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paleo coconut flour gluten free coconut cream pie

(1 rating)
KristinaTurnerNM avatar
Recipe by
Kristina Turner
@KristinaTurnerNM
Las Cruces, NM

This is a healthy version of coconut cream pie with coconut flour and coconut sugar and coconut milk and coconut flakes and eggs. It is a Paleo version.

(1 rating)
yield 15 serving(s)
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For paleo coconut flour gluten free coconut cream pie

  • COCONUT GLUTEN FREE PALEO PIE CRUST
  • 2 Tbsp
    coconut cooking oil
  • 1/4 c
    coconut flour
  • 1 Tbsp
    coconut sugar
  • 2 Tbsp
    coconut cooking oil
  • 1 tsp
    pure vanilla extract
  • 2
    eggs
  • 1/8 tsp
    salt
  • 2 Tbsp
    coconut flour
  • COCONUT CREAM FILLING
  • 1 can
    coconut cream or coconut milk chilled a day
  • 1 c
    coconut flaked
  • 3/4 c
    sugar or raw sugar or coconut sugar
  • 1 c
    coconut flour
  • 2
    eggs
  • 1 tsp
    vanilla extract
  • 1 tsp
    salt

How To Make paleo coconut flour gluten free coconut cream pie

  • 1
    Add 1/4 cup plus 2 tablespoons coconut flour.
  • 2
    Add 2 tablespoons liquid coconut cooking oil.
  • 3
    Add 2 eggs and teaspoon vanilla extract and 1/8 teaspoon salt and 1 tablespoon coconut sugar and beat together with metal tablespoon.
  • 4
    Mix together ingredients in medium mixing bowl.
  • 5
    Press dough into pie plate to form pie crust.
  • 6
    Preheat oven to 350 degrees Fahrenheit.
  • 7
    Bake for 10 to 15 minutes or until done.
  • 8
    Make coconut cream filling in medium saucepan over low heat on stove by mixing can of coconut cream, 3/4 cup coconut sugar, 2 eggs, 1 teaspoon vanilla,1/4 teaspoon salt, 1 cup flaked coconut, 1 cup coconut flour and stirring on low heat until cooked and chill in refrigerator.
  • 9
    Fill baked pie crust with chilled coconut cream filling and top with whipped cream. There may be whipped coconut cream available that you can make by refrigerating coconut milk for a day and whipping with a whisk.
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