Coconut Cream Pie With Sorghum Crust (Gluten-Free + Vegan!)

Are you coconut-obsessed like I am? 🥥✨ Then you’re going to fall in love with this gluten-free and vegan coconut cream pie! It’s rich, creamy, full of coconut flavor, and made with a gluten-free sorghum crust that’s both tender and wholesome. Topped with fluffy coconut whipped cream, this pie is indulgent without the dairy, eggs, or gluten.

In this video, I’ll show you step-by-step how to make this delicious, dairy-free treat that’s perfect for holidays, potlucks, or whenever you’re craving a tropical-inspired dessert. 💛

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What’s Inside:

✔️ Naturally gluten-free sorghum crust
✔️ Silky coconut milk custard filling
✔️ Dairy-free coconut whipped topping
✔️ Coconut sugar optional – use what works for you!

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Why I Love This Pie:

Coconut is one of my absolute favorite ingredients—not just for the taste, but for the good fats it brings to the table. And while I usually keep things light and whole-food, plant-based focused, this is one of those moments where I let myself indulge. Because balance is beautiful. 💫

Vegan and Gluten-Free Coconut Cream Pie With Sorghum Flour Crust Recipe

Sorghum Flour Crust

¼ Cup of Tapioca starch (flour)
1 and ¼ Cups of Sorghum Flour
¼ teaspoon of Sea Salt
1/3 cup of melted unsalted Vegan Butter or Coconut Oil
2 Tablespoons of Maple Syrup
3 Tablespoons of Ice Water (more if needed)

Mix together the dry ingredients; pour in the wet ingredients and stir everything to combine until small pebbles form. Then squeeze the pebbles together to form a single ball of dough. Add one additional tablespoon of ice water if needed to bring the dough together.

The dough can easily crumble and break apart so it’s best to place it inside a pie pan and flatten the dough with your palm and then spread out to the edges and up the sides of the pan. If tears occur, just repair these with your fingers. Create a fluted crust edge with your fingers if desired.

Pierce the bottom of the pie shell with a fork to allow holes to form to prevent air pockets from forming when baking.

Bale the pie shell in a preheated oven (350 F or 180 C) for 20 minutes.

Coconut Cream Pie Filling

One 13.5 Ounce Can of Full Fat Coconut Milk
¾ cup of Cashew Milk (or non-dairy milk of choice)
6 Tablespoons of Corn Starch
4 Tablespoonsof unsalted Vegan Butter
1 Teaspoon of Vanilla Extract
1 Teaspoon of Coconut Extract
½ cup of cane sugar (can use coconut sugar but it will not be as sweet)

First make a cornstarch slurry by mixing the cashew milk and cornstarch together until the cornstarch dissolves.

Then add the cornstarch slurry, coconut milk and sugar to a sauce pan and stir all of the ingredients together and bring this to a boil. Then reduce the heat to medium low heat and simmer the liquid, stirring frequently to prevent sticking and clumping. Once the mixture reaches a thick custard texture, turn off the heat and stir in the vegan butter and extracts. The custard is ready to pour into the baked pie shell. Smooth out the top of the custard using a spatula, and then place plastic wrap on top of the pie. Place the pie in the refrigerator for a minimum of four (4) hours to allow the custard to set before adding the whipped coconut cream topping.

Whipped Coconut Cream

13.5 ounce can of Coconut Cream

4 Tablespoons of powdered sugar

1 teaspoon of vanilla extract

Place the Coconut Cream in the refrigerator for at least four (4) hours to allow the coconut fat to become solid. Also place the bowl and whisk attachment from a stand mixer (or metal bow and whisk attachment if using hand-mixer) in the freezer for about two hours to become very cold.

Place the solids from the can of chilled coconut cream in the chilled mixing bowl. Reserve the coconut water in the can. Whip the coconut solids for about 3 minutes on high speed it becomes light and fluffy. You will need to scrape down the bowl on occasion. When whipped to a desired thick texture, gently stir in the powdered sugar and vanilla extract.

Pour the coconut whipped cream on top of the pie and spread it on the entire pie with a spatula. If desired, top the pie with shaved dried coconut.