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    Home >> Pie

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

    Published: Feb 27, 2018 · Modified: Aug 11, 2022 by Emily · This post may contain affiliate links · 5 Comments

    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!)

    Jump to Recipe

    Coconut Cream Pie {Paleo, Vegan} PrettyPies.com

    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} PrettyPies.com

    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} PrettyPies.com

    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) PrettyPies.com

    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} PrettyPies.com

    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 ¾ 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:

    • Lakanto powdered monkfruit (erythritol monkfruit blend)
    • or powdered Besti (allulose monkfruit blend)
    • or a dash of pure stevia
    • or 35 stevia drops
    • NOT granulated sweetener as it will make it too gritty

    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) PrettyPies.com

    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} PrettyPies.com

    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

    Ingredients

    US Customary - Metric

    Crust:

    • 1 ½ cups almond flour
    • pinch of pink salt
    • 1 ½ Tbs maple syrup - or monkfruit syrup or coconut milk + stevia to taste
    • 2 Tbs virgin coconut oil - melted
    • 1 Tbs ground flaxseed
    • 1 Tbs water
    • ½ teaspoon coconut extract - optional

    Coconut Cream Filling:

    • 2 13.6 oz cans canned coconut milk - solid cream only
    • 2 Tbs powdered coconut sugar - or powdered monkfruit, or stevia (see notes)
    • 1-2 teaspoon coconut extract - to taste
    • 1 teaspoon vanilla extract
    • 5 Tbs virgin coconut oil - melted

    Toasted Coconut:

    • ½ cup unsweetened coconut shreds

    Instructions

    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!

    Notes

    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
    Calories
    288.72
    % Daily Value*
    Fat
     
    26.71
    g
    41
    %
    Saturated Fat
     
    14.25
    g
    89
    %
    Polyunsaturated Fat
     
    0.5
    g
    Monounsaturated Fat
     
    1
    g
    Sodium
     
    9.13
    mg
    0
    %
    Potassium
     
    49.88
    mg
    1
    %
    Carbohydrates
     
    11.62
    g
    4
    %
    Fiber
     
    3.42
    g
    14
    %
    Sugar
     
    5.65
    g
    6
    %
    Net Carbs
     
    8.2
    g
    Protein
     
    5.02
    g
    10
    %
    Vitamin C
     
    0.1
    mg
    0
    %
    Calcium
     
    52.3
    mg
    5
    %
    Iron
     
    1.05
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag @emily.likes.food #prettypies!

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    Filed Under: Pie Tagged With: almond flour, coconut, coconut milk, holidays, low carb, pie

    About Emily

    Emily is the creative force behind the food blog, Pretty Pies, a destination for people interested in healthier eating, and for those with dietary restrictions and preferences, such as dairy-free, gluten-free and egg-free.

    Emily specializes in healthy desserts that are low-carb, keto, and made with plant-based natural ingredients. She is the author of two cookbooks in the low-carb sweets niche, "PS It's Healthy," and "Yay It' Sugar-Free!"

    Her recipes have reached millions of people across the globe over a 7-year time span, and helped countless readers enjoy delicious desserts without detriment to their health.

    When she's not creating in the kitchen, she loves spending time with her family and petite Goldendoodle, Eevee, spending time in nature, and eating Tex-Mex.

    Reader Interactions

    Comments

    1. Leela

      September 13, 2018 at 1:47 pm

      Do you know how many carbs per serving? Really lookong forward to this if i can find out how many carbs haha

      Reply
      • Emily

        September 13, 2018 at 1:51 pm

        Hi Leela! I don't have it handy, but you can easily find out using MyFitnessPal.com. Paste the URL for the recipe and match up the ingredients and it gives you an instant calculation.

        If you're trying to do low carb, you can replace the maple syrup with coconut milk + pure stevia to taste. Hope that helps! 🙂

        Reply
    2. Patti

      November 06, 2020 at 9:15 am

      I'm sensitive to flaxseed, so can I substitute eggs in your recipes, & if so, how many eggs per the 1 Tbsp of ground flaxseed & water?

      Reply
      • Emily

        November 06, 2020 at 9:21 am

        1 egg = 1 Tbs flaxseed + 3 Tbs water
        Another option is to sub ground Chia seeds for flax
        Hope that helps!

        Reply

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