Mango Coconut Cream Pie

Mango isn’t one of my favorite fruits, but it is for Hubby. Combined with coconut, it’s actually really good :)

I thought this was the perfect Summery dessert to make for Father’s Day. Light, fruity, creamy, frozen goodness. It did not disappoint.

Mango Coconut Cream Pie


Mango Coconut Cream Pie

{Recipe adapted from: Vegan Yumminess}


  • 3/4 cups coconut cream (the solid part in a can of full fat coconut milk, or use Trader Joe’s coconut cream)
  • 1/4 cup crushed pineapple (I used canned)
  • 1 1/2 cups frozen chopped mango {I used fresh}
  • 1/4 cup almond milk {I used Coconut milk from carton}
  • 2 tablespoons pure cane sugar (or agave nectar or other sweetener of your choice) {I used honey}
  • 1 teaspoon vanilla extract
  • 1 prepared graham cracker style pie crust

{For a gluten-free crust, I used the crust from Hubby’s Banana Split Ice Cream Cake I made for his birthday – which I still have yet to post!- That is my go-to Pie crust, we love it!}

1 cup peanuts

1 cup pitted dates

1 cup shredded coconut

-Blend in food processor until smoothish (I like mine with tiny chunks), press into bottom of greased pie tin.


  1. Blend all ingredients (except the crust, obviously) in a strong blender (like Vitamix) until it is nice and creamy smooth.
  2. Pour blender contents into a prepared graham cracker style 9 inch pie crust shell. You can use a vegan store bought variety, or make your own. I was lazy, so I used store-bought.
  3. Put the pie in your freezer for about 4 hours, or until pie is essentially frozen solid. Allow pie to soften for about 10 minutes at room temperature before serving. If the pie has been in the freezer overnight, you may need to let it soften for more like 20-30 minutes before serving.
  4. Optional, Serve with whip cream, or eat plain. Serve!

Number of servings (yield): 8

My rating 5 stars:  ★★★★★ 1 review(s)

Mango Coconut Cream Pie Slice




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