This so-called “impossible” gluten free coconut pie is another of our favorite family recipes. It really is embarrassingly easy, and now that I make it gluten free and dairy free too, it seems so easy and delicious that it must be impossible … but I promise that it isn’t!
We typically serve this pie at Easter, which only reminds us of how much we love the recipe, thereby causing us to crave it every month thereafter, until we are ultimately distracted by some other series of desserts (often, not until Christmas cookies!), only to revisit the recipe a few short months later, and to be reminded of how much we love it … which makes us want to make it again … anyway, you get the picture.
It truly is one of my springtime favorites because it is so quick and easy – I mean, what could be easier than a crustless pie?
And don’t for a minute think that you can’t enjoy a custard pie because you avoid dairy; with this recipe, you have no such worries! I’ve made this recipe using coconut milk, rice milk, soy milk, almond milk … hopefully you’re getting the idea. It’s pretty forgiving. They all work!
In fact, it’s so forgiving that I’ve made this recipe with 1 1/2 cups coconut or 2 cups coconut (when I was short on coconut once, but just had to have this pie!) and it worked both ways! I’ve also made it with sweetened coconut and unsweetened coconut, flaked coconut and shredded coconut. They all turned out yummy!
The key is adding that touch of my gfJules Gluten Free All Purpose Flour. It’s just enough to add a bit of “skin,” so to speak that settles to the bottom and helps it to form enough of a crust to hold it all together.
And since my gfJules Flour isn’t gritty and doesn’t have a funny flavor, texture, smell or anything else funny, you’d never even know it was inside. Which means no one else would ever know the pie was gluten free.
Wonderful hot out of the oven, cold, or even room temperature, I recommend doubling the recipe, because one pie is never enough!
Maybe make one pie in a large dish and several smaller ramekins or mugs for portion control? Of course, you could use larger ramekins, depending on how much control you think you need!
Easy Gluten Free Coconut Pie
Easy Gluten Free Coconut Pie
Ingredients
- 1 1/2-2 cups flaked coconut sweetened or unsweetened, to your taste; either amount of coconut will work
- 2 cups milk dairy or nondairy – coconut milk is the obvious, but not required, choice
- 4 large eggs
- 1 1/2 cups granulated cane sugar reduce to 1 1/4 cups if using sweetened coconut
- 1/2 cup 68 grams gfJules All Purpose Flour
- 1 teaspoon pure vanilla extract
- 8 tablespoons butter or nondairy alternative melted (I use Earth Balance® Buttery Sticks)
Instructions
- Preheat oven to 350ºF.
- Pour coconut into a small bowl. Add milk to soak, and set aside for at least 10 minutes.
- Beat eggs and sugar then add all the other ingredients slowly.
- Add the soaked coconut and pour into an oiled pie plate or 4–6 ramekins or coffee cups.
- This pie rises when cooking, then shrinks as it cools; therefore, use caution not to overfill the pans. I recommend leaving at least an inch clearance to allow for the pie to rise. Consequently, you may find that you have extra pie batter and need to use an additional baking pan.
- Bake for 50–60 minutes (approximately 30–40 minutes for ramekins), or until the edges are lightly browned and the middle is no longer jiggly. Turn off oven and open oven door, allowing pie to cool slowly to prevent cracking.
- (See how easy that was?!)
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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Not sure if my message went through before, but I made the pie and it didn’t brown on top. I used flax seed instead of eggs because I can’t have yolk:) unfortunately it doesn’t look great! Going to eat it soon …I’ll keep you posted
Super sweet, but I think I figured it out….I poured the soaked coconut and all the milk it was soaking in into the batter…My guess is I was supposed to drain the coconut 🤦♀️
Hi Jessie, you are supposed to pour the coconut and all the milk it was soaking in into the batter. If the pie didn’t turn out, it’s due to the flaxseed egg sub, I’m sure. I’ve never made this recipe with an egg substitute. It is a custard pie, which means it’s egg-based, so to make it without eggs is a gamble. If I was to try this without egg, I think I’d go for aquafaba as a substitute instead of flaxseed meal (I like the flax egg in yeast bread recipes, personally). Have you checked out my vegan egg substitutions article yet? It’s a great place to start when choosing the right egg substitute for any recipe. If you can have egg whites but not the yolk, you could also try just using egg whites instead.
~jules
Ooh thank you, I almost made it again but was going yo drain the coconut…glad I saw this.
I tried finding aquafaba at the store but no luck. I have vegan Mayo, do you think that would work?
Thanks for your help:)
Also, the vegan egg article was great – looking forward to playing around. I am going to do Chick Pea Goo (aka Aquafaba) and 3 tbsp of vegan mayo for my 4 eggs and see what happens:) Thanks for the tips!
So glad the article was helpful! Definitely bookmark it so you can use it for other recipes, too. One egg sub is definitely not best for all recipes. Glad you found the one that was the right fit for this one!
~jules
Sucess
YAY! So glad it worked out with the alternate egg substitutes, Jessie! And SO glad you didn’t give up on the recipe! Way to go!!!!! Thanks for sharing your pic! Enjoy that well-earned slice of pie ….
~jules
Made this pie today for Easter. Hubby could not wait till tomorrow to test. Used the can Coconut milk and unsweetened flaked coconut. Homemade whip cream. Was not to sure how it would turn out, but hubby loved it. Said not to change anything. Another great recipe to add to my collection. Thank you.
Oh I’m so excited that it turned out well for you and that it was such a hit, Carol!! Thanks for sharing your pic – it does look delicious!!! Congrats on the baking win!! Happy Easter!
~jules
Can you use canned coconut milk or do you need to use milk from the dairy aisle?
Hi Karen, either kind of coconut milk will work!! You can see from the comments that Carol shows a picture of the pie made with canned coconut milk, but I usually use non-dairy milk (coconut, almond or soy) from the dairy aisle. It’s a very forgiving recipe!!!
~jules
Hi. Would I be able to use a graham cracker crust with this recipe?
Thank you,
Joanie
I made this in a small batch just to test the results ( I keep tossing my failures). I used fat free milk & unsweetened coconut, but it was still sweet enough. It came out great. Next try I’m going to make a crust for it. Like others, I’m going to add a whipped topping or meringue like my great grandmother always did. When I get back to work after working from home for so long, I’m taking this pie to work for my staff. Thanks for the recipe.
Hi Wendy, I’m so glad you found that the unsweetened coconut was still sweet enough in this gluten free coconut pie — I happen to agree with you! That’s why I give plenty of options! I think this pie is something like magic, how it always seems to turn out. Your staff may think you a magician, as well, if you share it with them, topped with a meringue or whipped topping, and a crust and even make it with fat-free milk! It will be quite the way to welcome everyone back after all this craziness of being out of work for so long. Something to look forward to, for sure!
~jules
Jules,
Thanks for your help. I need so much help with being my age 60 and new to Celiac disease. I almost died before being diagnosed, so I am in the learning phase still. I have already recommended your products and recipes that I’ve conquered and enjoyed. Thanks for helping us that need it. You’re videos are a great help too. Please keep it up.
Wendy
Hi Wendy, thanks so much for your note and kind words, and of course for recommending my products and recipes! I’m so sorry to hear about your health journey, but glad to hear that you are now on the right path and have a way forward that will be delicious and healthy! Please make use of all the resources on my site — not just the recipes! I have loads of articles and information, too! I hope it helps make your journey easier!
~jules
On the coconut milk, just the type from the carton, right? Not canned?
HI Leslie, yes, I just use the kind from a carton, not the can, but likely with this recipe you could use any kind of milk, including coconut milk from the can. It’s truly the most incredibly forgiving recipe! Enjoy!
~jules
Such a yummy and super easy dessert. I love the creamy goodness and it holds together so well! You won’t be disappointed with this one.
I know, Charlene! It’s so creamy, yet holds together and still has that yummy coconut texture. So happy you tried the recipe and loved it too!
~jules
Yum….made this today for the first time. Thought I would practice before Easter. I used sweet coconut and coconut milk so decreased the sugar to 1/2 cup. I had enough for a pie pan and two ramekins. Haven’t cur the pie yet but couldn’t resist a warm ramekin….husband and I both loved it. Going to top with coconut whipped cream. Easter, I will add coloured coconut to the top and a few little candy Easter eggs for the kids. Yum! Thanks Jules.
So glad you gave it a go before Easter (and got to sample it early!). Hope you have a blessed Easter, Patti!
~jules
How do you think this recipe would turn out if you prepared it fully, right up until the baking part, but didn’t put it in the oven for 2-3 hours later? I am bringing dessert to a birthday party for a friend who loves coconut. And since it is January in Tennessee, I would like to serve it warm, but do not want to do the prep work at the party. Do you think this would work? Or can you recommend a suggestion that might help it to work? Thanks for making one of my favorite recipes GF and DF!
Hi Karen, the only thing is that when this sits before baking, the coconut all sinks to the bottom. So…I would suggest not putting it into the pie plate until you’re ready to bake. Keep it in a bowl in the fridge then give it another good whisk before putting it in the pie plate. I hope that helps! I’m happy you’re excited to make this recipe! Let me know how it goes!
~jules
Used 1/2 eval milk +almond milk..1/3 sweet Rice(sticky) Rice flour starch…super..guests raved.Thank you : )
Choc.sauce/raspberry sauce on side=Merry Christmas! kiwi slices decor
Sounds great! I’m going to try it in ramekins. What size ramekin would you suggest?
Hi Andrea, I’ve used all different sizes — everything from a coffee mug to larger bowls. Just don’t over-fill since it will rise as it’s baking. Enjoy the recipe!
~jules
Has anyone tried making this with a sugar substitute like stevia,. And if so, how did it turn out?
This was my dessert for my Book Group friends and they loved it! I made it in individual ramekins and served it chilled. Do you ever eat it while it is still warm?
Oh yes, Teresa! It’s SO good warm!!! I love it both ways, but I make an extra ramekin to eat warm when it’s just cooked because there’s something so yummy about it at that temp – it’s almost like a rice pudding. Did you try it warm, too?
~jules
This pie turned out absolutely delicious! I used 6 tbs olive oil instead of the butter. And almond milk for the milk. Next time I make it, I am going to make the meringue top and a gluten free crust for a more traditional coconut cream pie. This is amazing on it’s own though. My boyfriend doesn’t even like coconut and he ate over half of the pie!
Great to know that olive oil worked here instead of butter! Thanks, Melissa!
Best ever coconut pie! Thanks made our Easter fest!
We love this recipe too, Marjorie! I’m so glad you tried it for Easter – a real crowd-pleaser!!! Happy Easter!
~jules
How about using coconut oil instead of butter?
Hi Michelle, I’m sure that would work out fine!
Jules, can I make this with a pie shell. If so do I per bake the shell? I already have some dough in the freezer.
Hi Phylis, yes you can absolutely bake this pie in a pie shell. You wouldn’t need to parbake it — treat it like you are baking a pumpkin pie and just prepare the crust and pour the pie filling into the crust and bake. Enjoy!
I have a egg replacement product that may work. It is called Vegg. It nearly gags me when I use it because it smells like eggs. Looks like eggs. It is a powder you mix with water. I bought it online and got a cook book with it. Two packages and the cook book for $20.
Just an idea. I don’t or can’t eat soy so the tofu would not work for me.
Thanks Jules
Wow, Renee – I haven’t heard of that product yet. I’ll have to look for it – have you tried it in many applications? Do you like how it performs in baking? Thanks for sharing your info!
I make this all the time. Got my recipe back in the 70s or 80. Same one but just calls for 1/4 cup melted butter. And you can just use 3/4 cup of sugar and it is plenty sweet. And 45 minutes is all it takes in my oven. Great recipe. You can omit the coconut and add some nutmeg and have a custard pie too.
Yum, Elizabeth! Great tip about the custard pie version – thanks!
Can you use any flour, I have bob red mill and better batter and bis quick. Thank you.
Hi Mary, unfortunately I can’t promise that the recipe will turn out using another gluten-free flour, as they are all so different. Bob’s Red Mill flour, for example, uses bean flour and tends to leave a funny aftertaste that wouldn’t be ideal in a coconut pie. Other flours like Better Batter apparently require additional liquid in recipes in order to turn out, so I wouldn’t know how much to tell you to use. You could certainly experiment and try – fortunately there’s not a lot of gluten-free flour in this recipe. If they don’t turn out as pictured or described though, I would say to try again with my flour, since that’s what I used to develop the recipe. Here’s a bit more information on what sets my flour blend apart. I’m glad you asked about using another ingredient – believe it or not, lots of people think that gluten-free flour blends are interchangeable, and they are not all the same. I hope you get to try this recipe one way or another – it’s a wonderful (and easy!) pie that everyone seems to love!
Can you use spelt flour for this recipe? I am able to tolerate that.
Hi Karen, you should be able to use spelt flour but if it’s not finely ground, the texture and taste might not be as delicate as you’d like in a recipe like this. Spelt does contain gluten, so if you’re celiac you should stay away from spelt even if you don’t fee like it causes you problems. If you’re gluten sensitive and don’t seem to react to spelt, then that’s a different story. Hope you get to make this pie recipe soon!
~jules
Hey- I was wondering if instead of a pie pan- I could pour the “batter” into a pie crust and bake it- would it have the same time in the oven?
Thanks
Hi Allison- should be about the same unless your crust requires extra time. Great question! Just test with a knife to see if it’s done – probably cover the crust with a pie saver, too, so it doesn’t get over-done. Let me know how it goes!