Mini Coconut Cream Pies Recipe | Vegetarian Times Skip to main content

Mini Coconut Cream Pies

These little coconut pies are sturdy enough to travel in a lunch box or picnic basket. Check the baking section at your grocery store for vegan-friendly, ready-made graham cracker pie crusts.



Ingredient Line: 
⅓ cup sweet flake coconut
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6 oz. soft silken tofu, drained
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⅓ cup sugar
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5 Tbs. cornstarch
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1 14-oz. can light coconut milk
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1 tsp. vanilla extract
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⅛ tsp. coconut extract
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6 mini graham cracker pie crusts


1. Preheat oven to 350°F. Spread coconut on baking sheet, and toast 5 minutes, shaking pan occasionally, or until golden.

2. Blend tofu in blender or food processor 2 to 3 minutes, or until smooth. Set aside.

3. Whisk together sugar and cornstarch in saucepan. Whisk in coconut milk, and cook over medium-high heat 8 minutes, or until thickened, whisking constantly.

4. Remove pan from heat. Fold in tofu, vanilla and coconut extracts, and coconut. Divide among mini pie crusts, and chill.

Nutrition Information: 

3 g
Total Fat: 
13 g
Saturated Fat: 
6 g
37 g
0 mg
134 mg
1 g
18 g
Makes 6 pies

Comments on this Recipe

We made one big pie and it was delicious.

Loved these, they were a big hit at my son's graduation party last june!

Can you recommend a tofu substitute?

Where can I buy mini crusts?? I have only seen the big pie crusts???

These are delicious pies. I upped the ingredient by half and used full fat coconut milk for one large pie---came out perfect!

These are amazing! At my house we all love them, and make them whenever we want something sweet.

Can I use regular coconut milk or it has to be canned? Do I have tu use cocobut extract? Im trying just to use what I already have! Thanks :)

My daughter is sensitive to coconut. Could I omit and half the tofu and add bananas to make banana cream pies?

Will this make 1 9-inch pie?