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Vegan Toasted Coconut Pie

Posted: November 24, 2019

Easy, vegan toasted coconut pie that’s indulgently delicious and buttery, making it perfect for a Thanksgiving or Christmas dessert!

This is my vegan take on my grandma’s famous recipe. Growing up, this was my favorite part of holiday dinners. My grandpa and I used to cut a slice immediately after we finished dinner and serve it with vanilla ice cream. Even though we were extremely full from the night’s dinner, there was no way we were passing up Mum’s Toasted Coconut Pie.

a piece of vegan toasted coconut pie on a plate

The original recipe called for three eggs and I was trying to figure out the best way to replace those since the texture so heavily depended on them. With research, I found a lot of people use silken tofu in their pies.

I though HOW GENIUS! I used silken tofu and…it was a disaster. Not a total disaster, but not as good as the original recipe. It wasn’t firm enough and was very liquidy. I decided to try firm tofu and add some cornstarch…PERFECTION!

Even though the secret ingredient in this recipe is tofu, you would never know. The taste is hidden behind the buttery, lemon flavor of the coconut.

Such a delicious pie! I hope you make this for the holiday season. And if you bring it to a party, it’s pretty much guaranteed that people will ask you for the recipe! Send them my way, I’d be glad to share!

How to Make Vegan Toasted Coconut Pie

The blender is going to be your best friend for this recipe, and it makes it super easy! Basically, you just throw everything in a blender, pop it in the oven, and enjoy! Let’s follow these key details though:

First, drain some of the water out of your tofu block. Pop it in a blender with the plant based milk and cornstarch on high until completely smooth. This is replacing your eggs and will be the main contributor to the excellent texture of this pie.

Next, add in the sugar and blend on medium until smooth. This step makes your rich pie a little fluffy.

Then, add in all remaining ingredients except for coconut. Blend on high until the mixture is smooth and has no butter clumps.

Finally, gently fold in the coconut to the mixture and pop it in a pie crust.

Most pie crusts at the grocery store are accidentally vegan, which is a huge plus! If you can’t find one, here’s a recipe that I was tempted to make: https://www.connoisseurusveg.com/vegan-pie-crust/

I hope you make this vegan toasted coconut pie and see how rich and delicious it is for yourself. If you do, make sure to tag me on Instagram @crueltyfreecrystal or hashtag #crueltyfreecrystal so I can see your creations!

Vegan Toasted Coconut Pie

Servings 8 slices

Ingredients

1/2 block firm tofu
1/4 cup plant-based milk
2 tbsp cornstarch
1 1/2 cups sugar
1/2 cup vegan butter
4 tsp lemon juice
1 tsp vanilla extract
1 1/3 cup sweetened coconut flakes
1 9-inch unbaked pie crust

Instructions

Preheat the oven to 350 F and take your pie crust out of the freezer.
First, add tofu, milk, and cornstarch into a blender, and blend on high until smooth.
Next, add the sugar and blend until smooth and fluffy.
Then, add vanilla, lemon juice, and vegan butter and blend until there are no chunks remaining.
Gently fold in coconut flakes until evenly dispersed and transfer mix into pie crust.
Bake for 60 minutes or until the top is lightly browned.
Let stand for 15 minutes and then put in the fridge to cool for 1 hour before enjoying!
Serve with vegan whipped cream or vanilla ice cream!