Creamy coconut custard layered over a crisp gluten-free shortbread cookie crumb crust, topped with fluffy coconut whipped cream and crunchy toasted coconut flakes. This Coconut Cream Pie is rich, tropical, and completely irresistible — and it’s labeled as gluten- and dairy-free on the site! Perfect for special occasions, summer gatherings, or anytime you crave a no-bake-style chilled dessert with big coconut flavor.
Why You’ll Love This Recipe
- Gluten-free crust made with simple cookie crumbs
- Make-ahead friendly — the custard needs time to chill
- Beautifully presented in individual mason jars for easy serving
- Tropical coconut flavor in every layer
Prep Time: ~20 minutes active
Chill Time: 2+ hours
Servings: 6 (4-oz mason jars)
INGREDIENTS
For the Coconut Custard:
1½ cups/375ml coconut milk
6 egg yolks
½ cup/97g granulated sugar
¼ cup/38g cornstarch
½ teaspoon/2ml kosher salt
1 cup/76g sweetened shredded coconut
½ teaspoon/2ml coconut extract
1½ cups/375ml coconut milk
6 egg yolks
½ cup/97g granulated sugar
¼ cup/38g cornstarch
½ teaspoon/2ml kosher salt
1 cup/76g sweetened shredded coconut
½ teaspoon/2ml coconut extract
For the Garnish:
⅓ cup/35ml sweetened shredded coconut
For the Coconut Whipped Cream
1 12-ounce/340g can coconut milk, refrigerated
2½ teaspoons/12ml honey
⅓ cup/35ml sweetened shredded coconut
For the Coconut Whipped Cream
1 12-ounce/340g can coconut milk, refrigerated
2½ teaspoons/12ml honey
For the Crust:
⅔ cup/158ml finely gluten-free shortbread cookie crumbs (ground in a food processor or mini-chopper)
⅔ cup/158ml finely gluten-free shortbread cookie crumbs (ground in a food processor or mini-chopper)
INSTRUCTIONS
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 Garnish:
Place the coconut in a small skillet over medium heat, and toast, stirring, until crisp and browned.
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 Assemble the Pies:
Place 2 tablespoons/30ml of crust in the bottom of each of the 6 4-ounce/125ml mason jars.
Layer the coconut custard on top.
Top with coconut whipped cream.
Garnish with toasted coconut.
Tips for Success
- Use full-fat coconut milk for the richest texture.
- For a more traditional pie, press the crust into a standard pie dish and scale up the filling.
- Make it fully vegan: Substitute the egg yolks with a vegan custard thickener (like more cornstarch + plant-based milk) and use maple syrup instead of honey.
- Store leftovers covered in the refrigerator for up to 3 days.
This dreamy Coconut Cream Pie proves you don’t need dairy or gluten to create a show-stopping dessert. Creamy, coconutty, and crowd-pleasing! Have you tried making coconut cream pie at home? What’s your favorite way to enjoy coconut desserts? Share in the comments below! Print the full recipe or save it for later.
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