Vegan Coconut Cream Pie (for 12.3 oz Silken Firm Tofu)

As promised…here is the vegan coconut cream pie recipe I owe you. This is version 1. I made 2 versions because silken tofu is widely available in 2 sizes: 1 pound (silken tofu – Nasoya is an option) and 12.3 oz (firm AND silken – Mori-Nu brand is an option).

This recipe is for the 12.3 oz firm silken tofu.


This will make two delicious vegan coconut cream pies.


Now, the pies are not like normal pies. These pies will be very short / thin with a little more crust to filling than usual. But…I kind of like it that way.


I’d like to work on a raw version next, but this one is definitely baked.

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Vegan Coconut Cream Pie (for 12.3 oz Silken Firm Tofu)

  • Author: Diana of
  • Category: Dessert


This pie is one of my Not So Sweet creations, so feel free to go a little more heavy handed on the sweetener if you like a super sweet dessert. This dessert is also much lighter than tradition cream pies, not to mention since it’s so thin, you look like you’re getting more in your serving than you actually do.
The crust is also non-traditional – made with oats and chia seeds instead of flour and butter for a more chewy-crisp than tender-soft crust. The result is a totally different texture that I actually prefer over flaky pie crust. Also, the filling recipe for this originally made 1 pie and a tray of mini tarts, but I’m nearly certain it could make 2 pies. I haven’t had the chance to test the crust recipe to see if it will make both a pie and a tray of mini tarts, but I know it will make 2 pies.
*Vegetarian, Vegan*



Oat Crust Ingredients (makes 2 pie crusts):

  • 2 teaspoons chia seeds
  • 6 teaspoons water
  • 1 1/2 cup instant oats
  • 1/2 cup flaxseed meal
  • 1/4 cup coconut flakes
  • 1/2 teaspoon salt
  • 2 tablespoons agave syrup
  • 1/2 cup oil (safflower, canola, or other non-flavored oil)
  • 1/4 cup hot water

Coconut Cream Pie Filling Ingredients (for 2 shallow pies):

  • 12.3 ounce package firm silken tofu (Mori-Nu is my suggested brand), excess liquid drained
  • 1/4 cup unsweetened coconut milk
  • 1/4 cup agave
  • 1/2 cup unsweetened shredded coconut, plus extra for topping (about 23 tablespoons)
  • 1 tablespoon arrowroot powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt


Oat Crust Directions:

  1. Pre-heat oven to 350 degrees F and spray 2 pie dishes with non-stick spray (if you don’t have 2 pie dishes, try 1 pie dish and tart dish, or 1 pie dish and a mini tart tray – I haven’t tested those sizes with this recipe yet, though, but it will probably work).
  2. Mix 2 teaspoons chia seeds and 6 teaspoons water and set aside to gel up for at least 5 minutes.
  3. Whisk together oats, flaxseed meal, coconut flakes, and salt till evenly combined.
  4. Stir in agave, oil, and hot water until well combined and ingredients are evenly distributed (but don’t overmix)
  5. Divide mixture into halves and press each half into the prepared pie dishes, pressing mixture up sides of dish. It won’t fill the whole pie dish since this pie is very shallow. Rather, the mixture should come up about or just over half the height of the pie dish sides.
  6. Bake for 14-16 minutes or until top edge just starts to turn golden brown. Set aside to cool to room temperature.

Coconut Cream Pie Filling Directions:

  1. Combine all ingredients in a food processor (I find putting the dry ingredients in first helps them from spraying all around your food processor bowl).
  2. Process until mixture is well combined – about 2-3 minutes.
  3. Pour, evenly distributing, into two baked, cooled Oat Crusts (see previous recipe above). Sprinkle tops with a little extra coconut flakes.
  4. Bake at 350 degrees F oven for 10-15 minutes, until center is more set, but not browned.
  5. Set on cooling racks and cool till pies come to (or close to) room temperature.
  6. Move to the refrigerator and chill for at least 4 hours or overnight, until center is set.
  7. Use a sharp knife to cut pie slices and an off-set spatula to serve.
  8. Enjoy!


Be sure to cool the pie at least 4 hours, but it would best be made the night before you want to serve so you can chill over night…or you could make it first thing in the morning. The chill time helps it set.

Makes 2 shallow pies

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Mmm…sweet…err…not so sweet coconut cream pie. 😉


39 thoughts on “Vegan Coconut Cream Pie (for 12.3 oz Silken Firm Tofu)”

  1. I really liked your pie Diana, especially the crust part. Thanks again for letting me try it. If you like cooking with silken tofu, you should try my White Bean and Tofu Soup. It turned out really delicious! 🙂

  2. Yay merci beaucoup!! Looks great! and not too sweet (will be a nice change from french pastries 😉 They don’t sell chia seeds here (apparently the government hasn’t approved them – strange, huh?) any ideas on what I can use to replace them ? And the flaxseed meal, can I just put flax seeds in a food processor? Thanks, Chic Chef!

    • De rien! I think you can use flaxseed meal or ground flaxseeds (I think you’re supposed to use a coffee grinder, but a food processor may work, too). I think you have to let the ground flaxseed/water mixture sit longer than chia seeds. I think chia seeds take 5 minutes and flaxseed is supposed to set for more like 20. A google search may be more informative. lol. Happy baking!

    • I’ve been wondering about that myself, actually, but I haven’t tried it out to see. Let me know how it works for you if you try.

      I would think it would at least fit okay since the pies were extremely shallow, but I’d be worried about the same thing you mentioned – whether it would set okay. Good luck! 🙂

  3. I picked up some coconut siken tofu today just cause I love coconut then got home and couldn’t find a vegan recipe using it in any of my cookbooks so turned to good old Google and here you are 🙂 Will be making this tomorrow morning or later tonight but in one pie plate so will let you know how it sets.

  4. We all loved it!! It did turn out putting the whole amount in one pie pan. Made it appear to be like a “normal” pie. My husband who has a fear of anything healthy like yogurt or tofu refuses to it. If he only knew how many times he actually does eat it hehehe. I have made it several times since for dinner guests with many great reviews!! Thank you again for it.


    • Hi Sally! Thanks for coming back to reply. Phew! I’m so glad to hear you liked the pie, because after I sent the previous comment, I wondered if maybe you hadn’t followed up because you didn’t like it and were too nice to say! lol 😛

      So glad to hear you liked this recipe, and thanks for sharing that it works as a single pie. Great tip! Have a great weekend! 🙂

  5. Hello Diana! Thank you for sharing this recipe 🙂 unfurtunetly I dont have an oven so I was wondering if i can do it without baking it. Ive tried some raw recepies with tofu and they taste good but im not sure if it could work with this one..thabks again

    • Hi Marien, This is a really good question! I’m not sure this particular recipe will firm up without the baking step. I believe arrowroot powder needs heat to thicken, though in truth, I’ve never tried using it raw. You may have a good idea of thickening ingredients for raw desserts since you have a lot of experience with it. 🙂 One guess is that you could try freezing the pie to get it to set, but I’ve never personally tried this. I’d love to hear how it goes if you do! Also, this pie was inspired by the famous Coconut Cream Pie at Cafe Gratitude, except theirs is raw by design. I found this video of the recipe (, though I think a couple steps don’t provide exact measurements. I found the full recipe here: (and side note: Cafe Gratitude does have a full cookbook). Thanks for stopping by!


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