Dairy-Free Coconut Cream Pie Recipe — Light, Silky & Vegan-Friendly

This dairy-free coconut cream pie features a true custard made with coconut milk and egg yolks for rich, creamy texture. Fold in shredded coconut, bake into a flaky crust, and crown with dairy-free whipped topping for a dessert everyone will love.

If you’re seeking a standout dairy-free coconut cream pie, this is it. Below you’ll find clear tips and streamlined instructions to make a luscious coconut custard without dairy.

An old-fashioned coconut cream pie is hard to beat: thick custard, chewy coconut, and a cloud of whipped topping in a flaky homemade crust.

Coconut cream pie is a classic for a reason—the contrast of crisp crust, smooth coconut filling and toasted coconut shines on any table. If you need a dairy-free option that still delivers on flavor and texture, this recipe has you covered.

Note: This recipe is dairy-free but not vegan because it uses egg yolks in the custard. If you need a vegan alternative, consider a vegan pudding-based pie.

Why You’ll Love this Recipe

• Dairy-free whipped topping and butter alternatives
• Rich coconut custard thickened with egg yolks and cornstarch
• Creamy filling studded with shredded coconut
• Works with any pre-baked pie crust (homemade or store-bought)
• Easy to prepare and ideal for holidays or gatherings

Ingredients for Dairy-Free Custard

These are the main ingredients used to build the coconut custard filling.

• Coconut creamer: Adds concentrated coconut flavor and creaminess without dairy.
• Full-fat coconut milk: Provides richness and helps thicken the custard; full-fat gives the best texture.
• Coconut extract: Boosts the coconut aroma and flavor.
• Vanilla extract: Balances and complements the coconut.
• Egg yolks: Enrich and help set the custard.
• Cornstarch: Thickens the custard into a smooth pudding-like filling.
• Vegan butter: Adds richness while keeping the recipe dairy-free.
• Sugar and salt: Sweetness and a pinch of salt enhance overall flavor.
• Shredded coconut: Stirred into the filling and toasted for garnish for texture and flavor.

How to Make Dairy-Free Coconut Cream Pie

• Pre-bake your pie crust according to the recipe or package instructions and cool completely.
• In a medium saucepan, whisk together sugar, cornstarch, egg yolks and salt. Gradually whisk in the coconut creamer (or almond milk) until smooth.

• Place the saucepan over medium heat, whisk in the coconut milk, and cook, whisking constantly, until the mixture comes to a gentle boil. Continue cooking 1–2 minutes until it thickens and coats the back of a spoon.
• Remove from heat and stir in shredded coconut, vegan butter, vanilla and coconut extract. Allow the filling to cool 15–20 minutes, stirring occasionally.

• Pour the cooled coconut filling evenly into the prepared crust. Cover and refrigerate 1–2 hours, until set.
• Top with dairy-free coconut whipped cream and toasted coconut before serving. Slice and enjoy.

This pie is perfect for family gatherings, holidays, or any time you want a special dessert that’s dairy-free but still indulgent.

Storage/Make Ahead Instructions

• Cover the pie with plastic wrap and refrigerate for up to three days.
• To make ahead, prepare the pie through chilling, then add the whipped topping and toasted coconut just before serving for the best texture.

Gluten-Free Pie Crust Recipe

If you need the pie to be both gluten-free and dairy-free, use a reliable gluten-free pie crust. A flaky gluten-free crust pairs beautifully with this custard. Follow any trusted gluten-free crust recipe and prebake before filling.

Tips for Making Flaky Pie Dough

• Use a food processor for a quick, even distribution of fat, or cut in vegan butter by hand with a pastry cutter.
• Chill the dough at least 1 hour (or overnight) before rolling to hydrate the flour and ensure a flaky crust.
• Let chilled dough rest 10–15 minutes at room temperature before rolling to prevent cracking.

Expert Tips and Tricks

• Make coconut whipped cream by chilling a can of full-fat coconut milk upside down overnight, then scooping and whipping the solid cream.
• Toast shredded coconut in a dry skillet over medium heat until golden for a nutty flavor and pretty garnish.

More Dairy-Free Recipes

Vanilla Bean Marshmallow Recipe

Overnight Protein Chia Oats

Coconut Cloud Cookies (Gluten-Free)

Carrot Ginger Soup

I hope you enjoy this creamy dairy-free coconut custard pie! If you try the recipe, leave a comment or rating to share how it turned out.