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