The Best Gluten Free Keto Coconut Cream Pie Recipe

The Best Gluten Free Keto Coconut Pie Recipe really is for all of the die-hard coconut lovers out there and will quickly become your favorite pie.

Making a classic dessert like a homemade coconut cream pie is easy any time of year when you have some low carb sugar free pudding mixes and a can of coconut milk.

I was able to keep this delicious dessert a gluten-free coconut cream pie with my homemade crust made with simple ingredients.

Keep reading as I will walk you through the steps of making the gluten free pie crust, preparing the different layers of the creamy custard with homemade whipped topping, then assembling them.

Finally, I will give you my best tips, substitutions, such as making this a delicious dairy-free coconut cream pie and answer frequently asked questions.

Origins of Coconut Cream Pies

The coconut cream pie is a beloved dessert featuring a luscious coconut-infused custard filling topped with whipped cream and toasted coconut flakes.

Coconut-based desserts have been enjoyed across tropical regions for centuries, with early variations appearing in Southeast Asia and the Pacific Islands.

The modern incarnation of coconut cream pie is often found as an American culinary innovation for anyone who loves coconut that gained popularity in the late 19th and early 20th centuries.

As real coconut became more accessible due to increased trade, its rise to prominence in American cuisine made it one of the most popular pie recipes that included it in cookbooks and diner menus. 

What you will need to make this Coconut Cream Pie

I have taken a traditional coconut cream pie and turned it into one of my most popular gluten-free recipes to date!

This coconut custard pie is perfect for special occasions that will impress your guests! 

They will have no idea that it contains no added sugar, and it will be the ultimate coconut lover’s dream!

It is filled with a creamy coconut custard filling that is achieved easily with a keto pudding mix plus a can of coconut cream or a refrigerated can of coconut milk. 

All of this coconut milk mixture is nestled into a baked pie crust with bits of shredded coconut in it for the ultimate coconut crust.

You do not need any gluten-free flour for this gluten-free pie as the crust is made like a graham cracker crust.

Since you do not have to cook the filling, there is no need for egg yolks or egg whites like typical custard pies that require the use of an egg mixture.

Here is what you will need to make this ultimate coconut cream pie:

• Almond flour
• Monk fruit sweetener/or erythritol
• Powdered stevia
• Maple extract
• Butter; softened (or coconut oil)
• Unsweetened shredded coconut 
• 2 boxes Simply Delish Vanilla Pudding
• 1 (13-14oz) can full fat coconut milk
• Unsweetened almond milk plus extra if needed
• Cream cheese; softened
• Heavy cream or unsweetened coconut cream
• Confectioners erythritol
• Vanilla extract
• Coconut Extract (optional)

Gluten Free Coconut Crust:

Preheat your oven to 350F and get out a 9-inch pie plate.

You will need to make the crust first so it can cool while you make the coconut cream pie filling! 

Put all of the crust ingredients into a medium bowl and mix with a fork, mashing the butter and mixing until it resembles a sand like mixture.

Do not use a wooden spoon as it will compact the almond flour grains too much and make it difficult to crumble.

This homemade pie crust goes well with the coconut cream filling as it hardens up in the fridge with the cooling and melds the flavors nicely!

Press this crust mixture into a 9-inch pie dish and blind bake the pie shell in a 350F preheated oven for 15 minutes. 

No pie weights are necessary as it does not rise like a flaky pie crust made with pie dough.

If you want to skip this step and use a purchased gluten free graham cracker crust, or purchased gluten free flaky baked pie crust you can go straight to the filling.

Your results will be the same, but not as tasty as homemade!

Be sure to watch it so the bottom of the pie crust does not burn to the pie pan, as ovens vary in the way they cook even if set to medium-low heat. 

The crust should be golden brown and not too brown.

Now set aside the pie crust to cool completely to room temperature.

Gluten Free Coconut Pie Filling:

Let’s make the creamy coconut filling next!

The first step is to create the first layer of the pie.

Combine the dry pudding mixes in a large mixing bowl with the coconut milk and almond milk.

Please note that I do not mean the boxed coconut milk beverages, this is too thin, I am referring to canned full fat coconut milk.

Whip this pudding mixture up with an electric hand mixer or in the bowl of a stand mixer for 2 minutes until it has thickened.

If for some reason it thickens up too much, thin it out with additional unsweetened almond milk or coconut water until the consistency has a smooth and creamy texture. 

Taste test your mixture once you have it mixed.

If the coconut flavor is faint, then you can add up to 1 tsp coconut extract.

This will bump up the coconut flavor if the coconut milk you have chosen is not very strongly flavored.

Let this mixture sit for about 5 minutes. 

If your crust is cooled, and only if it is cooled, spread 1 1/2 cups of the prepared pudding mixture into the bottom of the crust.

Keep the remaining pudding mixture for another step and set aside.

For the second layer you will whip the cream cheese with the monk fruit sweetener in a separate bowl until smooth.

Set aside for now.

For the third layer add 2 cups of heavy cream into a large bowl with 2 tablespoons of confectioners erythritol and 1 teaspoon of vanilla extract. 

Whip the whipping cream and powdered sweetener with an electric mixer until you get soft peaks.

See the substitutions below for instructions on making a dairy-free option of a homemade coconut whip.

You do not want stiff peaks as this will tend to separate when you blend with other ingredients.

Now take half of this whipped cream and fold into the cream cheese mixture from the second layer.

The best way to do this is with a large spatula where you scrape the sides of the bowl then cut down the middle bringing the batter up folding over on itself.

Half of this NEW cream cheese/whipped cream mixture you have just created will need to be folded into the remaining pudding mixture from the beginning first layer.

Then spread this completely combined and folded mixture with an offset spatula or the back of a spoon into the pie shell OVER the pudding mixture already in the crust.

The remaining half of this cream cheese/whipped cream mixture created in the third step can either be spread over the top of the pie as a third layer OR put it in a piping bag and pipe decorations around the outer edge.

If you do not have any fancy piping tips but want to pipe anyway, you can use a zip top bag. 

Put the mixture into the bag and snip one corner just a little, then you can squeeze it out slowly in methodical plops along the outer crust area.

Finish the pie off by sprinkling some toasted coconut over the whole pie.

Easily toast your own shredded coconut by stirring 1/2 cup of coconut flakes in a dry skillet or dry medium saucepan over medium heat. 

Do not leave it unattended and stay there stirring the whole time as it will burn super easily. 

The toasting takes only a few minutes and goes quickly. 

Remove from the heat as soon as you see it turning golden brown and let it cool a few minutes in a small bowl before using.

I used about 1/4 cup of the toasted coconut as I prefer it to be sparing on top.

Feel free to toast less or use the full cup of toasted coconut chips on top of the pie.

Now your Gluten Free Keto Coconut Cream Pie needs to chill overnight. 

Place toothpicks evenly in a circle around the center part of the pie. 

Now pull a piece of plastic wrap longer than the width of the pie and gently place the wrap over the whole thing and tuck under the sides. 

Put in the fridge overnight or for at least 8 hours.

Leftover pieces of this easy coconut cream pie can be kept in the fridge for 5 days if placed in an airtight container.

Plastic wrap over the pie, if it was made in a glass pie pan, could work as the plastic wrap will stick to the glass.

Ultimately, I recommend freezing your gluten free coconut cream pie for the longest shelf life.

You can freeze the gluten free keto coconut cream pie whole or in slices, but either way they will last in the freezer up to 2-3 months.

Homemade cream pies do not contain preservatives so this means it will not last as long as ones from the store, but freezing is a lot longer than 5 days!

If you are freezing the pie in slices, place them on a baking sheet lined with parchment paper, freeze for an hour, then wrap in plastic wrap.

A great place to store your frozen coconut cream pie is at the back of the freezer so it is not susceptible to temperature fluctuations.

Tips, Substitutions and FAQs

• Make this a delicious dairy free coconut cream pie when you substitute coconut cream for the heavy cream in the making of the whipped cream part. Refrigerate your can of full fat coconut milk overnight and only use the solid top in the can. Save the liquid for smoothies or as the additional liquid in the pudding step instead of the unsweetened almond milk. It is best to sprinkle in a little bit of xanthan gum while whisking so the coconut cream stabilizes like heavy cream. You can also use a teaspoon of tapioca starch as well to help stabilize the coconut cream before folding into the pie.

• Make this a vegan coconut cream pie when you substitute the heavy cream with coconut cream, and vegan butter for the regular butter called for in the crust.

• Easily turn this into a gluten free banana cream pie when you switch out the Simply Delish vanilla pudding with a Simply Delish banana pudding. 

• If you do not have a mixer of any sort, you can mix each layer up in a food processor. You will need to scrape out each layer into a small bowl each time, but it can be done.

• Make mini pies when you press the crust into small half pint wide mouth jars and top with each layer as described for the pie. Put the lid on each one and you instantly have portion control with the most delicious pie, cause trust me, you will want to eat the whole thing!

• If you do not like using maple extract in the crust as listed, you can easily use maple syrup instead. This maple flavor helps to mimic the taste of a gluten free graham cracker.

Is almond flour crust difficult to make?

Almond flour crust is quite simple to make and the only trick is to use a fork to press and stir instead of a spoon. This keeps it light and fluffy so you can easily press it into the pie pan.

Can I substitute coconut flour for almond flour in the crust?

No, coconut flour cannot be substituted as written. If you want to try out using coconut flour instead of almond flour you will have a mess as coconut flour will absorb too much of the melted butter and will not mimic the graham cracker crust texture.

Can I Freeze the Pie in the Baking Dish?

It’s better to remove the pie from the baking dish before freezing. This frees up the dish for other uses and makes it easier to wrap the pie. In order to get the whole pie from the baking dish you will need to flash freeze the pie for 1-2 hours before it will come out of the pie plate easily. You can also choose to make your pie in an aluminum disposable pie plate and just leave it in the pan.

How Do I Thaw the Frozen Pie?

The best way to thaw the pie is in the refrigerator overnight. This allows for a slow, even thawing process. You can thaw it on the counter at room temperature for an hour or two if you wish to eat it right away.

Can I Freeze the Pie Whole or in Slices?

You can freeze the whole pie or slice it into individual portions before freezing. Slicing beforehand allows for easy serving later on and helps keep the other slices fresh. Once you thaw a pie that has already been frozen you have to eat it or discard it since it cannot be re-frozen.

How Long Can I Keep the Pie in the Freezer?

The homemade gluten free coconut cream pie can be stored in the freezer for up to 1-2 months. Beyond that, it may start to lose its quality and not taste as good. Always discard the pie if it has an off-smell or different appearance than when fresh.

It is easy to create the Best Coconut Cream Pie recipe right in your own home without any gluten and even without dairy if you wish!

Even if its your first attempt, you will still end up with a delicious dessert if you follow the steps closely.

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