Vanilla Coconut Cream Pie
This Vanilla Coconut Cream Pie is sure to impress your friends and family with its creamy and rich vanilla coconut filling. Using almond flour, coconut oil, and honey as a base for the crust, this recipe will result in a naturally gluten-free and paleo-friendly dessert! The coconut milk adds a richness and depth of flavor to the filling, and the arrowroot powder helps to thicken the mixture. Serve this chilled pie topped with whipped coconut cream for the perfect ending to any meal.
The inspiration for this recipe came to me on a hot summer day when I was craving something sweet and refreshing. I had a can of coconut milk in the refrigerator, and I thought to myself, 'Why not make a coconut cream pie?' I started by experimenting with different crust recipes, and I finally settled on a combination of almond flour, coconut oil, and honey. This crust is not only gluten-free and paleo-friendly, but it is also incredibly easy to make. The filling is made with coconut milk, maple syrup, vanilla extract, and arrowroot powder. The arrowroot powder helps to thicken the mixture, and the result is a creamy and rich filling that is bursting with coconut flavor. I like to serve this pie chilled, topped with whipped coconut cream. It's the perfect dessert for any occasion!
Vanilla Coconut Cream Pie Vanilla Coconut Cream Pie Vanilla Coconut Cream Pie Vanilla Coconut Cream Pie
Prep time: 20 | Cook time: 10 | Serves: 8
Ingredients
  • Almond flour
  • Coconut oil
  • Coconut milk
  • Maple syrup
  • Vanilla extract
  • Arrowroot powder
  • Shredded coconut
  • Coconut cream
  • Honey
Instructions
  1. Preheat oven to 350°F.
  2. In a bowl, mix almond flour, coconut oil, and honey to form a dough.
  3. Press the dough into a pie pan to form the crust, then bake for 10 minutes.
  4. In a saucepan, combine coconut milk, maple syrup, vanilla extract, and arrowroot powder. Cook until thickened.
  5. Stir in shredded coconut, then pour the mixture into the baked crust.
  6. Chill the pie in the refrigerator for at least 4 hours.
  7. Top with whipped coconut cream before serving.
Why It Works
  • The almond flour, coconut oil, and honey crust is naturally gluten-free and paleo-friendly.
  • The coconut milk adds a richness and depth of flavor to the filling.
  • The arrowroot powder helps to thicken the filling, resulting in a creamy and rich texture.
  • Chilling the pie before serving allows the flavors to meld and the filling to set.