Vegan Coconut Cream Pie

I ate half of a coconut cream pie. I know, not my finest moment. But honestly, how could anyone resist? It’s sweet, creamy, tropical and buttery. So here is my hot take on it: veganized.

This was pretty tough to master. I tried a few recipes to get started, but it just didn’t hit the spot. It would either be overboard on the coconut or just lack of creaminess. I realized I needed to pull in a few substitutes. In this recipe I used margarine instead of butter, a vegan egg substitute instead of egg yolk, and coconut cream instead of heavy cream.

Vegan Coconut Cream Pie

Recipe by imerinkateCourse: DessertDifficulty: Medium


Prep time


Cooking time






  • Crust
  • 2 cups of vanilla wafers (make sure they are vegan!)

  • 1/2 cup of margarine

  • Filling
  • 1 can of coconut cream

  • 2/3 cup of sugar

  • 1/2 cup of vegan soy egg replacement

  • 1 cup of light coconut milk

  • Coconut Whip
  • 2 cups of coconut cream (from a can)

  • 2-3 tablespoons of sugar

  • 1 tsp of vanilla extract

  • Optional: 1/4 cup of toasted coconut flakes


  • Crust
  • Add vanilla wafers and margarine to a food processor. Blend until a wet consistency.
  • Add to a 9-inch lightly greased pie dish. Press down, pushing up the sides.
  • Chill for at least 20 minutes.
  • Filling
  • Add coconut cream, sugar, egg replacement, and light coconut milk to a large pot.
  • Cook on medium heat for 10 minutes, stirring consistently to avoid scrambling the soy egg.
  • Add warm custard to chilled crust and chill for at least 2 hours.
  • Coconut Whip
  • Add coconut cream, sugar, and vanilla to a large bowl.
  • Whip until light and fluffy. Add cream of tartar to thicken additionally.
  • Spread evenly across chilled pie. Top with toasted coconut for some extra flair and flavor!


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