Deliciously Decadent Vegan Coconut Sugar Cream Pie: A Healthier No-Bake Delight

A healthier take on a classic, this sugar cream pie features a wholesome date-nut crust, a rich young coconut cream filling, and a fluffy whipped coconut topping. It’s the perfect decadent, yet guilt-free, dessert to share with loved ones!

Growing up, few desserts brought more comfort and joy than my mom’s legendary sugar cream pie. This quintessential Hoosier pie, beloved in Indiana, was a symphony of sweet, rich, and undeniably decadent flavors, characterized by its smooth, creamy custard filling and a perfectly buttery crust. Served in modest, thin slivers, my mom would often say, “A little bit will do you,” but oh, how I longed for more!

That comforting craving for a classic sugar cream pie hits me sometimes, especially when I’m feeling a bit nostalgic. However, my journey toward a plant-based lifestyle meant I needed to find a way to enjoy this cherished dessert without compromising my values or my health goals. That’s precisely why I embarked on creating this exquisite Coconut Sugar Cream Pie – a version that is entirely vegan, gluten-free, and naturally sweetened, offering all the indulgence without any of the conventional ingredients.

This reinvented sugar cream pie is a marvel of simplicity and flavor. Crafted with a mere eight ingredients, it transforms into a sinfully sweet, no-bake dessert. The secret lies in its fresh young coconut milk, unrefined coconut sugar, and an ingenious no-bake crust that comes together with minimal effort. Prepare to be amazed by how closely this healthier rendition mirrors the comforting taste of the original, while offering a nourishing twist.

The Healthier Transformation: A Plant-Based Approach to a Classic

While my mom’s traditional sugar cream pie recipe holds a special place in my heart, it was indeed far from being plant-based, relying heavily on refined sugar and copious amounts of heavy cream. In developing this recipe, my goal was to retain the signature richness and sweetness while utilizing wholesome, plant-derived ingredients. The result is a pie that feels just as luxurious but offers a multitude of health benefits and caters to various dietary needs.

For the creamy filling, I replaced the heavy cream with luscious coconut milk, which imparts a wonderful tropical flavor and maintains that desired velvety texture. Furthermore, I significantly reduced the overall sugar content and opted for unrefined coconut sugar, providing a more natural sweetness with a subtle caramel note. This simple swap not only makes the pie healthier but also adds a depth of flavor that is truly irresistible.

Instead of a traditional buttery pie crust, which often contains dairy and refined flours, I crafted a raw, no-bake crust made from dates, nuts, and shredded coconut. This innovative crust eliminates the need for baking entirely, simplifying the process and contributing to the pie’s overall healthy profile. Despite preparing the filling on the stovetop, this entire recipe is remarkably a no-bake creation, making it perfect for warmer months or when you simply want to avoid turning on the oven.

The outcome is a sweet, intensely coconut-flavored, custard-like pie that feels incredibly decadent, yet is made with whole foods, healthy fats, and naturally nourishing ingredients. It’s a testament to the fact that healthy eating doesn’t mean sacrificing flavor or indulgence.

Crafting the Perfect No-Bake Date-Nut Crust

Creating the foundation for this delicious pie is surprisingly easy, requiring just three simple ingredients for a vegan, gluten-free, and grain-free crust that’s both flavorful and robust. You’ll need almonds, sweet Medjool dates, and unsweetened shredded coconut. These ingredients combine to form a naturally sticky and flavorful base that perfectly complements the creamy filling.

For the best possible texture, I recommend processing the almonds and shredded coconut first, separately from the dates. This ensures the nuts and coconut are finely ground, preventing any large chunks. Once they’ve reached a meal-like consistency, add in the pitted Medjool dates. The natural sugars and stickiness of the dates will bind everything together, creating a pliable dough. You’ll know it’s ready when a small piece pressed between two fingers holds its shape beautifully.

The next step is to press this delightful mixture into a parchment-lined pie pan. Using your fingers, firmly press the dough evenly across the bottom and up the sides of the dish. Don’t worry about achieving absolute perfection; the goal is simply a solid, stable base and sides that will securely hold your filling. The beauty of a no-bake crust is its forgiving nature! Once formed, transfer the crust to the refrigerator to chill and firm up while you move on to preparing the sumptuous coconut sugar cream filling. This brief chill time is crucial for developing the crust’s structure and ensuring it’s ready for the warm filling.

The Magic of Fresh Coconut Milk: Featuring Frieda’s Young Coconuts

Before we delve into the creamy filling, let’s talk about the star ingredient: coconut milk! While canned full-fat coconut milk is a perfectly acceptable substitute and will still yield a fantastic pie, using freshly made coconut milk from young coconuts elevates this dessert to another level. I was thrilled to experiment with Frieda’s Young Coconuts for this recipe, and the difference in flavor and freshness is truly remarkable.

Many people are familiar with coconut water and canned coconut milk, but fewer have experienced the joy of using a whole, fresh young coconut in their cooking. Young coconuts are harvested at an earlier stage than their mature, brown counterparts. Their green outer skin is carefully pared away to reveal a white, cylindrical husk with a distinctive pointy tip. Inside this husk lies the familiar round coconut, containing a generous amount of sweet, refreshing coconut water and tender, gelatinous coconut meat.

Making your own coconut milk from these fresh coconuts is surprisingly straightforward. Simply blend the delicate coconut meat with the coconut water (and a little extra filtered water for consistency), then strain the mixture to separate the pulp from a beautifully sweet, creamy liquid. This fresh, unadulterated coconut milk provides an unparalleled flavor profile that enhances the pie’s tropical essence. If you’re interested in trying this, you’ll find a mini-recipe for homemade coconut milk below to ensure your pie is extra sweet and flavorful.

For those who may not have access to young coconuts or prefer a quicker method, high-quality full-fat canned coconut milk works wonderfully. Just be sure to choose a brand that contains only coconut and water, avoiding any additives or thickeners, to maintain the pure flavor of your pie. Whichever option you choose, the coconut milk is crucial for achieving the rich, smooth consistency of our sugar cream filling.

Crafting the Luscious Coconut Sugar Cream Filling

The coconut sugar cream filling is just as wonderfully simple as the crust, and it’s sweetened exclusively with unrefined coconut sugar. You’ll need only three core ingredients for this creamy delight: your fresh or canned coconut milk, coconut sugar, and cornstarch. Cornstarch is an invaluable ingredient in plant-based baking and cooking, serving as an excellent vegan and gluten-free thickener. It’s the secret weapon that helps our sugar cream pie achieve its signature thick, custard-like texture, without the need for eggs or dairy.

If cornstarch isn’t readily available, arrowroot starch is a fantastic alternative that can be used in the same quantity. The key to successfully working with either cornstarch or arrowroot is to always whisk it thoroughly with cold filtered water *before* adding it to a hot pot. This crucial step prevents clumping and ensures a smooth, lump-free filling. Once the starch slurry is prepared, combine it with the coconut milk and coconut sugar in a medium saucepan.

Heat the mixture over medium heat, whisking frequently from the start to prevent anything from sticking to the bottom. As the mixture warms, it will become fragrant, sweet-smelling, and begin to bubble gently. At this point, reduce the heat to low and continue whisking almost constantly. It’s important to use a spatula to scrape the sides and bottom of the pot to ensure all ingredients are well combined and cooking evenly. The filling is done when it achieves a noticeably jiggly, gelatinous, and pudding-like consistency. Once it reaches this perfect state, remove it from the heat, allow it to cool for a few minutes to slightly thicken further, then carefully pour it into your chilled date-nut pie crust.

The Essential Chill Time & Fluffy Coconut Whipped Topping

Now comes what might be the hardest part of this recipe: the waiting! For the pie to properly set and achieve its ideal firm, yet creamy, texture, I highly recommend chilling it for a minimum of 3-4 hours. Even better, if you have the patience, allowing it to chill overnight in the refrigerator will yield the most perfect results. This extended chill time is crucial for the filling to firm up completely and for all the flavors to meld beautifully.

While your pie is chilling, you can keep yourself busy by whipping up a delectable coconut cream topping. This light and airy topping requires only two ingredients: canned full-fat coconut cream (or the thick cream scooped from refrigerated full-fat coconut milk cans) and a touch of maple syrup for sweetness. The trick to achieving a super frothy, whipped texture is to ensure your coconut cream is well-chilled – ideally, refrigerate the cans overnight. Gently scoop out only the hardened cream, leaving any residual liquid behind.

I find my high-speed blender works wonders for creating a smooth, fluffy whipped cream, but a hand mixer can also achieve excellent results. Beat the chilled coconut cream until it transforms into a light and airy consistency resembling traditional whipped cream, then sweeten it with maple syrup to your liking. Once prepared, store the coconut whipped cream in the refrigerator until just before serving. This ensures it holds its shape beautifully when dolloped onto the pie. Wait until the very last moment to dress your fully chilled pie with this luscious coconut whip and, for an extra touch of texture and flavor, sprinkle with additional toasted coconut flakes.

Embrace a New Tradition: Sharing Your Vegan Coconut Sugar Cream Pie

This Coconut Sugar Cream Pie is more than just a dessert; it’s an opportunity to create new, healthier traditions with your family and friends. Its make-ahead friendly nature makes it an ideal choice for celebrations, dinner parties, or any special event. Simply prepare it the day before, let it chill overnight, and then add the finishing touches right before serving. It’s a crowd-pleaser that satisfies even the most discerning palates, proving that wholesome ingredients can still deliver incredible indulgence.

Whether you’re celebrating a birthday, hosting a cozy dinner, or simply craving something extra decadent and sweet, this vegan sugar cream pie is a fantastic option. It stores remarkably well in the refrigerator for 3-5 days, retaining its creamy texture and delightful flavor. For longer storage, you can freeze individual slices for a few weeks, making it convenient to enjoy a sweet treat whenever the mood strikes.

If you find it challenging to source fresh young coconuts in your area, or if you prefer not to make your own coconut milk from scratch, don’t fret! You can easily substitute the homemade coconut milk with high-quality full-fat canned coconut milk. Just be sure to chill the cans overnight to ensure the cream separates, allowing you to scoop out the thick cream for the filling and the topping, if desired, for an equally delicious result.

I personally love serving this pie thoroughly chilled, generously topped with a cloud of coconut whipped cream and a sprinkle of toasted coconut flakes. The toasted flakes add a wonderful crunch that contrasts beautifully with the smooth, creamy filling. Enjoy every delightful bite!

If you decide to make this enchanting Coconut Sugar Cream Pie, please let me know your thoughts! Your feedback is incredibly valuable. Be sure to leave a comment, a rating, and a review so I can continue to create more delicious and nourishing recipes for you.

Share your creations with me on Instagram and use the hashtag #floraandvino – I absolutely love seeing your culinary masterpieces!

For more inspiration, check out my Pinterest page to pin more delectable recipes like this one to try later. If you’re searching for additional oil-free, gluten-free, and refined sugar-free pie recipes, don’t miss my 6-Ingredient Vegan & Gluten-Free Chocolate Pie and my Vegan Dark Chocolate Pecan Pie.

Love this post and want to stay updated with all my latest plant-based recipes and healthy living tips? Visit my homepage and subscribe to get updates delivered directly to your inbox!

XO Lauren

Coconut Sugar Cream Pie Recipe

Description

A healthier sugar cream pie made with a date-nut crust, young coconut cream filling, and whipped coconut topping. Perfect for a decadent dessert to share that’s vegan, gluten-free, and naturally sweetened.

Yield:

8-12 servings

Ingredients

COCONUT DATE CRUST

• 2 cups almonds
• 1/2 cup unsweetened shredded coconut
• 1 1/4 cup pitted and packed Medjool dates

COCONUT SUGAR CREAM FILLING

• 6 TBSP cornstarch + 6 TBSP cold water
• 1 cup unrefined coconut sugar
• 3 1/3 cups coconut milk (made from Frieda’s Young Coconuts or sub 2 cans of full-fat coconut milk)

COCONUT WHIPPED CREAM

• 2 14-ounce cans coconut cream (or two cans full-fat coconut milk, refrigerated overnight)
• 3-4 TBSP maple syrup (to taste)

TOPPINGS

• Extra coconut whipped cream
• Toasted coconut flakes

Instructions

1. Line a standard pie dish with parchment paper or lightly grease with coconut oil.
2. Add the almonds, shredded coconut, and Medjool dates to a high-speed blender or food processor. Pulse until you have a fine sticky meal. Your dough is done if it sticks when pressed with two fingers. If it’s too dry, add another date or two and process again.
3. Transfer the mixture to the prepared pie pan or baking dish and spread evenly to distribute. Use your fingers to press down evenly to create the crust base and up the sides of the dish. Transfer the pie pan to the fridge to harden while you prepare the filling.
4. In the meantime, prepare the coconut sugar cream filling. Add the cornstarch to a small bowl with the cold water and whisk with a fork until you have a runny white liquid. Add this to a medium saucepan with the coconut milk and coconut sugar. Heat over medium, whisking frequently to avoid clumps. Cook until bubbling, then reduce heat to low and continue cooking for 4-6 minutes, using a spatula constantly to scrape the sides to recombine. The filling is done when it has a bit of jiggle and a pudding-like consistency.
5. Remove the pie crust from the fridge. Pour the filling into the crust, swirling it with the back of a spoon to evenly fill the pan. Tap several times to release any air bubbles. Place the pie back in the fridge and chill for 3-4 hours or overnight.
6. In the meantime, make your coconut whipped cream. Remove coconut cream cans from the fridge and gently scoop out the hard “cream” into a chilled bowl, leaving the coconut liquid behind. Use a high-speed blender or hand mixer to beat the coconut cream until it begins to look like whipped cream. Then add the desired amount of maple syrup to taste. Set in the refrigerator until ready to serve.
7. To serve, top with coconut whipped cream and toasted coconut flakes. Store leftovers in the refrigerator for 3-5 days, though it is best when fresh.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 10-15 minutes
• Method: No-Bake
• Category: Dessert
• Cuisine: Vegan, Gluten-Free, Grain-Free, Refined Sugar-Free

Bonus Recipe: How to Make Coconut Milk from Fresh Frieda’s Young Coconuts

Description

Detailed instructions on how to make fresh, homemade coconut milk from Frieda’s young coconuts!

Ingredients

• The flesh and water from one fresh Frieda’s young coconut
• 1 + ½ cup plain filtered water

Instructions

1. To make coconut milk from a fresh young coconut, add the coconut flesh, coconut water, and 1 cup of filtered water to a high-speed blender.
2. Process on high until as much of the coconut is broken down as possible – this may take several minutes! Scrape down the sides as needed to recombine.
3. Transfer the contents of the blender into a nut milk bag or a cheesecloth-lined bowl. Wrap up the coconut contents and squeeze firmly until you can’t get any more liquid out.
4. Repeat with more coconut (if making a larger batch) until you have enough for use in this recipe or for your own drinking! Transfer coconut milk to the fridge in an airtight container for up to one week.

Notes

For instructions on how to safely open your Frieda’s young coconuts, check out this helpful video.

Recipe Details

• Prep Time: 15 mins
• Cook Time: 0 mins

This post is brought to you by Frieda’s, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!