Coconut Meringue Pie

This Vegan Coconut Meringue Pie recipe is the creamiest pie ever. Because It’s made with coconut milk, every bite is rich, creamy, and delicious. This easy coconut cream pie with meringue topping is so rich and sweet, you’ll want to make it for all your favorite holiday dinners and special occasions.

For even more delicious vegan desserts, be sure to try this Vegan Cheesecake with a luscious Blueberry Sauce on top.

A slice of vegan coconut meringue pie sits on a green plate with a fork. The rest of the pie is behind it.
Old fashioned coconut cream pie with meringue gets a vegan twist.

This Vegan Coconut Meringue Pie is a celebration of all things coconut. I have a passion for coconut desserts, such as this Vegan Coconut Cake,  these Raspberry Coconut Thumbprint Cookies, and Chocolate Covered Coconut Bites.

That’s why making this coconut meringue pie vegan is such a favorite accomplishment!

Looking down on the ingredients for making a pie, including tofu in a food processor, a baked pie crust, and the pudding in a saucepan.

How to Make Coconut Meringue Pie

I love making vegan Coconut Meringue Pie recipes. First, it’s an easy pie to make. Second, it’s delicious!

Step One: Make the Vegan Pie Crust

I highly recommend using my Vegan Pie Crust recipe. It makes an amazingly flaky pie crust! So, prepare the pie dough as recommended.

Then, roll the pie dough into a circle about 1/8″ thick. You can either roll the dough on a very lightly floured surface OR you can place the chilled dough between two pieces of plastic wrap or waxed paper. Then roll the dough between the two pieces of wrap.

Once the dough is rolled to the appropriate width for your pan, place the dough in your pie pan. Flute edges with your fingers. Place in the fridge and chill for about 15 minutes.

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.

I use this same pie crust for my vegan pumpkin pie too!

Step Two: Prepare the Coconut Custard

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.

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.

Step Three: Make the Vegan Meringue

Vegan meringue is something most of us in the vegan community thought was impossible for a long time, until it wasn’t. Now vegan meringue is as easy as a can of chickpeas. Seriously. The liquid from the can of chickpeas is referred to as aquafaba and it makes a very nice egg free meringue!

Follow my recipe on Vegan Meringue to make your own batch.

Step Four: Fill the Pie and Bake

A hand holds a spatula and drops dollops of meringue over a cream pie.
Making this homemade coconut pie with meringue is easy and even fun!

Once the meringue is ready, it’s time to fill the pie. Being by pouring the coconut cream filling into the prepared pie crust and spread evenly across the pie.

A hand holds a container full of meringue and is pouring it over a pie.

Top with the vegan meringue, being sure to spread across the entire vegan coconut 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.

Looking down on a pie topped with meringue before it has been baked.
Here’s this homemade coconut cream pie with meringue recipe before it’s been baked.

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

Looking down on a meringue pie, with two slices on plates with forks next to it.
The best coconut cream pie recipe with meringue is a beautiful and tasty dessert.

Vegan Coconut Cream Pie

You can skip the meringue if you’d like and make a very simple (and tasty) dairy-free coconut cream pie. In fact, it’s really easy to make a coconut cream pie vegan because you get to skip the baking step.

Follow the steps above, but instead of Step 3 and Step 4 above (the meringue + baking), prepare my favorite Coconut Whipped Topping. It’s super easy to make and requires no baking!

So, simply refrigerate the pie with the coconut cream filling and refrigerate the coconut whipped cream (it will keep up to several days in the fridge). Then, immediately before serving the pie, spread the top with the coconut whipped cream. I love to add some shredded coconut on top too.

You can even toast that shredded coconut to add vibrant color to your vegan coconut cream pie.

To make toasted coconut shreds, simply place 1 to 2 teaspoons of coconut oil in a skillet over medium heat. Add one cup of shredded coconut and stirring frequently, cook for 3 to 5 minutes, until the coconut turns a nice golden hue. Remove from heat immediately and allow it to cool completely before sprinkling over the top of your coconut cream. It’s gorgeous!

Marly’s Tips

Use these expert tips to make this coconut cream pie with meringue recipe perfect every time:

  • The pie crust calls for vegan butter. I used Earth Balance.
  • I buy a regular flaked coconut and put it in the food processor and pulse for several seconds to break it into finer strands
  • This recipe uses silken tofu. You can find that in the produce aisle of many grocery stores. Here’s more on Using and Buying Tofu.
  • The coconut custard calls for coconut milk, be sure to use full-fat canned coconut milk.
  • To make a gluten-free coconut cream pie, simply use a high-quality gluten-free baking flour to make the pie crust.
  • I call for cornstarch in this recipe. I know some people don’t like using cornstarch. You can substitute arrowroot starch if you prefer. I love this guide for substituting cornstarch.

This recipe creates a cholesterol-free, healthy coconut cream pie.

If you love meringue pies, be sure and make this Chocolate Meringue Pie, too. It’s amazingly vegan as well.

Storage Tips

To store this coconut cream pie meringue recipe, allow it to cool completely then transfer to the fridge. If you’re it’s going to be awhile before serving, insert toothpicks into the meringue and then lightly wrap with plastic wrap. The toothpicks will prevent the plastic wrap from sticking to the meringue.

A slice of pie on a green plate with the rest of the pie next to it.
A slice of pie sits on a green plate with the rest of the pie behind it.

Vegan Coconut Meringue Pie

This Vegan Coconut Meringue Pie is delightfully sweet and a crowd pleaser for vegans and non-vegans alike.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 296kcal
Author: Namely Marly

Ingredients

Instructions

  • Heat your oven to 425°F. Get out a 9" pie pan.
  • On a lightly floured surface, roll your pie dough into a circle about ⅛" thick. Place this in your pie pan. Flute edges with your fingers. Place in the fridge and chill for about 15 minutes.
  • 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 350°F.
  • 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.
  • 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.
  • Follow the instructions on the link above to make your vegan meringue.
  • 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 ½ cup of regular shredded coconut.
  • Place the pie in the oven and bake for 15 to 20 minutes, or until the meringue peaks are golden. Cool for at least one hour on a wire rack. Place in the fridge and chill for 3 hours before serving.

Recommended Equipment

(The products above contain sponsored links to products we use and recommend)

Notes

*I buy regular flaked coconut and put it in the food processor and pulse for several seconds to break it into finer strands
Nutrition Facts
Vegan Coconut Meringue Pie
Amount Per Serving
Calories 296 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g25%
Sodium 214mg9%
Potassium 94mg3%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 25g28%
Protein 1g2%
Calcium 5mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Enjoy!

8 Responses to Coconut Meringue Pie

  1. Avatar thumbnail image for MarlyKrystal Reply

    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.

    • Avatar thumbnail image for MarlyMarly

      Hahaha! Yes it is, Krystal! It really is pretty awesome stuff! xoxoxo

  2. Avatar thumbnail image for MarlyKerri Reply

    This pie worked out great. I skipped the meringue, added a can of crushed pineapple (drained) to the filling, and covered the top in coconut. Tropical delight – thanks for the recipe!

    • Avatar thumbnail image for MarlyMarly

      OMG. Pineapple in a coconut pie? Love this! I may have to try this adaptation myself! 🙂

  3. Avatar thumbnail image for MarlyAlex Reply

    This looks great! Can I make it ahead of time, like a day in advance?

    • Avatar thumbnail image for MarlyMarly

      I’ve made this vegan coconut pie at least a day ahead of time and have had great luck with it!

  4. Avatar thumbnail image for MarlyKaren Reply

    Absolutely wonderful! I didn’t even bother with the meringue, though I did top it with whipped coconut cream. Do you think that this pie (without the meringue) would freeze?

    Now, if only you could teach my husband to like coconut…

    • Avatar thumbnail image for MarlyMarly

      Hi Karen. I’ve frozen this pie many times and it’s been just great. I usually cut it into slices and then freeze individual slices, but you can freeze the whole pie as well. I agree, that adding the topping after thawing is the best plan. Regarding your husband, I guess if he doesn’t like coconut that leaves more of that tasty whipped topping for you! 🙂 Also, you could make the vegan chickpea meringue, but serve it as whipped topping. It has a different flavor than coconut so he might like that better. I usually whip it right before serving because it won’t hold its whip like coconut whip does. However, you can rewhip it or even freeze it after it’s whipped. Hope this is helpful!

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