Gluten-Free Coconut Cream Pie
Published
Coconut cream pie brings back all the cozy memories of family gatherings and summer potlucks. This gluten-free coconut cream pie keeps all the creamy, dreamy texture of the classic, with a naturally gluten-free coconut macaroon crust and smooth vanilla-coconut filling. It’s the perfect make-ahead dessert for holidays, summer get-togethers, or a laid-back Sunday treat.
Years ago, I tried a gluten-free coconut cream pie at a restaurant in Santa Fe that reminded me of classic diner desserts—rich, creamy, and full of nostalgic flavor. This version has everything you want: a smooth coconut custard with real coconut flavor, a light and flaky gluten-free crust (no complicated dough here), and a topping of fluffy whipped cream. I also include a dairy-free whipped topping option, so everyone can enjoy a slice. Best of all, it can be made ahead and chilled until you’re ready to serve.
Gluten-Free Baking Tips
- Stir constantly while the custard cooks to avoid lumps and keep the texture smooth and creamy.
- Use full-fat coconut milk for the richest, silkiest custard—light versions just don’t compare.
- Press plastic wrap directly onto the surface of the custard as it cools to keep a skin from forming.
Gluten-Free Coconut Cream Pie
Ingredients
CRUST
- 2 2/3 cups shredded sweetened coconut
- 3 tablespoons melted butter, dairy-free use Smart Balance butter
- 2 large egg whites
FILLING
- 2/3 cup granulated sugar
- 1/3 cup gluten-free all-purpose flour, (I like Pillsbury gluten-free)
- 2 cups milk, dairy-free use almond, cashew or coconut milk
- 2 large egg yolks
- 1 cup shredded sweetened coconut
- 1 tablespoon pure vanilla extract
- 1 teaspoon butter, dairy-free use Smart Balance butter
TOPPING
- 16 ounces heavy whipping cream
- 1 tablespoon pure vanilla extract
- 1/2 cup powdered sugar, I like my whipped cream sweet. Adjust to your liking
- If you want your whipped cream to be stabilized add 2 tablespoons of cornstarch.
Dairy-Free Topping
- 1 (14-ounce) can coconut cream, refrigerated overnight
- 3/4 cup powdered sugar
- 1 tablespoon pure vanilla extract
- 2 tablespoons corn starch
Instructions
CRUST
- Preheat oven to 350° F. Grease 9-inch pie pan with gluten-free cooking spray.
- In a large bowl combine egg whites, shredded coconut, and melted butter (or dairy-free butter) in a bowl.
- Pat coconut mixture into pie pan to make the crust.
- Bake crust for 20-25 minutes or until golden brown. Please watch your crust because all ovens are different.
FILLING
- In a medium saucepan mix gluten-free flour, sugar, milk (or dairy-free milk) and egg yolks.
- Cook and stir until mixture comes to a boil. Boil for 1 minute (use timer).
- Remove from heat and add shredded coconut, vanilla, and butter (or dairy-free butter).
- Pour the custard filling into crust. Cover and refrigerate for 3 hours.
TOPPING
- Combine heavy whipping cream, vanilla, and powdered sugar in a large bowl.
- Use a mixer on high speed until stiff peaks form and it becomes firm. This pie works best with really firm whipped topping.
- Before serving, either spread or pipe the whipped cream on top of the pie.
- Optional: sprinkle with toasted coconut. To toast coconut, spray a baking sheet with cooking spray. Sprinkle shredded coconut on pan and toast in the oven at 350 degrees for 5 to 10 minutes.
Dairy-Free Topping
- To make the topping: chill a large mixing bowl and whisk attachments of a mixer in the freezer for 10 minutes. Scrape out the top of the chilled and thickened coconut cream (leaving the liquid behind) and place the hardened coconut cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla, confectioners’ sugar, and corn starch and mix for 1 minute until creamy and smooth. Use immediately or cover and refrigerate. Place in an airtight container and refrigerate the coconut whip for up to 3 days. Before serving the pie, spread the coconut whip on top of the pie.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Coconut Cream Pie Step-by-Step
Gather the Ingredients: Gather all the ingredients together.
Make the crust: Preheat your oven to 350°F and lightly grease a 9-inch pie pan with gluten-free cooking spray. In a large bowl, stir together 2 large egg whites, 2 2/3 cups shredded sweetened coconut, and 3 tbsp melted butter (or Smart Balance for dairy-free).
Press the crust into the pie pan: Press the coconut mixture evenly into the bottom and up the sides of the pie pan to form a crust.
Bake the crust: Bake for 20 to 25 minutes, or until the crust is golden brown. Keep a close eye on it, as oven times can vary. Set aside to cool completely. The crust must be fully cooled before adding the filling.
Make the custard filling: In a medium saucepan, whisk together 2/3 cup granulated sugar, 1/3 cup gluten-free all-purpose flour (I like Pillsbury), 2 cups milk (use almond, cashew, or coconut milk for dairy-free), and 2 large egg yolks.
Boil the filling: Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Let it boil for 1 minute, stirring the whole time to prevent lumps.
Finish the custard: Remove from the heat and stir in 1 cup shredded sweetened coconut, 1 tbsp pure vanilla extract, and 1 tsp butter (or dairy-free Smart Balance).
Pour the custard into the crust: Pour the custard into the fully cooled crust. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming, then refrigerate for at least 3 hours until fully chilled and set.
Make the whipped topping: In a large mixing bowl, combine 16 oz heavy whipping cream, 1 tbsp pure vanilla extract, and 1/2 cup powdered sugar (adjust to taste).
Stabilize the whipped cream (optional): If you want a stabilized whipped cream, add 2 tbsp cornstarch.
Whip the ingredients: Beat on high speed with a hand or stand mixer until stiff peaks form and the whipped cream is firm.
Optional topping: For extra flavor and texture, sprinkle with toasted coconut. To toast, spread shredded coconut on a baking sheet sprayed with cooking spray and bake at 350°F for 5 to 10 minutes, watching closely to prevent burning.
Top the pie: Just before serving, spread or pipe the whipped cream over the chilled pie. Sprinkle the toasted coconut over the whipped topping, if using.
Serve and enjoy: Chill the pie for 10 minutes in the fridge before slicing. Serve and enjoy!
Dairy-Free Whipped Topping
- Place a large mixing bowl and the whisk attachment of your mixer in the freezer for 10 minutes.
- Open one 14-ounce can of coconut cream that has been refrigerated overnight. Scoop only the solid cream into the chilled bowl, leaving the liquid behind.
- Beat the coconut cream for about 30 seconds, until smooth and creamy.
- Add 3/4 cup powdered sugar, 1 tbsp vanilla extract, and 2 tbsp cornstarch, then beat for another minute until fully combined and fluffy.
- Use immediately or store in an airtight container in the fridge for up to 3 days. Spread the coconut whip over the pie just before serving.
Serving Suggestions
Serve this gluten-free coconut cream pie nice and cold, with an extra dollop of whipped cream and a sprinkle of toasted coconut for that perfect finishing touch—the flavor reminds me of my coconut macaroons in the best way. I love adding a handful of fresh berries on the side for a pop of color and a fruity twist—it makes the whole dessert feel a little more special. It’s especially good on warm days with a glass of iced coffee or even a tropical drink if you’re feeling festive. My family loves this for special occasions including Thanksgiving and Easter and my husband always requests it on Father’s Day!
Storage Instructions
Store the pie covered in the fridge for up to 4 days—it actually tastes even better after a day or two as the flavors meld together.
I don’t recommend freezing this one, since the custard can separate and lose its creamy texture. If you’re making it ahead, go ahead and prepare the crust and filling a day in advance, then add the whipped topping just before serving for the freshest flavor and best texture.
More Warm Weather Desserts
- Gluten-Free Key Lime Pie
- Gluten-Free Lemon Cake
- Gluten-Free Strawberry Shortcake
- Gluten-Free Strawberry Cake
- Gluten-Free Ice Cream Cake
I made this last night. This morning the filling was still runny. Any idea why this didn’t set up for me?
Hi Sue, Did you let the mixture come to a boil and then stir and boil for 1 minute?
Love all of the recipes I’ve made of yours so far! My wife has Celiac disease recently diagnosed and I do most of the cooking SO these nice treats I can make for her , and we help eat some 😉, are extremely helpful! Thank you for your time in helping us! I do hope it’s not to much vanilla . I do use cup4cup flour which seems to work in about everything I’ve made so far. Thanks again
Love the coconut crust ! It does seem like measurements may be a little skewed. The crust is pretty thick and the filling amount didn’t fill it up. I made and added a full cup more filling. My pie pan is deep dish. I should have made crust much thinner on bottom and much thicker all the way to top of sides. Or maybe recipe could call for less coconut and definitely more filling. Rich and delicious though!
After I made this recipe and looking at other recipes online, I think you meant to type 1 teaspoon of vanilla and 1 Tablespoon of butter. You reversed them in the above recipe. I haven’t tried the pie yet, but I hope I didn’t ruin it by putting in 1 T of vanilla.
This pie is delicious! This recipe has made me quite popular with my daughter-in-law who suffers from celiac decease. I was doing ok before, but now I’m golden! 💫
Thank you so much!
Question~Do I use a gf all-purpose flour with or without xanthan gum?
Hi Susan, use gf flour with xanthan gum!
Prepared as written for GF and dairy free — it was perfection! The macaroon crust is amazingly simple, but oh—so-good for coconut lovers. The overall sweetness level did not drown out the coconut flavor. One comment I received what “where’s the chocolate?” Which could easily be added/drizzled if desired. Thank you for a marvelous, easy and super delicious recipe.
How many days in advance can I make this?
Great GFDF recipe! Good flavor using canned creamy coconut milk. Easy to make. The first time I made it I was making pies for Thanksgiving so made a GFDF regular crust instead of the coconut crust as was also making a GFDF pumpkin pie. Turned out great! The second time for Christmas, I made the coconut crust as in the recipe. It was fine too but personally we preferred the regular GFDF flour crust made with 1/2 lard, 1/2 vegan butter and vodka. The coconut crust is much faster, so if in a time pinch would make that crust. Thanks for a go-to recipe that turns out great!
This was outstanding! Used coconut milk and a few drops of coconut extract. Rave reviews from my gluten free friends.
I made both options and they were both delicious. My dairy free pie topping came out a little thin what can I do to make it more firm like the dairy option ?
This is an award winner recipe . I have been on a gluten free and sugar free diet for 5 weeks and needed a sweet fix. I wanted to use honey instead of sugar and to my surprise it turned out great. The crust was super simple and delicious. I used unsweetened coconut and did not notice anything different. For the filling, I substituted 1/2 cup honey for the sugar, using coconut milk, and added 1 Tbsp cornstarch, and again used unsweetened coconut. It turned out wonderful. I also used cool whip for the topping. Thankyou so much.
I just made this for Thanksgiving and it was a huge hit!! I should have piped the whipped cream on top because my version wasn’t nearly as beautiful but it tasted delicious 🙂 I think next time I might go for a deep dish pie plate to equal out the coconut cream and the whipped cream ratios. But this is a keeper and the crust was super easy to make. Thank you!
I made this pie for our Easter dinner dessert. I was sceptical of the macaroon crust, and if it would be too much coconut, but you know what, it was wonderful. I made this recipe dairy free, using coconut oil for my butter. I also substituted a 1/4 of the sweetened coconut for unsweetened at each step just to play it down a little as I was worried about the dessert being too sweet, and the end result was perfect. Thank you for such an interesting recipe, it made for a very happy dinner table.
Deliciously wonderful filling/pudding. I made a half recipe. I have used sugar substitute before in similar recipes and it works well. I didn’t this time but made 3 smaller pudding cups for family members watching blood sugar. I used 2 tablespoons cornstarch for the recipe, almond milk and smart balance. Just cooked on top of stove until thickened. Will add some gluten free cookie crumbles on top. Next time will make the pie. Thank you for all your delicious recipes. It takes a long time to maje them just right.
Absolutely scrumptious! I used a gluten-free graham style pre-made crust and Cool Whip for the topping. It looks exactly like the recipe picture. I also added a few drops of yellow food coloring to the filling to get the desired color. Thanks so much for this wonderful recipe!
One word: YUMMMMMMM!!!!!!!!!!!! This was super easy to make too. One tip, DO NOT stop whisking your filling when it is heating, the gluten free flour will settle to the bottom of the pan and scorch.
This Coconut Cream pie recipe is Amazing! Thank you for sharing it. My family tried it and loved it. This is our new favorite pie!
i make the crust from this recipe and used jello cook and serve coconut cream pudding with additional coconut for the filling. which is gluten free and it was amazing. loved the crust. thanks for the recipe. cant wait to try the full recipe sometime
You really know your stuff. Our favourite pie is coconut cream. I always thought coconut cream pie was a difficult pie to attempt but this was so easy and a real keeper recipe. Will definitely make again and again
This year for Thanksgiving I decided to make homemade gluten free pies! Thank you so much for this recipe! I love your blog!! My family loves coconut cream pie and I was thrilled when I found this recipe! The pie is delicious, perfect amount of sweetness and the custard is creamy and the whipped topping was amazing, love the tip about putting corn starch in to make the cream stay firm. Worked like a charm! My family loved this pie.
The only thing I would do different, and this is truly just a preference thing, is I would give it a regular gf pie crust (I can’t wait to try your recipe!). The coconut macaroon crust was almost a little too much coconut for me. And I would also double the amount of cream in the center, or at least 1 1/2 the recipe for the custard, but this is only my preference as the custard is my favorite part. Thank you for this recipe, I love your blog and can’t wait to try more of your recipes!
Thank you so much for the wonderful recipe review and your kind words about my blog! I am so happy that you enjoyed the coconut cream pie. The custard is my favorite part of the pie too. I am glad that the tip about the starch was helpful. I hope you enjoy my traditional crust recipe as well. You are so welcome, I love sharing what I make for my family. Thanks again and I hope you enjoy other recipes that you try!
I want to try this recipe this week for a friend’s birthday. He has celiacs and said coconut cream pie is his favorite …and he hasn’t had it for years. I see someone used Almond milk and it turned out ok, fingers crossed for this option. Wondering if you can use a traditional meringue and bake it in the oven to brown the peaks?
Hi Pam! I have not tried making this recipe with a traditional meringue. If you try it, please let me know how it turns out. I hope you both enjoy the pie!
Went a step further and made this dairy free, by using almond milk (unsweetened) and making an Italian meringue for the topping. It made a great birthday pie for the husband and gave me an excuse to use the blow torch. 😀
Thank you Amy for the wonderful 5-star recipe review! Wow…an Italian meringue sounds amazing! I have made the pie dairy-free as well. I need to update the recipe to include a dairy-free option. Happy Birthday to your husband! I am so happy that you enjoyed the pie. Thank you again!
Can you make the topping ahead or will it get melty?
Hi Judy! You can make the fresh whipped cream ahead of time just cover the bowl with plastic wrap or put in an airtight container and keep in the refrigerator. I hope you enjoy the coconut cream pie!
Will coconut flour rather than Pillsbury gluten free work as a substitute?
Hi Denise! I have not tried this recipe with coconut flour. It probably will not have the same results because coconut flour is much denser than rice flour.
will this work with lactose free milk?? coconut or almond milk?
Hi Pat! I have not tried this recipe with lactose-free milk, coconut or almond milk. I am planning on working on a dairy-free option using coconut milk after the New Year. If you try before then, it will you please let me know how it turns out?
I tried this with Thai Kitchen Coconut Cream and it was amazing. I’ve made this recipe four times and it was by far the best… I think I’m going to try something with a dark chocolate cream s d rhe coconut crust… also Almond Joy. I love your recipes..
OMG!!!Hosting Thanksgiving this year I was in search for a desert for me( celiac disease) Googled for such and your site came up!,,, so to make a long story short!,, I had to try it now , made this pie yesterday and would not change a thing!,,I’m gonna be making this and hope I get a piece!,
Thank you !!! Will be try more recipes!!! Especially chicken and dumplings
Thank you so much for the wonderful 5-star recipe review! It makes my heart so happy to hear that you enjoyed the pie! I made it for Thanksgiving one year to bring to a friend’s house and no one even knew it was gluten-free. It’s one of my family’s favorite pies. I hope you enjoy other recipes you try. My family LOVES the gluten-free chicken and dumplings too! You are so welcome I love sharing what I make for my family. Thank you again.
Can I substitute coconut milk for regular milk?
Hi Diane! I have never tried it with coconut milk before. I have done a lot of dairy-free baking, but not with this recipe. If you try it please let me know how it turns out.
I actually just did this with coconut milk (canned Thai Kitchen brand) and it’s great!
Can I use something in place of sugar? Or will it not work?
Hi Tricia! I have not tried a sugar substitute with this recipe, but I know that a lot of people bake successfully with Stevia. If you try it please let me know who it turns out.
This is my neighbor’s favorite pie and I’m so excited to make it for them! Great recipe!
Hi Jenn. Thank you. I hope your neighbors enjoy it!
I love the use of coconut as a crust!
Thank you Robin! It’s almost like a giant macaroon.