Gluten Free Vegan Coconut Cream Pie

Total time4 hr 50 min

Prep time30 min

Cook time20 min

Creamy coconut milk gets simmered with sugar and cornstarch until thick and glossy, then folded with sweetened shredded coconut for a filling that's rich, silky, and packed with real coconut flavor in every bite. It sets into clean, firm slices after a few hours in the fridge, so it's an easy make-ahead dessert for busy weeks or holiday tables. The topping is its own showstopper: chilled coconut cream whipped into soft, billowy peaks with a touch of vanilla and powdered sugar, piled high and finished with toasted coconut flakes for crunch. Every layer here leans on coconut for its structure and flavor, which makes this pie a genuinely solid pick for a gluten free dessert spread. It looks like a bakery centerpiece but comes together with simple pantry staples and a little patience while it chills. One bite of that cool, creamy filling against the crisp, golden crust and you'll understand why this one gets requested again and again.

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Ingredients

8 servings

For the crust

1 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tbsp granulated sugar
½ tsp salt
½ cup vegan butter, cold and cubed
3–4 tbsp ice water

For the filling

2 cans (13.5 oz each) full-fat coconut milk
½ cup granulated sugar
¼ cup cornstarch
¼ tsp salt
1 tsp vanilla extract
1 cup sweetened shredded coconut

For the coconut whipped cream

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
2 tbsp powdered sugar
½ tsp vanilla extract

For serving

¼ cup toasted coconut flakes (optional)

Instructions

1
In a large mixing bowl, whisk together the flour, 1 tbsp sugar, and 1/2 tsp salt. Add the cold cubed vegan butter and work it into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just holds together when pressed — stop before it becomes sticky. Shape into a disk, wrap, and refrigerate for 30 minutes.
2
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick. Drape it over a 9-inch pie dish, press it gently into the bottom and sides, and trim any overhang to about 1/2 inch. Fold the edge under itself and crimp. Line the crust with parchment paper and fill with pie weights or dried beans.

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