The Best Dairy Free Coconut Cream Pie
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If you’re craving a classic coconut cream pie but need a dairy-free version that doesn’t skimp on flavor, you’re in the right place. This is The Best Dairy Free Coconut Cream Pie—a luscious, creamy dessert that’s loaded with triple coconut goodness. Think silky coconut milk filling, toasted coconut flakes, and a crisp, golden crust that brings everything together.
Coconut cream pie has always been one of my all-time favorite desserts, but traditional versions are usually packed with dairy—and often gluten. This recipe changed everything for me. Not only is it completely dairy-free (and easy to make gluten-free, too), but it also delivers that rich, indulgent flavor and texture you expect from the classic version.
Best of all? It’s surprisingly simple to make. Whether you’re hosting a gathering or just want a make-ahead treat that tastes like it came from a bakery, this easy coconut cream pie is one you’ll want to make again and again.
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!
Ingredients Needed To Make Coconut Cream Pie
- Gluten Free Pie Shell
- Coconut Cream
- Egg Yolks
- Eggs
- Sugar
- Cornstarch
- Water
- Sweetened Coconut Flakes
- Coconut Extract
- Whipped Cream
- Toasted Coconut
How To Make Coconut Cream Pie
- 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.
- Make the Filling: In a large bowl, whisk together the eggs, sugar, and coconut cream.
- 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.
- 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).
- Chill and Serve: Refrigerate the pie for at least 4 hours, or until set. Serve topped with dairy-free whipped cream and toasted coconut.
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 Best Dairy-Free Coconut Cream Pie
Equipment
- Pie pan
- Sauce pan
Video
Ingredients
For the Coocnut Cream Pie:
- 1 pie shell (baked; see GF graham cracker crust below)
- 3 large eggs
- 3 egg yolks
- 1 cup sugar
- 2 (14-ounce) cans of coconut cream (NOT COCONUT MILK, this must be coconut cream)
- 4 tablespoons cornstarch
- 1/3 cup water
- 1 cup sweetened coconut flakes
- 1 teaspoon Amoretti coconut extract (or pure vanilla extract)
- Dairy-free whipped cream (for topping)
- Toasted coconut (for topping)
For the Gluten-Free Crust:
- 2 cups crushed gluten-free graham crackers
- 6 tablespoons butter (melted)
- 1 tablespoon sugar
Instructions
To Make the Graham Cracker Crust:
- Add your graham crackers to a food processor and blend until they form a fine sand.
- Melt the 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-inch deep pie pan. Press down to form the crust. The bottom of a measuring cup works well for this.
Make the Coconut Cream Pie:
- 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.
- In a small bowl, 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. Serve and enjoy!
Notes
Nutrition
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.
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 thesaltycooker@gmail.com 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 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!
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 ♥️
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?
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
This pie is the best and so easy to make! Thank you, Anita
Thank you for your kind words!!
This fixed my craving for coconut cream pie. Thank you! I cooked on a gas stove on medium for 15 minutes, used 5 Tbsp cornstarch instead of 4. Cooled to almost room temp, then put in a pressed gf flour/butter/walnut crust. It set up well after 6 hours. Next time I will definitely use much less sugar. It’s very, very sweet. I will probably use 1/3 cup sugar in the filling as opposed to the 1 cup. The color is more slightly transparent egg yolk yellow than the creamy whitish in the picture above. Thank you for the recipe!
I’m excited to try this for my lactose intolerant husband! I’m also excited because I believe I can use this base to make other cream pies like banana or chocolate, would that be right to assume?
yes!