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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
That’s why she said “or vegetarian/vegan REPLACEMENT”
Do you think I could make this without the crust? Would it be firm enough to serve?
Hi! Is it a typo that there is no sweetener in the filling?
Coco Lopez is very sweet
Really want to make this but have a family member who can’t eat soy. What can I use as a replacement?
Making this pie tonight, I found coconut tofu! Yahoo!
I loved how this pie came out, tasted really good, and you couldn't taste the tofu.
this looks amazing!! Can I sub pectin or something vegan for the gelatin? Any ideas?
I'm not sure why but my crust stuck to my pie plate and it didn't really set up like a pie. It was pretty jiggly. Not sure what I did wrong, but the flavor was good and I didn't taste the tofu.
A day or so of letting this pie sit in the fridge and it was oozing a watery substance so I had to throw it out.
This one needs to be eaten soon, you can't leave it several days.
You can do as the Japanese do with certain tofu dishes: wrap block of tofu in very absorbent kitchen towel (I just lay the towel on the counter, place tofu on long edge, then roll over and over. Place a weight on top which will cover the whole surface, like a 1 lb cutting board (too light and it won't help the H2O absorb, too heavy and it may squash the silken type tofu.) Let it sit for half an hour or more till water is pressed out.
Look sooo delicious and creamy!
oh wow! I can't believe there is tofu in this pie! I will have to try. I'm down for tofu in smoothies so why not pie?
It's awesome
Ive met people in my life who have said they dont like coconut too much. I think those people are weird. Give me all the coconuts! 🙂 This looks delicious!
Ok, so when I hit the Print Friendly button, the recipe came up in Dutch. When I hit the Google translate button, the recipe was for Strawberry Something. What happened???
LOL so strange! Let me look into this
What can I use in place of tofu?
Thank you
JOY
Mmmmm mmmm good!
can I use an almond meal crust with splenda?
sure!
Wow this sounds delicious, can't wait to make it. What kind of coconut milk did you use? The more liquid type in the carton (like Silk), or the more solid kind in the can?
The one in the can.
I used the beverage like So Delicious, but you can use any milk.
Can you use something else besides tofu/soy? Soy isn't good for thyroid function. Which means, I am also dairy free…and mostly gluten free.
Thanks!
I'm not Gina, but I was thinking maybe soaked raw cashews might work? Raw cashews are used in a lot of vegan desserts.
I came up w/ 6 WW+ points rather than 5. Still looks good. Just something to be aware of if you make it!
I def got 5 ww points, just checked recipe builder. Could depend on brand of crackers that you input.
What brand of gluten-free graham crackers did you use but still get good results?
This pie looks amazing!! Is there any way I can substitute the gelatin?
x
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Seconded – would love to make for my vegan husband!
I'm guessing the gelatin is used to set up the filling? I'm wondering if maybe virgin coconut oil might work?
The gelatin makes the pie set – but you can use Agar powder, which is vegan, as a substitute.
Yes agar will help it set.
What kind of coconut milk do you use? I always get confused when recipes call for coconut milk if it means the kind in a carton or in a can. I know they are pretty different texture/taste-wise. Thanks! Recipe looks great!
This looks….too good! I love coconut, and the freshness it holds, this is perfect x
I will substitute the butter for coconut oil or coconut butter and the raw sugar for coconut sugar.
great…let me know how it comes out
I am not a fan of coconut sugar, do not like the taste, do you think I can use stevia or splenda? That should lower the PPV as well, right?
yes that's what I would use too, tastes great I think