By Wendy Stoltz and Gusti Ayu Wahyuni Mertawati / Last Modified On April 2, 2023
Are you a fan of creamy, dreamy tropical desserts? Look no further than this irresistible gluten-free coconut cream pie recipe. With a buttery, crumbly crust and a luscious coconut custard filling, this pie is a perfect indulgence for any occasion.
If you're gluten-free, you don't have to miss out on classic desserts like pies and puddings. Try this easy gluten-free key lime pie recipe for a refreshing and tangy dessert. Or, if you're in the mood for a classic fall treat, make the gluten-free pumpkin pie. This gluten-free apple pie recipe makes for a comforting dessert that's perfect for any time of year. And if you want something sweet and creamy, indulge in the gluten-free banana pudding. These recipes are sure to satisfy your sweet tooth while keeping you gluten-free!
Learn how to make delicious gluten-free artisan bread with this Udemy course and impress your friends and family with your baking skills!
Gluten-Free Coconut Cream Pie Recipe
The gluten-free coconut cream pie is bursting with a tropical flavor that will transport you to a beautiful island getaway. The combination of coconut milk and desiccated coconut gives the pie a rich and delicious taste that is hard to resist.
The pie has a great crust that works so well with the creamy custard filling. The crust's crumbly buttery texture perfectly balances the smooth and velvety filling. Each bite is a perfect harmony of flavors and textures that make this pie a real treat.
This gluten-free coconut cream pie is a versatile dessert that can be enjoyed on any occasion. This pie is perfect whether you want to celebrate a special event or need a sweet pick-me-up. Its impressive tropical flavor makes it a great choice for summer gatherings, but it's equally great any time of the year.
Why You’re Going to Love This Gluten-Free Coconut Cream Pie
Tropical flavor - Combining coconut milk and desiccated coconut gives the pie a rich and delicious tropical flavor.
Great pie crust - The creamy custard filling is perfectly balanced with a crumbly buttery crust, creating a satisfying texture contrast.
Perfect for any occasion - This is both an indulgent and comforting dessert. Whether enjoyed on a special occasion or as a treat to brighten up your day.
Ingredients in Gluten-Free Coconut Cream Pie
The Crust
Flour - 1 cup gluten-free all-purpose flour
Xanthan gum - ½ tsp xanthan gum
Sugar - 1 tbsp powdered sugar
Salt - ¼ tsp salt
Butter - ¼ cup cold butter. This adds richness and flavor to the crust.
Egg - 1 egg yolk
The Filling
Egg - 2 large egg yolks
Sugar - ¾ cup granulated sugar
Half and half - ¾ cup half and half
Coconut milk - 1 ½ cup coconut milk
Cornstarch - ¼ cup cornstarch
Butter - 1 tsp butter
Salt - ¼ tsp salt
Whipping cream - ½ cup Heavy Whipping cream
Sugar - 1 tsp Powdered Sugar
Extract - 1tsp vanilla extract
Coconut - ½ cup desiccated coconut
The Topping
Cream - ⅔ cup heavy cream
Sugar - ¼ cup powdered sugar
Extract - 1 tsp vanilla extract
Equipment Needed for This Gluten-Free Coconut Cream Pie
Pie pan - The 7-inch pie pan is needed to bake the crust and hold the filling.
Mixing bowl - The mixing bowls are used to mix and whisk the ingredients for both the crust and the filling.
Hand mixer - The handheld mixer is required to whip the heavy cream for the filling and the topping.
Piping bag with a star pastry tip - A piping bag and star pastry tip is optional but recommended for decorating the top of the pie.
If you have any questions about making Gluten-Free Coconut Cream Pie, please leave a comment, and we will get back to you as soon as possible.
How to Make Gluten-Free Coconut Cream Pie
Make The Pie Crust
- Preheat oven to 350°F. Prepare a 7-inch pie pan and grease it with butter.
- In a large mixing bowl, mix gluten-free flour, xanthan gum, powdered sugar, and salt. Mix well.
- Add butter and make the flour-butter mixture into crumbles using your hand.
- After it crumbled, add the egg yolk and knead several times. If the dough is too dry, you may add cold water to it.
- On a flat surface, add parchment paper and put the dough on it. Add another parchment paper and roll the dough into an 8-inch disk.
- Put the dough carefully on the pan and press carefully to make it fit into the pan.
- Bake for 25 minutes or until golden brown. Take it off the oven and let it cool.
Make The Pie Filling
- In a large mixing bowl, mix egg yolks, granulated sugar, half and half, coconut milk, and cornstarch. Mix until incorporated.
- Strain the filling into a saucepan. Cook over low heat until it thickens.
- Add butter and salt, and mix well again. Take off from the heat.
- Pour the pie custard into a bowl and cover it with plastic wrap. Make sure the plastic wrap touches the surface of the custard.
- Refrigerate for 1 hour.
- After 1 hour, in a large mixing bowl, mix heavy cream, powdered sugar, and vanilla extract using a hand mixer until stiff.
- Fold in refrigerated custard to the whipped cream, and mix using a spatula.
- Add desiccated coconut to the cream mixture and mix well.
- Pour into the cooled pie crust and refrigerate for at least 1 hour.
Make The Topping
- Whip the heavy cream, powdered sugar, and vanilla extract using a hand mixer until stiff.
- Pour into a pipping bag with a star pastry tip. Squeeze onto the cooled pie. Decorate your pie as you like.
- Serve with toasted coconut flakes, and enjoy.
Tips for Making the Best Gluten-Free Coconut Cream Pie
Cook the filling until thickened - Cook it over low heat until it thickens and coats the back of a spoon. This will ensure that the filling is the correct consistency.
Chill the pie - Chill the pie in the fridge for at least two hours before serving. This will help the filling set and make it easier to slice.
Chill the coconut milk - Chill the coconut milk in the refrigerator for a few hours before using it in the recipe. This will help to separate the cream from the water, making it easier to work with.
Frequently Asked Questions
How Do I Store Gluten-Free Coconut Cream Pie?
Store Gluten-Free Coconut Cream Pie in the refrigerator for up to 3-4 days. It is best to cover it with plastic wrap or aluminum foil to prevent it from drying out.
Can I Freeze Gluten-Free Coconut Cream Pie?
You can store Gluten-Free Coconut Cream Pie in the refrigerator for up to 3-4 days. It is best to cover it with plastic wrap or aluminum foil to prevent it from drying out.
Can You Make This Gluten-Free Coconut Cream Pie Ahead of Time?
Yes, you can make Gluten-Free Coconut Cream Pie ahead of time. After making the pie, cover it with plastic wrap or aluminum foil, and store it in the refrigerator for up to 1 day. If you want to make it more than a day ahead, you can freeze it.
What Substitutions / Replacements Can I Make in This Gluten-Free Coconut Cream Pie?
Xanthan gum - If you do not have xanthan gum, you can substitute it with psyllium husk powder.
Half and half - Instead of half and half, you can use heavy cream. For a dairy-free coconut cream pie, you can use coconut cream.
Coconut milk - If you do not have coconut milk, you can use almond milk, soy milk, or any other plant-based milk. The taste will be different, however.
Butter - You can use vegan butter or coconut oil instead of butter if you need to make a gluten-free dairy-free coconut cream pie.
Whipping cream - You can use coconut cream or any other dairy-free whipped cream for heavy whipping cream.
How Do You Thicken Coconut Cream Pie Filling?
To thicken the coconut cream pie filling, you can use cornstarch, as I have used. Cornstarch is a gluten-free thickener that works well in custard-based desserts like this pie. It helps to bind the ingredients together and gives the filling a smooth and creamy texture.
Is Coconut Cream Gluten-Free?
Coconut cream is generally considered to be gluten-free. However, it's always important to check the label of any product you're using to ensure that it doesn't contain any gluten-containing ingredients or was processed in a facility that also handles gluten.
Gluten-Free Coconut Cream Pie
Are you a fan of creamy, dreamy tropical desserts? Look no further than this irresistible gluten-free coconut cream pie recipe.
Ingredients
The Pie Crust
- 1 cup gluten-free all-purpose flour
- ½ tsp xanthan gum
- 1 tbsp powdered sugar
- ¼ tsp salt
- ¼ cup cold butter
- 1 egg yolk
The Filling
- 2 large egg yolks
- ¾ cup granulated sugar
- ¾ cup half and half
- 1 ½ cup coconut milk
- ¼ cup cornstarch
- 1 tsp butter
- ¼ tsp salt
- ½ cup Heavy Whipping cream
- 1 tsp Powdered Sugar
- 1tsp vanilla extract
- ½ cup desiccated coconut
The Topping
- ⅔ cup heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
Make The Pie Crust
- Preheat oven to 350°F. Prepare a 7-inch pie pan and grease it with butter.
- In a large mixing bowl, mix gluten-free flour, xanthan gum, powdered sugar, and salt. Mix well.
- Add butter and make the flour-butter mixture into crumbles using your hand.
- After it crumbled, add the egg yolk and knead several times. If the dough is too dry, you may add cold water to it.
- On a flat surface, add parchment paper and put the dough on it. Add another parchment paper and roll the dough into an 8-inch disk.
- Put the dough carefully on the pan and press carefully to make it fit into the pan.
- Bake for 25 minutes or until golden brown. Take it off the oven and let it cool.
Make The Pie Filling
- In a large mixing bowl, mix egg yolks, granulated sugar, half and half, coconut milk, and cornstarch. Mix until incorporated.
- Strain the filling into a saucepan. Cook over low heat until it thickens.
- Add butter and salt, and mix well again. Take off from the heat.
- Pour the pie custard into a bowl and cover it with plastic wrap. Make sure the plastic wrap touches the surface of the custard.
- Refrigerate for 1 hour.
- After 1 hour, in a large mixing bowl, mix heavy cream, powdered sugar, and vanilla extract using a hand mixer until stiff.
- Fold in refrigerated custard to the whipped cream, and mix using a spatula.
- Add desiccated coconut to the cream mixture and mix well.
- Pour into the cooled pie crust and refrigerate for at least 1 hour.
Make The Topping
- Whip the heavy cream, powdered sugar, and vanilla extract using a hand mixer until stiff.
- Pour into a pipping bag with a star pastry tip. Squeeze onto the cooled pie. Decorate your pie as you like.
- Serve with toasted coconut flakes, and enjoy.
Notes
- Allow the pie to cool, and then decorate it.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.
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Bob's Red Mill Resealable Gluten Free All Purpose Baking Flour, 22 Ounce (Pack of 2)
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HOME-X Pie Bakeware Set of 2, Glass Baking Accessories, 7” Dessert Pie Plates
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Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set
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Hamilton Beach 6-Speed Electric Hand Mixer with Whisk, Traditional Beaters, Snap-On Storage Case, White
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Ateco Open Star Pastry Stainless Steel Cake Decorating Tubes/Nozzles/Tips, Sizes 0-9 (827)
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RICCLE Disposable Piping Bags 12 Inch - 100 Anti Burst Pastry Bags - Icing Piping Bags for Frosting - Ideal for Cakes and Cookies Decoration
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 450Total Fat: 34gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 156mgSodium: 259mgCarbohydrates: 34gFiber: 1gSugar: 27gProtein: 5g
This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
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