Coconut Cream Pie (Gluten and Dairy Free)

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

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???

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.

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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

Servings: 6 servings

Calories: 559 kcal

Ingredients

For the coconut custard:

• 1 1/2 cups coconut milk
• 6 egg yolks (large)
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/2 teaspoon kosher salt
• 1 cup sweetened shredded coconut
• 1/2 teaspoon coconut extract

For the coconut whipped cream:

• 12 ounces coconut milk, refrigerated
• 2 1/2 teaspoons honey

For the crust:

• 2/3 cup gluten free shortbread cookie crumbs, finely ground in a food processor or mini chopper

For the garnish:

• 1/3 cup sweetened shredded coconut

US Customary - Metric

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 at the bottoms 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*

Fat 41g63%

Saturated Fat 33g206%

Cholesterol 203mg68%

Sodium 305mg13%

Potassium 372mg11%

Carbohydrates 46g15%

Fiber 2g8%

Sugar 32g36%

Protein 6g12%

Vitamin A 260IU5%

Vitamin C 2.3mg3%

Calcium 45mg5%

Iron 3.7mg21%

* Percent Daily Values are based on a 2000 calorie diet.