Description
This is hands down the best vegan coconut cream pie, and even coconut cream pie in general! Made with the easiest coconut cream filling, a flaky pie crust, and perfect vegan whipped cream, this custard-like vegan coconut cream pie is perfect for all spring occasions!
Ingredients
Scale
Coconut Cream Pie Filling:
- ½ cup (110 mL) aquafaba
- 3 tbsp chickpea flour
- ¼ cup (30 g) arrowroot starch
- 1 can (13.5 oz) coconut cream
- 1 cup (240 mL) full fat coconut milk
- ¾ cup (150 g) Florida Crystals® Organic Raw Cane Sugar
- 1 cup (80 g) unsweetened shredded coconut
- 2 tbsp salted vegan butter, room temperature
- 2 tsp vanilla extract
Vegan Whipped Cream:
- 1/2 cup (120 mL) aqufaba
- 1/2 cup (100 g) Florida Crystals Sugar Organic Granulated Sugar ®
- 1 tsp cream of tartar
- 1 tsp vanilla extract
- 1/3 cup toasted coconut flakes, for topping
Instructions
- Prepare the pie dough: Follow the instructions for making the vegan pie dough and chill. Then roll out the crust for a 9″ pie.
- Prep for the coconut cream pie filling: Whisk together the aquafaba, chickpea flour, and arrowroot starch in a small bowl together. Set aside. Add the coconut cream, coconut milk, and sugar to a medium saucepan, and whisk together.
- Make the coconut cream pie filling: Turn the stovetop heat to medium-high, and allow the mixture to come to a boil. Once boiling, reduce the heat to low, and as you whisk, pour in the chickpea flour mixture. Continue to whisk the mixture on low heat until it thickens to a pudding consistency, about 7 minutes. Once thickened, add in the vegan butter, vanilla extract, and coconut shreds. Whisk until evenly distributed throughout the coconut cream mixture.
- Chill the coconut cream pie: Pour the coconut cream filling into the baked pie crust, and place the pie into the fridge to set for 6+ hours, but ideally overnight.
- Make the whipped cream: Once the pie is set, add the aquafaba and cream of tartar to a large bowl or a stand mixer with whisk attachment. Mix the aquafaba on high speed until foamy, then begin to add in 1 spoonful at a time of sugar as you continue to beat the aquafaba mixture. It will begin to fluff up and create stiff peaks. Once the stiff peaks are achieved (about 10 minutes), you can spoon the whipped cream on top of the coconut cream pie.
- Slice and serve! Top with toasted coconut flakes. Slice the coconut cream pie and serve cold. Store any leftover slices in an airtight container and in the fridge for up to 4 days.
Notes
Gluten-free: For a gluten-free coconut cream pie, please swap in gluten-free 1:1 baking flour (one that contains xanthan gum) at an equal ratio to the all purpose flour.
Pie weights: If you don’t have pie weights, you can use dried rice, beans, or flour.