For the Coconut Whipped Cream

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  2 13.5-ounce cans full-fat coconut milk Look for varieties with no stabilizers for best whipping results. This quantity typically yields 1 ½ cups of prepared coconut whipped cream.

For the Vegan Coconut Cream Pie

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  ⅔ cup white sugar Ensure it’s certified vegan, as some white sugars are processed with bone char. Coconut sugar or erythritol can also be used as alternatives, though they may slightly alter the flavor profile and color.

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  ⅓ cup + 2 tablespoons cornstarch This acts as our plant-based thickener, creating the perfect custard consistency without eggs.

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  2 13.5-ounce cans full-fat coconut milk Crucial for the rich, creamy texture of the pie filling. Do not substitute with light coconut milk.

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  1 teaspoon vanilla extract Enhances the sweetness and depth of flavor.

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  1 8-inch vegan pie crust Use a store-bought vegan crust (ensure no dairy/eggs in ingredients) or prepare your homemade vegan pie crust. It must be fully baked and cooled before filling.

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  toasted coconut Optional, for garnish. Adds a delightful crunch and enhanced coconut flavor.

For the Coconut Whipped Cream

• To prepare your coconut whipped cream, place both unopened cans of full-fat coconut milk in the refrigerator. They need to chill for at least overnight, but 24-48 hours is ideal, allowing the thick cream to fully separate from the liquid. This step is crucial for achieving stiff peaks.
• When you are ready to make the whipped cream, carefully remove the chilled cans from the fridge, being extremely gentle to avoid shaking or tilting them, as this can remix the separated cream and liquid. Open the cans and carefully scoop the thick, solid white coconut cream layer from the top, leaving behind the thinner, clear coconut water layer. Transfer all the coconut cream from both cans into your cold mixing bowl. You can discard the leftover coconut water or save it for smoothies or other recipes.
• Using a stand mixer with a whisk attachment or a hand mixer on high speed, beat the scooped coconut cream until stiff peaks form. This typically takes approximately 30 to 60 seconds, but keep a close eye on it. The goal is a light and fluffy consistency, similar to dairy whipped cream. Be careful not to overwhisk, as it can sometimes turn gritty or separate.
  

For the Vegan Coconut Cream Pie Filling

• In a small saucepan, combine the specified amount of vegan white sugar and cornstarch. Whisk them together thoroughly until there are no lumps, creating a fine, uniform mixture. This prevents lumps from forming when liquid is added. Slowly pour in the two cans of full-fat coconut milk, whisking continuously as you add it. Continue whisking until all the dry ingredients are fully incorporated into the coconut milk, creating a smooth, pale liquid.
  
• Place the saucepan over medium heat. Cook the mixture, whisking constantly and diligently. This constant whisking is vital to prevent sticking to the bottom of the pan and to ensure a smooth consistency as it heats. Continue cooking until the mixture begins to visibly thicken and coats the back of a spoon, typically around 5 to 7 minutes. You’ll notice it transforming from a thin liquid into a creamy, custard-like consistency.
• Once the mixture has thickened to your desired custard consistency, immediately remove the saucepan from the heat. Stir in the vanilla extract, whisking it in thoroughly to ensure it is fully incorporated into the warm filling. The vanilla adds a lovely aromatic depth that complements the coconut flavor.
  
• Pour the hot pie filling mixture into a large glass mixing bowl. Immediately cover the surface of the filling with plastic wrap, pressing it gently down so that the plastic wrap directly touches the top of the pie filling. This crucial step prevents a “skin” from forming on the custard as it cools. Place the bowl in the refrigerator and allow the filling to chill and set for a minimum of 2 to 3 hours, or ideally until it is firm to the touch and completely cool. Overnight chilling ensures the best results.
  
• Once the filling has fully set and is firm, remove the bowl from the fridge. Take 1 cup of your previously prepared coconut whipped cream and gently whisk or fold it into the chilled pie filling mixture. This lightens the filling and infuses it with even more delightful coconut flavor and airiness. Then, carefully transfer this enhanced filling into your fully baked and cooled vegan pie crust, spreading it evenly.
• Place the assembled pie back into the refrigerator and chill for an additional 30 minutes. This final chill helps the filling fully firm up within the crust. Before serving, generously top the pie with the remaining coconut whipped cream. If desired, sprinkle toasted coconut flakes or shavings over the whipped cream for an added visual appeal and textural contrast. Serve this delicious vegan coconut cream pie well chilled for the best experience.
  

• Coconut Milk Total: You will need a total of 4 standard 13.5-ounce cans of full-fat coconut milk for this recipe – 2 cans are dedicated to the pie filling and the other 2 cans are crucial for preparing the light and fluffy whipped cream. Make sure all four cans are full-fat for optimal results.
• Coconut Whipped Cream Success: The key to successful coconut whipped cream lies in extreme cold. The coconut cream must be very cold (chilled overnight or longer) or it simply will not whip up properly. For the best, most voluminous results, go a step further and chill both your mixing bowl and the whisk attachment of your mixer in the fridge or freezer for 10-15 minutes before attempting to whip the cold coconut cream. This helps maintain the cream’s temperature, facilitating better aeration and stiffer peaks.
• Vegan Sugar Selection: When choosing your white sugar, it’s important to verify that it is truly vegan. Some conventional white sugar brands process their sugar using bone char, which makes it unsuitable for a vegan diet. Look for organic sugars or those explicitly labeled as “vegan.” As alternatives, coconut sugar can impart a richer, caramel-like flavor (and darker color), while erythritol can be used for a lower-carb option, though taste and texture may vary slightly.
• Storage: Store any leftover vegan coconut cream pie covered in the refrigerator. It will stay fresh and delicious for up to 5 days. For best presentation, add toasted coconut garnish just before serving.
• Troubleshooting Runny Filling: If your pie filling doesn’t seem to set properly, it might be due to insufficient cooking time or not whisking constantly. When cooking the custard, ensure it comes to a gentle boil and thickens significantly, consistently coating the back of your spoon. If it’s still too thin after chilling, try reheating it gently on the stove with an additional tablespoon of cornstarch mixed into a small amount of cold water (a slurry), then re-chill.
• Flavor Variations: Feel free to experiment with additional flavors! A squeeze of lime or lemon juice in the filling can add a delightful tanginess. For chocolate lovers, a tablespoon of cocoa powder can be whisked into the custard, or a sprinkle of vegan chocolate shavings on top makes a wonderful addition.