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The Ultimate Coconut Cream Pie

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Coconut cream pie is one of my all-time favorite desserts, but dairy and gluten can sometimes be a party pooper. This recipe changed the game for me! It’s a triple-coconut dream come true, with a creamy dairy-free filling, toasted coconut flakes, and all the deliciousness you expect. Plus, it’s surprisingly easy to make, even if you’re short on time.

Why You’ll Love Coconut Cream Pie

  • Coconut Cloud Nine: This pie is seriously dreamy for anyone obsessed with coconut. It’s like a coconut vacation in a slice – creamy filling, toasted flakes, and that extra sprinkle on top? Pure heaven.
  • Dietary Delight: Finally, a coconut cream pie that everyone can enjoy! Dairy-free and gluten-free means no one gets left out at dessert time. Perfect for potlucks or parties with allergies or dietary restrictions.
  • Prep Time Paradise: Don’t let the fancy name fool you! This pie is a breeze to whip up. The filling comes together in minutes, and you can use a store-bought crust for an even faster treat.
  • Double Duty Dream: This recipe scores major points for being both dairy-free and gluten-free! It’s a win-win for anyone looking for a delicious dessert that caters to different needs.
  • Customization Corner: This recipe is your coconut canvas! Want a tropical twist? Add a splash of rum. Feeling fruity? Throw on some fresh berries. Get creative and make it your own signature coconut cream pie!
The Ultimate Dairy Free Coconut Cream Pie

Ingredients Needed To Make Coconut Cream Pie

Substitutions + Alternatives

Can I use a regular pie crust instead of gluten-free?

Yes, a regular pie crust can be used. Use the same amount that is listed in the ingredients, but swap with a regular pie crust.

Can I use regular dairy?

Feel free to make this recipe your own. I use dairy-free products, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the dairy products of your choice for the recipe.

Coconut Cream

How To Make Coconut Cream Pie

  1. Make the Crust (optional): If you’re not using a pre-made crust, pulse the graham crackers in a food processor until they resemble fine sand. Melt the dairy-free butter and stir it together with the graham cracker crumbs and sugar until it forms a wet sand consistency. Press the mixture into the bottom and sides of a pie pan. Bake according to package instructions for pre-made crusts.

Gluten Free Pie Crust

  1. Make the Filling: In a large bowl, whisk together the eggs, sugar, and coconut cream.
  2. Cook the Filling: Pour the egg mixture into a saucepan over medium heat. In a separate bowl, whisk together the cornstarch and water to form a slurry. Slowly whisk the slurry into the egg mixture and cook, whisking constantly, until the mixture thickens. It takes 10-15 minutes on the stove for the mixture to thicken. Cook until it solidly coats the back of a spoon.
  3. Assemble the Pie: Remove the thickened coconut mixture from the heat and stir in the coconut flakes and vanilla extract. Pour the filling into the prepared pie crust. Cover the pie with plastic wrap placed directly on the surface of the filling (to prevent a skin from forming).
  4. Chill and Serve: Refrigerate the pie for at least 4 hours, or until set. Serve topped with dairy-free whipped cream and toasted coconut.

Dairy Free Coconut Cream Pie

Variations & Substitutions

  • This Dairy Free Coconut Cream Pie is equally as delicious with a flaky baked pie crust, and also a Gluten Free graham cracker crust. The recipe includes an option for the graham cracker crust.
  • Want to booze things up? Throw a tablespoon of rum into the custard!
  • Make it fruity by adding a layer of fruit to the top.

Commonly Asked Questions

What temperature should I cook my custard at?

In order to activate the cornstarch and help the custard thicken, you will want to cook your custard at a medium heat while constantly stirring.

Why is my custard not thickening?

Make sure you are cooking your custard over a medium heat. Also make sure that you used coconut cream. The thickness of the coconut cream combined with the cornstarch and egg and egg yolks will create a pudding like texture. The custard will also thicken even more as it cools.

What type of coconut should I use?

I like to use sweetened coconut in the pie and then garnish with coconut flakes.

How long will it take the custard to thicken?

The average time for your custard to thicken while stirring is between 5-10 minutes, but it could take a little longer.

Looking for a new twist on your pie crust?

Try a graham cracker crust, pecan flour crust, gingersnap crust, or even an Oreo cookie crust!

The Ultimate Dairy Free Coconut Cream Pie

thesaltycooker
This dairy free and gluten free coconut cream pie packs a punch of coconut flavor with triple the coconut. Did I mention it's dairy free and gluten free?
5 from 6 votes
Prep Time 5 minutes
Cook Time 20 minutes
Chill time 4 hours
Course Dessert
Servings 8

Equipment

Ingredients
  

  • 1 Gluten Free pie shell, baked
  • 2 14 oz cans of coconut cream NOT COCONUT MILK, this must be coconut cream
  • 3 egg yolks
  • 3 eggs
  • 1 cup sugar
  • 4 tbsp cornstarch
  • 1/3 cup water
  • 1 cup sweetened coconut flakes
  • 1 tsp Amoretti coconut extract or vanilla extract
  • whipped cream and toasted coconut for topping

Gluten Free Crust

  • 2 cups graham crackers, crushed
  • 6 tbsp butter, melted
  • 1 tbsp sugar
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Instructions
 

  • If making a Gluten Free pie shell, prebake your crust. Allow it to cool before proceeding with making the pie.
  • Add the eggs, sugar, and coconut creams to a bowl and whisk together.
  • Pour the egg and coconut cream mixture into a medium stockpot over medium heat.
  • Whisk together the cornstarch and water to form a slurry.
  • Pour the cornstarch slurry into the egg mixture and continually whisk over medium heat until it thickens. It takes 10-15 minutes on the stove for the mixture to thicken. Cook until it solidly coats the back of a spoon.
  • Once thickened stir in your coconut flakes and coconut extract.
  • Pour the coconut custard into the prepared crust.
  • Cover with plastic wrap and allow the pie to refrigerator for at least 6 hours.
  • To serve top with whipped cream and extra coconut flakes.
  • Enjoy!

Graham Cracker Crust

  • Add your graham crackers to a food processor and blend until they form a fine sand.
  • Melt your butter.
  • Add the graham cracker crumbs, sugar, and melted butter to a bowl and stir to combine. It should resemble wet sand.
  • Pour the crumb mixture into an 8" or 9" deep pie pan. Press down to form the crust. The bottom of a measuring cup works well for this.

Video

YouTube video

Notes

This recipe can easily be made with full dairy and  full gluten with no recipe modifications.
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

This Ultimate Dairy-Free Coconut Cream Pie is a game-changer for anyone who loves coconut cream pie but needs to avoid dairy or gluten. It’s honestly like a regular coconut cream pie, but without the guilt! The crust is simple to make (or you can use a store-bought one!), the filling is crazy creamy and coconutty, and the whole thing comes together in a flash.

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40 Comments

        1. I have not freezed this yet either. I would imagine fresh is best but if you do freeze it, allow to defrost in a cooler temp to prevent any separating.

    1. 5 stars
      This is great! Thank you from a lactose-intolerant that went far too long passing on dairy filled coconut cream pie. And gingersnap crust has got to be THE way to go. Sounds positively divine!
      Question please: are the flakes sweet or unsweetened?

    2. Used a gluten free Mi Del crust. Made waaaay too much. Could have 2 pies. So now I have 4 ramekins of custard for the week.

    3. Wow wow wow! This was a show stopper!!! My pie turned out perfection! I wish I could post a photo. One important thing not mentioned in this whole thing is that when you use your coconut cream make sure to separate the fat from the water in the can. Only use the fat! Using the coconut water will definitely affect the firmness of your pie.

  1. There wasn’t an indication of what size can of coconut cream. There were small 6 oz cans and then large 13.5 oz cans. Which size?

  2. 5 stars
    Making this for my neighbor that can not have dairy. This turned out very well, it thickened up wonderfully. We even had some extra to make little containers for us tonight!
    It was my first time intentionally making something dairy free!

    1. 5 stars
      I followed the recipe as written aside from adding an extra tablespoon of cornstarch (5 TBS) and letting it cook on medium heat, constantly stirring, for 15 minutes.
      I let the mixture cool to room temp and then poured it into a Mi-Del gluten free graham cracker pie crust. I let it set for 6 hours.
      I topped with almond based whipped cream, coconut flakes and Enjoy Life dairy free chocolate.
      My husband ate it and said “this is the best thing you’ve ever made!!”
      We are dairy, gluten and soy free.
      Thank you so much for this recipe!

  3. 5 stars
    I made this pie for my dad’s 90th birthday. He recently found that he has a milk allergy. I made a practice pie first. Unfortunately, the only coconut cream I could find initially was sweetened. The pie turned out good but very sweet and not as firm as I wanted. I found unsweetened coconut cream for the 2nd attempt. I also added 1 more tablespoon of corn starch. This pie turned out very well and tastes divine! I would definitely make this for my dad again.

    1. So did you add 5 tbsps of corn starch all in all. I’m going to make this recipe today for a bday. ????????

      1. Hello,
        I found 4 tbsp worked well for me. I’ve tested it a few times. Another person used 5 tbsp and said that worked well for them. Any questions through the process you can email me at thesaltycooker @gmail.com Thank you!

  4. Just made this for the first time! I did add salt but did it to taste so I can’t say exactly how much I used – it balanced the sweetness of the coconut out to the level I knew the recipient would enjoy. Didn’t have any issues with it thickening. This recipe yielded two small pies and three ramekins of bonus filling.
    I plan on serving this with toasted unsweetened coconut chips and piped whipped cream on top, then a dusting of lime zest to suit the birthday girl’s tastes! Thanks for this great recipe. 🙂

      1. Do you suppose the corn starch could be replaced with something else like plain gelatin or xanthan gum? Can’t have corn here besides gluten, dairy, and sugar. I’m going to try this with a non-sugar sweetener, just wanted to ask about the corn starch.
        This does look divine!

        1. Hello,

          You could possibly try plain gelatin. Follow the gelatin instructions. I’d recommend arrowroot first. Arrowroot is a good substitute for cornstarch. They may need to cook or longer to thicken. I have not tried either of these methods for this pie

          1. Do you suppose the corn starch could be replaced with something else like plain gelatin or xanthan gum? Can’t have corn here besides gluten, dairy, and sugar. I’m going to try this with a non-sugar sweetener, just wanted to ask about the corn starch.
            This does look divine!

            (I’m sorry, I did not mean to “comment” under Mellie’s post the first time).

            Thank you for your reply! I really want to try this soon!

      2. I am sorry this didn’t set for you. There is a full length version of me making this that could be helpful in troubleshooting.

  5. 5 stars
    I’m Celiac and my wife is allergic to cow dairy. I’ve cooked, though, for 50 years (started at age 9). Was looking for a recipe because my wife is craving Coconut Cream Pie — I have made her nearly everything with success, for the most part.

    I’ve seen some really nasty looking recipes, but knowing cooking/baking, I know this one would taste delicious. Thank you!

    1. This makes so so happy! Thank you for your kind words! I know how challenging baking with restrictions can be. ♥️ Let me know how she loves it ♥️

  6. Thank you for reaching out. A couple questions to help trouble shoot together. 1. Was Coconut Cream was used and not Coconut Milk? 2. Any Substitutions used with ingredients? 3. Did it thicken in the pot while cooking?

  7. Do you suppose the corn starch could be replaced with something else like plain gelatin or xanthan gum? Can’t have corn here besides gluten, dairy, and sugar. I’m going to try this with a non-sugar sweetener, just wanted to ask about the corn starch.
    This does look divine!

    (I’m sorry, I did not mean to “comment” under Mellie’s post the first time).

    1. Possibly plain gelatin. Follow the gelatin instructions. Id recommend arrowroot first. Arrowroot is a good substitute for cornstarch. They may need to cook or longer to thicken. I have not tried either of these methods for this pie

5 from 6 votes

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