This easy vegan coffee-infused coconut cream pie achieves the pinnacle of melt in your mouth creaminess. Made using only seven ingredients, its gluten-free graham cracker crust is the perfect accompaniment to the velvety texture of this dairy-free coffee-infused coconut cream pie.
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Another yummy no-bake pie coming your way. I am working on perfecting my pies, cheesecakes, and graham cracker crusts and I think I’ve cracked the code with this one. My latest masterpiece is this easy vegan coffee-infused coconut cream pie. The main ingredient in this homemade coconut cream pie is Mementa Coffee flavored Coconut Condensed Milk. Which tastes more like sweet, toasted coconut than coffee. It worked perfectly with this pie. I’ve used this brand of condensed milk before in my no-bake strawberry cheesecake and it was just as delicious.
If you love coconut, then you’ll love this dairy-free coconut cream pie recipe. My mother loves coconut, and she could not get enough of this pie. She even suggested that I added toasted coconut flakes to the gluten-free graham cracker crust. This creamy, no-bake coconut cream pie is made with only seven ingredients all of which are free of gluten, soy, nuts, dairy, and eggs. I hope you enjoy this simple recipe!
Most cream pies include eggs and milk. This recipe does not. Its main ingredients are vegan cream cheese, coffee-infused coconut condensed milk, vanilla, and lemon juice. The lemon juice helps firm up the no-bake cream pie. It does not affect the flavors of the pie. I want to be very transparent here. The coffee-infused coconut condensed milk provides only a slight coffee flavor. For those who may be thinking of making this recipe, but aren’t a fan of coffee, do not let this ingredient deter you. The coffee-infused coconut condensed milk tastes identical to toasted coconut.
Ingredients you will need to make this easy vegan and gluten-free coconut cream pie
Coffee-infused coconut cream pie filling
- Coffee-infused coconut condensed milk Provides the flavor and sweetness to your cream pie. I’ve only been able to locate strawberry and coffee-infused coconut condensed milk. This brand of coconut condensed milk would work well too if you were looking to make a plain coconut cream pie.
- Vegan Cream Cheese gives your cream pie a rich and creamy texture. I prefer to use soy-free vegan cream cheese brands like Violife and Daiya.
- Lemon Juice, when combined with the condensed milk provides for a thick and firm texture.
- Vanilla Extract
- Toasted Coconut Flakes
Gluten-Free Graham Cracker Crust
- Gluten-Free Graham Crackers – I only use this brand of soy and gluten-free graham crackers.
- Plant-Based Butter (soy-free) – I prefer Earth Balance and Melt.
- Coconut Sugar
Can I use plain coconut condensed milk?
Yes. Using plant coconut condensed milk will produce the flavors of a plain coconut cream pie. Which is also delicious. I suggest using two cans of coconut condensed milk and increase the amount of vanilla by 1/2 teaspoon to add roundness and flavor to your vegan coconut cream pie.
Freshly baked coconut cream pie will keep for about 3 to 4 days in the fridge; refrigerate covered loosely with aluminum foil or plastic wrap. Can you freeze coconut cream pie? Coconut cream pie does not freeze well and is not recommended for quality purposes.
Easy Vegan Coffee-Infused Coconut Cream Pie
Equipment
- 9-inch pie dish
- Stand mixer
- Food Processor (optional)
Ingredients
Coffee-Infused Coconut Cream Pie Filling
- 8 Ounces Vegan Cream Cheese
- 2 7.4 oz/210g Coffee-Infused Coconut Condensed Milk (2) 7.4 oz/210 g cans
- 1 tsp Vanilla Extract
- 1 tbsp Lemon Juice
Gluten-Free Graham Cracker Crust
- 1 box (8 oz /220g) Gluten-Free Graham Crackers
- 5 tbsp Plant-Based butter Melted
- ⅓ Cup Toasted Coconut Flakes
- ⅓ Cup Coconut Sugar
Instructions
- In the bowl of a stand mixer add vegan cream cheese and mix for 2-3 minutes until velvety and smooth.
- Add coffee-infused coconut condensed milk, lemon juice, and vanilla. Mix until well combined. Set aside.
- Add 1 box (8 oz /220g) of gluten-free graham crackers to the bowl of a food processor. Pulverize graham crackers in a food processor until finely ground into crumbs (skip this step if starting with graham cracker crumbs).
- Pour crumbles and toasted coconut into a small bowl and add 5 tbsp of melted butter 1 tbsp at a time until crumbles are soft and moist.
- Press the mixture into the bottom and around the sides of a 9-inch pie pan. Set aside.
- Pour pie mixture into prepared graham cracker crust and sprinkle with toasted coconut flakes. Cover and refrigerate for at least 4 hours or overnight.
Notes
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You had me at “Coffee”. You had me again at “Easy”. I had a hankering for something sweet early yesterday evening so I got to work on this. It was a perfect late-night snack for me!
So glad you were able to try it!!
Hard to believe that this is dairy and gluten free! A perfect and easy dessert that everyone will be able to enjoy!
Agreed!
I love anything thats no-bake. You hit the nail on the head as the lemon and coffee flavors are subtle enough where it isn’t overpowering. I loved this recipe
Spot on assessment regarding subtly.
We had this pie today and it was delish! Your instructions were pretty easy to follow. THANK YOU!
Glad you enjoyed Kate!
The coffee notes and those of the coconut married so well and everyone at home fell inlove with this dessert! It was the star of the table!
It is a star dessert for sure!
I’m a coconut pie fanatic. The fact that this pie is also a no-bake creation made it an immediate favorite.
I seriously loved the combination of coffee and toasted coconut here. I really loved that it was a vegan recipe, and it didn’t sacrifice flavor. Thanks, Renia!
I love coconut and I am a coffee addict. This pie is the best of both world and the luscious creamy consistency hit the spot so well!
Agree with this so much.
Delicious! The coffee and coconut were perfect together, and it was so easy to make! Thanks for this fantastic recipe!
I never knew coffee infused sweetened condensed milk was a thing!! I am hooked! This pie was absolutely delicious!
Loved using dairy-free and gluten-free options for this pie recipe. I had no idea they even made diary-free condensed milk. It was delicious. Great recipe!
A sweet surprise indeed.
The coffee taste in this pie was absolutely delicious! it was so rich and creamy and paired so beautifully with my coffee this morning I cannot wait to make another one thanks for the recipe.
Happy to hear that!!
Oh my gosh! The coffee and coconut flavor is just incredible! This pie was so good I practically ate half of it by myself :). I did decide to share it with my family and they loved it too!
I’m not normally a coffee-flavor person but really enjoyed this pie (both the making and the eating!).
So glad.
This recipe looks fantastic! I’m excited to prepare it and try it out. Thanks for sharing.