No Bake Coconut Cream Pie Cups Recipe (Vegan)
Today we are making a Vegan, No Bake Coconut Cream Pie Cups Recipe! We do love making no bake desserts for these sweltering summer days, especially raw desserts that don’t make you feel tired, but rather refreshed after eating them! I was originally going to whip up a coconut cream pie with fresh whipped cream, stiff peaks made golden brown at the top, with a vanilla wafer crust made of melted butter. That sounded delicious, but there were not enough cans of coconut milk to make the “faux” fluffy whipped cream for the topping (aka non-dairy cream made from coconut instead of cow’s milk). So instead, I stuck with some creamy tarts (though pie recipe is still in the works). These can be tarts or coconut cream pie cookie cups, whatever you want to call them!
No bake dessert recipes are my go-to over anything that requires turning on the oven, so this is the perfect summer dessert! Don’t get me wrong, I love all the roasted veggies and one pot pasta bakes, but sometimes you just want a chill recipe without the need to use a ton of appliances either, right? This isn’t just a simple instant vanilla pudding mix filling and graham cracker crust – we use wholesome ingredients to get two good-for-you layers! These cups consist of a homemade crust made of two simple ingredients: raw nuts and dates, followed by a creamy coconut cream filling, full of healthy fats to keep it super rich.
Why You’ll Love This No Bake Coconut Cream Pie Cups Recipe
Luxuriously Creamy Filling: Imagine a filling so creamy that it practically melts in your mouth, with a luscious coconut flavor that’s like a tropical vacation. That’s precisely what this recipe offers – coconut lovers will definitely enjoy! The coconut cream filling is a velvety masterpiece that will leave your readers swooning with every spoonful. It’s the kind of dessert that makes you close your eyes and savor the moment, transporting you to a paradise of flavor. Your readers will be captivated by the sheer indulgence of this filling, and they’ll keep coming back for more.
Tropical Paradise Year-Round: Closing your eyes and taking a bite of these cups is like taking a mini-vacation to a tropical island. The coconut flavor is so authentic and inviting that it’s a getaway when you eat it! While this easy dessert screams summer, it’s a great recipe that can be enjoyed year-round.
Substitutions
Shredded Coconut: Use either sweetened or unsweetened coconut flakes or shredded coconut. Unsweetened means the recipe will be refined sugar-free, but the recipe won’t taste as sweet.
Medjool Dates: These dates are large and caramel-like, unlike some other date varieties. Substitute with Deglet Noor dates. If you have a different type of date that aren’t soft, soak it in hot water for 10 minutes to soften them up before blending in this recipe.
Walnuts: Use raw walnuts, not roasted or salted ones. Substitute with raw almonds, macadamia nuts, pecans, pine nuts or other neutral nuts.
Almond Butter: Substitute with cashew butter or tahini. Other nut or seed butters will work but may have a stronger taste, such as peanut butter.
Cornstarch: Do not substitute the cornstarch with any flour or other thickener.
Coconut Cream: Use a can of full-fat, canned coconut milk as called for in the recipe card, for best results. The can should be refrigerated overnight, allowing the fat and water to separate. The next morning, the coconut cream will be a thick layer at the top of the can. This makes it easy to scoop out all of it and use. This works the way whole milk would, creating a similar type of fat required to make heavy cream, extra creamy cool whip or a creamy coconut pudding filling.
Xylitol: Xylitol is a natural alternative to white sugar, and can be found in health food stores. Substitute with white sugar. You may be able to find this in the baking aisle of the grocery store, or online.
No Bake Coconut Cream Pie Cups Recipe Notes
- Toasting the shredded coconut can intensify its flavor and add a delightful crunch to your dessert. Just keep an eye on it while toasting; it can go from golden to burnt quickly.
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If you make this No Bake Coconut Cream Pie Cups Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
No Bake Coconut Cream Pie Cups Recipe (Vegan)
Equipment
- High-speed blender or food processor
- Small Saucepan
- Regular or mini muffin pan will make more servings with a mini pan
Ingredients
For the Crust
- 1 cup raw walnuts
- 1 cup Medjool dates pitted
- 1 tbsp almond butter
- ⅛ tsp vanilla extract
- pinch pink salt
For the Filling
- 2 tbsp cornstarch
- 1 can full-fat coconut milk
- ½ tsp vanilla extract
- pinch pink salt
- ⅓ cup xylitol
For the Topping
- ¼ cup shredded coconut
Instructions
- Place a can of full-fat coconut milk in the refrigerator the night before making this recipe.
For the Crust
- Line a regular-sized muffin / cupcake tray with 8 cupcake liners.
- Add all crust ingredients into the large bowl of a food processor or a high speed blender. Blend until no nut chunks remain.
- Pat down the dough evenly into each cupcake liner, making a medium thick crust.
For the Filling
- Open the refrigerated can of coconut milk. A thick white cream should have risen to the top. Scoop out all of this cream to use – this is the coconut cream.
- Blend together all the filling ingredients, including the coconut cream, until smooth. Set aside.
For the Topping
- Place the shredded coconut in a small stovetop pan over low heat.
- Toast it for a few minutes, stirring it around with a rubber spatula, until lightly browned. Then remove from the heat and set aside.
- Pour the filling evenly over each crust, then sprinkle the toasted coconut over top.
- Place in the freezer for 3-4 hours, or until the filling has set. Enjoy!
Notes
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Storage
- Store in an airtight container in the freezer for up to two weeks.
