Vegan Peach Coconut Pie


To top the vegan shortbread crust we made last week, I put together a super simple, yet creamy and sweet pie filling. With just three ingredients – coconut milk, honey and peaches – you have yourself a light but satisfying dessert sans the guilt.

Peaches: are high in niacin, thiamine, potassium and calcium, are packed with heart and eye-healthy beta-carotene, contain antioxidants that maintain healthy urinary and digestive functions, are a kidney cleanser and thus helpful for detoxification, relieve stomach ulcers, colitis and kidney disease, and are high in fiber.

Vegan Peach Coconut Pie Filling

by Aylin @ Glow Kitchen

Keywords: dessert raw vegan vegetarian peach coconut milk honey pie cake

Ingredients (1 pie)

  • 1 can coconut milk or flesh and juice from one young Thai coconut
  • 1 large peach or 2-3 small ones
  • 1 tbsp honey


Process honey, coconut milk and sliced peaches in a food processor, leaving some peach slices behind for garnish later.




Pour mixture over raw, vegan shortbread crust.


Place in the freezer until the pie sets. Serve and enjoy!



Bon Appetit!

xo Aylin

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  • AnnGMorrone
  • I’m going on a raw diet for a week. This will be quite the treat. Love your recipes!

  • This is so simple and beautiful! I totally agree with your philosophy on whole foods, and I am so happy to have stumbled upon your site. I look forward to many more posts 🙂

  • Oh my gosh, there is like nothing to this recipe–I love it! Do you think it would be good without the crust? I have everything I need to make the filling & I just might make it tonight!

    • Yes, its great without the crust — raw coconut is best, even though I made it work with the canned coconut. If your coconut milk is too watery, try mixing it with banana for more creaminess!