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

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3.83 stars (39 ratings)

Coconut Cream Pie (Gluten & Dairy Free)

Servings: 6 servings
Prep Time: 40 minutes
Cook Time: 15 minutes
Chill Time:: 2 hours
Total Time: 55 minutes
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!


For the coconut custard:

For the coconut whipped cream:

  • 12 ounces (368.54 ml) coconut milk,, refrigerated
  • 2 1/2 teaspoons (2.5 teaspoons) honey

For the crust:

For the garnish:


To make the coconut custard:

  • Pour the coconut milk into a small pot and place over medium heat until small bubbles form around the edges.
  • In a medium mixing bowl, whisk the egg yolks with the sugar, cornstarch, and salt.
  • Slowly pour the hot coconut milk over the egg mixture, while whisking, to warm the eggs.
  • 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.
  • Transfer to a heat safe container and lay plastic wrap over the surface. Chill for 2 hours.
  • When the custard has cooled completely, fold in the shredded coconut and coconut extract.

To make the coconut whipped cream:

  • 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!).
  • Place the hardened coconut milk in a medium mixing bowl, add the honey, and whip on high speed.

To make the garnish:

  • Place the coconut in a small skillet over medium heat, and toast, stirring, until crisp and browned.

To assemble the pies:

  • Place 2 tablespoons of crust at the bottoms of each of (6) 4-ounce mason jars.
  • Layer the coconut custard on top.
  • Top with coconut whipped cream.
  • Garnish with toasted coconut.
Calories: 559kcal, Carbohydrates: 46g, Protein: 6g, Fat: 41g, Saturated Fat: 33g, Cholesterol: 203mg, Sodium: 305mg, Potassium: 372mg, Fiber: 2g, Sugar: 32g, Vitamin A: 260IU, Vitamin C: 2.3mg, Calcium: 45mg, Iron: 3.7mg
Cuisine: American
Course: Dessert
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