This Coconut Silken Tofu Pie takes the rich, tropical flavors of a classic coconut pie and gives them a lighter, modern makeover. The filling becomes silky and custard-like thanks to blended silken tofu and coconut cream, while a toasty graham-coconut crust provides the perfect contrast. It’s naturally light, simple to make, and ideal for anyone seeking a dairy-free, no-bake dessert that still feels indulgent.
Coconut Silken Tofu Pie
Silken tofu blends into an incredibly smooth, pudding-like filling that sets into a sliceable texture—you’d never guess tofu is the secret. Coconut cream delivers deep tropical flavor without weighing the dessert down, and a lightly toasted graham-coconut crust adds crunch and aroma. This no-bake-style pie is quick to assemble, makes a great make-ahead dessert, and offers a naturally dairy-free alternative for gatherings or weeknight treats. Each slice is about 205 calories, making it a satisfying yet lighter option for coconut lovers.
Why This Works
I love coconut pie, and this version exceeded my expectations. Using silken tofu creates a luscious, pudding-like filling that remains light and refreshing. Coconut cream brings authentic tropical richness so you still get the decadent flavor without a heavy finish.
- Silken tofu yields a creamy texture: When blended, it becomes smooth and custard-like, setting beautifully without needing eggs or long baking times.
- Full coconut flavor, lighter finish: Cream of coconut provides the classic tropical taste while keeping the overall dessert fresh and not overly heavy.
- Easy and mostly hands-off: The filling comes together in a blender, and the press-in crust is quick to prepare—perfect for make-ahead entertaining.
- Dietary flexibility: This pie is naturally dairy-free and can be made vegan if a plant-based gelatin substitute is used.
- Consistently reliable: When chilled properly, the filling firms into clean, sliceable portions thanks to the balanced combination of tofu, coconut cream, and a touch of setting agent.
Make-Ahead & Storage
- Make ahead: This pie benefits from chilling. Allow at least 4 hours for it to set, though overnight chilling produces the firmest, cleanest slices and the silkiest texture.
- Store: Keep the pie covered and refrigerated for up to 4 days. The crust maintains surprising crispness and the filling stays creamy.
- Freeze: Individual slices can be frozen for up to 1 month. Freeze on a flat sheet until firm, then wrap tightly and store in an airtight container. Thaw in the refrigerator before serving.
- Topping tip: If you plan to add toasted coconut on top, sprinkle it just before serving so the flakes remain crisp and aromatic.
More Coconut Desserts You May Love
If you’re hooked on coconut, try these lighter favorites next—each one highlights coconut in a different, delightful way.
- Coconut Macaroons – Chewy, sweet cookies that are excellent for gifting or party plates.
- Coconut Mango Popsicles – Refreshing and fruity frozen treats made with just a few simple ingredients.
- Tropical Chia Pudding Breakfast Bowl (High Protein) – A no-cook breakfast combining chia seeds, Greek yogurt, and tropical fruit for a filling, coconut-accented start to the day.
- Coconut Cupcakes – Light cupcakes with coconut flavor; easy to make and crowd-pleasing.
- To Die For Coconut Cookies – Soft, chewy cookies loaded with coconut flavor for when you want something comforting.
Coconut Silken Tofu Pie
A silky, no-bake coconut pie made from blended silken tofu and coconut cream. Light, creamy, and naturally dairy-free.
Prep: 40 mins Cook: 10 mins Chill time: 3 hrs Total: ~3 hrs 50 mins
Yield: 8 servings Serving size: 1/8 pie
Ingredients
For the coconut-graham cracker crust:
- 6 whole graham crackers (reduced-fat or gluten-free), about 4 oz
- 2 tablespoons raw sugar
- 3 tablespoons whipped butter (or vegan butter or coconut oil)
- 3 tablespoons sweetened shredded coconut
For the filling:
- 1 teaspoon gelatin (or a vegetarian/vegan substitute if preferred)
- 12.3 oz package firm silken tofu
- 1/4 cup milk of choice (plain unsweetened coconut milk recommended)
- 1/2 cup cream of coconut (such as a sweetened cream of coconut)
- 1 tablespoon sweetened shredded coconut
- Optional topping: toasted coconut flakes
Instructions
- Preheat the oven to 375°F (190°C).
- Place the graham crackers in a resealable bag and crush them with a rolling pin. Measure out 1 cup of crumbs and discard any excess.
- In a medium bowl or food processor, combine the graham cracker crumbs, raw sugar, 3 tablespoons shredded coconut, whipped butter, and 1/2 tablespoon water. Pulse or stir until the mixture resembles coarse meal.
- Press the crumb mixture into an 8-inch pie dish, forming an even crust about 1/8-inch thick and extending up the sides. Smooth the surface and press firmly to avoid gaps. (If desired, refrigerate the crust for 30 minutes before baking to minimize crumbling later.)
- Bake the crust for 8–10 minutes, until the edges are lightly golden. Remove from the oven and let cool on a wire rack.
- While the crust cools, dissolve the gelatin in 1/2 tablespoon of water in a small bowl and let it sit for 5 minutes to bloom.
- Lightly mash the silken tofu with a fork and place it in a blender with the cream of coconut and 1 tablespoon shredded coconut. Blend until completely smooth, about 1 to 1 1/2 minutes.
- Warm the 1/4 cup milk of choice in the microwave for 40–45 seconds (or gently on the stovetop). Stir the bloomed gelatin into the warm milk until fully dissolved, about 2–3 minutes.
- Pour the milk-gelatin mixture into the blender with the tofu mixture and blend again until perfectly smooth and homogenous.
- Pour the filling into the cooled graham-coconut crust and refrigerate until set, about 3–4 hours (overnight is best for clean slices).
- Before serving, top with toasted coconut flakes if desired for extra texture and flavor.
Nutrition
Serving: 1/8 pie • Calories: 205 kcal • Carbohydrates: 27 g • Protein: 5 g • Fat: 9 g • Saturated Fat: 2 g • Cholesterol: 8 mg • Sodium: 130 mg • Fiber: 2 g • Sugar: 18 g
Notes & Tips
For a vegan version, substitute the gelatin with a vegan gelling agent according to package instructions. To avoid an overly sweet filling, choose an unsweetened silken tofu and balance sweetness with cream of coconut to taste. Toast shredded coconut in a dry skillet over medium heat, stirring constantly, until golden and fragrant—watch it closely, as it can burn quickly.