This no-bake coconut cream pie features a sprouted almond press-in crust, a silky coconut milk pudding filling, and a cloud of coconut whipped cream finished with toasted shredded coconut. Gluten-free and vegan, it’s rich, creamy, and simple to assemble.
This post has been sponsored by Nuts.com. As always, all opinions are my own. Thanks for supporting the brands that support Salted Plains!
Coconut cream pie has always been a favorite of mine. I’ll take coconut in any form, but a creamy coconut pie will always win my heart.
For this version, I focused on boosting nutrition without sacrificing the sweet, creamy texture we all love.
The crust is based on my no-bake press-in crust and uses sprouted almonds, unsweetened shredded coconut, and Medjool dates for natural sweetness and binding.
Nut-based crusts deliver great flavor and texture and make gluten-free, no-bake crusts effortless and satisfying.
What are sprouted almonds?
What are sprouted almonds?Sprouted almonds are soaked and dried at low temperatures. That gentle process reduces enzyme inhibitors, improves nutrient availability, and makes the nuts easier to digest.
Sprouting also produces a smoother, creamier texture and a slightly sweeter flavor—ideal for no-bake crusts.
Making coconut cream pie
The recipe is straightforward and mostly hands-off once the filling and crust chill. The filling is a stovetop coconut milk pudding thickened with cornstarch or arrowroot, then chilled until set. Once set, it’s whipped to a creamy consistency and poured into the prepared crust.
The press-in crust is made in a food processor with sprouted (or raw) almonds, shredded coconut, dates, a pinch of salt, and a touch of maple syrup to help it bind. Press it into a tart or pie pan and chill while the filling sets.
After filling the crust, top the pie with homemade coconut whipped cream—made from chilled full-fat coconut milk or coconut cream—then scatter toasted shredded coconut over the top. Triple coconut delight.
Recipe tips
For easier prep, make the crust and filling the night before. That way the filling has ample time to set and you can quickly finish the pie on the day you plan to serve it.
If you prefer to serve the same day, factor in chilling times so the filling and crust have time to firm up before assembly and serving.
Serving suggestions
This pie is an elegant addition to any dessert table—perfect for Easter, Mother’s Day, or any gathering that calls for a light, tropical dessert. It pairs nicely with other gluten-free, vegan desserts.
If you enjoy creamy desserts and pudding-style treats, consider serving it alongside other no-bake tarts or pudding cups for variety.
More vegan pies
- Vegan Gluten-Free Pumpkin Pie with Gingersnap Crust
- Vegan Peanut Butter Pie (Gluten-Free)
- Gluten-Free Apple Tart
- No Bake Blueberry Pie
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📖 Recipe
No-Bake Coconut Cream Pie (Gluten-Free, Vegan)
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Ingredients
Filling
- ½ cup organic cane sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 14 oz full fat coconut milk
- 1 teaspoon pure vanilla extract
Crust
- 2 cups sprouted almonds (raw almonds work too)
- ½ cup unsweetened shredded coconut
- ¼ teaspoon salt
- 5 large Medjool dates, pitted and halved
- ¼ cup maple syrup
Topping
- 28 oz full fat coconut milk, refrigerated overnight (or coconut cream) — about 2 cans
- 3 tablespoons unsweetened shredded coconut, toasted
- 2 tablespoons organic powdered sugar (or substitute maple syrup)
- ¼ teaspoon pure vanilla extract
Instructions
Filling:
- In a medium saucepan, whisk together sugar, cornstarch, and salt. Add the coconut milk and cook over medium heat, whisking constantly, until the mixture thickens and bubbles, about 6–8 minutes.
- Remove from heat and whisk in vanilla. Transfer to a glass bowl, press plastic wrap directly onto the surface to prevent a skin, and chill in the refrigerator for 1–2 hours until set.
Crust:
- While the filling chills, process the almonds, shredded coconut, salt, and dates in a food processor until finely ground. Drizzle in the maple syrup while processing until the mixture begins to clump.
- Spray a 9-inch tart pan and press the crust mixture into the sides and bottom, using parchment if needed to help smooth and compact the crust. Chill in the refrigerator while the filling finishes setting.
- Once the filling is set, whip it briefly with an electric mixer to transform it from gelatinous to creamy, then transfer it into the prepared crust and chill another 15–20 minutes if desired.
Topping:
- Toast the shredded coconut on a small tray in a 300°F oven for about 5 minutes, watching closely so it doesn’t burn. Remove and cool.
- Open the chilled cans of coconut milk without shaking. Scoop the solid cream into a chilled bowl and whip with an electric mixer until fluffy.
- Add powdered sugar and vanilla gradually, then spread the coconut whipped cream over the pie, leaving a small border near the crust. Sprinkle with toasted coconut.
- Serve immediately or refrigerate until serving. Keep in an airtight container in the refrigerator for a couple of days. Use a large sharp knife to slice.