30+ Easy Easter Dairy-Free Recipes to Make This Holiday Special

Easter is a time to gather with family and friends, celebrate spring, and enjoy delicious meals. However, if you’re following a dairy-free lifestyle or hosting guests with dietary restrictions, it can be a challenge to find recipes that satisfy everyone without sacrificing flavor.

Luckily, we’ve gathered over 30 dairy-free Easter recipes that will fill your table with vibrant, satisfying dishes.

From fresh vegetable sides to decadent desserts, these recipes ensure that your Easter meal is both inclusive and delicious.

Whether you’re craving savory dishes like stuffed mushrooms or sweet treats like coconut cream pie, these dairy-free recipes will make your celebration special. And the best part?

They are simple to prepare, so you can focus on enjoying your time with loved ones. Say goodbye to dairy and hello to flavorful dishes that everyone will adore!

30+ Easy Easter Dairy-Free Recipes to Make This Holiday Special

This Easter, you don’t have to worry about sacrificing flavor or indulgence just because you’re going dairy-free.

With over 30 recipes to choose from, you’ll find everything from wholesome appetizers to satisfying main courses and desserts that cater to all tastes and dietary needs.

These dairy-free dishes allow you to embrace the season’s bounty, bringing fresh, vibrant flavors to your holiday spread.

So, gather your ingredients, get cooking, and enjoy a delicious Easter meal that’s both cruelty-free and full of flavor.

Dairy-Free Carrot Cake Muffins

These Dairy-Free Carrot Cake Muffins bring the nostalgic flavors of a traditional Easter dessert in a convenient, bite-sized form. Perfect for brunch or a grab-and-go treat, they are moist, spiced with cinnamon, and topped with a light glaze. Whether you’re catering to a dairy-free diet or simply looking for a healthier option, these muffins will delight your taste buds and your guests.

Ingredients:

• 2 cups all-purpose flour (or gluten-free flour for a GF option)
• 1 cup coconut sugar or brown sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt
• 2 cups grated carrots
• ½ cup coconut oil, melted
• ½ cup almond milk (or any dairy-free milk)
• 2 large eggs (or flaxseed eggs for a vegan option)
• 1 tsp vanilla extract

Optional Dairy-Free Glaze:

• 1 cup powdered sugar
• 2 tbsp almond milk
• ½ tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. Stir in the grated carrots until well distributed.
4. In a separate bowl, mix the coconut oil, almond milk, eggs, and vanilla extract. Combine wet and dry ingredients until just mixed.
5. Scoop the batter into the muffin tin, filling each liner about ¾ full.
6. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the muffins to cool before drizzling with the optional glaze.

These muffins are a fantastic way to enjoy Easter’s classic carrot cake flavors without dairy. They pair wonderfully with a cup of tea or coffee, making them a versatile addition to your holiday spread. Your family and friends won’t even notice they’re dairy-free!

Dairy-Free Deviled Eggs with Avocado

A creamy twist on a classic Easter appetizer, these Dairy-Free Deviled Eggs with Avocado are rich, tangy, and irresistibly smooth. By substituting mayonnaise with avocado, this recipe stays dairy-free while adding a vibrant green hue that’s perfect for springtime celebrations.

Ingredients:

• 6 large hard-boiled eggs
• 1 ripe avocado
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• Paprika and chopped chives for garnish

Instructions:

1. Slice the hard-boiled eggs in half lengthwise and gently remove the yolks.
2. In a bowl, mash the avocado until smooth.
3. Add the egg yolks, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Mash until the mixture is creamy and well-combined.
4. Scoop or pipe the avocado mixture back into the egg whites.
5. Garnish with a sprinkle of paprika and chopped chives.
6. Chill until ready to serve.

These deviled eggs are a crowd-pleasing appetizer that combines simplicity with elegance. The avocado adds a creamy texture and a burst of freshness, making them an excellent choice for anyone seeking a dairy-free option for their Easter table.

Dairy-Free Lemon Coconut Cake

Bright, zesty, and tropical, this Dairy-Free Lemon Coconut Cake is a showstopper. Perfect for a centerpiece dessert, it features layers of soft lemon cake and fluffy coconut frosting made with dairy-free ingredients. It’s a light and refreshing dessert option to close your Easter feast on a high note.

Ingredients:

• 2½ cups all-purpose flour
• 1½ cups granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup coconut oil, melted
• 1 cup coconut milk (full-fat)
• 1 tbsp lemon zest
• ½ cup lemon juice
• 3 large eggs (or aquafaba for a vegan option)
• 1 tsp vanilla extract

For the Frosting:

• 1 can coconut cream (chilled overnight)
• ½ cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a large bowl, mix the flour, sugar, baking powder, and salt.
3. In another bowl, whisk the coconut oil, coconut milk, lemon zest, lemon juice, eggs, and vanilla extract. Combine the wet and dry ingredients until smooth.
4. Divide the batter evenly between the pans and bake for 25–30 minutes. Let the cakes cool completely before frosting.
5. For the frosting, whip the chilled coconut cream with powdered sugar and vanilla until fluffy.
6. Frost the cake layers and garnish with shredded coconut and lemon slices.

This Lemon Coconut Cake is the ultimate Easter dessert, offering a balance of tangy citrus and creamy coconut flavors. It’s a crowd-pleaser that’s not only dairy-free but also absolutely stunning to serve. Your guests will savor every bite!

Dairy-Free Sweet Potato Gratin

This Dairy-Free Sweet Potato Gratin is a creamy, savory side dish that complements any Easter main course. Layers of tender sweet potatoes are infused with a rich coconut cream and garlic sauce, making it a satisfying alternative to traditional dairy-based gratins. Its golden-baked top and silky texture make it a star on the holiday table.

Ingredients:

• 3 large sweet potatoes, peeled and thinly sliced
• 1½ cups coconut cream (from a chilled can of full-fat coconut milk)
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• ½ tsp nutmeg
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup dairy-free shredded cheese (optional for topping)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish with coconut oil.
2. Arrange the sweet potato slices in overlapping layers in the dish.
3. In a small saucepan, heat the coconut cream, garlic, thyme, nutmeg, salt, and pepper over medium heat until just warm.
4. Pour the coconut mixture evenly over the sweet potatoes.
5. Cover with foil and bake for 40 minutes. Remove the foil, sprinkle with dairy-free cheese (if using), and bake for another 15–20 minutes until golden and bubbly.
6. Let it cool slightly before serving.

This gratin is a dairy-free twist on a comforting classic. It’s rich yet light, with the sweetness of the potatoes perfectly balanced by the creamy coconut sauce. It’s sure to impress both traditionalists and modern diners alike!

Dairy-Free Spinach and Artichoke Dip

Indulge in a creamy, cheesy dip without the dairy! This Dairy-Free Spinach and Artichoke Dip is a versatile appetizer that’s perfect for Easter gatherings. Cashew cream and nutritional yeast mimic the richness of traditional cheese, while the spinach and artichoke provide classic flavor and texture. Serve it with vegetable sticks, crackers, or warm bread for a crowd-pleasing starter.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 cup canned artichoke hearts, drained and diced
• 1 cup cashews, soaked and drained
• ½ cup unsweetened almond milk
• ¼ cup nutritional yeast
• 2 cloves garlic
• 1 tbsp lemon juice
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a blender, combine the cashews, almond milk, nutritional yeast, garlic, lemon juice, salt, and pepper. Blend until smooth.
3. Heat olive oil in a skillet over medium heat. Sauté the spinach and artichokes until softened.
4. Combine the sautéed vegetables with the cashew cream and transfer to an oven-safe dish.
5. Bake for 20 minutes until bubbling and golden on top.
6. Serve warm with your favorite dippers.

This dairy-free dip is a healthy, delicious alternative to the classic version. Its creamy texture and bold flavors will have everyone reaching for seconds, making it an Easter favorite year after year.

Dairy-Free Raspberry Almond Tart

Celebrate Easter with this elegant Dairy-Free Raspberry Almond Tart. A crisp almond crust is filled with a luscious, dairy-free custard and topped with vibrant raspberries. It’s a light and sophisticated dessert that highlights spring’s best flavors while catering to those with dietary restrictions.

Ingredients:
For the Crust:

• 1½ cups almond flour
• ¼ cup coconut oil, melted
• 2 tbsp maple syrup
• 1 tsp vanilla extract

For the Filling:

• 1 can full-fat coconut milk
• ¼ cup cornstarch
• ¼ cup maple syrup
• 1 tsp almond extract

For the Topping:

• 1½ cups fresh raspberries
• 2 tbsp slivered almonds
• 1 tbsp powdered sugar (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Mix almond flour, coconut oil, maple syrup, and vanilla extract in a bowl until it forms a dough.
2. Press the dough into a tart pan and bake for 10–12 minutes until lightly golden. Cool completely.
3. In a saucepan, whisk together coconut milk, cornstarch, maple syrup, and almond extract over medium heat until it thickens. Cool the custard.
4. Pour the custard into the cooled crust and spread evenly.
5. Arrange the raspberries on top and sprinkle with slivered almonds and powdered sugar if desired. Chill for at least 2 hours before serving.

This tart is the perfect dairy-free dessert to cap off your Easter meal. It’s both beautiful and flavorful, with a balance of tart raspberries, creamy custard, and nutty almond crust. Guests will adore this lighter, allergen-friendly alternative to traditional tarts.

Dairy-Free Lemon Poppy Seed Pancakes

Fluffy, light, and bursting with zesty lemon flavor, these Dairy-Free Lemon Poppy Seed Pancakes are perfect for an Easter brunch. The addition of poppy seeds adds a delightful crunch, while the lemon creates a refreshing citrus twist. These pancakes are easy to make and can be served with your favorite dairy-free syrup or fruit topping for a cheerful start to the holiday.

Ingredients:

• 1 ½ cups all-purpose flour (or whole wheat for added fiber)
• 1 tbsp poppy seeds
• 1 tbsp baking powder
• ¼ tsp salt
• 1 cup almond milk (or any dairy-free milk)
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 2 tbsp maple syrup (for sweetness)
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract

Instructions:

1. In a large bowl, whisk together the flour, poppy seeds, baking powder, and salt.
2. In another bowl, mix the almond milk, lemon zest, lemon juice, maple syrup, melted coconut oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick pan or griddle over medium heat and lightly grease with coconut oil.
5. Pour ¼ cup of batter per pancake and cook for 2–3 minutes on each side until golden brown.
6. Serve with fresh berries, maple syrup, or a dusting of powdered sugar.

These lemon poppy seed pancakes are the perfect addition to your Easter brunch spread. Their light texture and refreshing lemon flavor will make them a family favorite. Plus, they’re incredibly easy to whip up for a quick yet impressive dairy-free breakfast!

Dairy-Free Roasted Vegetable Quinoa Salad

This Dairy-Free Roasted Vegetable Quinoa Salad is a vibrant and nutrient-packed dish that’s perfect for Easter lunch or dinner. Roasted seasonal vegetables like sweet potatoes, carrots, and bell peppers are paired with protein-rich quinoa and tossed in a tangy lemon-tahini dressing. It’s light yet filling, with flavors that are sure to please both vegetarians and meat-eaters alike.

Ingredients:

• 1 cup quinoa, rinsed
• 2 medium sweet potatoes, peeled and diced
• 2 carrots, peeled and sliced
• 1 bell pepper, diced
• 2 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp smoked paprika
• Salt and pepper, to taste

For the Dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp maple syrup
• 1 garlic clove, minced
• 3–4 tbsp water to thin the dressing
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes, carrots, and bell pepper in olive oil, cumin, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes, stirring halfway through, until tender and lightly browned.
3. While the vegetables are roasting, cook the quinoa according to package instructions.
4. In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, garlic, water, salt, and pepper. Adjust the water until the dressing reaches your desired consistency.
5. Once the quinoa and vegetables are ready, toss them together in a large bowl. Drizzle the dressing over the top and gently mix.
6. Serve warm or at room temperature.

This quinoa salad is a delightful combination of roasted vegetables and hearty grains. The creamy tahini dressing adds a lovely richness, while the lemony tang brightens the dish. It’s a perfect side for your Easter table or can be served as a light and satisfying main.

Dairy-Free Chocolate Avocado Mousse

A decadent and creamy dessert, this Dairy-Free Chocolate Avocado Mousse is a guilt-free treat that’s rich in healthy fats from avocados and packed with deep chocolate flavor. It’s an easy-to-make dessert that requires just a few ingredients but delivers a satisfying, velvety texture. Perfect for those with a sweet tooth but wanting to keep things dairy-free and wholesome!

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/3 cup cocoa powder (unsweetened)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• 3–4 tbsp almond milk (or any dairy-free milk)
• 1/4 cup dairy-free dark chocolate chips (optional, for extra richness)

Instructions:

1. In a food processor or blender, combine the ripe avocados, cocoa powder, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
2. Add the almond milk, a tablespoon at a time, to adjust the consistency of the mousse. Blend again until it reaches a light, fluffy texture.
3. For an extra chocolaty mousse, melt the dark chocolate chips in a microwave or double boiler and fold them into the mixture.
4. Transfer the mousse to serving dishes and chill for at least 1 hour before serving.
5. Garnish with fresh berries, coconut whipped cream, or shaved dairy-free chocolate if desired.

This chocolate avocado mousse is a rich, velvety dessert that’s as indulgent as it is healthy. The avocado provides a creamy base that pairs wonderfully with the deep chocolate flavor, while the maple syrup adds the perfect amount of sweetness. It’s the ideal dairy-free dessert to satisfy your chocolate cravings without any guilt!

Dairy-Free Carrot Cake Muffins

These Dairy-Free Carrot Cake Muffins are an irresistible Easter treat, packed with shredded carrots, warming spices, and a light sweetness from maple syrup. The muffins are soft, moist, and perfect for breakfast or as a sweet snack. They can be made with or without the optional dairy-free cream cheese drizzle, making them versatile for any dietary preference.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 2 large carrots, grated
• ¼ cup maple syrup
• 1/3 cup unsweetened applesauce
• 1/3 cup almond milk (or any dairy-free milk)
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract
• ½ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the maple syrup, applesauce, almond milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the grated carrots and nuts (if using).
6. Divide the batter evenly among the muffin cups and bake for 18–20 minutes, or until a toothpick comes out clean.
7. Cool on a wire rack. Optional: Drizzle with a dairy-free cream cheese glaze for an extra treat!

These Carrot Cake Muffins are perfect for spring celebrations. The combination of warm spices and sweet carrots creates a comforting and festive treat. They’re healthy enough for breakfast but sweet enough to satisfy your dessert cravings, making them a versatile addition to your Easter spread.

Dairy-Free Roasted Garlic Mashed Potatoes

These Dairy-Free Roasted Garlic Mashed Potatoes are a creamy, savory side dish that’s the ideal complement to your Easter main course. Roasting the garlic intensifies its flavor and gives the mashed potatoes a rich, comforting depth without needing dairy. This recipe uses olive oil and vegetable broth to create a smooth, velvety texture that everyone will love.

Ingredients:

• 2 lbs Yukon gold potatoes, peeled and diced
• 1 head of garlic, roasted
• 1/3 cup olive oil
• ½ cup vegetable broth
• 1 tsp fresh thyme leaves (optional)
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Slice the top off the garlic head, drizzle with olive oil, and wrap in foil. Roast for 30–35 minutes, or until soft and golden.
2. Meanwhile, boil the potatoes in a large pot of salted water until tender, about 15–20 minutes. Drain the potatoes.
3. Squeeze the roasted garlic cloves out of their skins and add them to the potatoes.
4. Mash the potatoes and garlic with a potato masher or fork.
5. Slowly add the olive oil and vegetable broth while continuing to mash until smooth and creamy.
6. Season with thyme, salt, and pepper to taste.

These roasted garlic mashed potatoes are a rich, savory side that complements any Easter main dish. The roasted garlic adds a depth of flavor, while the olive oil and vegetable broth create a silky texture, making these potatoes the perfect dairy-free alternative. Serve them alongside your favorite dishes for a satisfying and comforting addition to your holiday table.

Dairy-Free Strawberry Shortcake

This Dairy-Free Strawberry Shortcake is a classic spring dessert that’s light, fruity, and perfect for Easter celebrations. The dairy-free shortcake biscuits are tender and fluffy, topped with fresh strawberries and a sweet coconut whipped cream. This dessert is easy to make, visually appealing, and a delicious way to celebrate the season.

Ingredients:
For the Shortcakes:

• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• 2 tbsp coconut sugar
• ¼ tsp salt
• ¼ cup coconut oil, solidified
• ½ cup almond milk (or any dairy-free milk)
• 1 tsp vanilla extract

For the Topping:

• 2 cups fresh strawberries, sliced
• 1 tbsp maple syrup
• 1 can coconut milk (chilled overnight, for whipped cream)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, combine the flour, baking powder, coconut sugar, and salt.
3. Add the solidified coconut oil and mix until it resembles coarse crumbs.
4. Stir in the almond milk and vanilla extract until the dough comes together.
5. Turn the dough out onto a floured surface and gently pat into a 1-inch thick rectangle. Cut into rounds using a biscuit cutter or glass.
6. Place the shortcakes on the prepared baking sheet and bake for 12–15 minutes until golden brown.
7. While the shortcakes are baking, combine the sliced strawberries with maple syrup and let them macerate for about 10 minutes.
8. Once the shortcakes are cooled, whip the chilled coconut milk (only the solidified cream) with a hand mixer until soft peaks form.
9. To assemble, split the shortcakes in half, top with strawberries and coconut whipped cream, then place the top half of the shortcake on.

This dairy-free strawberry shortcake is a light and refreshing dessert that screams spring. The soft and slightly sweet shortcakes pair beautifully with the fresh, juicy strawberries and creamy coconut whipped topping. It’s the perfect way to end your Easter meal on a sweet and festive note.

Dairy-Free Spinach and Mushroom Stuffed Portobello Mushrooms

These Dairy-Free Spinach and Mushroom Stuffed Portobello Mushrooms make a savory, hearty, and satisfying entrée or side dish for your Easter meal. The rich umami flavor of the mushrooms is complemented by a savory spinach and mushroom filling, topped with crunchy breadcrumbs for added texture. They’re dairy-free, gluten-free (if using gluten-free breadcrumbs), and packed with nutrients.

Ingredients:

• 4 large portobello mushroom caps, cleaned and stems removed
• 2 tbsp olive oil, divided
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, finely chopped
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup gluten-free breadcrumbs (or regular if not gluten-sensitive)
• 2 tbsp nutritional yeast (for a cheesy flavor)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Brush the portobello mushroom caps with 1 tablespoon of olive oil and place them on a baking sheet, gill-side up.
3. In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes, until soft.
4. Add the chopped mushrooms and cook for another 5 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
5. Stir in the chopped spinach, oregano, salt, and pepper. Cook until the spinach is wilted, about 2-3 minutes. Remove from heat.
6. Stir in the breadcrumbs and nutritional yeast, then spoon the mixture into the mushroom caps, pressing gently to pack the filling.
7. Bake the stuffed mushrooms for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown on top.
8. Garnish with fresh parsley, if desired, and serve warm.

These stuffed portobello mushrooms are an impressive and nutritious option for Easter. The earthy mushrooms paired with the savory spinach and mushroom filling create a satisfying dish that’s perfect for both vegetarians and meat-eaters. They make an excellent main course or side dish for a more wholesome holiday meal.

Dairy-Free Lemon Garlic Grilled Asparagus

This Dairy-Free Lemon Garlic Grilled Asparagus is a fresh, flavorful, and quick side dish that will brighten up your Easter table. The asparagus is perfectly grilled with a zesty lemon and garlic marinade, giving it a subtle smoky flavor and a slight char. This dish is not only dairy-free but also packed with antioxidants and vitamins, making it both tasty and nutritious.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. In a small bowl, whisk together the olive oil, garlic, lemon juice, lemon zest, salt, and pepper.
3. Drizzle the asparagus with the marinade and toss to coat evenly. Let it sit for about 10 minutes to absorb the flavors.
4. Place the asparagus on the grill and cook for about 3-5 minutes, turning occasionally, until the asparagus is tender and slightly charred.
5. Remove from the grill and sprinkle with fresh parsley before serving.

This grilled asparagus dish is the perfect side for any Easter meal. The lemon garlic marinade gives the asparagus a tangy and savory boost, and the grilled finish adds a delightful smoky flavor. It’s a simple yet elegant way to showcase the freshness of spring vegetables, and it pairs wonderfully with a variety of main courses.

Dairy-Free Coconut Cream Pie

A classic dessert gets a dairy-free makeover with this Coconut Cream Pie. The creamy coconut filling is made with coconut milk and thickened with cornstarch, creating a luscious custard without any dairy. The pie is topped with coconut whipped cream and toasted coconut for extra texture and flavor, making it a perfect, indulgent treat to end your Easter meal on a sweet note.

Ingredients:
For the Pie Crust:

• 1 ½ cups graham cracker crumbs (or gluten-free crumbs)
• ¼ cup coconut oil, melted
• 3 tbsp coconut sugar

For the Coconut Cream Filling:

• 1 can (13.5 oz) full-fat coconut milk
• 1 cup almond milk (or any dairy-free milk)
• ¾ cup coconut sugar
• 4 tbsp cornstarch
• 1 tsp vanilla extract
• 1 ½ cups unsweetened shredded coconut

For the Topping:

• 1 can coconut milk (chilled overnight, for whipped cream)
• 1 tbsp powdered sugar
• ¼ cup toasted coconut flakes

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the graham cracker crumbs, melted coconut oil, and coconut sugar until combined. Press the mixture into the bottom of a pie pan, forming an even crust. Bake for 8-10 minutes, then set aside to cool.
3. In a saucepan, whisk together the coconut milk, almond milk, coconut sugar, and cornstarch. Cook over medium heat, stirring constantly until the mixture thickens, about 5-7 minutes.
4. Remove from heat and stir in the vanilla extract and shredded coconut. Pour the filling into the cooled crust and refrigerate for at least 3 hours to set.
5. For the topping, scoop the solidified coconut cream from the chilled coconut milk can (discard the liquid) and beat with a hand mixer until fluffy. Add powdered sugar to taste.
6. Once the pie has set, top it with the coconut whipped cream and sprinkle with toasted coconut flakes. Serve chilled.

This Dairy-Free Coconut Cream Pie is a luscious and indulgent dessert that’s perfect for Easter or any spring celebration. The creamy coconut filling pairs perfectly with the crispy, slightly sweet graham cracker crust. Topped with fluffy coconut whipped cream and toasted coconut flakes, it’s a tropical-inspired treat that’s sure to impress your guests!

Note: More recipes are coming soon!