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A closeup of coconut cream pie in a dish

Meaningful Eats

Dairy-Free Coconut Cream Pie (REAL DEAL Custard!)

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.
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings 8 servings


For the Dairy-Free Coconut Filling:

  • cup granulated sugar 230 grams
  • ¼ 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
  • ½ 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


    • 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!


    • 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.


    Calories: 187kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 130mg | Potassium: 50mg | Fiber: 1g | Sugar: 22g | Vitamin A: 263IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg