This dairy-free coconut cream pie is made with a REAL-DEAL dairy-free custard that’s thickened with coconut milk and egg yolks. Add bits of coconut, flaky pie crust and a mound of dairy-free whipped topping and you’ll be in dessert heaven.
If you’re on the hunt for an amazing DAIRY-FREE coconut cream pie recipe, you’ve found it! Read on for tips to make a creamy coconut pie—without the cream!
An old-fashioned coconut cream pie is hard to beat: thick, creamy custard, bits of chewy coconut shreds, and a mountain of fluffy cream, all layered in a crisp and flaky homemade pie crust.
Coconut cream pie is a classic dessert recipe that has stood the test of time, and it’s easy to see why. It seems that everyone loves the perfect combination of flaky pie crust, creamy coconut filling, chewy coconut flakes, and whipped cream topping. (PS – if you love coconut try these gluten-free macaroons!)
But if you’re on a dairy-free diet, traditional coconut cream pie may be something you’ve had to pass on—until now!
I have great news for you: This coconut cream pie is made using vegan butter and coconut whipped topping, making it completely free of dairy products. Like this long-time reader favorite recipe for dairy-free banana cream pie, it’s still creamy, rich, and flavorful.
Note: This isn’t a vegan coconut cream pie, since there are egg yolks in the custard. If you’d like a vegan pie, try my gluten-free vegan chocolate pudding pretzel pie.
Serve this coconut cream pie recipe for a holiday any time of year, such as Thanksgiving, Christmas, or the Fourth of July! It’s just as fitting for a wintry day as it is for a summer BBQ.
Table of Contents
Why You’ll Love this Recipe
- Dairy-free whipped topping
- Delicious coconut cream filling
- Includes chewy shredded coconut bits
- Great for coconut lovers
- Works with any pie crust (homemade or store-bought)
For more dairy-free pie recipes, check out this crustless pumpkin pie, vegan key lime pie, vegan chocolate pie!
You also might like this dairy-free crème brûlée, dairy-free potato soup, dairy-free hot chocolate, dairy-free fudge and dairy-free artichoke dip.
Ingredients for Dairy-Free Custard
Here’s what you’ll need to make the dairy-free custard filling.
- Coconut creamer: This is an essential ingredient for getting a strong coconut flavor, and for adding creaminess without dairy.
- Coconut milk: Good quality coconut milk also adds dairy-free creamy texture and coconut flavor. I prefer full fat coconut milk for richer flavor. Light coconut milk just isn’t quite the same!
- Coconut extract: The intense coconut flavor comes from coconut extract!
- Vanilla: Every dessert is made better with vanilla extract! It’s the perfect compliment to the coconut extract in this recipe.
- Egg yolks: Egg yolks act as a binder and add richness to the pie filling.
- Cornstarch: Cornstarch makes the custard thick and smooth.
- Vegan butter: Swap regular butter for vegan butter to get a rich pie without the dairy.
- Sugar: Sugar gives the perfect amount of sweetness to the coconut custard filling.
- Salt: Salt counter-balances the sugar to enhance the overall flavor and add complexity to this pie.
- Coconut: Real coconut shreds add great texture to the filling. I like to toast them and add them to the top of the pie, too.
You also might like this dairy-free cake!
How to Make Dairy-Free Coconut Cream Pie
- Pre-bake the pie crust and let it cool completely.
- In a medium saucepan, whisk together the sugar, cornstarch, egg yolks and salt. While whisking, slowly the almond creamer (or almond milk).
- Place the saucepan over medium-low heat and whisk in the coconut milk. Cook while whisking constantly, until the mixture begins to bubble. Once bubbling, cook for another 1-2 minutes, stirring constantly, until the pudding is thick and coats the back of a wooden spoon.
- Remove from heat and stir in the shredded coconut, vegan butter, vanilla extract and coconut extract. Let the filling cool to room temperature for 15-20 minutes, stirring occasionally.
- Pour coconut filling in an even layer over the cooled crust in the pie pan. Cover the pie with plastic wrap and refrigerate for 1-2 hours until set.
- Top with coconut whipped cream and toasted coconut if desired. Enjoy!
I love taking this recipe to family parties, special occasions, or when I want to make a normal day extra special. It’s a great alternative to banana cream pie or chocolate cream pie.
Your family members are sure to love it!
Storage/Make Ahead Instructions
- Cover the coconut custard pie with plastic wrap and store in the fridge for up to three days.
- If you want to make the pie ahead of time, follow all of the steps up until adding the coconut whip topping and toasted coconut. Add the topping when ready to serve.
Gluten-Free Pie Crust Recipe
If you want to make a gluten-free and dairy-free coconut cream pie, look no further than my tried and true gluten-free pie crust recipe.
This pie crust is always flaky perfection! You’ll find the steps and all the tips you need to make it in these recipes:
You also might like these recipes for gluten-free graham cracker crust and gluten-free oreo crust.
Tips for Making Flaky Pie Dough
- I like making my gluten-free pie crust in the food processor because it’s quick and reliable. You could also cut in the butter by hand using a fork or pastry cutter.
- It’s important to let the pie dough sit in the fridge for at least 1 hour (up to overnight) before rolling it out. This allows the dough to hydrate form a cohesive ball. Chilled pie dough will also produce flaky crust.
- After the chilling time, the pie dough also has to sit at room temperature for 15 minutes before you roll it out.
FAQs
Yes, traditional coconut cream pie is made using half-and-half or milk, along with a heavy cream whipped topping. This dairy-free pie is made by substituting these ingredients with coconut creamer, coconut milk, and coconut whipped topping.
Yes, you can swap the coconut milk in this recipe for almond milk, but it won’t have as strong of a coconut flavor.
Yes, coconut cream is naturally dairy-free. It is made from the thick, creamy layer that floats to the top of chilled coconut milk.
Yes, coconut cream is dairy-free and gluten-free. It’s made from the thick, creamy layer that separates when coconut milk is refrigerated.
This coconut cream pie isn’t vegan, since there are eggs in the filling. However, you could make the pie vegan by omitting the egg yolks and using flax egg instead. (Ground flax mixed with water.)
No, coconut milk does not have any dairy in it. It’s a dairy-free and lactose-free product that comes straight from real coconut.
Coconut cream and dairy cream both have nutrients. Milk is a source of vitamin B12, vitamin K, and thiamin, while coconut milk has vitamin C and niacin.
Expert Tips and Tricks
- If you want to make your own whipped coconut cream, simply turn a can of full-fat coconut milk upside down and let it chill overnight in the fridge. Open the can and scoop the cream from the top.
- For added color and flavor, lightly toast your coconut shreds in a skillet before sprinkling on the coconut pie.
More Dairy-Free Recipes
I hope you love this creamy coconut custard pie as much as we do! If you try this pie recipe, be sure to leave me a comment/rating below. I’d love to hear from you!
Dairy-Free Coconut Cream Pie (REAL DEAL!)
Ingredients
For the Dairy-Free Coconut Filling:
- 2/3 cup granulated sugar 230 grams
- 1/4 cup cornstarch 30 grams
- 4 large egg yolks
- ¼ teaspoon salt
- 1 cup Nut Pods Almond + Coconut Creamer (Unsweetened original in the yellow box – or use almond milk), 240ml
- 1 14 ounce can full fat coconut milk
- 1 cup sweetened shredded coconut 80 grams
- 2 Tablespoons vegan butter softened to room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract
Pie Crust of Choice
For the Topping
- Coconut Whipped Cream I like to use one tube of So Delicious Cocowhip
- Toasted, sweetened coconut
Instructions
- Prebake the pie crust and let it cool completely.
- In a medium saucepan, whisk together the sugar, cornstarch, egg yolks and salt. While whisking, slowly the almond creamer (or almond milk).
- Place the saucepan over medium heat and whisk in the coconut milk. Cook while whisking constantly, until the mixture begins to bubble. Once bubbling, cook for another 1-2 minutes, stirring constantly, until the pudding is thick and coats the back of a wooden spoon.
- Remove from heat and stir in the shredded coconut, vegan butter, vanilla extract and coconut extract. Let the filling cool for 15-20 minutes, stirring occasionally.
- Pour the filling over the cooled crust. Cover the pie with plastic wrap and refrigerate for 1-2 hours until set.
- Top with coconut whipped cream and toasted coconut if desired. I like to use one tube of So Delicious Cocowhip that I pour into a bowl and whip before topping the pie. Enjoy!
Notes
- Cover the coconut custard pie with plastic wrap and store in the fridge for up to three days.
- If you want to make the pie ahead of time, follow all of the steps up until adding the coconut whip topping and toasted coconut. Add the topping when ready to serve.
- If you want to make your own whipped coconut cream, simply turn a can of full-fat coconut milk upside down and let it chill overnight in the fridge. Open the can and scoop the cream from the top.
- For added color and flavor, lightly toast your coconut shreds in a skillet before sprinkling on the coconut pie.
Can this coconut cream pie be frozen to serve later?
Unfortunately the pudding won’t hold up to being frozen!