Vegan Coconut Cream Pie

Ingredients

• 200 g (2 cups)walnuts
• 175 g (1 packed cup)pitted dates
• 40 g (½ cup)desiccated coconut, finely shredded
• 64 g (⅓ cup)coconut sugar
• 45 ml (3 tablespoons)cornflour
• 1.25 ml (¼ teaspoon)salt
• 400 ml (14 ounces)full-fat, unsweetened tinned coconut milk
• 120 ml (½ cup)shredded coconut
• 5 ml (1 teaspoon)vanilla extract
• 600 ml (2½ cups)hardened coconut cream only, from 2 chilled 14-ounce tins
• 90 ml (6 tablespoons)icing sugar
• 60 ml (¼ cup)shredded coconut

Instructions

1. 1

   Make the crust

   Put the walnuts, dates and desiccated coconut in a food processor and process until the mixture changes from crumbly to a sticky dough that forms clumps. Transfer it to a 23 cm (9-inch) round pie dish and press it over the base and up the sides as far as possible.

2. 2

   Chill the crust

   Put the crust in the freezer to set.

3. 3

   Cook the pudding

   Whisk the cornflour, coconut sugar, salt and coconut milk together in a saucepan. Heat over a medium-high heat, whisking regularly, until thick and bubbling, about 5 minutes.

4. 4

   Cool the pudding

   Take the pan off the heat and stir in the shredded coconut and vanilla. Transfer the mixture to a glass bowl, cover with cling film and chill until completely cool and set. To cool it faster, you can begin in the freezer, but keep an eye on it.

5. 5

   Whip the cream

   Scoop the hardened coconut cream from the tops of 2 tins chilled overnight, leaving the watery liquid behind. Begin whipping it in a stand mixer on a low speed, gradually increasing the speed until whipped, then add the icing sugar and whip it in.

6. 6

   Fill the crust

   Once the pudding is completely cool and set, fold half of the whipped cream into it. Spread the pudding mixture over the walnut and date crust.

7. 7

   Add the topping

   Spread the remaining whipped cream over the pie.

8. 8

   Toast the coconut

   Spread 60 ml (¼ cup) shredded coconut on a baking tray. Bake at 180°C (350°F) for 6–8 minutes, stirring every 2 minutes, until nicely browned and fragrant.

9. 9

   Finish the pie

   Let the toasted coconut cool and dry completely, then sprinkle it over the pie.

What is coconut cream pie?

Coconut cream pie is an American dessert built around a coconut-flavoured custard or pudding, usually set in a crust and finished with whipped topping. This vegan version replaces the usual pastry base with walnuts and dates, and uses coconut milk and cream throughout.

The nut-and-date crust gives the soft pudding a chewy, rich counterpoint. Toasted coconut adds a fragrant finish and a little crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 606 calories, 8g protein, 35g carbs, 53g fat.

The dates and coconut sugar supply most of the carbohydrate, while walnuts and coconut cream contribute much of the fat. The walnuts and coconut also provide some protein, though the slice is not especially protein-rich. Serve it after a meal with fresh fruit for a lighter contrast.

A crust without pastry

Walnuts: Process them with the dates and desiccated coconut until the mixture clumps when pressed. Stop once it is sticky enough to hold together rather than waiting for a perfectly smooth paste.

Pressing: Work the mixture across the base and up the sides of the pie dish. The crust is not rolled out, so press it firmly and evenly with your fingers.

Getting the pudding to set

Cornflour: Whisk it with the coconut milk, sugar and salt before heating to help distribute it evenly. Keep whisking regularly as the mixture heats so it thickens without catching on the bottom.

Doneness: The pudding should be thick and bubbling before you remove it from the heat. Chill it until it is fully cool and set before mixing in the whipped cream.

Whipping coconut cream

Chilling: The recipe calls for the tins to be chilled overnight so the firm cream separates from the watery liquid. Use only the hardened cream, leaving the liquid behind.

Mixing: Start the mixer slowly and increase the speed gradually. Whip in the icing sugar once the cream has whipped, then fold half into the cooled pudding and reserve the rest for the top.

Toasting the topping

Even browning: Spread the shredded coconut across the baking tray and stir it every 2 minutes during its 6–8 minutes in the oven. It can colour quickly, so use its browned appearance and fragrant smell as cues.

Cooling: Let the toasted coconut cool and dry completely before scattering it over the pie. Adding it while warm can soften the whipped topping.

Allow time to chill

The listed total time is 45 minutes, but the coconut tins need to chill overnight, and the pudding and assembled pie also need time to cool and set. Plan ahead so the components are ready when you want to serve.

The freezer can speed up the initial cooling of the pudding, but check it frequently so it does not freeze.

Serving ideas

Serve the pie chilled, cutting it with a sharp knife once the filling is firm. Wiping the knife between slices helps keep the layers neat.

Its creamy texture pairs well with fresh fruit such as berries or sliced mango. Keep any accompaniments simple so the coconut remains the main flavour.

Recipe notes & tips

• Chill the coconut tins overnight so the firm cream separates from the liquid.
• Process the crust only until it forms sticky clumps that hold together when pressed.
• Whisk the pudding regularly while it heats to help it thicken evenly.
• Wait until the pudding is completely cool and set before folding in the whipped cream.
• Stir the coconut every 2 minutes while it toasts, and watch for browning.
• Make the components ahead, since the recipe needs chilling time beyond the active preparation.

Variations

• Citrus lift: Add a little finely grated lime zest to the cooled pudding for a bright coconut-and-lime flavour.
• Chocolate finish: Scatter finely grated dairy-free dark chocolate over the pie with the toasted coconut.
• Fresh fruit: Add a few berries or thin slices of mango just before serving.
• Almond note: Replace some of the walnut crust with almonds while keeping the total nut quantity the same.
• Extra crunch: Sprinkle toasted chopped nuts over the topping along with the coconut.

Common mistakes to avoid

• Loose crust mixture: Process until the dates and nuts form sticky clumps, then press the mixture firmly into the dish.
• Lumpy pudding: Whisk the cornflour with the other pudding ingredients before heating and keep whisking regularly.
• Watery whipped topping: Leave the separated liquid in the tins and whip only the hardened coconut cream.
• Warm pudding: Let it cool and set completely before folding in the whipped cream, or the topping may lose its texture.
• Burnt coconut: Stir it every 2 minutes and take it out once browned and fragrant.
• Soft topping: Cool and dry the toasted coconut completely before sprinkling it over the pie.

How to store

Keep the pie covered in the fridge and eat it within 3 days for the best texture. Serve it chilled; the toasted coconut may soften as it sits.

Frequently asked questions