Coconut Dream Pie

The Coconut Dream Pie was inspired by a memory of warm, sunlit afternoons spent in my grandma’s kitchen. The scent of toasted coconut would fill the air, and it was always a treat that I looked forward to. Making this Coconut Dream Pie brings back those nostalgic feelings, but with a vegan twist that makes it lighter and even more delightful. I love how creamy and rich the coconut filling is, making every bite a truly dreamy experience. The Coconut Dream Pie is my way of keeping a piece of that cherished memory alive.

A Cozy Afternoon Project

Every time I set out to make this Coconut Dream Pie, I get that cozy feeling that comes with baking on a lazy afternoon. It’s the kind of recipe that invites you to slow down and enjoy each stephttps://www.tasteofhome.com/collection/classic-comfort-food-dinners/, from preparing the crust to whisking the filling until it’s perfectly thick. I make the crust with a vegan pie shell, and the filling is a lovely blend of coconut milk, soy milk, and just the right amount of sugar. As the mixture thickens, I always sneak a taste – it’s just so creamy and irresistible! Coconut Dream Pie always makes me feel like I’m creating something special.

The Perfect Balance of Flavors

The magic of this Coconut Dream Pie lies in its balance of flavors. The coconut milk and shredded coconut give it a rich, tropical essence, while the hint of vanilla adds a gentle sweetness. I finish it off with a light vegan whipped cream topping, making it feel even more indulgent. For those who love coconut as much as I do, a sprinkle of toasted coconut on top is the perfect touch. The pie sets beautifully in the fridge, and after a few hours, it’s ready to be enjoyed. Coconut Dream Pie is a true celebration of all things coconut!

Whenever I serve a slice of this Coconut Dream Pie, I see eyes light up with anticipation. It’s a pie that surprises and delights, even those who may not be huge coconut fans. With each bite, there’s a blend of creamy and flaky textures that makes it impossible to resist. I often enjoy a slice with a warm cup of tea, and it’s a moment of pure bliss. The Coconut Dream Pie is one of those recipes that I’ll keep making over and over – it’s a treat that makes any occasion feel a little more special.

Chef’s Notes- Coconut Dream Pie

• Bake the Crust Properly: Ensure your pie crust is fully baked before adding the filling. This will prevent a soggy bottom and keep the crust crispy.
• Whisk Continuously for Smooth Filling: When cooking the filling, whisk continuously to prevent lumps and achieve a creamy texture. This will also help avoid burning on the bottom of the saucepan.
• Cool the Filling: Allow the filling to cool slightly before pouring it into the crust. This will help it set better and prevent the crust from softening too much.
• Use High-Quality Coconut Milk: Full-fat coconut milk adds richness and a creamier texture. Opt for organic, if possible, for a more natural flavor.
• Toast Coconut Flakes for Extra Flavor: Toasting coconut flakes before garnishing adds a nutty, deeper flavor and a delightful crunch.
• Chill Overnight for Firm Slices: For the best results, refrigerate the pie overnight. This gives the filling ample time to set, making it easier to slice and serve.
• Customize the Garnish: Add fruit, chocolate shavings, or even a drizzle of vegan caramel sauce for a more decadent finish.

Coconut Dream Pie

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Indulge in the luscious flavors of our Coconut Dream Pie, a perfect blend of creamy coconut goodness and a flaky homemade crust. This vegan delight is effortlessly simple to make, using wholesome ingredients that are both healthy and affordable. Whether you’re a seasoned vegan or just exploring plant-based desserts, this customizable recipe is sure to become a favorite. Top it with velvety vegan whipped cream and a sprinkle of coconut shavings for an irresistible finish. Dive into this decadent yet healthy treat that promises to satisfy your sweet tooth without compromising your dietary choices!

Course: DessertCuisine: Southern RecipesDifficulty: Medium

Print

Servings

4

servings

Prep time

40

minutes

Cooking time

1

hour 

10

minutes

Calories

750

kcal

Resting Time

3

hours 

20

minutes

Total time

5

hours 

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Crust

• 1 pre-baked vegan pie shell ready to hold your delicious filling

• Creamy Coconut Filling

• 1/4 cup white sugar

• 3 tablespoons cornstarch for thickening

• 6 3/4 ounces canned full-fat coconut milk

• 3/8 cup soy milk or your favorite plant-based milk

• 2 tablespoons vegan butter for richness

• 1/2 teaspoon pure vanilla extract

• 1/4 teaspoon coconut extract for enhanced flavor

• 1/4 cup sweetened coconut flakes optional for extra texture

• Whipped Topping Garnish

• 1-2 cups vegan whipped cream of your choice

• finely shredded coconut or coconut chips to decorate the top

• Alternative Ingredients:

• Pie Crust: Use a gluten-free pie crust or an almond flour crust for a gluten-free option.

• Soy Milk: Substitute with almond milk oat milk, or any other plant-based milk.

• Cornstarch: Replace with arrowroot powder or tapioca starch as a thickening agent.

• Full Fat Coconut Milk: Opt for light coconut milk for a lower fat content or use cashew cream for added creaminess.

• Granulated Sugar: Use coconut sugar or maple syrup adjusting the quantity to taste.

• Sweetened Shredded Coconut: Switch to unsweetened coconut and add extra sweetener if desired or omit for less sweetness.

• Vegan Butter: Replace with coconut oil or margarine.

• Vanilla Extract: Utilize almond extract or maple extract for a different flavor profile.

• Coconut Extract: Omit if unavailable or increase vanilla extract for balanced flavor.

Directions

• Prepare the Pie Crust – Start by ensuring your vegan pie shell is fully baked to avoid a soggy base. If you’re using a homemade crust, follow your preferred recipe and bake it until it’s golden brown. Allow the crust to cool completely on a baking sheet for about 20 minutes before adding the filling.
• Create the Coconut Filling – In a mixing bowl, combine the plant-based milk with cornstarch, whisking until smooth to eliminate any lumps. Pour the full-fat coconut milk and sugar into a medium saucepan, then add the milk-cornstarch mixture. Heat the mixture over medium-high heat, stirring continuously until it begins to boil. Once boiling, reduce the heat to a simmer and keep whisking until the mixture thickens to a creamy consistency, approximately 10 minutes.
• Finalize the Filling – Remove the saucepan from heat and immediately stir in the sweetened coconut flakes, vegan butter, vanilla extract, and coconut extract. Mix well until the ingredients are fully integrated. Pour the thickened coconut cream into the cooled pie crust, smoothing the top with a spatula. Place a piece of plastic wrap directly on the surface of the filling to prevent a skin from forming. Refrigerate the pie for at least 3-4 hours, allowing it to set properly.
• Add Whipped Toppings and Serve – Once the filling is set, generously spread or pipe the vegan whipped cream over the top of the pie. Garnish with coconut chips or shredded coconut for an extra touch of flavor and texture. Slice the pie and enjoy immediately. For an optional twist, drizzle with vegan caramel sauce or add fresh fruit on the side. Store any leftovers in the refrigerator, covered, for up to 3-4 days.

Equipment

• mixing bowls
• measuring cups and spoons
• baking sheet

Notes

• To ensure a perfect Coconut Dream Pie, make sure your pie crust is thoroughly baked to maintain its crispiness once the filling is added. For a richer flavor, consider using organic coconut milk and pure vanilla extract. If you prefer a thinner filling, reduce the amount of cornstarch slightly. This pie pairs wonderfully with fresh berries or a drizzle of vegan chocolate sauce. For added texture, sprinkle toasted coconut flakes on top before serving. To save time, you can prepare the filling a day in advance and store it in the refrigerator until you’re ready to assemble the pie. Enjoy this versatile dessert at holidays, weekend brunches, or any special occasion!

Nutrition Facts

• Calories: 750kcal
• Fat: 48g
• Saturated Fat: 28g
• Cholesterol: 6mg
• Sodium: 356mg
• Potassium: 400mg
• Carbohydrates: 76g
• Fiber: 2g
• Sugar: 38g
• Protein: 8g
• Vitamin A: 774IU
• Vitamin C: 4mg
• Calcium: 130mg
• Iron: 4mg

FAQs- Coconut Dream Pie

Can I use a different type of milk for the filling?

Yes! You can use any plant-based milk, such as almond or oat milk. However, keep in mind that full-fat coconut milk gives the creamiest texture. If you use a thinner milk, you may need to add extra cornstarch to thicken the filling.

How long does the pie need to chill before serving?

Ideally, the pie should chill for at least 3-4 hours to set properly. For best results, refrigerate overnight.

Can I make this pie gluten-free?

Absolutely! Just use a gluten-free pie crust or make one using almond flour. The filling is already gluten-free.

What’s the best way to store leftover Coconut Dream Pie?

Store any leftovers in the refrigerator, covered, for up to 3-4 days. The pie will stay fresh and delicious during this time.

How can I make the pie filling thicker?

If you’d like a thicker filling, increase the cornstarch by an extra tablespoon. You can also let the filling cook a bit longer until it reaches your desired consistency.