Gluten-Free Triple Coconut Cream Pie Recipe
Those who know me know that I don’t love coconut. I can appreciate the flavor and I know a lot of people love it, including people in my family. In fact, a few of my friends and family members seem to be going a bit cuckoo for coconuts lately, which made me think up this delicious Gluten-Free Triple Coconut Cream Pie recipe. You see, even if I don’t love something, that doesn’t mean I won’t make it for the people I love! And, when it’s rich and decadent, making something I’m not going to devour but others will means that I can be guilt-free!
This pie has coconut in the crust, filling, and topping. And it uses multiple coconut products, including shredded coconut, coconut oil, coconut milk, and Wholesome Organic Coconut Palm Sugar.
This is an excellent dessert for summer, which is right around the corner! (And for those of us here in Florida’s 100-degree temps, it’s already summer.)
A few tips to making this pie: Refrigerate the cans of coconut for the topping the night before you plan to make the pie. If you can chill the mixing bowl and beaters for 10 minutes before making the topping, that’s even better but not essential. It seems like it takes a long time to make this pie but that’s because of the chilling processes. The actual hands-on time is short, and the recipe is simple. And lastly, the pie holds up well for 2 days, covered in the fridge.
- 2 cups shredded coconut
- 4 tablespoons coconut oil , melted, plus more for preparing the pan
- 1/3 cup Wholesome Organic Coconut Palm Sugar
- 3 tablespoons corn starch
- 1 (13.5-ounce) can full-fat coconut milk
- ¼ teaspoon kosher or fine sea salt
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- 3 (13.5-ounce) cans coconut cream or full-fat coconut milk, refrigerated for at least 8 hours
- ¾ cup Wholesome Organic Powdered Confectioners Sugar
- ½ cup coconut flakes , toasted
Preheat oven to 325 degrees. Brush a 9-inch pie plate with coconut oil.
Combine the shredded coconut and coconut oil in a mixing bowl and press firmly into the prepared pie plate. Bake for 12-14 minutes or until golden brown. Let cool completely.
Combine the coconut sugar and cornstarch in a medium saucepan and whisk in the coconut milk. Cook over medium heat until the mixture just begins to bubble. Reduce heat and cook, stirring, until thicken to the consistency of pudding, about 5 minutes. Let cool then transfer to a bowl, place a piece of cling wrap directly on the surface of the filling mixture and refrigerate until cold and set, about 4 hours.
Take the refrigerated cans of coconut cream or milk out of the refrigerator and without shaking, open the cans and remove the hardened cream from the top. The liquid left at the bottom can be used for another purpose. Put the hardened coconut cream in the bowl of a mixer fitted with the whisk attachment along with the powdered sugar. Beat on high speed until light and fluffy, about 2-3 minutes.
Whisk 1/3 of the topping into the filling mixture until fully combined. Spread the filling into the crust and top with the rest of the topping. Sprinkle the toasted coconut flakes on top. Refrigerate pie until serving. It is best to let the pie chill for about an hour before serving if possible.
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