Cutest ever coconut cream pie jars! Made with coconut milk & gluten-free shortbread cookies, so they’re gluten free & dairy free!

Coconut Cream Pie (Dairy- & Gluten-Free) | Baking a Moment

Hey you guys!  I’m guest posting over at Mary Frances’ gorgeous blog, The Sweet {Tooth} Life, today!  I made coconut cream pies!  Aren’t they so cute in their little jars???

Coconut Cream Pie (Dairy- & Gluten-Free) | Baking a Moment

Yes, that’s right, they’re gluten- and dairy-free!  That’s Mary Frances’ jam and so I just went with it.  😉  Ain’t no thang.

If you like healthier desserts that are friendly to sensitive tummies, you should definitely check out The Sweet {Tooth} Life.  Mary Frances is one of my bloggy besties, and she was kind enough to allow me to take over her blog for the day while she enjoys a fabulous summer vacation with her fam.

Gluten- & Dairy-Free Coconut Cream Pie | Baking a Moment

Coconut Cream Pie (Gluten & Dairy Free)
Prep Time
40 mins
Cook Time
15 mins
Chill Time:
2 hrs
Total Time
55 mins
 

Creamy Coconut Custard Layered over a Shortbread Cookie Crumb Crust, Topped with Coconut Whipped Cream and Crunchy Bits of Toasted Coconut. Don't be afraid to indulge in this Coconut Cream Pie Recipe- it's Gluten and Dairy Free!


Course: Dessert
Cuisine: American
Keyword: coconut, cream pie, dairy-free, gluten-free, jars
Servings: 6 servings
Calories: 559 kcal
Ingredients
For the coconut custard:
For the coconut whipped cream:
For the crust:
  • 2/3 cup gluten free shortbread cookie crumbs, finely ground in a food processor or mini chopper
For the garnish:
Instructions
To make the coconut custard:
  1. Pour the coconut milk into a small pot and place over medium heat until small bubbles form around the edges.
  2. In a medium mixing bowl, whisk the egg yolks with the sugar, cornstarch, and salt.
  3. Slowly pour the hot coconut milk over the egg mixture, while whisking, to warm the eggs.
  4. Place the mixture back into the pot and place over low heat. Cook, stirring constantly, until the mixture comes to a bubble and becomes very thick.
  5. Transfer to a heat safe container and lay plastic wrap over the surface. Chill for 2 hours.
  6. When the custard has cooled completely, fold in the shredded coconut and coconut extract.
To make the coconut whipped cream:
  1. Turn the cold can of coconut milk upside-down, and open the bottom. Pour off the clear liquid and reserve for another use (it's great in a smoothie!).
  2. Place the hardened coconut milk in a medium mixing bowl, add the honey, and whip on high speed.
To make the garnish:
  1. Place the coconut in a small skillet over medium heat, and toast, stirring, until crisp and browned.
To assemble the pies:
  1. Place 2 tablespoons of crust in the bottom of each of 6 4-ounce mason jars.
  2. Layer the coconut custard on top.
  3. Top with coconut whipped cream.
  4. Garnish with toasted coconut.
Nutrition Facts
Coconut Cream Pie (Gluten & Dairy Free)
Amount Per Serving
Calories 559 Calories from Fat 369
% Daily Value*
Total Fat 41g 63%
Saturated Fat 33g 165%
Cholesterol 203mg 68%
Sodium 305mg 13%
Potassium 372mg 11%
Total Carbohydrates 46g 15%
Dietary Fiber 2g 8%
Sugars 32g
Protein 6g 12%
Vitamin A 5.2%
Vitamin C 2.8%
Calcium 4.5%
Iron 20.8%
* Percent Daily Values are based on a 2000 calorie diet.