Low Sodium Vegan Coconut Cream Pie Recipe

This creamy, thick Low Sodium Vegan Coconut Cream Pie Recipe is made with full-fat coconut milk and ready in about six hours. Slicing through the fluffy whipped coconut topping to reveal the chilled custard base feels incredibly satisfying. I always look forward to making this sweet dairy-free treat.

Try More Desserts Recipes:

• Low Sodium Chocolate Chip Cookies Recipe
• Low FODMAP Vanilla Cake Recipe
• Low FODMAP Tiramisu Recipe

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Why You Will Love This Low Sodium Vegan Coconut Cream Pie Recipe:

• Luxurious Creaminess: Full-fat coconut milk and chilled coconut cream create a decadent, velvety filling that rivals any traditional dairy-based custard.
• Naturally Sweet Profile: Relying on the inherent sweetness of coconut and a touch of maple syrup allows the flavors to shine without needing high-sodium additives.
• Guilt-Free Indulgence: Being entirely plant-based and low-sodium, it is a heart-healthy dessert that caters to multiple dietary needs without sacrificing taste.
• Textural Contrast: The combination of a crisp, toasted coconut crust and a cloud-like whipped topping provides a satisfying experience in every bite.
• Aromatic Island Flavor: Toasted coconut flakes and pure vanilla bean extract offer a fragrant, sun-soaked aroma that makes it a standout centerpiece for any occasion.

Low Sodium Vegan Coconut Cream Pie Ingredients

• 1 low sodium vegan pie crust (pre-baked)
• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup organic cane sugar
• 1/2 cup cornstarch
• 1 tsp vanilla extract
• 1 cup unsweetened shredded coconut (toasted)
• 1 can (14 oz) coconut cream (chilled overnight)
• 1 tbsp powdered sugar

How To Make Low Sodium Vegan Coconut Cream Pie

1. Mix the Custard Base: In a medium saucepan, whisk together the full-fat coconut milk, cane sugar, and cornstarch until completely smooth.
2. Thicken the Filling: Place the saucepan over medium heat and cook for 5 to 7 minutes, stirring constantly until the mixture becomes thick.
3. Add Flavorings: Remove the pan from heat and stir in the vanilla extract and half of the toasted shredded coconut.
4. Pour and Chill: Pour the thickened coconut custard into your pre-baked vegan pie crust. Cover lightly and refrigerate for at least 4 hours.
5. Whip the Topping: Scoop the solid part of the chilled coconut cream into a bowl, add powdered sugar, and whip until fluffy. Spread over the pie.

Recipe Tips

• Chill the coconut cream: Keep your can of coconut cream in the fridge overnight so the solid part separates easily for whipping.
• Whisk constantly: Cornstarch can clump easily, so keep whisking the custard mixture over medium heat to ensure a smooth texture.
• Cool completely before slicing: The vegan custard needs several hours in the cold to firm up enough for clean, sharp slices.

What To Serve With Low Sodium Vegan Coconut Cream Pie?

To balance the tropical richness of this vegan coconut cream pie, serve it with sides that offer bright acidity and refreshing textures. Fresh mango slices or tart pineapple chunks provide a zesty contrast to the sweet coconut cream. For a sophisticated touch, a hibiscus flower syrup or a squeeze of lime zest adds floral and citrus notes. A side of toasted macadamia nuts adds a buttery crunch, while a chilled mint tea makes for a light, palate-cleansing pairing.

How To Store Leftovers Low Sodium Vegan Coconut Cream Pie?

Keep leftover pie in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended as the cornstarch-based custard will become watery when thawed.

FAQs

Can I use light coconut milk?
No, light coconut milk does not have enough fat to create a thick custard. Always use full-fat coconut milk for the filling.

Why didn’t my pie set?
If your pie did not set, the cornstarch mixture likely was not heated long enough to activate. It also might need more time in the fridge.

Is this pie gluten-free?
The filling is naturally gluten-free. To make the entire dessert gluten-free, simply ensure your low sodium vegan crust uses a gluten-free flour blend.

More Desserts Recipes:

• Low FODMAP Sugar Cookies Recipe
• Low FODMAP Strawberry Rhubarb Crisp Recipe
• Low FODMAP Sticky Toffee Pudding Recipe

Low Sodium Vegan Coconut Cream Pie Recipe Nutrition Fact

• Calories: 340
• Total Fat: 24g
• Saturated Fat: 20g
• Cholesterol: 0mg
• Sodium: 45mg
• Total Carbohydrate: 28g
• Protein: 3g