Vegan Coconut Pineapple Pie is your tropical escape, bursting with creamy coconut and tangy pineapple flavors—a luscious, plant-based dessert that’s simply irresistible. If you love vibrant, dairy‑free sweets, you’re in the right place! Be sure to subscribe for more vegan baking inspiration sent straight to your inbox.
Overview of Recipe Content
What This Recipe Is
This is a creamy, fruity pie nestled in a vegan graham cracker crust—perfect for summer gatherings, cozy dinners with a tropical twist, or anytime you want a light, refreshing dessert.
Why You’ll Love It
- Simple prep using pantry staples
- A sweet, tangy, and creamy contrast in every bite
- No oven required beyond baking the crust—plus plant‑based and crowd‑pleasing
What It Tastes Like
Silky coconut cream swirled with sweet pineapple, all set in a buttery vegan crust, topped with a hint of toasted coconut. Bliss in every forkful!
Seasonal/Relevance
Ideal for warm-weather menus or potlucks where a lighter dessert is welcome.
Ingredient List
- 1 (9‑inch) vegan graham cracker pie crust
- 1 (15‑oz) can crushed pineapple (with juice)
- 1 (13.5‑oz) can full‑fat coconut milk
- ½ cup granulated sugar
- ÂĽ cup cornstarch
- ¼ tsp salt
- 1 tsp vanilla extract
- ¼ cup shredded coconut (optional, for topping)
Tools Needed
- 1 medium saucepan
- Whisk
- Measuring cups and spoons
- Mixing bowl
- Pie dish (if crust isn’t already pre‑formed)
- Spoon or spatula
Substitutions and Add‑Ins
- Use coconut sugar or maple syrup instead of granulated sugar (adjust sweetness).
- Try lime zest in the filling for extra zing.
- Swap crushed pineapple for fresh pineapple puree (drained quantity ~1½ cups).
- Garnish with toasted macadamia nuts or a lime slice for extra tropical flair.
How to Make Vegan Coconut Pineapple Pie
- Drain half of the pineapple juice out (reserve if needed). Set pineapple aside.
- In a saucepan, whisk together coconut milk, sugar, cornstarch, and salt until smooth.
- Heat over medium, whisking constantly, until thickened—about 5–7 minutes, until it lightly coats the back of a spoon.
- Remove from heat and stir in crushed pineapple and vanilla extract—smooth and dreamy, fragrant with coconut.
- Pour mixture into the vegan graham cracker crust, smoothing the top gently. The aroma should float you to a beach!
- Chill in fridge at least 4 hours (preferably overnight) until set.
- Before serving, sprinkle shredded coconut on top; optionally lightly toast under broiler or use a handheld torch—delicious aroma!
What to Serve with Vegan Coconut Pineapple Pie
- Fresh fruit like mango slices, kiwi, or berries
- A scoop of vegan vanilla ice cream or coconut whipped cream
- A light mint or basil garnish
- Teas or tropical mocktails like a pineapple‑ginger spritzer
Tips for Making It Perfect
- Avoid lumps by whisking dry ingredients thoroughly before heating.
- Prevent cracking: chill pie uncovered initially, then cover once set.
- Advance prep: make filling ahead and pour into crust later to save fridge space.
- Crust texture: slightly press graham crumbs for a firmer base if homemade.
Storage Instructions
Store covered in the fridge for up to 3–4 days. To freeze: wrap pie in plastic wrap and foil, freeze for up to 1 month. Thaw overnight in fridge before serving. Re-whisk topping if it weeps.
General Information
This pie is inspired by classic Hawaiian coconut‑pineapple flavors, reimagined vegan. Its creamy texture calls to mind dreamy island desserts but without dairy or gelatin. Perfect for summer parties or just a sunny slice on a cozy evening.
Frequently Asked Questions
1. Can I use light coconut milk?
It’s not recommended—light coconut milk lacks enough fat to thicken properly, resulting in a watery filling.
2. Do I need to press down the crust?
If you’re using a ready‑made crust, great! If making homemade graham crust, press firmly into the pan to prevent crumbling later.
3. Can I reduce sugar?
You can trim sugar by 2–3 tablespoons, but sweetness balances pineapple acidity—adjust to taste.
4. Is this gluten‑free?
Only if you use a certified gluten‑free vegan crust. Otherwise, conventional graham crust contains wheat.
5. Can I make this nut‑free?
Yes—ensure the crust is nut‑free and skip any coconut add‑ins you’re sensitive to.
Conclusion
This Vegan Coconut Pineapple Pie is the tropical dessert your heart (and taste buds) will fall for—creamy, refreshing, delightfully plant‑based. If you loved this, try my vegan mango chia pudding or dairy‑free key lime tart next for even more fruit‑forward desserts built on tropical vibes.
Interactive Elements
I’d love to hear from you! Leave a comment or review below and tell me how your pie turned out. Snap a pic and share it on Pinterest—tag it with #PoulefRecipe or drop it at https://www.pinterest.com/poulefrecipe/ so I can repost your beautiful creations.
Nutritional Information
| Nutrient | Per Serving (1/8 pie) |
|---|---|
| Calories | ~290 kcal |
| Fat | ~18 g |
| Saturated Fat | ~15 g |
| Carbohydrates | ~32 g |
| Sugar | ~20 g |
| Fiber | ~1 g |
| Protein | ~2 g |
| Sodium | ~150 mg |
Delightful Vegan Coconut Pineapple Pie 🌴🍍
- Total Time: 17 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
A creamy, tropical vegan coconut pineapple pie made with coconut milk and crushed pineapple in a graham cracker crust—perfect for a refreshing plant‑based dessert.
Ingredients
1 (9‑inch) vegan graham cracker pie crust
1 (15‑oz) can crushed pineapple (with juice)
1 (13.5‑oz) can full‑fat coconut milk
½ cup granulated sugar
ÂĽ cup cornstarch
ÂĽ teaspoon salt
1 teaspoon vanilla extract
ÂĽ cup shredded coconut (optional)
Instructions
1. Drain half of the pineapple juice and set pineapple aside.
2. In a saucepan, whisk coconut milk, sugar, cornstarch and salt until smooth.
3. Heat over medium, whisking constantly, until thick and coating the back of spoon.
4. Stir in crushed pineapple and vanilla extract off heat.
5. Pour into crust and smooth the top.
6. Chill at least 4 hours or overnight.
7. Top with shredded coconut before serving.
Notes
For a firmer crust, lightly bake homemade graham crust before filling.
Use canned full-fat coconut milk for best texture—light coconut milk will not set properly.
Add lime zest or macadamia nuts for a twist!
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20
- Sodium: 150
- Fat: 18
- Saturated Fat: 15
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 2
- Cholesterol: 0
