Paleo Coconut Cream Pie

Total time4 hr 55 min

Prep time30 min

Cook time25 min

This pie starts with a press-in crust of almond flour, shredded coconut, and melted coconut oil, baked until golden and firm enough to hold a rich, custardy filling. That filling gets its silky body from full-fat coconut milk thickened with arrowroot starch and egg yolks, sweetened with maple syrup and finished with vanilla and toasted coconut folded through for texture. It sets up into clean, sliceable layers after a few hours in the fridge, so it's an easy make-ahead dessert for a crowd. The topping is its own little payoff: chilled coconut cream whipped with a touch of maple syrup into soft, billowy peaks, then piled on right before serving with extra toasted coconut for crunch. Every component here comes from real, whole-food ingredients, which makes this a genuinely solid choice for a Paleo dessert table. It looks like a bakery pie but comes together with a short, honest ingredient list you can feel good about slicing into.

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Ingredients

8 servings

For the crust

2 cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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¼ cup unsweetened shredded coconut
3 tbsp coconut oil, melted
2 tbsp maple syrup
¼ tsp fine sea salt

For the filling

2 cans (13.5 oz each) full-fat coconut milk
3 tbsp maple syrup
3 tbsp arrowroot starch
4 pasteurized egg yolks
1 tsp pure vanilla extract
½ cup unsweetened shredded coconut, toasted

For the topping

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
1 tbsp maple syrup

For serving

2 tbsp unsweetened shredded coconut, toasted (optional)

Instructions

1
Place one can of full-fat coconut milk (for the topping) in the refrigerator the night before, or at least 8 hours ahead, so the cream separates and firms at the top.
2
Preheat the oven to 350°F (175°C). In a medium mixing bowl, stir together the almond flour, 1/4 cup shredded coconut, melted coconut oil, 2 tbsp maple syrup, and sea salt until the mixture holds together when pressed between your fingers.

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