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:
- Preheat oven to 350°F (175°C).
- Make the crust: In a bowl, mix almond flour, shredded coconut, melted coconut oil, honey, and salt until combined.
- 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.
- 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.
- Cook, stirring constantly, until the mixture thickens (about 8-10 minutes). Do not boil.
- Pour the filling into the cooled crust. Smooth the top and refrigerate for at least 4 hours (or overnight).
- Before serving, whip the chilled coconut cream with honey until fluffy. Spread over the pie and sprinkle with toasted coconut flakes.
- 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.