Classic Coconut Cream Pie {Paleo, Vegan + Low-Carb Option}

Classic Coconut Cream Pie that tastes just as good as the original, but without any gluten, grains, dairy, eggs or refined sugar! Perfect for vegan & Paleo diets (and easily adjustable to keto!)

Coconut DREAM

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 foods, plant-based 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 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!

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. 

Egg-free 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)

All about the COCONUT

I tried to jam pack as MUCH coconut as I could in this recipe:

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

Each add 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.)

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

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 stevia. Just taste as you go.

PIE TIME

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.

Save this recipe on Pinterest:

If you make this recipe, be sure to tag me on Instagram @emily.likes.food #prettypies so I can see your creations!

Classic Coconut Cream Pie {Paleo, Vegan}

Classic Coconut Cream Pie without any dairy, eggs, gluten/grains or refined sugar! {Paleo, Vegan}

4.5 from 2 votes

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 26 minutes

Servings: 8 slices

Author: Emily

Ingredients

Crust:

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

Coconut Cream Filling:

• 2 13.6 oz cans Thai Kitchen coconut milk - solid cream only
• 2 Tbs powdered coconut sugar - powdered monk fruit, or stevia (see notes)
• 1-2 tsp coconut extract - to taste
• 1 tsp vanilla extract
• 5 Tbs virgin coconut oil - melted

Toasted Coconut:

• 1/2 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

Disclosure: As an affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you).
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

To store: keep 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 on top just before serving.

To make this recipe keto: swap the maple syrup in the crust for monk fruit syrup, or coconut milk plus a dash of stevia or 20 stevia drops.

In the filling, swap the powdered coconut sugar for powdered monk fruit or a dash of pure stevia extract or 35 stevia drops. Taste and adjust before stirring in the oil.

Tried this recipe?Tag @emily.likes.food #prettypies!