Why You’ll Love This Recipe
- It’s entirely plant-based and gluten-free, making it suitable for a wide range of dietary needs.
- It only takes about 10 minutes of prep time and uses simple ingredients.
- The creamy coconut flavor and light texture make it an ideal dessert for spring and summer gatherings.
- No complicated techniques or baking experience required.
- You can make it ahead of time for convenience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
- Vegan graham cracker crumbs (gluten-free)
- Coconut oil
- Water
For the filling:
- Soft silken tofu
- Coconut oil
- Vanilla extract (or almond/coconut extract)
- Salt
- Agave syrup (or preferred sweetener)
- Shredded coconut (plus more for topping)
Directions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the graham cracker crumbs, melted coconut oil, and water until evenly combined. Press the mixture firmly into a pie dish, making sure it’s packed on the bottom and sides.
- In a blender, combine the silken tofu, coconut oil, vanilla extract, salt, agave syrup, and shredded coconut. Blend until smooth and creamy.
- Pour the filling into the prepared crust and smooth the top with a spatula.
- Bake for 20 minutes. Remove from oven and sprinkle extra shredded coconut on top. Return to oven for an additional 10 minutes.
- Let the pie cool to room temperature, then refrigerate for at least 3 hours or until fully set.
- Serve chilled, optionally topped with vegan coconut whipped cream.
Servings and timing
- Servings: 8
- Prep time: 10 minutes
- Cook time: 30 minutes
- Chill time: 3–4 hours
- Total time: Approximately 4 hours 40 minutes (including chilling)
Variations
- Nutty crust: Use a base made from dates, walnuts, shredded coconut, vanilla, and cinnamon instead of graham crackers.
- Extra tropical: Add pineapple chunks to the filling or top with mango slices.
- Chocolate twist: Swirl in some melted vegan chocolate or add a layer of chocolate ganache before the filling.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze individual slices wrapped in foil for up to 1 month. Thaw in the fridge before serving.
- Reheating: Not recommended; this pie is best served chilled.
FAQs
Can I make this coconut cream pie ahead of time?
Yes, you can make it up to 4 days in advance and store it in the fridge.
Is this recipe gluten-free?
Yes, as long as you use gluten-free graham crackers for the crust.
Can I freeze this pie?
Absolutely. Wrap slices individually in foil and freeze for up to a month.
What can I use instead of tofu?
You could try a vegan yogurt or cashew cream alternative, but texture and flavor may vary.
Does the pie need to be baked?
Yes, for about 30 minutes total to set the filling and toast the topping.
How long should it chill before serving?
At least 3 hours in the fridge is recommended for best texture and sliceability.
Can I use a different sweetener?
Yes, maple syrup, date syrup, or coconut nectar can work instead of agave.
What’s a good topping besides whipped cream?
Toasted coconut, sliced strawberries, or mint leaves make great toppings.
Is this pie nut-free?
It can be, as long as you avoid nut-based crusts or toppings.
Can I make this without coconut oil?
Coconut oil contributes to texture and flavor, but a neutral oil like avocado oil might work, though it may affect consistency.
Conclusion
This 5-minute vegan coconut cream pie is a creamy, dreamy dessert that proves you don’t need dairy, gluten, or hours in the kitchen to enjoy something delicious. Perfect for any occasion, it’s a crowd-pleaser you’ll make again and again.
Print
Vegan Coconut Cream Pie
- Total Time: ~4 hours 40 minutes
- Yield: 8 servings
- Diet: Vegan
Description
This 5-minute vegan coconut cream pie is a creamy, dairy-free, and gluten-free dessert made with silken tofu, shredded coconut, and a graham cracker crust. Quick to prep and irresistibly tropical, it’s the perfect no-fuss treat for warm-weather gatherings or any occasion that calls for something light and delicious.
Ingredients
For the crust:
1 ½ cups vegan graham cracker crumbs (gluten-free)
¼ cup melted coconut oil
1–2 tbsp water
For the filling:
1 block (12 oz) soft silken tofu
¼ cup melted coconut oil
1 ½ tsp vanilla extract (or almond/coconut extract)
Pinch of salt
¼ cup agave syrup (or preferred sweetener)
½ cup shredded coconut (plus more for topping)
Instructions
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Preheat the oven to 350°F (175°C).
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In a bowl, combine graham cracker crumbs, melted coconut oil, and water until evenly moistened. Press mixture firmly into a pie dish to form crust.
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In a blender, add silken tofu, coconut oil, vanilla extract, salt, agave syrup, and shredded coconut. Blend until smooth.
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Pour filling into the crust and smooth out the top.
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Bake for 20 minutes.
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Sprinkle with additional shredded coconut and bake for another 10 minutes.
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Let cool at room temperature, then refrigerate for at least 3 hours before serving.
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Optional: Top with vegan coconut whipped cream before serving.
Notes
Swap agave with maple syrup or coconut nectar if preferred.
For a no-bake version, skip baking and chill longer, though texture may be softer.
Add tropical fruit like pineapple or mango on top for variation.
Keep pie chilled until ready to serve for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
