Mini Coconut Cream Pies Dairy Free Vegan
Indulge in the tropical decadence of Mini Coconut Cream Pies, a completely dairy-free and vegan dessert that's as gorgeous as it is delicious! These charming personal-sized pies feature a buttery, crumbly crust made from vegan graham crackers and coconut oil, topped with a luxuriously creamy coconut filling sweetened with pure maple syrup. A sprinkle of shredded unsweetened coconut adds the perfect finish, offering a delightful texture and visual appeal. With just 20 minutes of prep and a short chill time, these no-bake treats are wonderfully easy to create and perfect for any occasion. Whether you're catering to a plant-based diet or simply craving a guilt-free dessert, these miniature coconut cream pies are guaranteed to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Coconut cream
- 1 cup Unsweetened coconut milk
- 0.25 cup Maple syrup
- 3 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 2 tablespoons Coconut oil
- 6 sheets Vegan graham crackers
- 0.5 cup Shredded unsweetened coconut
Instructions
Prepare the crust by crushing the vegan graham crackers into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
Combine the crumbs with 2 tablespoons of melted coconut oil in a bowl. Mix thoroughly until the texture is crumbly but holds together when pressed.
Spoon the crumb mixture evenly into a 6-cup muffin tin lined with paper cupcake liners, pressing the crumbs down firmly to create a compact crust. Set aside.
In a medium saucepan, mix the coconut cream, coconut milk, maple syrup, and cornstarch. Whisk the mixture until the cornstarch dissolves completely.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens into a pudding-like consistency. This should take about 5-7 minutes.
Remove the saucepan from heat and stir in the vanilla extract.
Pour the coconut cream filling evenly over the prepared crusts, filling each cup to the top. Smooth the tops with the back of a spoon if needed.
Sprinkle the shredded unsweetened coconut evenly over the tops of the mini pies as a garnish.
Chill the mini pies in the refrigerator for at least 2-3 hours, or until the filling is fully set.
Once set, remove the paper liners and serve immediately, storing any leftovers in the fridge for up to 3 days.
Nutrition Facts
Calories |
2942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.5 g | 174% | |
| Saturated Fat | 109.9 g | 550% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1157 mg | 50% | |
| Total Carbohydrate | 423.7 g | 154% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 290.9 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 536 mg | 41% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 733 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
