If you love coconut cream pie but need a dairy-free option that still tastes indulgent, this recipe is for you. The Best Dairy-Free Coconut Cream Pie delivers triple coconut flavor: rich coconut cream, sweetened coconut flakes folded into the filling, and toasted coconut on top. A crisp golden crust completes the picture for a dessert that’s creamy, tropical, and crowd-pleasing.
Traditional coconut cream pie is often loaded with dairy (and sometimes gluten). This dairy-free version keeps the classic taste and texture while accommodating dietary needs. It’s also easy to make gluten-free by using a gluten-free pie shell or the included graham cracker crust option.
Simple to prepare and perfect for entertaining, this make-ahead pie tastes like it came from a bakery. The filling whips up quickly, the crust can be store-bought or homemade, and the result is a smooth, spoonable coconut custard that sets beautifully after chilling.
Why You’ll Love Coconut Cream Pie
- Coconut Cloud Nine: A luscious, coconut-forward filling with toasted coconut for texture and aroma.
- Dietary Friendly: Dairy-free and easily made gluten-free so more people can enjoy it.
- Quick Prep: Filling comes together fast; use a store-bought crust to save time.
- Customizable: Add a splash of rum for depth, or top with fresh fruit for a brighter finish.
Ingredients Needed To Make Coconut Cream Pie
- Gluten-free pie shell (or regular pie shell if preferred)
- Coconut cream (NOT coconut milk; use full-fat coconut cream)
- Eggs and egg yolks
- Sugar
- Cornstarch
- Water (for cornstarch slurry)
- Sweetened coconut flakes
- Coconut extract (or vanilla)
- Dairy-free whipped cream (for topping)
- Toasted coconut (for garnish)
Substitutions + Alternatives
Can I use a regular pie crust instead of gluten-free?
Yes. Use the same amount and simply substitute a regular baked pie crust if you prefer.
Can I use regular dairy?
Yes. Although this recipe is written dairy-free, you can use regular cream and butter without changing the method if you don’t need the dairy-free option.
How To Make Coconut Cream Pie
- Make the crust (optional): For the graham cracker crust, pulse 2 cups gluten-free graham crackers in a food processor until fine. Stir in 6 tablespoons melted dairy-free butter and 1 tablespoon sugar until the mixture resembles wet sand. Press into an 8- or 9-inch pie pan and prebake if desired. Alternatively, use a store-bought crust.
- Make the filling: In a large bowl whisk together 3 eggs, 3 egg yolks, 1 cup sugar, and two 14-ounce cans of full-fat coconut cream until smooth.
- Cook the filling: Pour the mixture into a medium saucepan over medium heat. In a small bowl combine 4 tablespoons cornstarch with 1/3 cup water to make a slurry. Slowly whisk the slurry into the saucepan and continue to whisk constantly until the custard thickens and coats the back of a spoon, about 10–15 minutes.
- Finish the custard: Remove from heat and stir in 1 cup sweetened coconut flakes and 1 teaspoon coconut extract (or vanilla). Adjust flavor as desired; you can add 1 tablespoon rum if you like.
- Assemble and chill: Pour the custard into the prepared pie shell. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4–6 hours, until fully set.
- Serve: Top with dairy-free whipped cream and toasted coconut flakes before serving.
Variations & Substitutions
- The pie works with a flaky baked pie crust, a gluten-free graham cracker crust, or a store-bought shell.
- Add a tablespoon of rum to the custard for a boozy note.
- Top with fresh fruit or a layer of fruit for a fruit-forward variation.
Commonly Asked Questions
What temperature should I cook my custard at?
Cook over medium heat while whisking constantly. Medium heat activates the cornstarch and ensures a smooth, lump-free custard.
Why is my custard not thickening?
Make sure you’re using coconut cream (full-fat) and cooking over medium heat while whisking. Cornstarch, eggs, and coconut cream together create a pudding-like texture. The custard will thicken more as it cools.
What type of coconut should I use?
Use sweetened coconut flakes inside the filling for texture and garnish with toasted coconut flakes for color and crunch.
How long will it take the custard to thicken?
Expect about 10–15 minutes on the stove while whisking. Timing varies slightly depending on heat and the cookware used.
Looking for a new twist on your pie crust?
Try a graham cracker crust, pecan flour crust, gingersnap crust, or chocolate cookie crust to change the flavor profile.
The Best Dairy-Free Coconut Cream Pie
Danielle Cochran
Pin Recipe
Equipment
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Pie pan
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Mixing bowl
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Sauce pan
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Whisk
Video
Ingredients
For the Coconut Cream Pie:
- 1 pie shell (baked; see GF graham cracker crust below)
- 3 large eggs
- 3 egg yolks
- 1 cup sugar
- 2 (14-ounce) cans coconut cream (NOT coconut milk)
- 4 tablespoons cornstarch
- 1/3 cup water
- 1 cup sweetened coconut flakes
- 1 teaspoon coconut extract (or pure vanilla)
- Dairy-free whipped cream (for topping)
- Toasted coconut (for topping)
For the Gluten-Free Crust:
- 2 cups crushed gluten-free graham crackers
- 6 tablespoons butter (melted)
- 1 tablespoon sugar
Instructions
To Make the Graham Cracker Crust:
- Pulse graham crackers to a fine crumb.
- Melt the butter and stir into the crumbs with sugar until mixture resembles wet sand.
- Press into an 8- or 9-inch deep pie pan and prebake if desired.
Make the Coconut Cream Pie:
- If making a gluten-free pie shell, prebake and cool before filling.
- Whisk eggs, egg yolks, sugar, and coconut cream together until smooth.
- Heat the mixture in a medium saucepan over medium heat.
- Whisk cornstarch and water to make a slurry, then add slowly to the saucepan while whisking constantly.
- Cook until thickened and the custard coats the back of a spoon (about 10–15 minutes).
- Remove from heat and stir in coconut flakes and coconut extract.
- Pour into the prepared crust and press plastic wrap directly onto the filling surface to prevent a skin.
- Refrigerate for at least 4–6 hours until set.
- Top with dairy-free whipped cream and toasted coconut before serving.
Notes
Nutrition
This dairy-free coconut cream pie is a delicious alternative for those avoiding dairy or gluten without sacrificing the classic flavor. The crust is optional and easy to make, the custard is rich and coconut-forward, and the pie holds up well when chilled. It’s a great make-ahead dessert for gatherings or a special weekend treat.
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