This vegan keto coconut cream pie is the bomb! It tastes as good as it looks. The creamy coconut custard filling is luscious and just melts in the mouth. Topped with toasted coconut for texture, this pie is made without eggs and dairy, and is nice and low-carb (about 6g net carbs per piece) – making it a heart throb among my vegan and keto friends alike.
Indeed, this after-dinner treat is right up there with my all-time fave keto vegan desserts!
How to make an easy-peasy no-bake crust?
For this recipe, we have gone the extra length and prepared a baked pie crust. But if you do not have much time and want to just whip up something real fast, then I’ve got a pretty easy-peasy no-bake pie crust for you. Here’s how it goes:
- Blanched almond flour: 2 cups
- Erythritol (Keto sugar replacement): 1⁄4 cup
- Cinnamon powder: A pinch
- Plant-based butter: 8 tbsps
- Mix all ingredients in a mixing bowl. You can add butter more if required.
- Press it down onto a pie pan and shape it properly.
- Your no-bake pie crust is ready!
How to make the dairy-free filling?
For the vegan keto coconut pie, the dairy free fillings consist of the following:
- Chia eggs: Most keto recipes use eggs. But since we are making vegan versions of these recipes, we cannot use eggs. Hence, we have to get creative and use something that resembles the texture that eggs impart to dishes. In comes the chia eggs! Chia eggs are nothing but chia seeds in lukewarm water. They will impart the binding factor to the filling – very similar to what eggs do and help in making the filling thicker.
- Erythritol: This is a sweet replacement for sugar that reduces the calories in this vegan keto coconut cream pie.
- Full-Fat Coconut Milk: It’s very important that you use full-fat coconut milk. Ful fat provides the creaminess that a pie filling requires. The filling will not have that luscious creamy texture if you use reduced fat milk.
- Coconut Cream: Make sure to use a good quality coconut cream to make the filling custard be the hero of this dish.
- Vanilla extract: This imparts a very nice flavor and smell to the pie.
How well does this vegan keto coconut cream pie keep?
The best way to store pies for longer durations is to cover it and let it stay in the refrigerator. This way this pie can stay without spoilage for a whole week.
If you want to store the pie for a longer duration, then it is recommended to pre-slice it and freeze each slice in separate containers so that consumption is easier. That way, you just defrost each piece as you like!
See also: Vegan Keto Brownies
Vegan Keto Coconut Cream Pie
- 1 Pie tin
- 1 Mixing bowl
- 1 Large whisk
For the pie crust
- 2.5 cups Almond flour
- 1/4 cup Erythritol powder
- 1 pinch Salt
- 1 cup Unsalted plant-based butter
- 2 tbsps Lemon juice
- 5 tbsps Water
For the coconut cream filling
- 1/2 cup Desiccated coconut
- 1 cup Coconut cream
- 1.5 cups Full-fat coconut milk
- 1 cup Erythritol powder
- 1/4 cup Chia seeds
- 1 tbsp Cornstarch
- 1 pinch Salt
- 1/2 tsp Vanilla extract
- To start with the pie crust, add the almond flour, Erythritol, and salt to a mixing bowl and start whisking to combine.
- Break the unsalted plant-based butter into smaller pieces and add it to the mixing bowl.
- Add in the lemon juice and water.
- Use your hands to knead the dough. Keep kneading until the dough starts coming together and binds to itself.
- Next, make a flat disc shape of the dough and wrap it in a plastic wrap.
- Place the wrapped dough in the refrigerator to chill for 30 minutes to 1 hr.
- Pre-heat the oven at 425F for 30 minutes.
- Once the dough has chilled enough, take it out of the refrigerator and let it come back to room temperature.
- Roll the dough evenly until it becomes 1⁄4 of an inch. You can use flour while rolling it out.
- Transfer the rolled out dough into a pie pan and adjust it properly. Do not push it into the pan. Let it rest gently. Just take a fork and make dotted marks on the crust.
- Prepare the chia egg by mixing the chia seeds and the lukewarm water.
- Next, make aluminium foil into a circular shape and put it on top of the pie. This is to support the empty pie crust while baking. You can use pie weights or just dry beans to put weight on the pie so that the crust doesn’t puff up while baking.
- Now bake the pie at 425F for 15 minutes.
- Take the pie out of the oven and remove the weights. Put it back in the oven to bake for another 30 minutes. Keep checking the crust to ensure that it doesn’t burn. Bake until the crust is cooked. Once done, take it out of the oven and let it rest.
- Meanwhile, take the shredded coconut and dry roast them on a pan. Keep aside.
- For the coconut cream filling, take a deep vessel and pour in the almond milk.
- Next, add in the coconut cream and Erythritol and whisk them together.
- Add in the chia eggs next and continue whisking. Make sure there are no lumps in the mixture.
- Heat the mixture and slowly bring it to a simmer. Continue whisking so that no lumps are formed. Simmer it until you get a thick consistency.
- Remove the mixture from heat and add in the vanilla extract and salt.
- Transfer the mixture onto the pie crust and use a spatula to evenly spread it out.
- Top it with a layer of the toasted coconut.
- Transfer the pie to a refrigerator and let it chill for 3-4 hours.
- To serve, cut a slice of the pie. Garnish with some toasted coconut shards.