Vegan Coconut Cream Pie

Vegan Coconut Cream Pie Recipe

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Baby Peanut


This is actually very good. I had it at a restaurant, asked for the recipe but had to hunt it down which I did. You can find all the ingredients at Whole Foods.


★★★★★ 1 vote

30 Min
30 Min



  • 2 tsp
    chia seeds
  • 6 tsp
  • 1 1/2 c
    instant oats(plain)
  • 1/2 c
    flaxseed meal
  • 1/4 c
    unsweetened coconut flakes
  • 1/2 tsp
  • 2 Tbsp
    agave syrup
  • 1/2 c
    oil(safflower, canola or other non-flavored oil)
  • 1/4 c
    hot water

  • 1
    12.3 oz. pkg. firm silken tofu
  • 1/4 c
    unsweetened coconut milk
  • 1/4 c
    agave syrup
  • 1/2 c
    + 2-3 tbs. unsweetened coconut flakes
  • 1 Tbsp
    arrowroot powder
  • 1 tsp
    vanilla extract
  • 1/4 tsp

How to Make Vegan Coconut Cream Pie


  1. FOR CRUSTS: Preheat oven to 350. Spray 2 9" pie tins. Mix chia seeds & water, set aside for at least 5 min. to gel up. Whisk together oats, flaxseed meal, coconut flakes & salt till evenly combined. Stir in agave, oil, & hot water until well combined & ingredients are evenly distributed(don't overmix. Divide mixture into halves, press into each tin, pressing up sides of tin. The mixture should come up about halfway or just over the height of the tin. Bake 14-16 min. until top edge starts to turn golden brown. Let cool to room temperature before filling.
  2. FOR FILLING: Combine all ingredients in food processor or with mixer until well combined & the tofu is smooth, about 2-5 min depending on if you're using a processor or mixer. Pour into tins, evenly distributing. Sprinkle tops with coconut. Bake at 350 for 10-15 min, until center is more set but not browned. Cool to room temperature, move to refrigerator & chill for at least 4 hours, until center is set.

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About Vegan Coconut Cream Pie

Course/Dish: Pies
Dietary Needs: Vegetarian

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