There’s something special about discovering a new recipe you’re eager to share, and these mini coconut cream pies are exactly that kind of find. I’ve always adored coconut — any dessert centered around its nutty, tropical flavor feels like a small celebration. My dad felt the same way; coconut cream pie was his favorite. The classic version features a buttery crust and a silky coconut custard dotted with shredded coconut. It’s indulgent and comforting in every bite.
Traditional coconut cream pie relies on butter, eggs, and dairy, but this version removes those ingredients while keeping all the flavor. These mini pies are gluten-free and vegan, featuring a crispy coconut-oat crust and a luxuriously creamy filling made from cashews, shredded coconut, coconut oil, and coconut milk. The crust is baked for a satisfying crunch, while the filling is blended raw and has a spoonable, velvety texture. I topped mine with toasted coconut for extra crunch and a pretty finish. Be warned: these mini coconut cream pies are addictive. The recipe yields small portions, but who stops at one? Take the challenge if you dare.
vegan mini coconut cream pies
Makes 16 mini pies
Crust
- 3/4 cup certified gluten-free oats
- 1/3 cup unsweetened shredded coconut
- 2 tablespoons brown sugar
- 2 tablespoons coconut oil, melted
Filling
- 1 cup raw cashews, soaked
- 1/2 cup unsweetened coconut milk
- 2 tablespoons pure maple syrup
- 1/4 cup coconut oil, melted
- 1/4 cup, plus 3 tablespoons unsweetened shredded coconut
- 1/4 cup organic powdered sugar
- 1/2 teaspoon pure vanilla extract
- Toasted shredded coconut for garnish (optional)
Preheat the oven to 350°F (175°C). To make the crusts, combine the oats and shredded coconut in a food processor or high-powered blender and pulse until they’re finely ground, about 30 seconds. Add the brown sugar and melted coconut oil, then blend until the mixture holds together when pressed. Divide the crust mixture evenly among a greased mini muffin or mini cheesecake pan — a non-stick silicone mold works well — and press it firmly into each cavity. Bake for about 10 minutes, or until the crusts are golden brown. Allow them to cool while you prepare the filling.
Soak raw cashews in warm water for 30 minutes, then drain. Place the soaked cashews in a high-speed blender or food processor with the coconut milk and maple syrup and blend on high for 1–2 minutes, until smooth. Add the melted coconut oil, 1/4 cup shredded coconut, powdered sugar, and vanilla extract, then continue blending until the mixture is completely creamy and lump-free. Stir in the remaining 3 tablespoons of shredded coconut by hand for a bit of texture.
Fill each cooled crust with the coconut cream mixture, smoothing the tops. Carefully transfer the pan to the freezer for 1–2 hours to firm up. Once set, remove the mini pies from the pan and store them in the refrigerator. Just before serving, sprinkle or press toasted shredded coconut on top for a crunchy, aromatic garnish.