Chef Sara’s Coconut “Cream” Pie with Gluten-Free Graham Cracker Coconut Crust


This rich, luscious pie is a coconut lover’s dream! A gluten-free graham cracker and coconut crust encases an easy-to-slice coconut custard filling, topped with sweet coconut whipped cream and toasted shredded coconut. For a soy-free option, choose soy-free vegan butter (or coconut oil) for the crust. We thank Catskill Animal Sanctuary's Chef Sara Boan for sharing this through her Compassionate Cuisine cooking program.


For Crust

1 cup
Vegan Graham Cracker Crumbs (made from approximately half a package of graham crackers)
1⁄2 cup
Shredded Unsweetened Coconut
2 tablespoons
Granulated Sugar
4 tablespoons
Vegan Butter (melted, Sara uses Earth Balance Vegan Buttery Sticks)

For Filling

1 tablespoon
Agar Flakes
1⁄2 cup
1 can
Coconut Milk (13.5 oz, full-fat)
1⁄2 cup
Coconut Milk Beverage (or other plant-based milk)
1⁄2 cup
Granulated Sugar
2 tablespoons
Coconut Sugar
1 pinch
1⁄4 cup
Cornstarch (preferably organic)
1 teaspoon
Vanilla Extract
1 cup
Shredded Unsweetened Coconut
Coconut Whipped Cream (prepared or homemade, for topping)
Toasted Shredded Coconut (for garnish)


SourceChef Sara Boan, Compassionate Cuisine
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