Vegan Coconut Custard Pie

So you want something creamy, dreamy… and aggressively coconut?

Excellent. You have taste.

This Vegan Coconut Custard Pie is smooth, rich, and packed with coconut flavor in the best possible way. It’s the kind of dessert that makes you pause mid-bite and go, “Wait… this is vegan?”

Yes. Yes, it is.

No eggs. No dairy. No weird gelatin situation. Just a silky custard filling tucked into a golden crust and topped with toasted coconut because we’re not doing subtle today.

Let’s bake something that feels like a tropical vacation—but in pie form.

Why This Recipe Is Awesome

First: texture. It’s creamy, set-but-silky custard with just enough structure to slice cleanly. No jiggly chaos. No soupy disasters.

Second: flavor. Coconut milk + vanilla + toasted coconut = full coconut experience. Not faint hints. We’re committed.

Third: it looks impressive. Custard pies have that “grandma-level baking skills” reputation. But this one? Completely doable.

Also, it’s surprisingly simple. If you can whisk and stir without wandering off mid-task, you’ve got this.

Ingredients You’ll Need

Nothing dramatic. Just good coconut vibes.

For the Pie Crust:

• 1 vegan pie crust (store-bought or homemade) – No shame in shortcuts.

For the Coconut Custard Filling:

• 1 can (13.5 oz) full-fat coconut milk – The creamy kind.
• 1 cup unsweetened plant milk
• ¾ cup sugar
• ¼ cup cornstarch – This is what sets the custard.
• ¼ tsp salt
• 1 tbsp vegan butter (optional but recommended)
• 1 ½ tsp vanilla extract
• 1 cup shredded unsweetened coconut

Optional Topping:

• Toasted coconut flakes
• Dairy-free whipped cream

That’s it. No egg replacers required. Science is on our side.

Step-by-Step Instructions

1. Pre-bake the crust.

Preheat oven to 375°F (190°C).
Place your pie crust into a 9-inch pie dish. Prick the bottom with a fork.

Bake for 10–12 minutes until lightly golden. Let it cool while you make the filling.

2. Mix the custard base.

In a saucepan (off heat), whisk together coconut milk, plant milk, sugar, cornstarch, and salt until smooth.
Make sure there are no cornstarch lumps. We’re not making pudding chunks.

3. Cook the custard.

Place the saucepan over medium heat. Stir constantly.
After 5–8 minutes, it will thicken noticeably. Keep stirring until it reaches a thick pudding consistency.

Do not walk away. Custard demands attention.

4. Finish the filling.

Remove from heat. Stir in vegan butter (if using), vanilla, and shredded coconut.

The mixture should be thick, glossy, and luxurious.

5. Fill the crust.

Pour the hot custard into the pre-baked crust. Smooth the top with a spatula.

Tap the pie gently on the counter to release air bubbles.

6. Chill.

Let it cool at room temperature for about 30 minutes.
Then refrigerate for at least 3–4 hours, or until fully set.

Patience. This is where structure happens.

7. Decorate dramatically.

Top with toasted coconut flakes and whipped cream if desired.

Slice. Serve. Accept compliments.

Common Mistakes to Avoid

Let’s avoid custard chaos:

• Not cooking the custard long enough. It must thicken properly or it won’t set.
• Using low-fat coconut milk. You’ll lose creaminess.
• Stopping the stirring. Lumps form fast.
• Skipping chill time. Warm custard pie = scoopable situation.
• Adding too much liquid. Follow measurements exactly.

Golden rule: Thick before pouring = firm after chilling.

Alternatives & Substitutions

Because sometimes your pantry negotiates.

• Gluten-free crust? Use a gluten-free pie crust or graham-style base.
• Less coconut texture? Reduce shredded coconut to ½ cup for smoother custard.
• Extra coconut flavor? Add ½ teaspoon coconut extract.
• Sweeter tooth? Increase sugar slightly—but don’t go wild.
• Want chocolate twist? Drizzle melted vegan chocolate over the top after chilling.

IMO, lightly toasting the shredded coconut before mixing it in adds next-level flavor. Totally optional—but worth it.

FAQ (Frequently Asked Questions)

1. Why didn’t my pie set?

You likely didn’t cook the custard long enough or didn’t measure cornstarch properly. It needs to get thick before it goes into the crust.

2. Can I make this ahead of time?

Absolutely. It actually tastes better the next day once fully chilled.

3. Can I freeze it?

You can, but texture may change slightly once thawed. Refrigeration is best.

4. Is it very sweet?

It’s balanced. Coconut milk naturally adds richness that softens the sweetness.

5. Can I use coconut cream instead of coconut milk?

Yes—but it will be extra rich. Not a bad problem to have.

6. How long does it last?

Store covered in the fridge for up to 4 days.

7. Does it taste strongly of coconut?

Yes. In a good way. This is not a subtle pie.

Final Thoughts

This Vegan Coconut Custard Pie is smooth, creamy, and unapologetically coconut-forward. It’s simple enough for a weeknight bake but elegant enough for holidays.

It slices beautifully. It tastes like a tropical dessert dream. And it proves, once again, that you absolutely do not need eggs or dairy to make a proper custard pie.

Now go chill that pie (literally), toast some coconut, and serve up slices like you’ve been baking custard pies your entire life.

And maybe keep the last slice for yourself. Strictly quality control, obviously.