Creamy, dreamy, and filled with real coconut flavor—this coconut cream pie recipe is a must-make for any coconut dessert lover. It features a silky homemade coconut pudding nestled in a gluten-free pie crust.
Whether you go for a classic single pie or bake up adorable mini tarts, this recipe is flexible, foolproof, and totally satisfying. Top with whipped cream (homemade or store-bought—no judgment here!) and a sprinkle of toasted coconut for the perfect finish.
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Skill Level: Intermediate, simply due to the multiple parts.
Shortcut Central: Sub a prepared gluten free pie shell for homemade.
Allergy Watch: Gluten Free, Nut-Free
I am using my gluten free tart crust for the recipe. This is a pate sable, which brings just the right balance of sweetness and structure. Plus, it is easier to make than my traditional flaky GF pie crust.
Ingredient Notes
- Gluten-Free Flour: Use any 1:1 flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Almond Flour: Use a fine almond flour, not a coarse grind. While you can use 100% gluten free flour, the almond flour gives the tart its unique nutty flavor.
- Butter: I use unsalted, skip the salt if you use regular butter. For dairy free I like Earth Balance butter sticks.
- Powdered Sugar: You might be surprised, but this is the traditional sugar used for sweet pie doughs. It adds a lightness, so it doesn't have the texture of a cookie.
- Coconut: I prefer to use unsweetened coconut so the coconut flavor shines through rather than being a sugar bomb. If you use sweetened coconut, consider topping with unsweetened whipped cream to offset the sweetness.
- Milk: Use whole milk. I don't use coconut milk or coconut cream because I find it ends up tasting more like a pina colada than a coconut dessert.
- Vanilla Extract: Coconut extract is a great substitute but I don't feel like it is necessary to purchase just for this recipe.
How to Make Gluten Free Coconut Cream Pie
A step-by-step visual guide for making gluten-free pie. You can skip to the recipe for the full written instructions.
Make the Dough
It will be too soft to roll out right away. Tightly wrap and chill in the fridge for at least 30 minutes
Roll Out
Make a pie or smaller tart. I use a small measuring cup to help get into the edges. Cut off the excess. Chill the dough before baking.
Blind Bake
How long you bake the tart shell depends on the size of the tart pan you use. A 9 inch pie plate will take about 25 minutes to fully bake.
Toast the Coconut
Toasting the coconut flakes removes excess moisture and gives it a nutty flavor.
Make the Filling
Heat slowly and whisk vigorously to prevent the eggs from overcooking. Then add in part of the toasted coconut.
Whipped Topping
If making the whipped cream from scratch, wait until just before assembly.
Add the Pie Filling
Layer the filling over toasted coconut. This prevents the crust from getting too soggy and ensures coconut
Chill
After adding the whipped cream and more coconut chill for at least 2 hours before serving.
Recipe Tips
- Chill the dough before baking the tart.
- Piercing the bottom with a fork (aka docking the dough) allows steam to escape so the bottom stays flat.
- Always line the tart before adding pie weights. No pie weights? No problem, use dried beans.
Make Ahead and Storing
Make Ahead: Both the tart crust and coconut pudding can be prepared 1–2 days in advance. Assemble the pie the day before serving to allow it to fully set in the fridge. Add whipped cream and any toppings just before serving for the best texture.
Storing: Store the assembled pie covered in the refrigerator for up to 3 days. For best results, keep it in a pie dish with a lid or tented with foil or plastic wrap to prevent the crust from drying out.
Freezing: Do not freeze.
📖 Recipe
Gluten Free Coconut Cream Pie
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Ingredients
Gluten Free Pie Crust
- 2⅞ cups (250 g) 1:1 gluten-free flour with xanthan gum about 2 cups less 2 tablespoons
- ⅓ cups (30 g) fine almond flour
- 9 Tablespoon (126 g) unsalted butter softened
- ⅔ cups (50 g) powdered sugar
- ⅛ teaspoon kosher salt
- ½ teaspoon vanilla extract
- 1 large egg
Coconut Custard
- 1¾ cup (105 g) shredded unsweetened coconut divided
- 3½ cups (828 ml) milk
- ¾ cups (150 g) sugar
- ¼ cups (30 g) cornstarch
- ¼ teaspoon salt
- 4 egg yolks
- 1 Tablespoon (14 g) unsalted butter
- 1 teaspoon vanilla extract
Whipped Cream
- 1 cup (236 ml) heavy cream
- ¼ cups (50 g) sugar
- 1 teaspoon vanilla extract
Instructions
Gluten Free Pie Crust
- Add the butter into the bowl of your stand mixer with the paddle attachment. Mix on medium speed for about 30 seconds until smooth and creamy. Sift in the powdered sugar and salt and mix until combined and smooth. Add in the vanilla and the egg and mix until combined.
- Mix together flour and almond flour. Gradually add your flour while mixing on low until everything starts to come together and a dough forms.
- Wrap the dough in plastic wrap. Press it into a flat shape (once in the wrap). Chill it in the refrigerator for 1 hour
- Dust flour on your working surface, place the dough disc down and cover with a piece of parchment. If the dough isn't soft enough to roll rest at room temperature for 5 minutes. Roll from the middle up and then the middle down. Turn it at 90 degrees and repeat the rolling process until is ¼ inch thick.
- Cut the dough as needed into pieces to fit over your pie pan. Roll the dough onto a rolling pin and place it on top of the pan. Gently press it in and trim the excess dough. Dock the bottom with a fork. Chill for 30 minutes.
- Bake at 350 for 25 minutes, depending on the size of your pie or tarts. The shell is done when it is golden brown. Fully cool.
Coconut Custard Filling
- Spread the coconut on a rimmed baking sheet. Bake until golden, tossing occasionally, 5 to 7 minutes. Alternatively, you can toast the coconut in a skillet on your stovetop. Place the coconut in a large skillet and cook over medium-low heat, stirring frequently, until the flakes are mostly golden brown. Set toasted coconut aside.
- In a large saucepan, combine the milk, sugar, cornstarch, salt, and egg yolks. Whisk constantly over medium-high heat until the mixture thickens and begins to bubble.
- Remove from heat and stir in the butter and vanilla extract until the butter is fully melted. Mix in HALF of the shredded coconut.
Assemble
- Spread ¾ of the remaining toasted coconut in the bottom of the cooled pie shell. Pour the coconut custard on top. Use a spatula to smooth out.
- In a medium bowl, use an electric mixer to beat the cream, sugar, and vanilla on medium speed until soft peaks form. Gently spread the whipped cream over the top. Sprinkle on the remaining toasted coconut.
- Chill for at least 2 to 3 hours before slicing and serving.
Equipment
- tart pan
- mixer
Notes
- You can use whole milk or 2% milk. Do not use non dairy or low fat.
- Store-bought whipped cream and homemade whipped cream are both fine.
- This makes a 9 or 10 inch pie or up to 6 smaller individual pies.
Nutrition
Recipe Questions
Store baked pie shells covered at room temperature prior to filling. They will hold up for at least 2 days.
Refrigerate dough for up to 3 days. Make sure you tightly wrap it in plastic wrap. You can also freeze it for several weeks, be sure to double wrap.
You can but it is about the same amount of work to make from scratch and has better flavor. Prepare a vanilla or coconut pudding mix, stir in 2 cups of whipped cream and the coconut.
Joe says
The coconut filling was great!