It’s a bold claim to say something is the ultimate. It doesn’t just take panache and moxie, the flavors have to speak for themselves. This gluten free and dairy free coconut cream pie with a trifecta of coconut flavor is just that.

What Makes this the Ultimate Dairy Free Coconut Cream Pie?
Coconut cream pie is a taste of summer. In fact, can you think of any one thing that's more summery than coconut? Because it's equally perfect for a backyard barbecue as it is an elegant meal, it already stands out.
I love coconut which should be clear since I've already shared my Gluten Free Pineapple Coconut Scones recipe a few weeks ago.
However, what makes this dairy free coconut cream pie the ultimate is two-fold. First, let's talk about the triple threat of decadent coconut flavor.
To begin with, coconut cream brings that luscious, creamy texture and flavor. Next comes the coconut milk. Its lighter flavor profile adds another layer of pure coconutty goodness.
And what's coconut cream pie without actual coconut? A generous snow flurry of coconut flakes add both texture and the third component of this tropical treat. Add in the toasted coconut on top, and you have yet another dose of coconut.
In addition to the different coconut flavors harmoniously playing together it's also gluten free.
Because I am using coconut cream and coconut milk as the liquid in this recipe, it not only doubles up on the flavor, there's no need for dairy. All of your coconut loving friends will be devouring this pie. Just make sure to save yourself a slice...or eat directly from the pan. No judgement because it's that good!
Easy as Pie
Let's talk making pie. Feel free to use whatever crust you prefer. I used a gluten free pie shell for this one, but also love a gingersnap crust. Use what you like or have on hand.
The base of this smooth and cloudlike pie starts with a custard.
Don't rush the process. You're going to cook the mixture on low until it's thick and sumptuous.
Because there are eggs in the mixture, you don't want to curdle them. Just give it love and let it go slow and low as you continuously stir.
Next, you're going to chill it, and wait patiently for that first decadent slice. This is a refrigerator pie that needs to set up. Four hours is a good base but feel free to make this the night before.
Now that I know you're craving a slice of the Ultimate Gluten Free and Dairy Free Coconut Cream Pie, let's get baking!
Frequently Asked Questions
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.
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.
I like to use sweetened coconut in the pie and then garnish with coconut flakes.
The average time for your custard to thicken while stirring is between 5-10 minutes, but it could take a little longer.

The Ultimate Dairy Free Coconut Cream Pie
Equipment
- Pie pan
- Mixing Bowl
- Sauce pan
- Whisk
Ingredients
- 1 Gluten Free pie shell, baked Your favorite
- 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
- ⅓ cup water
- 1 cup sweetened coconut flakes
- 2 tsp vanilla extract
- Dairy Free whipped cream and toasted coconut for topping
Gluten Free Crust
- 2 cups Gluten Free graham crackers, crushed
- 6 tbsp Dairy Free butter, melted
- 1 tbsp sugar
Instructions
- Add your graham crackers to a food processor and blend until they form a fine sand.
- Melt your Dairy Free 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.
- 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 should coat the back of a spoon.
- Once thickened stir in your coconut flakes and vanilla.
- 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 Dairy Free whipped cream and extra coconut flakes.
- Enjoy!
Heather
Sorry, stirring... not sorting. Still stirring. It lightened quickly but will not thicken.
thesaltycooker
Im so sorry, I am just seeing this. The temperature is probably not hot enough. I would turn it up to medium. Were any substitutes used?
Kimi
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?
thesaltycooker
Thank you so much Heather! Either type of coconut flake can be used. I prefer to use sweetened coconut flakes. Hope you enjoy it!
Stephanie Hughes
Yeah, it's not thickening. Can you be a little more detailed with the heat and directions.
thesaltycooker
Hello, The directions have been updated with a little more detail. The heat should be on medium and it takes typically 5-10 minutes to thicken. Please email me at thesaltycooker@gmail.com if that doesn't work. We can trouble shoot the recipe together. Thank you.
Karen
It took mine closer to 15-20 minutes to thicken on medium heat on gas stove.
thesaltycooker
Thank you for your feedback.
Eleanor Jones
I got the custard to thicken, put the pie in the fridge for about 6 hours but it never firmed up enough to cut it. I really love this pie, since hubs is lactose intolerant, I'm just not sure how to get it to firm up enough to slice it without having a mess.
thesaltycooker
I apologize for this. I am working on re-creating this recipe today to make the filling more firm but keeping the same flavor. I will update the recipe soon.
Breanna
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?
thesaltycooker
I apologize for that, fixing this now. It is 2 13.5oz cans of coconut cream. Thank you!
Courtney
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!
thesaltycooker
Thank you so much! So happy you enjoyed it!
Karen
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.
thesaltycooker
Thank you for your feedback. So happy you enjoyed it!
Dianne
So did you add 5 tbsps of corn starch all in all. I'm going to make this recipe today for a bday. 🌸💞
thesaltycooker
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!
Dianne
Thank you💛💛
I'm getting started.
🙂
Dianne
This is my first pie so your quick answer and thoughtfulness made my day.
*fingers crossed* lol
Mellie
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. 🙂
thesaltycooker
Thank you so much!