Rich, creamy, and perfectly coconutty
⏱ Prep: 10 min | Bake: 40–45 min
Makes: 8 servings
🥣 Ingredients
Coconut Base
- 2 cups full-fat coconut milk (from a can)
- 1 cup coconut cream (or extra coconut milk)
- ½ cup shredded coconut (unsweetened)
- ½ cup coconut sugar (or brown sugar / maple syrup)
- 3 tbsp cornstarch (or arrowroot starch)
- 1 tsp vanilla extract
- ½ tsp coconut extract (optional, but amazing)
- ¼ tsp salt
Thickener / Creamy Binder
- 1 block silken tofu (about 12 oz / 340 g)
or 1 cup cashews soaked for 2 hours and blended
Optional Toppings
- Toasted coconut flakes
- Vegan whipped cream
- Fresh berries
🔪 Instructions
1️⃣ Preheat & Prepare
Preheat oven to 350°F (175°C)
Grease a 9-inch pie dish.
2️⃣ Blend the Filling
In a blender, combine:
- coconut milk
- coconut cream
- silken tofu (or soaked cashews)
- shredded coconut
- coconut sugar
- cornstarch
- vanilla
- coconut extract
- salt
Blend until completely smooth.
3️⃣ Pour & Bake
Pour mixture into the pie dish.
Bake 40–45 minutes, until edges are set and center is slightly jiggly.
4️⃣ Cool & Chill
Cool to room temperature, then chill 2–3 hours (or overnight) to set.
5️⃣ Serve
Top with toasted coconut flakes and vegan whipped cream.
💡 Pro Tips
✅ Blend well to avoid grainy texture
✅ For a firmer pie, add 1–2 tbsp agar-agar (dissolved in warm water)
✅ For a more custardy texture, reduce cornstarch to 2 tbsp
✅ Chill overnight for the best sliceability
🌴 Optional Variations
- Lemon coconut pie: add 2 tbsp lemon juice + zest
- Chocolate coconut pie: add ¼ cup cocoa powder
- Pina colada pie: add pineapple puree