Gluten Free Dairy Free Coconut Cream Pie

Total time4 hr 50 min

Prep time30 min

Cook time20 min

Gluten Free Dairy Free Coconut Cream Pie

This creamy coconut pie starts with a crisp, golden crust that gets blind-baked to a perfect flaky finish before the filling ever touches it. The custard itself is where the magic happens: full-fat coconut milk gets whisked with egg yolks and cooked low and slow until it turns thick, glossy, and rich enough to mound on a whisk. Shredded coconut folds right into that warm filling for extra texture, and a spell in the fridge under plastic wrap lets everything set into clean, sliceable wedges. A cloud of whipped topping and a scatter of toasted coconut finish it off with a little crunch and a lot of visual payoff. It's a genuinely great option for a gluten free dessert table, delivering all the tropical, custardy satisfaction of the classic without anyone feeling like they settled for less.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tbsp granulated sugar
½ tsp salt
½ cup dairy free butter, cold and cut into ½-inch cubes
3–4 tbsp ice water

For the filling

2 cans (13.5 oz each) full-fat coconut milk
¾ cup granulated sugar
¼ cup cornstarch
¼ tsp salt
4 large egg yolks
1 tsp vanilla extract
1 cup sweetened shredded coconut

For the topping

1 ½ cups non-dairy whipped topping
½ cup sweetened shredded coconut, toasted (optional)

Instructions

1
In a large mixing bowl, whisk together the flour, 1 tbsp sugar, and 1/2 tsp salt. Add the cold dairy free butter cubes and use your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
2
Drizzle in 3 tbsp ice water and stir with a fork until the dough just comes together, adding the remaining 1 tbsp water a little at a time if needed — the dough should hold when pressed but not feel wet or sticky. Shape into a disk, wrap tightly, and refrigerate for at least 30 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!