Coconut Cream Pie Recipe
This Coconut Cream Pie is like a tropical vacation — minus the flight, sunburn, and overpriced cocktails. It’s creamy, dreamy, and unapologetically rich, with layers of silky coconut custard nestled in a flaky crust. The toasted coconut on top? That’s the drama we live for. It’s indulgent enough to impress guests but easy enough to make while wearing pajamas. Vegan, luscious, and dangerously smooth — this pie will have everyone questioning their life choices (and asking for seconds). So grab your whisk, gorgeous — it’s time to whip up paradise in a pie shell.
Coconut Cream Pie Recipe
A creamy vegan coconut pie with a golden crust, rich coconut custard filling, and toasted coconut topping that tastes like vacation bliss.
Ingredients
Method
Prepare the Crust:
- Preheat oven to 180°C (350°F).
- Combine flour and salt in a bowl, then cut in solid coconut oil until crumbly.
- Add cold water and mix until dough forms.
- Roll out and press into a 9-inch pie dish.
- Prick crust with a fork and bake for 12–14 minutes until lightly golden.
- Let it cool completely.
Make the Coconut Filling:
- In a saucepan, whisk coconut milk, sugar, cornstarch, and turmeric.
- Cook over medium heat, stirring constantly, until thickened and glossy.
- Stir in coconut cream, vanilla, and shredded coconut.
- Pour the filling into the cooled crust and smooth the top evenly.
- Refrigerate for 3–4 hours until set.
Finish and Serve:
- Top with whipped coconut cream.
- Sprinkle toasted coconut over it like edible confetti.
- Chill for another 30 minutes before serving.
- Slice, serve, and accept compliments like a pro.
Notes
Nutritional Values (Per Serving)
- Calories: 340
- Total Fat: 21 g
- Saturated Fat: 12 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
Vitamins and Minerals (Per Serving)
- Iron: 10%
- Calcium: 7%
- Magnesium: 8%
- Vitamin C: 5%
- Phosphorus: 9%
Additional Notes / Tips
- Use full-fat coconut milk for that rich, creamy texture — skim versions are emotional damage.
- Chill the filling completely before adding whipped cream.
- For extra crunch, mix a few crushed nuts into the topping.
- Keep it refrigerated — it tastes best cold and classy.
- Perfect for Sunday desserts or “I deserve this” moments.
