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Vegan Coconut Pie Recipe

Vegan Coconut Pie Recipe
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★★★★★

5.1 from 9 reviews

This Vegan Coconut Pie is a creamy, delicious dessert made with soft tofu, shredded coconut, and coconut oil, baked to perfection in a vegan pie crust. It’s naturally dairy-free, egg-free, and perfect for those following a vegan or vegetarian lifestyle. Topped optionally with coconut whipped cream and toasted coconut flakes, this pie offers a rich tropical flavor with a smooth and satisfying texture.

Ingredients

Scale

Pie Filling

  • 2 lb soft tofu (32 oz)
  • 3/4 cup sugar (or xylitol, 150g)
  • 1/3 cup coconut oil (70g)
  • 1/2 tsp pure vanilla extract (2g)
  • 1/2 tsp salt
  • 1 1/2 cups shredded coconut (75g)

Crust

  • 1 9-inch vegan pie crust (optional)

Toppings (Optional)

  • 1 recipe Coconut Whipped Cream
  • 1/2 cup coconut flakes or coconut chips

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is hot and ready for baking the pie.
  2. Prepare Crust: Press the vegan pie crust into a 9-inch pie pan evenly, creating a smooth base. Set aside while preparing the filling.
  3. Melt Coconut Oil: If your coconut oil is solid, gently warm it until it melts completely but avoid overheating.
  4. Blend Filling Ingredients: In a food processor or blender, combine the soft tofu, sugar (or xylitol), melted coconut oil, vanilla extract, and salt. Blend until the mixture is thick, smooth, and creamy.
  5. Incorporate Shredded Coconut: Remove the mixture from the blender and fold in the shredded coconut by hand to evenly distribute the texture.
  6. Fill Pie Crust: Pour the prepared coconut filling into the vegan pie crust or greased pie pan. Use a spatula to smooth out the top for an even finish.
  7. Bake: Place the pie on the center rack of your oven and bake for 30 minutes, allowing the filling to set and the crust to cook through.
  8. Toast Coconut Flakes: While baking, toast coconut flakes or chips in a skillet over medium heat for about 5 minutes or until golden and fragrant.
  9. Cool Pie: Remove the pie from the oven and allow it to cool completely to room temperature.
  10. Garnish and Serve: Optionally top the cooled pie with coconut whipped cream and toasted coconut flakes before serving to enhance flavor and presentation.

Notes

  • Soft tofu is essential for a creamy texture; firm tofu will not yield the same smooth consistency.
  • Xylitol can be used as a sugar substitute for a lower glycemic index option.
  • The vegan pie crust is optional if you prefer a crustless pie or want a gluten-free crust alternative.
  • Make sure the coconut oil is just melted and not hot to prevent cooking the tofu while blending.
  • Storage: Keep refrigerated and consume within 3 to 4 days for best freshness.
  • For a soy-free version, substitute soft tofu with blended silken chickpeas or a commercially available soy-free tofu alternative.

Nutrition

Keywords: vegan coconut pie, dairy-free dessert, tofu pie, coconut dessert, vegan baking, plant-based pie

Find it online: https://chefmilacook.com/vegan-coconut-pie-recipe/