Facebook Twitter Instagram
    Pinterest Twitter Instagram RSS Facebook
    Buy GO DAIRY FREE and EAT DAIRY FREE today!
    Go Dairy Free
    • Need to Know
      • Newbies Start Here!
      • Take the Challenge!
      • Dairy-Free FAQs
      • Latest News
      • Milk Allergies
      • Lactose Intolerance
      • Other Health Issues
      • Testimonials
      • Calcium Guide
      • Holidays & More
      • Best Books
      • The Community
    • Recipes
      • Recipes by Category
        • Alisa’s Recipes
        • Sarah’s Recipes
        • Appetizers
        • Beverages
        • Bread
        • Breakfast
        • Cheese Substitutes
        • Condiments & Dressings
        • Cream Substitutes
        • Desserts
        • Entrees
        • Kids Can Cook
        • Milk Substitutes
        • Pasta
        • Salad
        • Sandwiches
        • Sauces
        • Sides
        • Snacks
        • Soup
      • Full Dairy-Free Recipe Index
      • Gluten-Free Recipe Index
      • Vegan Recipe Index
    • Reviews
      • Dairy Substitutes
        • Butter
        • Cheese
        • Cream
        • Creamer
        • Dessert Toppings
        • Ice Cream
        • Ice Cream Novelties
        • Milk
        • Yogurt
        • More Kitchen Essentials
      • Sweets & Snacks
        • Protein Shakes
        • More Creamy Beverages
        • Snack & Protein Bars
        • More Snacks
        • Chocolate
        • Cookie Dough
        • Cookies & Brownies
        • Pies & Cakes
        • Pudding & Mousse
        • More Sweet Treats
      • Meal Makers
        • Baking Mixes
        • Bread Products
        • Breakfast Pastries
        • Cereal & Granola
        • Cheesy Pasta & Rice
        • Frozen Pizza
        • More Entrees
        • Dip and Spreads
        • Salad Dressing
        • Sauces
      • All Product Reviews
        • New Product Reviews!
        • Browse by Product Type
        • Full Review Index
        • Gluten-Free Review Index
        • Vegan Review Index
    • Grocery Guide
      • Alisa’s Dairy-Free Kitchen
      • Brands We Love
      • Dairy Substitutes
      • Dairy Ingredient List
      • Understanding Food Labels
      • No Dairy Product Lists
      • Ordering Specialty Foods
      • Best Grocery Stores
    • Eating Out
      • Fast Food Listings
      • Recommended Restaurants
    • My Books!
      • Go Dairy Free 2nd Edition (best seller!)
      • Eat Dairy Free 1st Edition (full color!)
      • eBooks & Printables
      • Book Supplements & Resources
    • About Us
      • Meet Us
      • Contact Us
      • Join Us
      • Work With Us
    Go Dairy Free
    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Dairy-Free Coconut Cream Pie made the Old-Fashioned Way

    Dairy-Free Coconut Cream Pie made the Old-Fashioned Way

    21
    By Alisa Fleming on August 5, 2022 Dairy Free Desserts, Dairy-Free Recipes

    Several years ago, Cheryl Snavley submitted a dairy-free coconut cream pie recipe for a spring contest that we held. Today, we’re giving this phenomenal dessert post an update. The pie is infused with coconutty goodness at every level. There’s coconut oil in the crust, coconut milk and coconut in the filling, and coconut whip and toasted coconut on top. If you like coconut, you’re going to love this pie!

    Dairy-Free Coconut Cream Pie Recipe - A Classic made the Old-Fashioned Way, but without Dairy. Includes Gluten-Free Option

    Dairy-Free Coconut Cream Pie made the Old-Fashioned Way

    Cheryl’s original dairy-free coconut cream pie recipe was a little sweet for our testers, so we recently updated it with a more balanced profile. You can disregard some of the comments on this post about the pie being too sweet. Now it’s rich, creamy, and we think perfectly sweet. But we also have some additional notes to help you adjust the sweetness as desired.

    • Flaked Coconut: We use unsweetened, but also like using unsweetened coconut in the pie, but sweetened coconut for the garnish. If you want a sweeter pie, you can definitely use sweetened coconut throughout.
    • Coconut Milk Beverage or Creamer: We use unsweetened coconut milk beverage in plain or vanilla or an unsweetened creamer like nutpods, depending on what’s available. But you can use a gently sweetened coconut milk beverage or creamer if you like a sweeter filling.
    • Coconut Whipped Cream: I love using my homemade recipe, because you can sweeten it to taste and it tastes fresher. But brands like So Delicious CocoWhip and Gay Lea Spray Whip are good shortcuts.

    Dairy-Free Coconut Cream Pie Recipe - A Classic made the Old-Fashioned Way, but without Dairy. Includes Gluten-Free Option

    Special Diet Notes: Dairy-Free Coconut Cream Pie

    By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, nut-free, peanut-free, soy-free, and vegetarian.

    For egg-free coconut cream pie, please see our Best Vegan Coconut Cream Pie Recipe.

    Dairy-Free Coconut Cream Pie
     
    Print
    Prep time
    20 mins
    Cook time
    20 mins
    Total time
    40 mins
     
    Please note that the Prep time is hands-on time specifically. This is a great make ahead pie since it needs time to set up! You can make it a day in advance.
    Author: adapted from Cheryl Snavley
    Recipe type: Dessert
    Cuisine: American
    Serves: 1 pie (8 slices)
    Ingredients
    Homemade Pie Crust:
    • 1⅛ cups all-purpose flour
    • ½ tablespoon sugar
    • ½ teaspoon salt
    • ¼ cup coconut oil
    • ¼ cup ice water
    Coconut Filling & Topping
    • ⅓ cup + 1 cup unsweetened or sweetened flaked coconut, divided
    • 1 (14-ounce) can full-fat coconut milk
    • 1⅓ cups dairy-free plain or vanilla coconut milk beverage or coconut creamer (see post above)
    • ¾ cup sugar
    • ½ cup all-purpose flour (see Gluten-Free Option below for starch option)
    • 2 large eggs (for egg-free, see post above)
    • ¼ teaspoon salt
    • 1 teaspoon vanilla extract
    • 1 batch Coconut Whipped Cream (can sub store-bought dairy-free whipped topping)
    Instructions
    Homemade Pie Crust:
    1. Preheat your oven to 400ºF.
    2. Put the flour, sugar, and salt in a medium bowl, and whisk to combine.
    3. Add the coconut oil, and whisk until coarse crumbs form.
    4. Stir in the water until the dough comes together.
    5. Shape the dough into a ball with your hands, and place it on a lightly floured surface.
    6. Roll the dough out to a circle bigger than a pie plate.
    7. Transfer the crust to your pie plate and gently press it in. Fold under the edge and shape as desired.
    8. Bake the crust for 12 to 15 minutes or until golden. Let it cool completely.
    Coconut Filling & Garnish
    1. Lower your oven temperature to 350ºF.
    2. Spread the ⅓ cup coconut evenly over a baking sheet. Bake, stirring often until the coconut is golden, about 5 minutes.
    3. In a medium saucepan, whisk together the coconut milk, sugar, flour, eggs, and salt until smooth. Whisk in the milk beverage or creamer.
    4. Place the pan over medium-low heat, and bring to a boil stirring constantly. Continue cooking and stirring for a few minutes, or until the mixture is thickened.
    5. Remove the pan from the heat and stir in the remaining cup coconut and vanilla extract.
    6. Pour the filling into the cooled pie crust, and level out.
    7. Refrigerate the pie until set, about 4 hours.
    8. Spread the coconut whipped cream evenly on top of the pie filling, and top with the toasted coconut.
    9. Store the pie, covered, in the refrigerator, for up to 3 days. It can also be frozen and thawed at room temperature.
    Notes
    Gluten-Free Option: Substitute ⅓ cup cornstarch for the flour. Let it bubble for just 2 to 3 minutes before removing from the heat. Also, use a dairy-free, gluten-free pie crust, like Wholly Wholesome or this recipe.
    Nutrition Information
    Serving size: 1 slice Calories: 502 Fat: 34.4g Saturated fat: 29.5g Carbohydrates: 46.8g Sugar: 24.5g Sodium: 251mg Fiber: 3.4g Protein: 6.6g
    3.5.3229

    More Dairy-Free Old-Fashioned Pie Recipes

    Classic Lemon Meringue Pie

    Classic Dairy-Free Lemon Meringue Pie Recipe Loved for Over 100 Years

    The Best Dairy-Free Pumpkin Pie

    The Best Dairy-Free Soy-Free Pumpkin Pie Recipe - Period.

    Traditional Double Crust Apple Pie

    Dairy-Free Double Crust Apple Pie Recipe - two family favorites in one. A classic dessert that's also nut-free, soy-free, and vegan-friendly.

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    Related Posts

    Dairy-Free Stuffed Mushrooms Recipe - creamy, cheesy, rich, and fulfilling. Optionally gluten-free, nut-free, and soy-free. Plant-based nd vegan-friendly.

    Dairy-Free Stuffed Mushrooms with Perfect Cheesy Creamy Flavor

    The Best Dairy-Free Steel Cut Oatmeal Recipe with Stove Top and Instant Pot Options. Includes Cinnamon Raisin Variation. Plant-based, vegan, allergy-friendly, and gluten-free.

    Perfect Steel Cut Oatmeal with Stove Top and Instant Pot Options

    Over 50 Dairy-Free Valentine's Day Treats you can Buy at the Store with Allergen Notes and Vegan Options!

    50 Dairy-Free Valentine’s Day Treats you can Buy at the Store

    21 Comments

    1. Rhone on May 8, 2020 9:49 pm

      I’d love to try this but do you have any clue as to how many calories are in this pie? I’m counting my intake and I don’t want to go over.

      Reply
      • Alisa Fleming on May 8, 2020 10:14 pm

        Ooh, I don’t, but it is coconut cream, so probably a bit high in calories. Maybe a smaller slice 🙂

        Reply
    2. PAULA RINI on February 7, 2018 11:40 am

      do i need to chill the can of cream of coconut and scoop out the pulp or use the whole can unchilled? and do i also need to chill the culinary coconut milk too?

      Reply
      • Alisa Fleming on February 7, 2018 12:22 pm

        Hi Paula, this isn’t my personal recipe, but I would assume use only the solid cream portion after chilled. For that amount of sugar, I would want at least 1 cup of the cream and lately those packages have been a little thin / watery at times.

        Reply
        • PAULA RINI on February 15, 2018 10:34 am

          thank you

          Reply
    3. Donna on August 31, 2016 8:48 am

      I’ve tried the whipped topping 3 times and it won’t thicken. Very frustrating and a waste of ingredients. Used the chilled (in fridge overnight) culinary coconut milk, powdered sugar and vanilla.

      Reply
      • Alisa Fleming on August 31, 2016 9:26 am

        That is very bizarre Donna. I’ve never once had the Culinary Coconut Milk not thicken – it gets almost too thick! You have the “Original” (green label) not the “Lite” (blue label) correct? Did you chill the coconut milk until it set before blending?

        Reply
        • Donna on September 17, 2016 7:34 pm

          Yes on the green label and I even had it in the freezer for an hour one time. I’ve also chilled it overnight in the fridge.

          Reply
          • Alisa Fleming on September 18, 2016 3:51 pm

            Donna, that is very bizarre. I’ve never had that brand not thicken up. Keep in mind, you shouldn’t be attempting to whip it until you’ve chilled the coconut and it has formed a cream. If it doesn’t thicken, then it’s a bad batch – get another brand and use that one in another recipe (like curry). Once thick, then whip in the other ingredients – nothing wasted. See my note in the post “It should be very thick and spoonable once chilled”. You do not want to use it in this particular recipe if not. I’m sorry that the topping is not working out for you, but I hope you’re enjoying the rest of the pie!

            Reply
    4. Juanita on February 15, 2016 7:49 pm

      My sister is allergic to all dairy products …. Milk, cheese and egg. Can you help me with a recipe for coconut cream pie that won’t send her into anaphlastic shock.?

      Reply
      • Alisa Fleming on February 15, 2016 7:54 pm

        Hi Juanita,

        This is a great coconut cream pie recipe that is dairy-free & egg-free – http://www.godairyfree.org/recipes/vegan-coconut-cream-pie
        You also might like these tasty little no bakes – http://www.godairyfree.org/recipes/mini-vegan-coconut-cream-pies

        Reply
    5. Talia on November 26, 2015 10:06 am

      This pie is great! Quick and easy to whip up. I found the first time I made it, it was a little too sweet. I cut the sugar the next time and it is perfect! Thanks for the recipe ?

      Reply
      • Alisa Fleming on November 26, 2015 10:19 am

        Awesome! So glad you loved it Talia.

        Reply
    6. Brian on November 25, 2015 6:06 pm

      Just tried to make the toping, whipped with hand mixer for almost 15 min. But it still did not thicken up. Followed the receipt exactly . The pie turned out good. (Have not tried it yet, made it for my father in law who can not have dairy.

      Reply
      • Alisa Fleming on November 25, 2015 6:40 pm

        What brand of coconut milk or cream did you use? It should have already been a very thick cream straight from the can or small carton once chilled. It doesn’t “thicken up” but starts thick. Did you use coconut milk beverage instead? Glad the rest of the pie worked out well for you!

        Reply
    7. Gina on June 26, 2015 10:41 am

      I just made this pie and omitted the 3/4 cup sugar from the filling. I’m so glad I did because the pie is STILL way too sweet! And I love sweet things. I wonder if you used unsweetened coconut milk, plus a small amount of cream of coconut and coconut creamer, if it would work better. It’s a great recipe – nice, thick custard filling – just way, way too sweet. Thank you!

      Reply
      • Alisa Fleming on June 26, 2015 8:15 pm

        Good call Gina! It does sound quite sweet. I think you could use full-fat coconut milk (canned, unsweetened) in place of the cream of coconut.

        Reply
    8. sharon on February 5, 2015 7:34 am

      Do you think if I used tofu or ground flaxseeds + water instead of eggs that it would still turn out ok? Or is there another egg substitute you would recommend? I have a niece and nephew who are allergic to eggs/dairy/nuts, Thanks!

      Reply
      • Alisa Fleming on February 5, 2015 8:07 am

        That’s a tricky one – I’m not completely sure what the best substitute would be. I would probably try subbing full fat coconut cream for the creamer and increasing the amount to around 7/8 cup to cover the eggs. Otherwise, I think gelatin might be a good sub, but I’m not sure in what amount. Tofu could also work. For some reason, I’m not leaning toward the flaxseed option – doesn’t seem a good fit.

        Reply
    9. Reena on August 1, 2014 7:35 am

      Can’t wait to try! How many ounces can of cream of coconut?

      Reply
      • Alisa Fleming on August 1, 2014 8:44 am

        It looks like the standard can size is 15 ounces.

        Reply

    Leave A Reply Cancel Reply

    Rate this recipe:  

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living
    The 10 Best Dairy-Free Queso Dips & Nacho Toppers - all vegan-friendly and gluten-free

    The Best Dairy-Free Queso & Nacho Cheese Sauces

    Dairy-Free Valentine's Day Recipes by the Dozen: Breakfast in Bed, Romantic Meals & Sweet Treats with many gluten-free, vegan options.

    Dairy-Free Valentine’s Day Recipes by the Dozen

    Enjoy Life FoodsFames Chocolates. From Brooklyn with loveEat dairy free book
    Go Dairy Free is the leading website for information on the dairy-free diet. We share dairy-free recipes, product reviews, news, recommendations and health guides to aide those with milk allergies, lactose intolerance or a general need or desire to live without dairy. Dairy-free does include milk-free, lactose-free, casein-free and whey-free, too! We also offer ample resources for gluten-free, soy-free, food allergy, vegan and paleo diets. Please note that ingredients, processes and products are subject to change by a manufacturer at any time. All foods and products should be considered at risk for cross-contamination with milk and other allergens. Always contact the manufacturer prior to consumption. Disclaimer - All Rights Reserved - Privacy Policy Go Dairy Free © 2005-2022 Fleming Marrs Inc.

    Type above and press Enter to search. Press Esc to cancel.