There’s something undeniably magical about the first bite of a coconut cream pie. It’s the kind of dessert that makes you stop mid-conversation, close your eyes, and savor every silky, tropical note. For me, it all started on a breezy summer evening when I decided to recreate my grandmother’s recipe.
One taste and I knew why: it’s like a getaway for your taste buds, blending the lusciousness of coconut custard with a fluffy cloud of whipped cream and a buttery, golden crust. This coconut cream pie isn’t just indulgent; it’s surprisingly simple to make, thanks to an easy process that cuts down prep time.
With shredded coconut folded into the custard and toasted flakes crowning the top, every bite offers a delightful crunch paired with a creamy, melt-in-your-mouth texture.
Plus, coconut has a sneaky nutritional edge—it’s rich in healthy fats that keep you feeling satisfied longer, making this dessert a smarter indulgence. And here’s a tip: blind-baking your crust ensures it stays crisp and flaky under the creamy filling. Trust me, it’s a game-changer!
This pie has been trending for a reason—its ability to balance tropical flair with old-fashioned comfort makes it a favorite for both summer barbecues and cozy winter gatherings.
So, what’s your twist? Swap the crust for a graham cracker base or add a dash of rum to the filling for a grown-up version. I’d love to hear your variations!
Perfect For The Summer Season!
- Summer Gatherings: Serve it chilled with a side of fresh mango slices for a refreshing treat.
- Holiday Dinners: Its creamy decadence feels right at home on a festive dessert table.
- Casual Weekends: Enjoy it with a cup of iced coffee or tea for a laid-back afternoon indulgence.
- Family Picnics: Pack individual slices in containers for an easy-to-share dessert that travels well.
- Celebrating Milestones: It’s an impressive yet approachable showstopper for special occasions.
Vegan Coconut Meringue Pie Recipe
Equipment
- Medium pot
- Aluminum foil or parchment paper
- Stand mixer with balloon whip attachment
- Whisk
- Pie plate- 9 inch
Ingredients
For the Meringue
- ½ cup water
- ¾ tsp cream of tartar, divided
- ¾ cups aquafaba
- 1¼ cups granulated organic sugar, divided
- 1 tsp agar powder
For the Filling
- 2 cups coconut milk
- ⅔ cups vegan sugar
- 2 tbsp soy lecithin granules or 1 teaspoon sunflower lecithin liquid
- ¼ cups cornstarch or potato starch
- 2 tbsp vegan butter
- 1 cup unsweetened shredded coconut
- ½ tsp vanilla extract
Topping
- 4 tbsp unsweetened shredded coconut
Pasty
- 1 single-crust 9-inch pie
Instructions
Bake the crust
- Preheat the oven to 385°F.
- Flatten the dough into a 4-inch circle between two sheets of parchment paper.
- Roll it into a thin circle, then flip it onto a 9-inch pie plate, trimming the edges.
- Line the pastry with parchment paper and add pie weights.
- Bake for 10–15 minutes until the edges turn golden.
- Remove the paper and weights, then let the crust cool on a wire rack.
Make the filling
- In a saucepan, whisk sugar and starch together.
- Gradually stir in coconut milk and bring it to a boil, whisking continuously.
- Lower the heat and cook for two more minutes, stirring in shredded coconut, vegan butter, and vanilla.
- Pour the hot filling into the cooled crust and bake for 20–25 minutes.
- Allow the pie to cool completely.
Assemble and chil
- Prepare the sugar syrup by softening agar in water for 3 minutes.
- Add cream of tartar and sugar, bring to a boil, and then simmer until it reaches 260°F.
- Meanwhile, whip aquafaba with cream of tartar in a stand mixer until stiff peaks form.
- Gradually add sugar, continuing to whip until glossy.
- Slowly pour in the cooled sugar syrup while whipping, increasing the speed for a few more minutes until the meringue is ready.
- Spread meringue over the cooled pie.
- Sprinkle the top with shredded coconut and, if desired, lightly brown the meringue with a kitchen torch.
- Refrigerate the pie for at least 3 hours or overnight before serving.
- Serve the pie with shredded coconut on top.
Notes
- Ensure the aquafaba is whipped to stiff peaks before adding the sugar syrup for the best meringue texture.
- Use unsweetened shredded coconut to balance the pie’s sweetness.
| Nutrition | Value |
| Calories | 300kcal |
| Carbohydrates | 45g |
| Fibre | 3g |
| Fat | 12g |
| Protein | 3g |
Variations That Will Help You Customise Your Dish!
- Chocolate Coconut Twist: Add 2 tablespoons of cocoa powder to the custard filling for a chocolatey flavor. Sprinkle shaved dark chocolate on top of the meringue for a finishing touch.
- Tropical Delight: Mix in 1/4 cup crushed pineapple or diced mango to the coconut custard for a tropical fruit twist.
- Nutty Crunch: Sprinkle toasted almonds or macadamia nuts on the meringue before serving for added crunch and flavor.
- Lemon-Coconut Fusion: Add 1 tablespoon of lemon juice and a teaspoon of lemon zest to the filling for a zesty variation.
- Gluten-Free Option: Use a pre-made gluten-free pie crust or make your own using almond or oat flour.
