Vegan Mango Coconut Cream Pie

Vegan Mango Coconut Cream Pie

In Desserts, Recipes by John Robinette0 Comments

This sumptuous and creamy vegan mango coconut cream pie is a riff on a recipe I learned from a former co-worker. She would always bring her Mango Cream Pie to potlucks. It was delicious. Her recipe called for gelatin and cream. We’ve veganified it and substituted coconut milk for the cream. It’s delicious and a perfect cream pie for any festive occasion. Or when you just want a easy to make dessert.

Vegan Mango Coconut Cream Pie
Serves 8
A sweet and sumptuous creamy vegan pie perfect for any occasion.
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Prep Time
20 min
Cook Time
20 min
Total Time
3 hr 40 min
Prep Time
20 min
Cook Time
20 min
Total Time
3 hr 40 min
701 calories
58 g
1 g
51 g
8 g
28 g
309 g
332 g
15 g
3 g
20 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 701
Calories from Fat 437
% Daily Value *
Total Fat 51g
Saturated Fat 28g
Trans Fat 3g
Polyunsaturated Fat 8g
Monounsaturated Fat 12g
Cholesterol 1mg
Sodium 332mg
Total Carbohydrates 58g
Dietary Fiber 3g
Sugars 15g
Protein 8g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 2/3 cup sifted flour
  2. 1 tsp salt
  3. 1 cup Crisco
  4. 6 TBS water
  1. 1 30 oz can pureed sweetened mango pulp
  2. 2 16 oz cans coconut milk
  3. pinch salt
  4. 2 tsp vanilla extract
  5. 1/2 cup corn starch
  6. Non-dairy whipped topping (we used Soyatoo)
  1. Preheat over to 425 degrees Fahrenheit.
  2. Sift flour first and then measure 1 1/3 cups.
  3. Using a pastry blender, mix half of Crisco into flour mixture, then the other half, until uniform in texture.
  4. Make wells in mixture and add water.
  5. Stir with a fork until mixture holds together.
  6. Form into 2 balls and then roll each out onto a floured surface with a floured rolling pin, forming a circle.
  7. When dough is evenly flat, carefully pick up and place in a 9" glass pie pan.
  8. To make edges of crust, pinch crust between thumb and forefinger.
  9. Bake for 8 to 10 minutes until just highly browned.
  10. Allow to cool.
  1. Add the pureed mango pulp, one can of the coconut milk, and the pinch of salt in a saucepan over a medium heat.
  2. In a bowl, add the corn starch to the other can of coconut milk whisk until the corn starch is incorporated and there are no lumps.
  3. Add the corn starch mixture to the mango mixture in the saucepan and heat to a simmer, stirring regularly.
  4. Bring to a boil, reduce the heat, but continue at a low boil and continue stirring as the mixture thickens for two minutes.
  5. Remove from the heat and add the vanilla extract and stir to incorporate.
  6. Pour into the pie crusts and allow to cool then refrigerate at least 3 hours or overnight.
  7. Apply non-dairy whipped topping over the pie and eat!
  1. When a recipe reads "1 cup sifted flour" you sift flour first and then measure the flour. When it reads "1 cup flour, sifted", you measure the flour first and then sift it. In this recipe, you sift the flour first and then measure it.
  1. We find cans of pureed mango pulp from a nearby Indian market.
  2. The coconut milk may have separated in the can. If so, scoop out the solid and add to the mango pulp and use the remaining liquid to mix with the corn starch.
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John Robinette

John Robinette

John is married to Lori and father of two awesome young men all of whom he shares his passion for the environment. When he is not Chief Strategy Officer for Sister Eden he loves to cook and read and be outdoors and fantasizes about hiking the Appalachian Trail. Other essays by John about life, death, and love can be found at his blog Hole in the Sun.

To visit John's blog, click on his name right above.
John Robinette

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