This pie is a coconut lover's dream, featuring a rich and creamy filling made with coconut cream, sweetened coconut flakes, and a light, flaky crust. It’s the perfect dessert for any occasion, from casual family dinners to festive gatherings.

This recipe is both dairy-free and gluten-free, making it suitable for those with dietary restrictions. You can enjoy a slice without worrying about common allergens, ensuring everyone at your table can indulge.

Despite its impressive taste, this pie is surprisingly simple to make. With a few basic ingredients and minimal prep time, you can whip up a delightful dessert that will impress your guests.

To make this dairy-free coconut cream pie, gather the following ingredients:

For the Crust:

1 gluten-free pie shell (store-bought or homemade)
Optional: crushed graham crackers or a coconut macaroon base for a unique twist

For the Filling:

2 cans (14 oz each) of coconut cream (not coconut milk)
3 egg yolks
3 whole eggs
1 cup sugar
4 tablespoons cornstarch
1/3 cup water
1 cup sweetened coconut flakes
2 teaspoons vanilla extract

For Topping:

Dairy-free whipped cream
Toasted coconut flakes for garnish

If using a store-bought crust, simply follow the package instructions. For a homemade crust, you can create a coconut macaroon base by mixing shredded coconut, egg whites, and melted dairy-free butter, then pressing it into a pie pan and baking until golden.

In a large mixing bowl, whisk together the egg yolks, whole eggs, sugar, and coconut cream until smooth.
In a separate bowl, whisk the cornstarch with water to create a slurry.
Pour the egg mixture into a saucepan over medium heat and slowly add the cornstarch slurry while whisking continuously.
Cook the mixture, stirring constantly, until it thickens (about 10-15 minutes). It should coat the back of a spoon.
Remove from heat and stir in the sweetened coconut flakes and vanilla extract.

Pour the thickened coconut filling into the prepared pie crust.
Cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming.
Refrigerate for at least 4 hours, or until fully set.

Top the chilled pie with dairy-free whipped cream and sprinkle with toasted coconut flakes before slicing and serving.

While coconut milk can be used, it is essential to stick with coconut cream for a richer and thicker filling. Coconut cream has a higher fat content, which contributes to the pie's creamy texture.

The pie can be stored in the refrigerator for up to 3 days. However, it's best enjoyed within the first 48 hours for optimal freshness and flavor.

Absolutely! Feel free to add your favorite flavors, such as a splash of rum for a tropical twist or fresh berries on top for added freshness. The recipe is versatile, allowing you to make it your own.

This dairy-free coconut cream pie is a fantastic dessert that everyone can enjoy, regardless of dietary restrictions. Its creamy texture and delightful coconut flavor will have your guests coming back for seconds. Whether for a special occasion or a casual get-together, this pie is sure to be a hit. So grab your ingredients and start baking your way to a delicious coconut cream pie today!