Dairy-Free Vegan Gluten-Free Coconut Cream Pie
A luscious no-bake style coconut cream pie combining a toasted almond-oat crust with silky cornstarch-thickened coconut custard and whipped coconut cream. This vegan and gluten-free version delivers tropical sweetness and creamy richness without dairy or refined flour, making it ideal for dinner parties, potlucks, or anyone seeking indulgent plant-based dessert. The key distinction is using canned full-fat coconut cream (refrigerated overnight) to achieve genuine whipped peaks, unlike carton alternatives.
Ingredients
- 1 cup gluten-free rolled oats, whole
- 1 cup raw almonds, whole
- ¼ tsp sea salt, none(optional)
- 2 Tbsp coconut sugar, none
- 5 Tbsp melted coconut oil, none
- 3 Tbsp cornstarch, none
- ⅓ cup coconut sugar, none
- 1 pinch sea salt, none(optional)
- 1 ⅝ cups canned light coconut milk, none
- 1 tsp pure vanilla extract, none
- ½ cup shredded coconut, toasted or untoasted(optional)
- 2 14-ounce cans coconut cream, refrigerated overnight
- ½ tsp vanilla extract, none
- 3 Tbsp organic powdered sugar, nonecoconut sugar blended fine or maple syrup1:0.75vegan certified easier
conf:3
Instructions
- 1
Preheat oven to 350F and line an 8x8-inch baking dish with parchment or grease a standard pie dish.
- 2
Pulse oats, almonds, optional sea salt, and coconut sugar in a high-speed blender until fine meal forms.
- 3
Add melted coconut oil and pulse on low until a loose dough forms that holds together when squeezed; add more oil if crumbly.
- 4
Transfer to prepared pan and spread evenly, then place parchment on top and use a flat-bottomed object to press firmly into bottom and sides.
- 5
Bake 17-22 minutes until edges are golden and surface shows browning, then cool.
- 6
Whisk cornstarch, coconut sugar, and optional salt in a small saucepan, then add coconut milk to avoid lumps.
- 7
Place over medium heat and cook until bubbling, whisking frequently.
- 8
Reduce heat to low and cook 4-6 minutes more, scraping sides and bottom constantly with a rubber spatula.
- 9
When mixture appears jiggly and ribbons form when drizzled, remove from heat and whisk in vanilla and optional coconut flakes.
- 10
Transfer to a glass bowl, press plastic wrap directly onto surface, and refrigerate 2-3 hours until set.
- 11
Place a medium-large glass mixing bowl in freezer.
- 12
Remove refrigerated coconut cream cans without shaking and scoop out hardened top cream layer into chilled bowl, discarding liquid portion.
- 13
Beat coconut cream with handheld mixer about 1 minute until whipped, then add powdered sugar and beat 2-3 minutes until light and airy; refrigerate covered.
- 14
Fold half the whipped cream into cooled pudding and refrigerate.
- 15
Spread custard-whip mixture into cooled crust, smooth top, cover with plastic wrap, and refrigerate at least 4 hours or overnight.
- 16
To serve, top with remaining whipped cream and toasted coconut flakes, slice, and serve.
Tips
Canned full-fat coconut cream refrigerated overnight is non-negotiable for whipping; carton versions lack adequate fat content to achieve peaks.
Press plastic wrap directly onto the custard surface during cooling to prevent a thick skin from forming on top.
Slice with a hot, wet knife between cuts to achieve clean portions without crumbling the crust.
Good to Know
Cover gently and refrigerate up to 3 days; best consumed within 48 hours before crust softens.
Crust can be baked 1 day ahead and wrapped. Custard can be made 1 day ahead and stored covered. Assemble and chill overnight before serving.
Chilled directly from refrigerator. Slice with hot knife. Optional: dust with additional toasted coconut or drizzle with coconut caramel.
Common Mistakes
Do not shake refrigerated coconut cream cans before opening to avoid mixing watery liquid into cream layer.
Do not skip plastic wrap directly on custard surface to avoid thick film forming.
Do not use carton coconut milk or light coconut cream for whipping layer; fat content insufficient.
Do not undercook custard to avoid thin, runny filling; thickening occurs as it cools.
Substitutions
Vegan Options
conf:3
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this ahead for a dinner party?
Yes. Bake crust up to 1 day ahead. Make custard and whipped cream 1 day ahead separately. Assemble and refrigerate at least 4 hours or overnight for best texture and flavor melding.
What if my coconut cream won't whip?
Ensure cans were refrigerated overnight and the hardened cream layer separated from liquid. The cream must be cold and contain sufficient fat. If using carton version, whipping will fail; only canned full-fat coconut cream works.
How long can I keep leftovers and can I freeze it?
Refrigerate covered up to 3 days, though quality declines after 48 hours as crust absorbs moisture. Freezing is not recommended; texture and structural integrity deteriorate, especially the whipped topping.