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This Coconut Silken Tofu Pie is what happens when creamy coconut pie gets a lighter, modern makeover.
Coconut Silken Tofu Pie
Silken tofu blends into a ridiculously smooth, custard-like filling—you’d never guess it’s there—while coconut cream adds that rich tropical flavor. The whole thing comes together in minutes, then chills into the dreamiest, sliceable texture inside a toasty graham-coconut crust. It’s fresh, light, and shockingly easy, making it the perfect dessert for coconut lovers. I also love that it’s only 205 calories a slice!
Why This Works
I love coconut pie, so when I tested this recipe I was so excited how good it turned out! Silken tofu gives the filling its luscious, pudding-like texture while staying light, and coconut cream brings all the rich, tropical flavor.
- Silken tofu makes it unbelievably creamy: It blends into a smooth, pudding-like filling that sets beautifully without eggs or baking—no one will guess the secret ingredient.
- All the coconut flavor, none of the heaviness: Coconut cream adds rich tropical flavor, but the overall dessert still tastes light and refreshing.
- Nearly hands-off: The filling is made entirely in the blender, and the crust is a quick, press-in style—so easy for weeknights or make-ahead entertaining.
- Naturally dairy-free: A great option for holiday tables or guests with dietary needs, without sacrificing texture or taste.
- Tested to be foolproof: This method chills into clean, sliceable layers every time, thanks to the perfect balance of tofu, coconut cream, and just enough sweetener.
Make-Ahead & Storage
- Make ahead:
This pie is perfect for prepping in advance. It needs at least 4 hours to chill, but overnight is even better for the cleanest slices and the silkiest texture. - Store:
Keep the pie covered and refrigerated for up to 4 days. The crust stays surprisingly crisp, and the filling stays smooth and creamy. - Freeze:
You can freeze individual slices for up to 1 month. Freeze on a sheet pan until firm, then wrap tightly and store in an airtight container. Thaw in the fridge before serving. - Topping note:
If adding toasted coconut on top, sprinkle it just before serving so it stays crisp.
More Coconut Desserts You May Love
If you can’t get enough coconut, here are a few lighter favorites to try next:
- Coconut Macaroons – Chewy, sweet, and perfect for gifting.
- Coconut Mango Popsicles – Refreshing, fruity, and only a few ingredients.
- Tropical Chia Pudding Breakfast Bowl (High Protein) – A no-cook breakfast that blends chia seeds, Greek yogurt and tropical fruit for a high-protein, fiber-rich coconut-accented start to the day.
- Coconut Cupcakes – Easy boxed cake recipe
- To Die For Coconut Cookies – Soft, chewy, and loaded with coconut flavor.
Coconut Silken Tofu Pie
A silky, no-bake coconut pie made with blended silken tofu and coconut cream. Light, creamy, and naturally dairy-free.
Yield: servings
Serving Size: 1 /8
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, coconut oil
- 3 tablespoons sweetened shredded coconut
For the filling:
- 1 teaspoon gelatin (or vegetarian substitute)
- 12.3 oz package organic silken tofu, firm
- 1/4 cup milk of choice, I used plain unsweetened coconut milk
- 1/2 cup cream of coconut, such as coco lopez
- 1 tbsp sweetened shredded coconut
- Optional topping: toasted coconut flakes
Instructions
- Preheat oven to 375°F.
- Place the whole graham crackers in a re-sealable plastic bag and crush with rolling pin, then measure 1 cup of crumbs and discard the rest.
- In a medium-sized bowl or a food processor, combine the graham cracker crumbs, raw sugar, 3 tbsp shredded coconut, whipped butter and 1/2 tablespoon of water; blend until it has a texture of coarse meal.
- Press into an 8-inch pie dish making the crust about 1/8-inch thick evenly all around and up the sides, evening the crumbs up to make sure there are no gaps or holes. Note: If you refrigerate the crust for 30 minutes before you bake it, this will help prevent crumbling when you want to serve it.
- Bake until the edges are golden, about 8 to 10 minutes.
- Remove from the oven and let the crust cool on a wire rack, before filling.
- Meanwhile, dissolve the gelatin in 1/2 tablespoon of water in a small bowl for 5 minutes.
- Lightly mash the silken tofu with a fork and place it in the blender with the coconut cream and remaining tablespoon of shredded coconut and blend until smooth, about 1 to 1 1/2 minutes.
- Heat the 1/4 cup of coconut milk beverage in the microwave 40 to 45 seconds, and mix in with the gelatin until dissolved, 2 to 3 minutes.
- Transfer to the blender and blend until smooth.
- Pour into the graham cracker crust and refrigerate until it sets, about 3 to 4 hours.
- Top with shaved coconut, if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 /8, 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
