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Coconut Cream Pie

Coconut Cream Pie

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Makes 8-12 servings



Coconut Cream Pie Recipe
By Chef Sara

This rich, luscious Coconut Cream Pie is a coconut lover’s dream with a compassionate twist! Two kinds of coconut milk stand in for the usual dairy, and organic cornstarch and agar flakes are a kinder alternative to eggs. For the best texture, allow at least 4 hours for the pie to chill before slicing and serving. Topped with cool, creamy coconut whipped cream, such as SoDelicious’ CocoWhip!, this dessert will become a new family favorite!

Want to try your hand at making a graham cracker crust from scratch? Try this easy and delicious crust recipe from Chocolate Covered Katie!


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    One 9-inch vegan graham cracker crust, store-bought or homemade

    1 tablespoon agar flakes

    ½ cup water

    1 (13.5 ounce) can full-fat coconut milk

    ½ cup coconut milk beverage, or other plant-based milk

    ½ cup granulated sugar

    2 tablespoons coconut sugar

    Pinch of salt

    ¼ cup cornstarch, preferably organic

    1 teaspoon vanilla extract

    1 cup shredded unsweetened coconut

    Coconut whipped cream, for topping

    Toasted shredded coconut, for garnish

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    In a small saucepan, combine agar flakes and water, and let sit for 5-10 minutes to soften. Bring agar-water mixture to a boil, cover, and simmer for about 10 minutes, until the agar is completely dissolved. Cover and set aside until needed.


    In a medium saucepan, combine the full-fat coconut milk, coconut milk beverage, granulated sugar, coconut sugar, and salt. Whisk in the cornstarch and bring to a boil over medium heat, stirring frequently to prevent sticking. After coming to a boil, the mixture will have thickened, like a thin pudding. Stir in the vanilla extract, shredded coconut, and agar mixture. Mix well.


    Pour the coconut custard into the prepared pie crust, smoothing out the top with the back of a spoon. Refrigerate for at least four hours, until set. To decorate pie, spread or pipe coconut whipped cream over the pie surface, then sprinkle with toasted coconut.


    To slice easily, dip a sharp knife in hot water, wipe with a clean cloth, and slice. Repeat for each slice for beautiful, clean slices.

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