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Easy Vegan Coconut Cream pie

Easy Vegan Coffee-Infused Coconut Cream Pie

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. In addition to being dairy, egg, and gluten-free, this no-bake coconut cream pie requires no time in the oven. If you’re looking for a delicious, allergen-friendly, homemade coconut cream pie that’s super easy to make you’ll love this recipe.
5 from 15 votes
Prep Time 10 mins
Cook Time 0 mins
Set 4 hours in refrigerator 0 mins
Course Dessert
Cuisine American
Servings 8 servings


  • 9-inch pie dish
  • Stand mixer
  • Food Processor (optional)


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
  • Cup Toasted Coconut Flakes
  • Cup Coconut Sugar


  • 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.


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