Vegan Coconut Meringue Pie

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We’re in the midst of Vegan Pie Week and it’s possibly the best week ever. Oh, wait. I guess there was the week Adee was born. That was pretty nice. And then there was the week I married Shawn. Yeah, that week was amazing too. But Vegan Pie Week? Well, let’s just say it ranks up there with one of the best. And today we’re talking about Vegan Coconut Meringue Pie. As you probably can tell by now, I love all things coconut. For example, I’ve shared with you this Vegan Coconut Cake,  these Raspberry Coconut Thumbprint Cookies and Chocolate Covered Coconut Bites. And that’s just a sampling of some of my favorite coconut recipes!

Vegan Coconut Meringue Pie with a creamy custard and vegan meringue made from chickpeas (aka aqua faba). It's delightfully sweet and a crowd pleaser for vegans and non-vegans alike!

So, yes, I’m a fan of coconut. My mom always made coconut cake for my birthday when I was a little girl. And our dessert table always had a coconut cream or coconut meringue pie on holidays. My sisters claim I’m spoiled.

Whatever.

[insert annoyed eye roll]

Making Vegan Coconut Meringue Pie

I’m not spoiled, I just know what I like. And coconut just happens to be high on my dessert list.

How about you? Do you know what you like?

And if coconut meringue pie is on the list of things you like, were you worried that you’d have to give it up as part of your vegan diet?

Me too.

That’s why I was so excited to come up with this recipe. A vegan coconut meringue pie? It’s totally do-able!

Making Vegan Coconut Meringue Pie

And here’s a bonus with this pie. It’s actually fun to make too.

Look at that pillowy white meringue!

Making Vegan Coconut Meringue Pie

And that creamy coconut custard? I think I could eat that by itself.

Well, in fact, I have. I ended up with more custard than my pie could hold so I poured that remaining custard in a ramekin and added a little bit of the vegan meringue on top as well. I baked that along side the pie and it worked just fine.

In fact, that’s a nice gluten-free option as well. The crust is optional!

Making Vegan Coconut Meringue Pie

I’m so pleased to see the resurgence of coconut over the last few years. It used to be that coconut was considered kind of questionable thing to eat. It seems like people thought its high fat content made it a not-so-preferred choice to eat.

We all know better now. If you’re going to have fat, plant-based is the way to go!

A vegan version of my childhood favorite pie - Vegan Coconut Meringue Pie

Making Vegan Coconut Meringue Pie

We hope you love this Vegan Coconut Meringue Pie. We certainly loved making it for you. If you make it too, please take a photo and use #veganpieweek and/or #namelymarly and share it with us on Instagram and Twitter. We love seeing your photos!

5 from 1 vote
Vegan Coconut Meringue Pie with a creamy custard and vegan meringue made from chickpeas (aka aqua faba). It's delightfully sweet and a crowd pleaser for vegans and non-vegans alike!
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Vegan Coconut Meringue Pie
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hrs 15 mins
 
This Vegan Coconut Meringue Pie is delightfully sweet and a crowd pleaser for vegans and non-vegans alike!
Course: Dessert
Cuisine: American
Servings: 8
Calories: 296 kcal
Author: Namely Marly
Ingredients
  • Foolproof Vegan Pie Crust
  • ¾ cup sugar
  • 5 tablespoons cornstarch
  • ½ teaspoon salt
  • 1 cup extra firm silken tofu or one small package
  • 1 can full fat coconut milk 15 oz
  • 1 teaspoon vanilla
  • 1 cup finely flaked shredded coconut*
  • 2 tablespoons vegan butter
  • 1 tablespoon nutritional yeast flakes optional, for color
  • Vegan Meringue
  • ½ cup regular flaked sweetened coconut
Instructions
  1. Heat your oven to 425. Get out a 9" pie pan.

  2. On a lightly floured surface, roll your pie dough into a circle about 1/8" thick. Place this in your pie pan. Flute edges with your fingers. Place in the fridge and chill for about 15 minutes.
  3. Line the edges of the pie crust with foil and prick the center of the crust with a fork about 5 times. Place the pie in a lower oven rack and bake for 20 minutes until the crust is mostly done. Carefully remove the foil and bake for an additional 5 minutes until the crust is a nice golden color. Remove from the oven and cool on a wire rack. Reduce your oven to 350F.
  4. In a saucepan over medium heat, mix the sugar, cornstarch, and salt. Stir in the coconut milk. Continually stir while cooking until the mixture begins to bubble. Reduce heat to low and cook and stir a few more minutes until the mixture is really thick. Remove from heat. And set aside to cool slightly.
  5. Once the coconut milk mixture has cooled a bit, add that and the silken tofu to a food processor. Pulse until smooth. Add the vanilla coconut, vegan butter, and nutritional yeast flakes (optional) and pulse again until all the ingredients are combined.

  6. Follow the instructions on the link above to make your vegan meringue.
  7. Pour the coconut cream filling into the prepared pie crust and spread evenly across the pie. Top with the Vegan Meringue, being sure to spread across the entire pie and creating a seal around the crust. Use the back of a spoon to create twirly dollops on the top of the meringue. Sprinkle with the ½ cup of regular shredded coconut.

  8. Place the pie in the oven and bake for 15 -20 minutes, or until the meringue peaks are golden. Cool at least one hour on a wire rack. Place in the fridge and chill for 3 hours before serving.
Recipe Notes

* I buy regular flaked coconut and put it in the food processor and pulse for several seconds to break it into finer strands

Enjoy!

Updated by Marly · Permalink

2 Responses to Vegan Coconut Meringue Pie

  1. So THIS is the meringue you and Cara were talking about on the podcast. OMG it looks to die for!! Will definitely be making this.

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