Vegan Coconut Apple Pie
  • 300 grams / 10½ ounces dry shredded unsweetened coconut
  • 300 grams / 10½ wheat flour
  • 300 grams / 10½ sugar
  • 1½ kg / 3⅓ pounds sour apples (or approximately 10 medium sized apples)
  • peeler
  • knife
  • wooden cutting board
  • wooden spoon
  • grater
  • two large mixing bowls
  • one smaller bowl
  • kitchen scale
  • cookie sheet 25x38cm / 10x15in
  • parchment paper
  1. Ok, as I wrote a few lines before, the baked pie has to rest for at least 12 hours, so it is wise to make it during the supper time, bake it after the supper and then hide it somewhere safe, because its aroma will tease you (or some of your household members) to take one small bite.
  2. Wash, peel and grate the apples. I usually use the granny smith apples, but there are many other types of sour apples that can be used for this pie.
  3. Put the shredded coconut, sugar and wheat flour into the bowl and mix thoroughly with the wooden spoon. Take seven tablespoons from this dry mixture into a small bowl and divide rest of it into two equal parts.
  4. Put the parchment paper on the cookie sheet, put one half of the dry mixture into the sheet and spread evenly.
  5. Now spread half of the grated apples over it, together with the juice they already released. Spread evenly.
  6. Repeat the procedure by spreading other half of the dry mixture over the apples, and then other half of the apples as well.
  7. Finish this pie by sprinkling seven tablespoons of dry mixture over the apples.
  8. Let the pie rest for 2 hours, so the coconut could soak up apple juice.
  9. Bake in a preheated oven for 10 minutes at 250 °C / 480 ºF, then 40 minutes at 180 °C / 350 ºF.
Recipe by JasminCookBook at