Dairy Free Coconut Cream Pie
Coconut cream pie is one of those desserts that feels genuinely indulgent — cool, custardy filling, a buttery homemade crust, and a cloud of whipped topping — and this version delivers every bit of that without a drop of dairy. Two cans of full-fat coconut milk do the heavy lifting in the filling, creating a rich, silky custard that sets up beautifully after a few hours in the fridge. The from-scratch crust uses cold dairy free butter worked into flour the old-fashioned way, so you still get those flaky, golden layers that make a pie worth making. A careful tempering step with the egg yolks keeps the filling smooth and lump-free, and straining it into the shell gives you that clean, glossy finish. The whole thing gets topped with non-dairy whipped topping and optional toasted coconut for a little crunch and a gorgeous presentation. It slices into 8 generous wedges, making it an easy choice for a dinner party, holiday table, or any occasion where you want to impress without anyone feeling left out.
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Learn more →Ingredients
8 servings
For the crust
- 1 ¼ cups all-purpose flour
- 1 tbsp granulated sugar
- ½ tsp salt
- ½ cup dairy free butter, cold and cut into ½-inch cubes
- 3–4 tbsp ice water
For the filling
- 2 cans (13.5 oz each) full-fat coconut milk
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 4 large egg yolks
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
For the topping
- 1 ½ cups non-dairy whipped topping
- ½ cup sweetened shredded coconut, toasted (optional)
Instructions
- 1
In a large mixing bowl, whisk together the flour, 1 tbsp sugar, and 1/2 tsp salt. Add the cold dairy free butter cubes and use your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 2
Drizzle in 3 tbsp ice water and stir with a fork until the dough just comes together, adding the remaining 1 tbsp water a little at a time if needed — the dough should hold when pressed but not feel wet or sticky. Shape into a disk, wrap tightly, and refrigerate for at least 30 minutes.
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