Coconut cream pie has always been one of my favorite desserts to order at a diner.

After I stopped eating milk products, finding a good version that did not upset my stomach was almost impossible.

That is why I decided to make this dairy free toasted coconut cream pie at home.

It gives you all the rich, smooth texture of the classic pie without using any regular milk or heavy cream.

The toasted coconut on top adds the best crunch, and nobody at your table will even guess it is dairy free.

Why This Recipe Is a Keeper

Incredible Creamy Texture – The blend of full-fat coconut milk and oat milk creates a silky, custard filling that rivals any bakery dessert.

Double the Coconut Flavor – Real shredded coconut and a splash of coconut extract give you an authentic, tropical taste in every bite.

Crunchy Coconut Crust – Mixing sweet coconut flakes right into the graham cracker crust adds a delightful, buttery crunch to the base.

Naturally Dairy Free – You get all the rich goodness of a classic cream pie without using a single drop of dairy.

Here’s What You’ll Need

For the Crust

1 1/4 cups Dairy Free Graham Cracker Crumbs
1/2 cup Sweetened Shredded Coconut
2 tbsp Granulated Sugar
6 tbsp Dairy Free Butter, Melted

For the Coconut Filling

2/3 cup Granulated Sugar
1/3 cup Cornstarch
1/4 tsp Salt
1 can (13.5 oz) Full Fat Coconut Milk
1 1/4 cups Unsweetened Oat Milk
4 Large Egg Yolks
2 tbsp Dairy Free Butter
1 1/2 tsp Pure Vanilla Extract
1/2 tsp Coconut Extract
1 cup Sweetened Shredded Coconut

For the Topping

1 can (13.5 oz) Coconut Cream, Chilled Overnight
3 tbsp Powdered Sugar
1/2 tsp Pure Vanilla Extract
1/2 cup Unsweetened Coconut Flakes

How to Make It

Step 1

Preheat the oven to 350°F. Mix the graham cracker crumbs, shredded coconut, sugar and melted butter until evenly moistened, then press firmly into the bottom and up the sides of a 9-inch deep dish pie plate.

Bake for 10 minutes until fragrant and lightly golden, then let it cool completely.

Step 2

Spread the coconut flakes on a small baking sheet and toast in the oven for 4-6 minutes, stirring halfway, until golden. Set aside for the topping.

Step 3

In a medium saucepan, whisk the sugar, cornstarch and salt. Gradually whisk in the coconut milk and oat milk until smooth, then whisk in the egg yolks.

Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble, then keep whisking for 1 more minute.

Step 4

Remove from the heat and stir in the butter, vanilla, coconut extract and shredded coconut. Pour the hot filling into the cooled crust and press plastic wrap directly onto the surface.

Step 5

Refrigerate for at least 6 hours or overnight until completely firm.

Step 6

Scoop the solid coconut cream from the chilled can into a bowl, leaving the liquid behind. Add the powdered sugar and vanilla and whip for 2-3 minutes until thick and fluffy.

Step 7

Spread or pipe the whipped coconut cream over the chilled pie and sprinkle with the toasted coconut flakes. Cut into slices and serve cold.

Recipe Tips

Press the Crust With a Flat Glass

When you shape your crust, I recommend using the flat bottom of a dry measuring cup or drinking glass to pack the crumbs down tightly.

Pressing firmly into the corners and up the sides keeps the crust from crumbling apart when you cut the pie later.

Dairy-free butter can sometimes be softer than regular butter, so this extra pressure really helps hold everything together.

Watch the Coconut Closely While Toasting

Shredded coconut has lots of natural oils and can turn from golden to burnt in just a few seconds.

I always stand right by the oven and pull the baking sheet out the second the edges turn light brown.

Transfer the toasted flakes to a cool plate right away so the heat from the metal pan does not keep cooking them.

Whisk Constantly While Cooking the Filling

When cooking the filling on the stove, you must keep your whisk moving across the bottom of the pan the entire time.

The cornstarch and egg yolks love to sink to the bottom of the pan where they can stick and burn very fast.

Keeping the heat at medium and stirring non-stop will give you a silky custard with no burnt bits or lumps.

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