Coconut Custard Pie – Gluten/Dairy free


This might be my favorite thing I’ve ever made. In my life. Okay, so that might be an exaggeration but this pie is out of this world. Coconut lovers rejoice – this pie right up your alley! It’s also gluten free, dairy free, cane sugar free, guilt free, paleo friendly, and ideally would be eaten at every meal of the day because it’s that delicious. Enjoy!!


Nutrition (without the glaze)
Calories: 225
Carbs: 15g
Protein: 5g
Fat: 17g

Recipe for the pie
1 can coconut milk (I used 5% fat, but you can use a light coconut milk too)
2-4 eggs at room temperature (I usually place my eggs in a bowl of warm water for a bit until they’re warm to the touch. Also,4 eggs can make it taste a bit eggy but 2 will work just fine too. You can sub in soaked flax or Ener-g Replacer here!)
2-4 tbsp melted coconut oil
2 tbsp vanilla extract
3/4 cup Pyure baking stevia (I get this at homesense)
1/4 cup coconut sugar or maple syrup
1/4 cup coconut flour
1 cup unsweetened shredded coconut

Recipe for the glaze
1 cup coconut sugar
1 tablespoon tapioca start or arrowroot powder
lemon juice


Preheat your oven to 350F. Mix the wet ingredients and the dry ingredients then combine. If making it with the flax mixture, add 1-2 tbsp ground flaxseed to 1 tbsp water and let it sit for about 5 minutes (mix this in with the wet ingredients). Grease a pie pan with coconut oil and pour the batter in. Sprinkle a thin layer of shredded coconut on top and bake for about an hour. Once it passes the toothpick test, it’s ready to come out. Cool before serving



For the glaze, combine the coconut sugar and tapioca/arrowroot powder in a food processor until fine and well combined. Put about a table spoon of this mixture to a small squeeze of lemon. Add a little bit at a time. If you want the glaze thicker, add less lemon. If you like it thinner, add more lemon. The pie is moist enough that you don’t need the glaze, but to each their own. This is brilliant with fruits or chocolate or really anything. This pie can stay up to a week in the fridge (if it doesn’t get eaten by then).

If you want to cut the carbs, definitely replace the maple syrup with something else or remove it all together. The one thing it is good for is giving that beautiful brown color to the crust. You can also cut down the fat by using 2 eggs and 2 tablespoons of coconut oil.


I happily enjoyed this fresh out of the oven with a glass of wine the other night with a friend, and I would say there is nothing better than these 3 things combined.


Until next time,




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