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
