Coconut Cream Pie (Gluten-Free Recipe)

Coconut cream pie evokes warm memories of family gatherings and summer potlucks. This gluten-free version delivers the same silky custard and fluffy topping as the classic, but uses a naturally gluten-free coconut macaroon crust and a vanilla-coconut filling. It’s ideal for making ahead for holidays, summer get-togethers, or a relaxed weekend dessert.

Slice of gluten-free coconut cream pie on a white plate with a fork, next to a full pie topped with whipped cream and toasted coconut.

Years ago I tasted a gluten-free coconut cream pie in Santa Fe that reminded me of classic diner desserts—rich, creamy, and comfortingly familiar. This recipe keeps everything you want: a smooth coconut custard with real coconut flavor, a simple gluten-free coconut crust (no rolling out dough), and a cloud-like whipped topping. There’s also a dairy-free coconut whip option so everyone at the table can enjoy a slice. Make it ahead and chill until you’re ready to serve.

Gluten-Free Baking Tips

Stir the custard constantly while it cooks to prevent lumps and ensure a silky texture.
Use full‑fat coconut milk or whole milk for the richest, creamiest custard; light milks won’t give the same result.
Press plastic wrap directly onto the surface of the custard as it cools to prevent a skin from forming.

Gluten-Free Coconut Cream Pie

By: Audrey Roberts

Servings:
8 servings

Prep: 10

Cook: 26

Chilling Time: 3

Total: 36

Side view of coconut cream pie with a large slice missing, showing layers of crust, custard, and whipped cream.

This pie pairs a coconut macaroon-style gluten-free crust with a smooth vanilla-coconut custard and a pillowy whipped topping—perfect for make-ahead entertaining.

Ingredients

CRUST

2 2/3 cups shredded sweetened coconut
3 tablespoons melted butter, or dairy-free butter
2 large egg whites

FILLING

2/3 cup granulated sugar
1/3 cup gluten-free all-purpose flour
2 cups milk, or dairy-free milk
2 large egg yolks
1 cup shredded sweetened coconut
1 tablespoon pure vanilla extract
1 teaspoon butter, or dairy-free butter

TOPPING

16 ounces heavy whipping cream
1 tablespoon pure vanilla extract
1/2 cup powdered sugar
Optional: add 2 tablespoons cornstarch to stabilize the whipped cream.

Dairy-Free TOPPING

1 (14-ounce) can coconut cream, refrigerated overnight
3/4 cup powdered sugar
1 tablespoon pure vanilla extract
2 tablespoons corn starch

Instructions

CRUST

Preheat oven to 350°F (177°C). Grease a 9-inch pie pan with gluten-free cooking spray.
In a large bowl combine egg whites, shredded coconut, and melted butter (or dairy-free butter).
Press the coconut mixture evenly into the bottom and up the sides of the pie pan to form a crust.
Bake the crust 20–25 minutes or until golden brown. Watch closely, as oven temperatures vary. Let cool completely before adding the filling.

FILLING

In a medium saucepan whisk together the gluten-free flour, sugar, milk (or dairy-free milk), and egg yolks.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute while stirring to prevent lumps.
Remove from heat and stir in shredded coconut, vanilla, and butter (or dairy-free butter).
Pour the custard into the cooled crust. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 3 hours until set.

TOPPING

Combine heavy whipping cream, vanilla, and powdered sugar in a large bowl.
Beat on high speed until stiff peaks form and the whipped cream is firm. For a stabilized topping, add 2 tablespoons cornstarch while whipping.
Spread or pipe the whipped cream over the chilled pie just before serving.
Optional: sprinkle with toasted coconut. To toast coconut, spray a baking sheet with cooking spray, spread shredded coconut, and toast at 350°F for 5–10 minutes, watching carefully.

DAIRY-FREE TOPPING

Chill a mixing bowl and the whisk in the freezer for 10 minutes. Scoop the solidified cream from the top of a chilled 14‑ounce can of coconut cream (leave the liquid). Beat the coconut cream for about 30 seconds until smooth.
Add powdered sugar, vanilla, and cornstarch, then beat until light and fluffy. Use immediately or store in an airtight container in the refrigerator up to 3 days. Spread over the pie before serving.

Notes

You can substitute a store-bought stabilized whipped topping if you prefer.

Nutrition

Serving: 1slice
Calories: 694kcal
Carbohydrates: 42g
Protein: 8g
Fat: 56g
Saturated Fat: 42g
Cholesterol: 145mg
Sodium: 120mg
Potassium: 371mg
Fiber: 7g
Sugar: 30g

Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

How to Make Gluten-Free Coconut Cream Pie Step-by-Step

Gluten-free coconut cream pie ingredients

Gather the ingredients: Have all ingredients measured and ready before you start for a smooth workflow.

Large mixing bowl filled with shredded sweetened coconut, egg whites, and melted butter for the crust mixture.

Make the crust: Preheat oven to 350°F and lightly grease a 9-inch pie pan. In a large bowl mix 2 large egg whites, 2 2/3 cups shredded sweetened coconut, and 3 tablespoons melted butter or dairy-free alternative.

Unbaked coconut crust mixture pressed evenly into a fluted pie dish.

Press and bake the crust: Press the coconut mixture evenly into the pan and bake 20–25 minutes until golden. Cool completely before adding the filling.

Custard ingredients in a saucepan before cooking, with visible egg yolks and milk.

Make the custard: In a medium saucepan whisk 2/3 cup granulated sugar, 1/3 cup gluten-free all-purpose flour, 2 cups milk (or dairy-free milk), and 2 large egg yolks until smooth.

Custard mixture in a saucepan beginning to thicken as it cooks.

Cook and thicken: Cook over medium heat, stirring constantly, until it thickens and comes to a boil. Boil 1 minute while stirring to keep the texture smooth.

Finished thickened custard with coconut stirred in, ready to pour into crust.

Finish the filling: Remove from heat and fold in 1 cup shredded sweetened coconut, 1 tablespoon vanilla, and 1 teaspoon butter or dairy-free alternative. Pour into the cooled crust, press plastic wrap onto the surface, and chill at least 3 hours until set.

Whipped cream ingredients—heavy cream, powdered sugar, and vanilla—added to a glass mixing bowl before whipping.

Make the whipped topping: Combine 16 ounces heavy whipping cream, 1 tablespoon vanilla, and 1/2 cup powdered sugar. Beat on high until stiff peaks form. For stability, add 2 tablespoons cornstarch while whipping.

Freshly whipped cream in a glass mixing bowl with stiff peaks formed.

Assemble and finish: Spread or pipe the whipped cream over the chilled pie. Optionally sprinkle with toasted shredded coconut for extra texture—toast at 350°F for 5–10 minutes, watching closely.

Coconut cream pie fully assembled with toasted coconut sprinkled over whipped topping.

Serve: Chill the assembled pie 10 minutes before slicing for cleaner slices. Serve cold and enjoy.

Close-up of a single slice of coconut cream pie on a white plate, with toasted coconut on top and a fork nearby.

Dairy-Free Whipped Topping

Chill a large mixing bowl and the whisk attachment in the freezer for 10 minutes.
Open a 14‑ounce can of coconut cream refrigerated overnight and scoop the solid cream into the bowl, leaving the liquid behind.
Beat the coconut cream about 30 seconds until smooth, then add 3/4 cup powdered sugar, 1 tablespoon vanilla, and 2 tablespoons cornstarch.
Beat another minute until light and fluffy. Use immediately or store in an airtight container in the fridge up to 3 days. Spread on the pie just before serving.

Serving Suggestions

Serve this gluten-free coconut cream pie well chilled with an extra dollop of whipped cream and a sprinkle of toasted coconut. A few fresh berries on the side add color and a bright contrast. It’s especially nice on warm days with iced coffee or a tropical beverage and makes a welcome addition to holiday dessert tables.

Storage Instructions

Keep the pie covered in the refrigerator for up to 4 days. Flavors often improve after a day. Freezing is not recommended because the custard can separate and become grainy. If preparing ahead, you can bake the crust and make the filling a day early; add the whipped topping just before serving for best texture.

More Warm Weather Desserts

Gluten-Free Key Lime Pie
Gluten-Free Lemon Cake
Gluten-Free Strawberry Shortcake
Gluten-Free Strawberry Cake
Gluten-Free Ice Cream Cake