filling.
Coconut-Infused Custard Filling
The filling for this delicious Vegan Coconut Cream Pie is a creamy coconut-infused custard that is simple to make and dairy-free. To get started, you will need:
| Ingredients: | Quantity: |
|---|---|
| Soy milk | 1 1/2 cups |
| Cornstarch | 1/4 cup |
| Coconut milk | 1 can (14 oz) |
| Sugar | 3/4 cup |
| Sweetened shredded coconut | 1 cup |
| Vanilla extract | 1 tsp |
| Coconut extract | 1 tsp |
The filling is made with soy milk, cornstarch, coconut milk, sugar, sweetened shredded coconut, and vanilla and coconut extract. Start by whisking together the soy milk and cornstarch in a saucepan until smooth. Add the can of coconut milk, sugar, and shredded coconut, and whisk until combined.
Place the saucepan over medium heat, and whisk constantly until the mixture comes to a boil and thickens, about 7-10 minutes. Remove the saucepan from the heat and stir in the vanilla and coconut extract.
Your coconut-infused custard filling is now ready to be poured into your pre-baked vegan pie crust. Let the pie cool for a few minutes on the counter before transferring it to the fridge to chill for at least 3-4 hours.
Tip:
If you prefer a smoother texture in your pie filling, you can strain the mixture through a fine mesh sieve before pouring it into the pie crust.
Topping and Decoration
The pie is then topped with vegan whipped cream made from coconut cream. You can use a store-bought vegan whipped cream or make your own by using the solid part of chilled full-fat coconut cream and whipping it with a hand mixer until it becomes fluffy and light. Spread the whipped cream over the top of the pie, creating peaks with a spatula or a piping bag. Finally, sprinkle coconut chips or shredded coconut over the whipped cream to add an extra crunch and coconut flavor.
Pre-Baking and Chilling
The pie should be pre-baked for about 15-20 minutes at 350 degrees Fahrenheit before adding the custard filling. This will help to prevent the crust from becoming soggy. Once the pie crust has been pre-baked, let it cool for a few minutes before adding the coconut-infused custard filling.
After the filling has been added, the pie should be chilled in the fridge for at least 3-4 hours before serving. This will allow the custard to set properly and make it easier to slice. Keep the pie in the fridge until you’re ready to serve.
Once you’re ready to serve the pie, top it with vegan whipped cream and sprinkle with coconut chips or shredded coconut for added decoration. Your vegan coconut cream pie is now ready to enjoy!
If you’re looking for a delicious vegan dessert recipe, this coconut cream pie is sure to be a hit. It’s easy to make and will please coconut lovers. By making it ahead of time, you’ll have a ready-to-eat dessert on hand for any occasion. Try out the different variations to customize it to your preferences. Happy baking!
Make-Ahead and Storage
It can be made ahead of time and will last for about 3-4 days in the fridge. This makes it the perfect dessert for any occasion, whether you’re hosting a dinner party or want to have a ready-to-eat dessert on hand for your family. The pie should be chilled in the fridge for at least 3-4 hours to allow it to set properly before serving.
When storing the homemade coconut cream pie, cover it with plastic wrap or aluminum foil to keep it fresh. Avoid placing heavy objects on top of the pie to prevent it from getting crushed. Consider placing the pie in an airtight container for added protection. If you find that the pie has become slightly watery after being stored, simply blot it with a paper towel before serving.
This easy vegan pie recipe will surely become a staple in your dessert repertoire. Feel free to experiment with different variations such as using different types of crusts or coconut milk. With its delicious coconut-infused custard filling and fluffy whipped cream topping, it’s sure to impress your guests and satisfy your sweet tooth.
Variations
If you want to switch things up with your vegan coconut cream pie, there are a few variations that you can try. Here are a few ideas:
- Use coconut oil instead of vegan butter in the pie crust for an even more coconutty flavor.
- Experiment with different types of pie crusts, such as a graham cracker or chocolate crust.
- Instead of sweetened shredded coconut, use toasted coconut flakes in the filling for a nuttier taste.
- If you prefer a firmer custard filling, use full-fat coconut milk instead of the light version.
- For an eggless coconut cream pie, simply omit the cornstarch and replace it with arrowroot powder or tapioca starch for thickening.
Get creative and make this recipe your own by trying out these variations or coming up with your own. Regardless of how you make it, this vegan coconut cream pie is sure to impress.
Conclusion
In conclusion, this Vegan Coconut Cream Pie is a delicious and easy-to-make dessert that coconut lovers will adore. With a homemade vegan pie crust and a creamy coconut-infused custard filling made with soy milk, cornstarch, coconut milk, sugar, sweetened shredded coconut, and vanilla and coconut extract, this dessert is sure to impress. Don’t forget to top it off with vegan whipped cream and some decorative coconut chips or shredded coconut. Remember to pre-bake the pie crust and chill the pie in the fridge for at least 3-4 hours before serving to allow it to set properly. This pie can also be made ahead of time and will last for about 3-4 days in the fridge, making it the perfect go-to dessert for any occasion. Try out different variations such as using coconut oil instead of butter, experimenting with different types of pie crusts, or using different types of coconut milk. Get creative and customize this easy vegan coconut cream pie recipe to your liking. Bon appétit!
FAQ
Q: Can I use a store-bought pie crust for this recipe?
A: Yes, you can use a pre-made vegan pie crust if you prefer. Just make sure it is suitable for a coconut cream pie.
Q: Can I use a different type of milk instead of soy milk?
A: Yes, you can substitute soy milk with almond milk, oat milk, or any other non-dairy milk of your choice.
Q: Can I omit the sweetened shredded coconut in the filling?
A: Yes, you can omit the sweetened shredded coconut if you prefer a smoother texture. The pie will still taste delicious.
Q: Can I freeze this pie?
A: It is not recommended to freeze this pie as the texture of the custard filling may change upon thawing.
Q: Can I use a different type of sweetener instead of sugar?
A: Yes, you can use alternative sweeteners such as maple syrup or agave nectar. Adjust the amount according to taste.
Q: How can I make a gluten-free pie crust?
A: To make a gluten-free pie crust, substitute the all-purpose flour with a gluten-free flour blend. Follow the same instructions for making the crust.
Q: Can I use full-fat coconut milk instead of regular coconut milk?
A: Yes, using full-fat coconut milk will result in a richer and creamier filling. However, regular coconut milk will still yield a delicious pie.