Gluten-Free Coconut Cream Pie Recipe

Candi Love shares this recipe for gluten-free coconut cream pie. She made the dairy-free version and used swerve instead of regular sugar. It turned out good. This gluten-free coconut cream pie can also be made dairy-free. This is an award-winning recipe, always a huge hit.

For this recipe, You can use unsweetened almond, cashew, or coconut milk and Smart Balance buttery spread for the custard filling. For the crust, you can substitute Smart Balance buttery spread for the butter in the recipe.

To make the whipped topping dairy-free you can use a can of cream of coconut that you can refrigerate overnight.  Then scrap out the top of the chilled and thickened coconut cream (leaving the liquid behind) and use the hardened coconut cream. The coconut cream makes for a lovely dairy-free whipped topping.

Ingredients Of Gluten Free Coconut Cream Pie


  • 2 ⅔ cups shredded sweetened coconut
  • 3 tablespoons melted butter (, dairy-free use Smart Balance butter)
  • 2 large egg whites


  • ⅔ cup granulated sugar
  • ⅓ 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)


  • 16 ounces heavy whipping cream
  • 1 tablespoon pure vanilla extract
  • ½ 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.

Method Of Gluten Free Coconut Cream Pie


  • Preheat oven to 350° F. Grease a 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.


  • In a medium saucepan, mix gluten-free flour, sugar, milk (or dairy-free milk) and egg yolks.
  • Cook and stir until the mixture comes to a boil. Boil for 1 minute (use a timer).
  • Remove from heat and add shredded coconut, vanilla, and butter (or dairy-free butter).
  • Pour the custard filling into the crust. Cover and refrigerate for 3 hours.


  • 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 the pan and toast in the oven at 350 degrees for 5 to 10 minutes.

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