Coconut Cream Pie


Coconut cream, strawberries – what’s not to love?! This is summer on a plate and I can’t get enough of it!

Wow your honey, your friends, or make it for yourself as a little “I love you!” This dessert is definitely a decadent treat that is still allergen friendly and healthy to boot. To make it easier, I have used a ready-made gluten free frozen pie crust but you can substitute your favourite pie crust recipe here if you like.

Yield: 1 pie = 8-10 servings


1 Ready made pie crust of your choice (I’ve used a frozen vegan gluten free one from Whole Foods)

For the Coconut Cream:

1 cup Cashews (soaked in hot water for 30mins)

3 cans Coconut milk (You want the full fat kind and leave them in the fridge 4-5hrs or overnight)

1 Tbsp vanilla paste

1/2 cup organic cane sugar or coconut sugar (FYI the coconut sugar may change the colour of the cream to more of a caramel colour)

1/2 cup maple syrup

2 Tbsp agar agar powder (or unflavoured gelatine if you are not vegan)

Add toasted coconut flakes and halved strawberries for garnish.


To make the pie crust:

  1. Preheat oven to 350F
  2. Blind bake the pie crust as per package instructions.
  3. Remove from oven and set aside to cool.

To make the coconut cream:

  1. Drain and rinse the cashews and then add to a high powered blender with vanilla paste, sugar, and maple syrup. Set aside.
  2. Take your coconut milk cans and gently remove the lids, you’ll notice all the cream has risen and hardened at the top of the can while in the fridge. All the water has settle on the bottom of the can. Scoop out the cream carefully and add to the vanilla paste and cashew mixture. Save the water for smoothies later if you like 😉
  3. Blend the coconut cream and cashew mixture on high for 1-2 mins until creamy and smooth.
  4. Pour mixture into a medium sized saucepan on medium high heat. Bring to a gentle boil, reduce heat and whisk in agar agar powder until completely dissolved. Remove from heat.
  5. Pour coconut cream in the prepared pie crust and put in the refridgerator for at least 3-4 hours to allow it set and thicken.
  6. Remove from refrigerator and garnish with toasted coconut flakes and fresh strawberries. Enjoy!


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