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This image shows a vegan coconut meringue pie featuring a creamy coconut filling made with coconut milk, shredded coconut, and a meringue topping sprinkled with toasted coconut shavings, served as a delightful dessert.

Vegan Coconut Meringue Pie Recipe

This Vegan Coconut Meringue Pie features a flaky crust, creamy coconut custard filling, and fluffy aquafaba meringue topping. Perfectly balanced with tropical coconut flavor and a light, airy texture, it’s an indulgent dessert that’s entirely plant-based and sure to impress.
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Prep Time 30 minutes
Cook Time 40 minutes
Cool Time 4 hours
Total Time 5 hours 10 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 300 kcal

Equipment

  • Medium pot
  • Aluminum foil or parchment paper
  • Stand mixer with balloon whip attachment
  • Whisk
  • Pie plate- 9 inch

Ingredients
  

For the Meringue

  • ½ cup water
  • ¾ tsp cream of tartar, divided
  • ¾ cups aquafaba
  • 1¼ cups granulated organic sugar, divided
  • 1 tsp agar powder

For the Filling

  • 2 cups coconut milk
  • ⅔ cups vegan sugar
  • 2 tbsp soy lecithin granules or 1 teaspoon sunflower lecithin liquid
  • ¼ cups cornstarch or potato starch
  • 2 tbsp vegan butter
  • 1 cup unsweetened shredded coconut
  • ½ tsp vanilla extract

Topping

  • 4 tbsp unsweetened shredded coconut

Pasty

  • 1 single-crust 9-inch pie

Instructions
 

Bake the crust

  • Preheat the oven to 385°F.
  • Flatten the dough into a 4-inch circle between two sheets of parchment paper.
    This image shows an oven being preheated and a round pie dish being prepared with a raw crust, ready for baking.
  • Roll it into a thin circle, then flip it onto a 9-inch pie plate, trimming the edges.
  • Line the pastry with parchment paper and add pie weights.
    This image shows pastry dough neatly pressed into a pie dish and edges trimmed, with the crust being baked until golden brown.
  • Bake for 10–15 minutes until the edges turn golden.
  • Remove the paper and weights, then let the crust cool on a wire rack.

Make the filling

  • In a saucepan, whisk sugar and starch together.
    This image shows a saucepan on the stovetop, where coconut milk, vegan sugar, cornstarch, and soy lecithin are being whisked together to create the creamy filling base.
  • Gradually stir in coconut milk and bring it to a boil, whisking continuously.
  • Lower the heat and cook for two more minutes, stirring in shredded coconut, vegan butter, and vanilla.
    This image shows shredded coconut being stirred into the creamy filling mixture, which is then poured into the baked pie crust for assembling.
  • Pour the hot filling into the cooled crust and bake for 20–25 minutes.
  • Allow the pie to cool completely.

Assemble and chil

  • Prepare the sugar syrup by softening agar in water for 3 minutes.
  • Add cream of tartar and sugar, bring to a boil, and then simmer until it reaches 260°F.
    This image shows the pie crust filled with the creamy coconut filling being placed in the oven to bake, ensuring it sets properly.
  • Meanwhile, whip aquafaba with cream of tartar in a stand mixer until stiff peaks form.
    This image shows a bowl of aquafaba being whipped with a mixer to create a fluffy vegan meringue base for topping the pie.
  • Gradually add sugar, continuing to whip until glossy.
  • Slowly pour in the cooled sugar syrup while whipping, increasing the speed for a few more minutes until the meringue is ready.
  • Spread meringue over the cooled pie.
    This image shows a kitchen torch being used to lightly toast the meringue topping, creating golden peaks for a caramelized finish.
  • Sprinkle the top with shredded coconut and, if desired, lightly brown the meringue with a kitchen torch.
    This image shows the fluffy vegan meringue being spread evenly over the cooled coconut pie, creating a smooth and airy topping.
  • Refrigerate the pie for at least 3 hours or overnight before serving.
    This image shows the baked coconut pie cooling on a wire rack, allowing the filling to set before the meringue topping is added.
  • Serve the pie with shredded coconut on top.
    This image shows the fully assembled vegan coconut meringue pie being placed in the refrigerator to chill and set before serving.

Notes

  • Ensure the aquafaba is whipped to stiff peaks before adding the sugar syrup for the best meringue texture.
  • Use unsweetened shredded coconut to balance the pie's sweetness.