Vegan Coconut Pie
Creamy coconut custard with a buttery cookie crust that chills to perfection, completely dairy-free and delicious.
20minutes
8servings
320calories
3gprotein
$1.60per serving
Ingredients (serves 8)
- 1.5 cups graham cracker crumbs
- 6 tablespoons coconut oil
- 2 cans coconut milk
- 0.5 cup coconut sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 0.5 cup shredded coconut
Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.
Save this recipeInstructions
- 1
Mix graham cracker crumbs with melted coconut oil and press into a 9-inch pie dish.
- 2
Whisk together coconut milk, coconut sugar, and cornstarch in a saucepan until smooth.
- 3
Cook over medium heat, stirring constantly, for 5 minutes until thickened.
- 4
Remove from heat, stir in vanilla extract and shredded coconut, then pour into crust.
- 5
Refrigerate for at least 6 hours, until set and chilled throughout.
