Easy Gluten Free Coconut Pie

Easy Gluten Free Coconut Pie

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.

gluten free coconut-pie-gfjules-com

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!

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!

gluten free coconut pie slice

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Easy Gluten Free Coconut Pie

gluten free coconut-pie-gfjules-com
  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: serves 4-6

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
  • 1/2 cup 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?!)

gluten free impossible coconut pie - impossible because it's got to be impossible to be this easy and this delicious! dairy-free, too! gfJules.com

 

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71 thoughts on “Easy Gluten Free Coconut Pie

  1. 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

  2. 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.

  3. 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

  4. 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

    • 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

  5. 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

  6. 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!

    • 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!

  7. 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!

  8. 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.

    • 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!

        • 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

  9. 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!