Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No Flour! Coconut Cream Pie

  • Author: Baking Without Borders

Description

A luscious, gluten-free coconut cream pie with a rich coconut custard filling and a crispy almond crust. No flour needed! Perfect for those avoiding gluten or simply craving a tropical dessert.


Ingredients

Scale

For the Crust:

  • For the crust:
  • 1 1/2 cups almond flour
  • 1/4 cup shredded coconut (unsweetened)
  • 3 tablespoons coconut oil (melted)
  • 2 tablespoons honey or maple syrup
  • 1/4 teaspoon salt
  • For the filling:
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/2 cup coconut cream
  • 1/4 cup honey or maple syrup
  • 3 large egg yolks
  • 2 tablespoons cornstarch (or arrowroot powder)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract (optional)
  • Pinch of salt
  • For the topping:
  • 1/2 cup coconut cream (chilled)
  • 1 tablespoon honey or powdered sweetener
  • 1/2 cup toasted coconut flakes

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C).
  2. Make the crust: In a bowl, mix almond flour, shredded coconut, melted coconut oil, honey, and salt until combined.
  3. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly. Bake for 10-12 minutes until lightly golden. Let cool.
  4. Prepare the filling: In a saucepan, whisk coconut milk, coconut cream, honey, egg yolks, cornstarch, vanilla, coconut extract (if using), and salt over medium heat.
  5. Cook, stirring constantly, until the mixture thickens (about 8-10 minutes). Do not boil.
  6. Pour the filling into the cooled crust. Smooth the top and refrigerate for at least 4 hours (or overnight).
  7. Before serving, whip the chilled coconut cream with honey until fluffy. Spread over the pie and sprinkle with toasted coconut flakes.
  8. Slice and serve chilled.

Notes

For a firmer filling, use an extra 1/2 tbsp cornstarch. Store leftovers covered in the fridge for up to 3 days. Toasting coconut flakes enhances flavor—simply bake at 325°F for 5-7 minutes until golden.