Vegan Coconut Cream Pie Filling

Total Time
Prep 20 mins
Cook 0 mins

Inspiration from

Ingredients Nutrition


  1. Blend tofu until smooth, set aside.
  2. In a saucepan over medium heat, whisk together sugar and cornstarch, slowling adding the coconut milk.
  3. Continue to stir over medium heat until thick.
  4. Once the mixture has thickened, fold in the tofu, vanilla, coconut extract and shredded coconut.
  5. Pour mixture into pie crust and garnish with extra shredded coconut.
  6. Chill before serving.
Most Helpful

I made a vegan crust for this filling, and it turned out to be a delicious coconut cream pie! I will be making this again very soon! Thanks for the recipe!

5 5

This is the BEST coconut pie ever! My husband and I eat one every 2 days (no, we are not fat).
I do add 1/4 teaspoon salt so it won't taste "flat." I also use a store-bought low-fat graham cracker crust. I toast the coconut for the topping. I gave 1/2 pie to some friends last night and they loved it too!

4 5

I used reg coconut milk and it was fab in a graham cracker crust!

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