Vegan Coconut Cream Pie Filling
Indulge in the tropical decadence of this Vegan Coconut Cream Pie Filling, a luscious and dairy-free treat perfect for dessert lovers. Made with rich, full-fat coconut milk and chilled coconut cream, this recipe delivers a delightfully creamy texture without any animal products. A touch of cornstarch thickens the filling to a velvety consistency, while unsweetened shredded coconut and vanilla extract infuse it with authentic, bold coconut flavor. For an optional pop of golden color, a pinch of turmeric adds natural vibrance. Quick to prepare and effortlessly versatile, this pie filling sets beautifully after chilling, making it an ideal base for your favorite pie crust or as a standalone pudding. With just 15 minutes of cook time, this vegan dessert centerpiece is as easy to whip up as it is to devour. Perfect for those craving a taste of the tropics while keeping it plant-based!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 cups Full-fat coconut milk
- 1 cup Coconut cream (chilled)
- 0.5 cup Granulated sugar
- 3 tablespoons Cornstarch
- 0.5 cup Unsweetened shredded coconut
- 1.5 teaspoons Vanilla extract
- 1 pinch Pinch of salt
- 0.25 teaspoon Turmeric (for natural yellow color, optional)
Instructions
In a medium saucepan, whisk together the coconut milk, granulated sugar, cornstarch, and a pinch of salt until smooth and well combined.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken. This will take about 7–10 minutes.
Once the mixture has thickened to a pudding-like consistency, reduce the heat to low and continue stirring for an additional 2 minutes to cook out the raw starch flavor.
Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and turmeric (if using). Mix well until fully incorporated.
Transfer the filling to a heatproof bowl, cover with plastic wrap, pressing the wrap directly onto the surface of the filling to prevent a skin from forming.
Allow the filling to cool to room temperature, then refrigerate for at least 2–3 hours or until fully chilled and set.
Once chilled, gently fold the coconut cream into the filling to create a light and fluffy texture. This step is optional but adds extra creaminess.
Use the filling immediately to assemble your coconut cream pie or store it in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.7 g | 288% | |
| Saturated Fat | 195.4 g | 977% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 354 mg | 15% | |
| Total Carbohydrate | 175.1 g | 64% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 125.5 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 2270 mg | 48% | |
*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.
