Gluten free coconut cream pie recipe

This Gluten-Free Coconut Cream Pie is a luscious dessert that combines a creamy coconut filling with a crisp, gluten-free crust. It’s perfect for those avoiding gluten or simply looking for a delicious, tropical treat. The pie is rich, flavorful, and surprisingly easy to make!

Ingredients

For the Crust:

• 1 1/2 cups almond flour: Provides a nutty, gluten-free base.
• 1/4 cup unsweetened shredded coconut: Adds extra coconut flavor and texture.
• 1/4 cup coconut oil or unsalted butter: Melted, for richness and to help bind the crust.
• 2 tablespoons powdered erythritol or another keto-friendly sweetener: Adjust to taste.
• 1/4 teaspoon sea salt: Enhances the flavor.

For the Coconut Cream Filling:

• 1 can (13.5 oz) full-fat coconut milk: For a rich and creamy filling.
• 1/2 cup coconut cream: Adds extra creaminess. (Chill the can overnight and use only the solid part on top.)
• 1/2 cup granulated erythritol or another keto-friendly sweetener: Adjust to taste.
• 3 large egg yolks: Help thicken the filling.
• 1 teaspoon vanilla extract: Enhances the flavor.
• 1/4 cup unsweetened shredded coconut: For added texture and flavor.
• 2 tablespoons coconut flour: Helps thicken the filling.

For the Whipped Topping:

• 1 cup heavy cream: For a rich, whipped topping.
• 2 tablespoons powdered erythritol: Sweetens the whipped cream.
• 1 teaspoon vanilla extract: Adds flavor.

Instructions

1. Prepare the Crust:
   • Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or line it with parchment paper.
   • In a medium bowl, mix the almond flour, shredded coconut, melted coconut oil (or butter), powdered erythritol, and sea salt until well combined.
   • Press the mixture evenly into the bottom and up the sides of the prepared pie dish.
   • Bake for 10-12 minutes, or until the crust is golden brown. Allow it to cool completely before filling.
2. Prepare the Coconut Cream Filling:
   • In a medium saucepan, combine the coconut milk, coconut cream, and erythritol. Heat over medium heat until the sweetener is dissolved and the mixture is warm, but not boiling.
   • In a separate bowl, whisk the egg yolks. Gradually add a small amount of the warm coconut mixture to the yolks to temper them. Then, slowly whisk the tempered yolks back into the saucepan.
   • Cook the mixture over medium heat, stirring constantly, until it thickens and starts to bubble, about 5-7 minutes.
   • Remove from heat and stir in the vanilla extract, shredded coconut, and coconut flour. Mix until smooth and well combined.
   • Pour the filling into the cooled pie crust, spreading it evenly.
3. Chill and Set:
   • Refrigerate the pie for at least 4 hours, or until the filling is set and firm.
4. Prepare the Whipped Topping:
   • In a chilled bowl, whip the heavy cream with an electric mixer or stand mixer until it starts to thicken. Add the powdered erythritol and vanilla extract.
   • Continue to whip until stiff peaks form, being careful not to overwhip.
5. Serve:
   • Spread or pipe the whipped topping over the chilled coconut cream filling.
   • Garnish with additional shredded coconut or toasted coconut flakes if desired.

Tips for Success

• Crust Texture: Ensure the crust is fully baked and cooled before adding the filling to avoid sogginess.
• Filling Consistency: If the filling seems too thick after cooling, you can gently reheat it and stir in a bit more coconut milk to reach the desired consistency.
• Whipped Cream: For best results, use cold heavy cream and chill your mixing bowl and beaters before whipping.

Nutritional Information (Per Serving, assuming 8 servings)

• Calories: Approximately 330
• Fat: 29g
• Carbohydrates: 12g (Net Carbs: 5g)
• Protein: 4g

Benefits of a Gluten-Free Dessert

Gluten-Free

This pie is entirely gluten-free, making it suitable for those with gluten sensitivities or celiac disease. The almond flour and coconut flour create a delicious, gluten-free crust that complements the creamy filling.

Rich in Healthy Fats

The use of coconut milk, coconut cream, and coconut oil provides a good amount of healthy fats, which are beneficial for maintaining ketosis and overall health.

Delicious and Satisfying

With its creamy coconut filling and crisp crust, this pie offers a delightful and indulgent dessert experience without the gluten. It’s a great way to enjoy a classic dessert with a gluten-free twist.

Conclusion

This Gluten-Free Coconut Cream Pie is a delicious and creamy dessert that’s perfect for those avoiding gluten or simply looking for a tropical treat. With its rich coconut filling, crisp almond flour crust, and light whipped topping, it’s sure to be a hit with anyone who enjoys a well-made pie.