By veganmilitarywife


Coconut Cream Pie (Vegan, Gluten Free, and Oil Free)

Categories : Dessert
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4 from 1 vote

Coconut Cream Pie

Servings 8


For the Crust:

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 6 Medjool dates chopped
  • 2-3 tablespoons water

For the Filling:

  • 2 13.5 oz cans coconut milk
  • 1 box silken tofu
  • 1/2 cup date sugar
  • 1/4 cup cornstarch tapioca starch, or arrowroot
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded coconut toasted in 350 degree oven for 4-5 minutes

For the Topping:

  • 1 13.5 oz can coconut milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup coconut flakes toasted in 350 degree oven for 4-5 minutes, optional


For the Crust:

  • Preheat oven to 350 degrees.
  • In a food processor, combine almond flour, coconut flour, and dates.
  • Process until the dates are completely incorporated.
  • Add water, 1 tablespoon at a time, just until the dough hold together when pressed. You don't want it too moist!
  • Press dough into a deep dish pie pan (or two regular pie pans).
  • Bake for 20-30 minutes, or until golden brown.

For the Filling:

  • Meanwhile, combine all filling ingredients, except shredded coconut, in a blender.
  • Puree until completely smooth.
  • Pour mixture into a medium saucepan.
  • Cook over medium heat, whisking constantly, until thick and bubbly.
  • Stir in shredded coconut.
  • Pour into baked pie crust and let cool.
  • Once cooled, put in refrigerator for several hours (or overnight) to set.

For the Topping:

  • Meanwhile, place a mixing bowl and electric mixer beaters in the freezer for at least 30 minutes.
  • Take the refrigerated can of coconut milk and turn it upside down (without shaking it further).
  • Open the can from the bottom and pour out the clear liquid and most of the liquid cream, if any (saving it for another use).
  • Scoop the solid and mostly solid cream into the frozen mixing bowl.
  • Beat on high for several minutes, until soft peaks form.
  • Add vanilla and beat for another minute or so.
  • Spread topping on refrigerated pie and top with toasted coconut flakes, if desired.
  • Keep refrigerated until served.


At least 24 hours (48 hours is better) before you make the pie, place one can of coconut milk, making sure is has not been shaken (very important!), in the refrigerator.