Gluten Free Coconut Cream Pie



  • 1 Mi-Del Gluten Free Graham Cracker Crust

For the Toasted Coconut Topping

  • 1/3 cup flaked, sweetened coconut


  • 1½ cups coconut milk (whisked together to make sure it’s evenly incorporated)
  • 1½ cups 10% Cream (Blend or Half-and-Half)
  • 5 egg yolks
  • ¾ cup sugar
  • 4 tablespoons cornstarch
  • 1 tablespoon butter
  • ¼ teaspoon salt
  • 1/4 teaspoon coconut extract
  • 1½ cups flaked, sweetened coconut
  • 1½ teaspoons vanilla

Whipped topping:

  • 2 cups heavy whipping cream
  • ¼ cup sugar
  • 1 teaspoon vanilla


  1. Preheat oven to 350. Bake the crust for 10 minutes.
  2. In a dry frying pan, toast the coconut topping, stirring constantly, until lightly browned.
  3. In a large bowl, combine the milks and egg yolks.
  4. In a large saucepan, combine sugar and cornstarch. Whisk in the milk mixture. Bring to a boil, stirring constantly with a rubber spatula. Add the coconut extract. Boil for one minute.
  5. Remove from the heat, add butter, coconut, salt, and vanilla.
  6. Pour filling into shell and refrigerate. There will be extra filling, which works great as a pudding!
  7. Whip the cream with a hand mixer using a whisk attachment until it’s half whipped. Add sugar and vanilla, beat until stiff.
  8. Top the pie and sprinkle with toasted coconut.



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