The Ultimate Dairy Free Coconut Cream Pie
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 balance of rich coconut flavor, and its luscious, creamy texture. Coconut cream keeps this pie irresistibly silky and dreamy. A generous snow flurry of coconut flakes adds texture to this tropical treat.
Ingredients
This recipe for the Ultimate Dairy Free Coconut Cream pie uses pantry staples making it easy to create anytime.
- Gluten Free Pie Shell – Cup4Cup Gluten Free Pie Crust Mix makes creating a delicious pie crust easy. Created in the kitchen of Thomas Keller’s French Laundry, their Gluten Free flour and mixes are chef developed and make baking easy.
- Coconut Cream – Thick, rich, and silky, this adds pure coconut flavor while adding to the texture of this pie.
- Egg Yolks – The addition of extra yolks makes the custard rich and decadent.
- Eggs – The base of the coconut custard for this cream pie.
- Sugar
- Cornstarch – Helps bind together the custard and lets it hold its shape.
- Water – Helps form the cornstarch slurry used to thicken and stabilize the custard.
- Sweetened Coconut Flakes – Gives texture while infusing even more coconut flavor.
- Dairy Free Whipped Cream – What is coconut cream pie without a fluffy cloud of whipped cream?
- Toasted Coconut – The finishing touch and final layer of coconut flavor that also brings a little crunch.
How to Make the Ultimate Coconut Cream Pie
Not only is this the only Dairy Free recipe you will ever need for coconut cream pie, it’s also easy. With a few simple steps you will be biting into the taste of the south.
Time needed: 5 hours
The hardest part of making this pie is patiently waiting for it to chill.
- In Crust We Trust
Make your pie shell or graham cracker crust. Allow it to cool before proceeding with the rest of the pie.
- Mix
Add your eggs, yolks, sugar, and coconut cream to a bowl and whisk together until fully combined.
- Heat
Pour the egg and coconut cream mixture into a saucepan over medium heat.
- Slurry
Whisk together the water and cornstarch to form a slurry. Pour it into the coconut and egg mixture.
- Stir
The most labor-intensive part of this recipe is the stirring. You will want to continually stir the mixture, keeping it over medium heat. It might take 5-10 minutes but could be a little longer.
You will know it is thick enough when it coats the back of a spoon, and you can run you finger down the center with the sides firmly holding their shape. - Finishing Touch
Once the custard has thickened stir in the sweetened coconut flakes and vanilla.
- Chill
Pour the coconut custard into the chilled pie crust. Smooth it out. Cover with plastic wrap. Allow it to chill for at least six hours in the refrigerator.
- Serve
When ready to serve, top your pie with Dairy Free whipped cream and toasted coconut flakes. Enjoy!
Variations
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.
Top Tips
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
- 1/3 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
- 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 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!
Gluten Free Graham Cracker Crust
- 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.
Sorry, stirring… not sorting. Still stirring. It lightened quickly but will not thicken.
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?
Haven’t tried it yet, but I am wondering if this recipe freezes well?
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.
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?
Thank you so much Heather! Either type of coconut flake can be used. I prefer to use sweetened coconut flakes. Hope you enjoy it!
Yeah, it’s not thickening. Can you be a little more detailed with the heat and directions.
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 [email protected] if that doesn’t work. We can trouble shoot the recipe together. Thank you.
It took mine closer to 15-20 minutes to thicken on medium heat on gas stove.
Thank you for your feedback.
Hi!
Where is the coconut milk in the recipe? I see coconut cream and water but no coconut milk?
Hello, This recipe uses coconut cream, it doesnt use coconut milk. Thank you!
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.
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.
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.
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.
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?
I apologize for that, fixing this now. It is 2 13.5oz cans of coconut cream. Thank you!
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!
Thank you so much! So happy you enjoyed it!
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!
Hi Mckenna,
Thank you so much for sharing! Absolutely love hearing this! Have a wonderful holiday season!
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.
Thank you for your feedback. So happy you enjoyed it!
So did you add 5 tbsps of corn starch all in all. I’m going to make this recipe today for a bday. ????????
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!
Thank you????????
I’m getting started.
:)
This is my first pie so your quick answer and thoughtfulness made my day.
*fingers crossed* lol
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. :)
Thank you so much!
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!
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
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!
As written, this doesn’t set, at all. It will thicken but when you go to cut it, it’s soup.
Make something else.
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.
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!
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 ♥️
Custard is delicious, but the custard did not set up. It was not firm and could not be sliced. I followed the directions as written. The custard thickened very nicely and it was in the refrigerator for 6 hours. Any suggestions? Thank you.
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?
I did use coconut cream, I shook the can well and mixed the solid and liquid in the can. No substitutions were used. The custard did thicken in the pot while it was cooking. My thought is maybe use 2 eggs and 4 egg yolks. Any suggestions are welcome.
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).
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