Coconut Cream Pie {Paleo, Vegan}

Coconut Cream Pie (Paleo & Vegan + Low-Carb Option)

Fluffy and tropical Classic Coconut Cream Pie that tastes just as good as conventional recipes, but has no gluten, grains, dairy, eggs or refined sugar! Perfect for vegan & Paleo diets (and easily adjustable to low-carb and keto!)

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Coconut Cream Pie {Paleo, Vegan}

Coconut Dreams

I’ve been dreaming about making a classic coconut cream pie for years now! And I’m SO thrilled I finally figured out how to make it “pretty” — using only whole food ingredients!

Do you remember this 6 Layer Coconut Dream Cake recipe I shared a couple of years ago? Now don’t get me wrong, I LOVE that one, but it’s different from the “classic” cream PIE that we all know and love.

But THIS recipe is SO similar to the real deal! But so much healthier. And that makes me so happy!

It’s amazingly fluffy and light, yet rich and satisfying. Sweet and tropical!! FLAVOR to the max. With a slightly salty crust to balance out the sweetness. I love it!

Disclosure: As an affiliate I earn from qualifying purchases made through referral links in this post (at no additional cost to you).Coconut Cream Pie {Paleo, Vegan}

Real Deal Crust

This crust is made with my favorite alternative to wheat flour: almond flour! And it just so happens that it’s *much* lower carb than regular flour. Yay!

Not only that, but it’s much higher in protein. #dessertswithbenefits 😉

And the taste of this crust?? …slightly chewy, slightly crisp, lightly sweet, perfectly firm. It’s everything you want in a crust. And it won’t fall apart and crumble like many alternative crusts, either.

Simple Ingredients for the Crust

I bet you have these already stocked in your pantry already. These are staples to keep on hand

  • almond flour
  • maple syrup
  • flaxseed
  • coconut oil
  • optional – coconut extract (vanilla works, too!)
  • pink salt

Coconut Cream Pie {Paleo, Vegan}

Egg-free Pie Stability!

Egg-avoiders, you’ll be SO happy about this. You don’t need ANY eggs to make this recipe!

I’ve been racking my brain and doing some experimenting (aka making a huge mess in my kitchen) trying to figure out how to make this recipe work without eggs… how to bind it so it’s not just a bowl of coconut SOUP, ha.

To hold together the crust, I used flax eggs (which is just ground flaxseed with water).

And instead of eggs to hold together the filling, I used something that amplifies the coconut flavor even more: coconut OIL.

Since coconut oil solidifies when chilled, adding coconut oil creates a firmer cream and a deliciously coconutty taste. YUM! (Just be sure to follow the recipe exactly since adding the oil is a little tricky)Classic Coconut Cream Pie (Paleo, Vegan)

Pie Filling Ingredients: All Forms of Coconut

I tried to jam pack as MUCH coconut as I could in this recipe for maximum FLAVOR and coconut AWESOMENESS:

  1. coconut milk/cream
  2. virgin coconut oil
  3. coconut palm sugar
  4. toasted coconut shreds
  5. coconut extract

Each adds their own delicious texture, flavor, richness, and natural sweetness.

And you can totally adjust the flavor to your exact taste by adding more extract. (I think I could probably use an entire BOTTLE of coconut extract in my pie and still want more, lol! I’m coconut OBSESSED.)

The coconut extract I love is available on Amazon.

Love it and ENJOY it, too, because it’s full of healthy fats! Read more about the benefits of coconut oil here.

Coconut Cream Pie {Paleo, Vegan}

Naturally Sweet

One of my FAV parts about this pie (besides the yummy coconut FLAVOR) is the fact that it has very little sugar added.

Only 1.5 Tbs maple syrup in the crust and 2 Tbs powdered coconut sugar in the cream. WOOT!

Compare that to the 3/4 to 1 CUP of refined sugar added to conventional pies. It’s INSANE! Who needs that much sugar? You simply don’t! 😉

And to make it even MORE low carb, it’s a simple swap for sugar-free sweetener (details below). Just remember to taste as you go.

To Make this Low-Carb/Keto: 

For the crust: simply swap the pure maple syrup for monkfruit syrup, allulose syrup, or coconut milk plus a dash of pure stevia powder or 20 monkfruit drops or stevia drops.

For the filling, swap the powdered coconut sugar for:

Important: Taste and adjust the filling before stirring in the oil.

Need help? Shoot me a message or a comment below. I’m here to assist.

Classic Coconut Cream Pie (Paleo, Vegan)

To Store

Keep this pie refrigerated for about 1 week, although the crust does soften slightly the longer it sits. The crust may be made in advance and frozen separately for 1 month (tightly wrapped).

If you prefer to keep your coconut shreds extra crisp, sprinkle them on top just before serving.

Any Reason for Pie!

This pretty little pie would be perfect for a celebration. I’m thinking Easter, Mother’s Day, birthdays, (or in my case, Tuesdays! lol) And your guests wouldn’t even KNOW it’s Paleo and vegan! They’ll just know it’s DELICIOUS.

So start gathering alllll your forms of coconut, my coconut-loving friends! You’ll be so glad you did when you taste this PIE.

Coconut Cream Pie {Paleo, Vegan}

Classic Coconut Cream Pie {Paleo, Vegan}

Classic Coconut Cream Pie without any dairy, eggs, gluten/grains or refined sugar! {Paleo, Vegan}
4.67 from 3 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 26 minutes
Servings: 8 slices
Author: Emily



Coconut Cream Filling:

Toasted Coconut:


To make the crust:

  • In a medium mixing bowl, stir together the almond flour and salt. In a small bowl, stir together the wet ingredients and flax. Pour wet over dry and mix well.
  • Press into small (7") pie plate, pierce dough all over with a fork.
  • Bake at 350 for about 15 min until lightly golden. (Allow to cool completely before adding cream. May be made in advance and frozen until ready to use)

To make toasted coconut:

  • While the crust is baking, toast the coconut in a dry skillet over medium high heat for 5-9 minutes until lightly golden. Watch closely and stir occasionally so it doesn't burn.
  • Set aside to sprinkle on top of the pie. Optional: sprinkle a layer of toasted coconut over the crust or fold it into the cream.

To make the filling:

  • Use coconut milk that has been refrigerated overnight (Thai Kitchen brand is preferred) or use cans of cream only. Scoop out the solid cream into a large mixing bowl (save the leftover water for a smoothie)
  • Add remaining ingredients **Except coconut oil** and beat with a hand mixer until smooth and fluffy. Taste and adjust for sweetness & extract strength.
  • Melt coconut oil and *gently* fold it in until just combined *do not overmix and do not use an electric mixer*
  • Spread the cream over the crust and use a spoon to smooth out. Sprinkle with toasted coconut and chill about 1-2 hours to set. 
  • Enjoy!


What I used:
7" small tart pan/pie plate. If you have a standard size pie plate, input 12 servings in the recipe box to adjust the size (or multiply each ingredient by 1.5).
Thai Kitchen coconut milk
Blanched Almond flour
Coconut Sugar -- to make powdered sugar, simply blend coconut sugar in a small blender for 30 seconds.
Unsweetened Coconut Shreds
Nutrition Facts
Classic Coconut Cream Pie {Paleo, Vegan}
Amount per Serving
% Daily Value*
Saturated Fat
Polyunsaturated Fat
Monounsaturated Fat
Net Carbs
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag #prettypies!

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