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.
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.
- 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.
- 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.
- 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.
- 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.
- Meanwhile, whip aquafaba with cream of tartar in a stand mixer until stiff peaks form.
- 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.
- Sprinkle the top with shredded coconut and, if desired, lightly brown the meringue with a kitchen torch.
- Refrigerate the pie for at least 3 hours or overnight before serving.
- Serve the pie with shredded coconut on top.
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.