Coconut Cream Pie {Paleo, Vegan}
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4.5 from 2 votes

Classic Coconut Cream Pie {Paleo, Vegan}

Classic Coconut Cream Pie without any dairy, eggs, gluten/grains or refined sugar! {Paleo, Vegan}
Prep Time10 mins
Cook Time15 mins
Total Time26 mins
Keyword: coconut cream, grain-free, paleo, vegan
Servings: 8 slices
Author: Emily



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


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!


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.