Vegan Crustless Coconut Pie

Vegan Crustless Coconut Pie

Servings: 6–8

Prep Time: 10 minutes

Cook Time: 40–45 minutes

Chill Time: Optional 1–2 hours

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Ingredients

For the Pie Filling:

• 1 (13.5 oz / 400 ml) can full-fat coconut milk

• 1/2 cup unsweetened shredded coconut

• 1/3 cup maple syrup or coconut sugar (adjust sweetness to taste)

• 1/4 cup cornstarch or arrowroot powder (for thickening)

• 1 tsp vanilla extract

• 1/4 tsp salt

• Optional: 1/4 tsp turmeric for color (purely aesthetic)

For Topping (Optional):

• 2–3 tbsp toasted coconut flakes

• Vegan whipped cream

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Instructions

1. Preheat Oven

• Preheat the oven to 350°F (175°C).

• Lightly grease an 8-inch pie dish or springform pan.

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2. Prepare the Filling

1. In a medium saucepan, combine:

   • Coconut milk

   • Shredded coconut

   • Maple syrup

   • Cornstarch

   • Salt

   • Turmeric (optional)

2. Whisk thoroughly until cornstarch is fully dissolved and mixture is smooth.

3. Place over medium heat and cook, stirring constantly, until the mixture thickens slightly (about 5–7 minutes).

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3. Add Flavor

• Remove from heat and stir in vanilla extract.

• Taste and adjust sweetness if needed.

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4. Bake the Pie

1. Pour the thickened coconut mixture into the prepared pie dish.

2. Smooth the top with a spatula.

3. Bake in preheated oven for 25–30 minutes, or until the top is set and slightly golden.

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5. Cool

• Remove from oven and let the pie cool at room temperature for 10–15 minutes.

• For firmer texture, refrigerate for 1–2 hours before serving.

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6. Add Toppings

• Sprinkle toasted coconut flakes on top.

• Add a dollop of vegan whipped cream if desired.

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Tips for Perfect Vegan Crustless Coconut Pie

1. Full-fat coconut milk gives richness; light versions will be less creamy.

2. Cornstarch or arrowroot is key for a smooth, custard-like texture.

3. Don’t overbake — it will continue to set as it cools.

4. Optional flavor twists: Add 1–2 tsp almond extract for a nutty aroma or a pinch of cinnamon/nutmeg for warmth.

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Fun Variation:

• Chocolate Coconut Pie: Add 2–3 tbsp cocoa powder to the filling before baking.

• Tropical Coconut Pie: Stir in 1/4 cup crushed pineapple (drain excess liquid) for fruity flavor.