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    You are here: Home / Recipes / Pies & Tarts / vegan blueberry coconut pie

    vegan blueberry coconut pie

    Jul 19, 2019 · 9 Comments

    This Vegan Blueberry Coconut Pie is filled to the brim with fresh seasonal berries! Coconut milk in the filling makes this pie extra rich and creamy.

    overhead shot of blueberry coconut pie

    Hi friends and happy Friday! Today is officially the last day of #BlueberryWeek, and I am wrapping it up with this delish Vegan Blueberry Coconut Pie! I used my favorite simple pie crust recipe, and filled it with loads of fresh blueberries and coconut milk for a pie that tastes perfectly summery. It really is all sorts of perfection with a dollop of whipped coconut cream (or coconut ice cream)!

    photo of blueberry coconut pie

    I've talked about how I am not a pie connoisseur time and time again, but I do have to say that since I started making THIS pie crust (from my friend Sugar & Satire), I have hated making pie just a little less. I'm still definitely not an expert and I'm sure I overwork the dough 100% of the time, but if the crust can come together and stay together... that's a win in my book! Though in a pinch, I'm still a big advocate for the storebought stuff. So easy! So cheap! And... most of the time, accidentally vegan. Works for me 😉

    half of a blueberry pie

    slice of blueberry coconut pie

    For this blueberry coconut pie, I actually took inspiration from my creamy apple pie... I wanted to know what would happen if I mixed in rich, silky coconut milk into my pie filling. Magic is what happens, people! This pie is definitely not a custard pie or anything (as you can clearly see), but the coconut milk makes the filling creamier, and mellows out the floral aspect of the blueberries, which can be a little harsh in large amounts. If you want to play up the coconut aspect even more, you can of course add in some coconut extract or even make a coconut oil pie crust! I decided to stick with the coconut milk inside, and I served it with whipped coconut cream for a little extra oomph 🙂

    slice of blueberry coconut pie overhead

    slice of blueberry coconut pie

    For one last time... let's hear it for all the delicious blueberry creations of the day!

    Breakfast

    • Blueberry Sourdough Coffee Cake by A Day in the Life on the Farm

    Drinks

    • Blueberry Lemonade by Caroline's Cooking
    • Blueberry, Honey, and Goat Cheese Naan Pizza by Cheese Curd In Paradise
    • Blueberry Peach Smoothie by Family Around the Table
    • Blueberry Mojito by Food Above Gold

    Dinner

    • Blueberry Pomegranate Cucumber Salad by Palatable Pastime

    Dessert

    • Blueberry Cheesecake Bars by Cookaholic Wife
    • Blueberry Skillet Cookie by Crumb Top Baking
    • Blueberry Pie Fudge by Hezzi-D's Books and Cooks
    • Blueberry Buckle by Savory Moments
    • No-Bake Blueberry Lemon Cheesecake Tart by Sweet Beginnings
    • Roasted Blueberry Ice Cream by Daily Dish Recipes
    • Vegan Blueberry Coconut Pie by The Baking Fairy
    • Blueberry Lemon Curd Dessert Egg Rolls by The Freshman Cook

    photo of blueberry coconut pie

    I hope you guys have had fun this #BlueberryWeek... I know I have! Be sure to check out what I made earlier this week, too.

    • Monday: Vegan Blueberry Orange Layer Cake
    • Wednesday: Blueberry Lime Margaritas
    • Friday: Vegan Blueberry Coconut Pie

    Looking for more pie inspiration?

    • Vegan Peach Basil Pie
    • Grandma's Creamy Apple Pie
    • Vegan Strawberry, Mango & Peach Slab Pie
    • Blueberry Peach Pie with Pecan Streusel
    • Vegan Coconut Banoffee Pie

    5.0 from 4 reviews
    vegan blueberry coconut pie
     
    Save Print
    Prep time
    30 mins
    Cook time
    1 hour
    Total time
    1 hour 30 mins
     
    This Vegan Blueberry Coconut Pie is filled to the brim with fresh seasonal berries! Coconut milk in the filling makes this pie extra rich and creamy.
    Author: Valentina | The Baking Fairy
    Recipe type: Pies & Tarts
    Serves: one 9" pie
    Ingredients
    • *for the crust*
    • 2½ cups all purpose flour
    • ½ teaspoon salt
    • ⅔ cup vegan shortening
    • ¼ - ½ cup cold water
    • *for the filling*
    • 4 cups fresh blueberries
    • 1 tablespoon fresh lemon juice
    • ¾ cup light brown sugar
    • 4 tablespoon flour
    • ½ teaspoon cinnamon
    • 1 cup canned coconut milk
    • *for finishing*
    • 2-3 tablespoon coconut milk
    • granulated white sugar or turbinado sugar
    Instructions
    1. First, prepare the pie crust.
    2. In a large bowl, combine the flour and salt. Add in the cold shortening and mix in using a pastry blender or your hands. Combine until mixture appears sandy and the biggest pieces of shortening are about pea-sized.
    3. Slowly add in the water, mixing as you go, until dough holds together without being too crumbly.
    4. Divide the dough in half, and pat each piece into a round shape, and wrap in plastic wrap. Place in fridge to chill until needed.
    5. When ready to bake, preheat oven to 375F.
    6. Prepare the filling. In a large bowl, combine the blueberries, lemon juice, brown sugar, flour, cinnamon, and coconut milk. Mix to combine.
    7. Grab one of your prepared pie crusts, and roll it out on a clean working surface sprinkled with some flour.
    8. Place it in your 9" pie dish, then pour in the prepared blueberry mixture.
    9. Place the second pie crust on top as desired. Brush with the remaining coconut milk and sprinkle the sugar on top.
    10. Wrap aluminum foil around the crust to prevent it from burning, and bake the pie in preheated oven for about 25 minutes with it on. Then remove the foil and continue baking for another 30 or so minutes.
    11. The total baking time will be around 50-60 minutes. Pie is done when the crust is golden brown and crisp and filling is bubbling.
    12. Let pie cool for a couple of hours so filling can set. Slice and serve with your favorite vegan vanilla ice cream or coconut whip!
    3.5.3251

    collage of blueberry coconut pie

    « homemade blueberry lime margaritas
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    Reader Interactions

    Comments

    1. Wendy Klik says

      July 19, 2019 at 5:58 pm

      What a yummy looking pie. I love pie for breakfast.

      Reply
    2. Amy (Savory Moments) says

      July 19, 2019 at 7:13 pm

      What a beat idea to add some coconut milk to the filling! This is such a pretty pie and I bet it is quite tasty!

      Reply
      • Amy (Savory Moments) says

        July 19, 2019 at 7:16 pm

        beat? Great lol!

        Reply
    3. Hezzi-D says

      July 19, 2019 at 7:43 pm

      Blueberries and coconut sound like a great flavor combination!

      Reply
    4. Cheese Curd In Paradise says

      July 20, 2019 at 2:42 pm

      I am just loving the combination of the coconut and the blueberries! What a delicious pie - and the crust looks beautiful!

      Reply
    5. [email protected] Freshman Cook says

      July 20, 2019 at 9:15 pm

      Love this blueberry pie and the coconut milk in the pie sounds very tasty! Great idea!

      Reply
    6. Leanne @ Crumb Top Baking says

      July 21, 2019 at 1:24 pm

      I love that this pie is overflowing with jammy blueberries! And that crust is perfection. I need to give the recipe a try!

      Reply
    7. Arzoo says

      July 22, 2019 at 4:33 am

      This one is looking so yummy can't wait to have it.

      Reply
    8. Christie says

      August 03, 2019 at 7:38 pm

      That lattice work is so pretty!! And the filling looks so packed with blueberry flavor. Perfectly delicious.

      Reply

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    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

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