Gluten Free Toasted Coconut Cream Pie

This gluten free toasted coconut cream pie is one of my all-time favorite desserts to make. It’s creamy, coconutty, and honestly just as good as any regular cream pie you’ve ever had.

The crust is made with gluten free graham cracker crumbs mixed with shredded coconut, which gives it the best flavor and crunch. It holds together perfectly too.

For the filling, you get this rich and silky coconut custard that’s loaded with toasted coconut. It’s thick, smooth, and tastes incredible once it sets up in the fridge.

Then you top the whole thing with fresh whipped cream and even more toasted coconut. Every bite has layers of flavor and texture.

Whether you eat gluten free or you’re just making this for someone who does, trust me, nobody will feel like they’re missing out with this pie.

Why You’ll Love This Recipe

Triple Coconut Flavor – The crust and filling and topping all have coconut so every single bite is packed with rich coconut taste.

Unbelievably Creamy Custard – Full-fat coconut milk and egg yolks create a silky smooth filling that melts on your tongue.

That Toasted Coconut Crunch – Golden toasted coconut adds a nutty buttery crunch that makes this pie way more exciting than a regular cream pie.

Ingredients

For the Crust

• 2 cups Gluten Free Graham Cracker Crumbs
• 1/2 cup Sweetened Shredded Coconut
• 6 tbsp Unsalted Butter, melted
• 2 tbsp Granulated Sugar
• Pinch of Salt

For the Filling

• 1 can (13.5 oz) Full-Fat Coconut Milk
• 1 cup Whole Milk
• 3/4 cup Granulated Sugar
• 1/3 cup Cornstarch
• 4 large Egg Yolks
• 1/4 tsp Salt
• 1 cup Sweetened Shredded Coconut, toasted
• 2 tbsp Unsalted Butter
• 1 1/2 tsp Vanilla Extract
• 1/2 tsp Coconut Extract

For the Topping

• 2 cups Heavy Whipping Cream
• 3 tbsp Powdered Sugar
• 1/2 cup Sweetened Shredded Coconut, toasted

How to Make

Step 1

Preheat your oven to 350 F. Pulse the graham cracker crumbs and 1/2 cup shredded coconut in a food processor until finely ground. Mix with the melted butter, sugar, and salt. Press firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 10 to 12 minutes until golden. Cool completely.

Step 2

Toast 1 1/2 cups total of shredded coconut (1 cup for the filling, 1/2 cup for the topping) by spreading it on a baking sheet and baking at 350 F for 5 to 7 minutes, stirring every 2 minutes, until golden. Watch carefully as it burns fast. Set aside.

Step 3

Make the filling by whisking together the coconut milk, whole milk, sugar, cornstarch, egg yolks, and salt in a medium saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a full bubble, about 7 to 9 minutes.

Step 4

Remove from heat and stir in 1 cup of the toasted coconut, butter, vanilla extract, and coconut extract until the butter is melted and everything is well combined. The custard should be thick and rich.

Step 5

Pour the filling into the cooled crust. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until completely set and cold.

Step 6

When ready to serve, whip the heavy cream with the powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the chilled pie. Top generously with the remaining 1/2 cup of toasted coconut. Slice and serve cold.

My Tips

Toast the Coconut in Small Batches

Shredded coconut goes from golden to burnt in about 30 seconds. When you’re toasting it at 350 F, set a timer for 2 minutes and actually stir it each time. The edges of the baking sheet get hotter, so the coconut around the outside will brown first.

Spread it in a thin, even layer so it toasts evenly. If you pile it up, the bottom pieces will burn while the top ones stay white.

Pull it out when it’s light golden because it keeps toasting from the residual heat of the pan. Transfer it to a plate or bowl right away so it stops cooking.

Press the Crust Firmly and Evenly

A loose or uneven crust will crumble apart when you try to slice the pie. Use the flat bottom of a measuring cup to press the crumb mixture firmly into the bottom of the pie plate, then use the side of the cup to press it up the sides.

Pay extra attention to where the bottom meets the sides. That corner is where crusts tend to be too thin and break apart. Pack some extra crumb mixture in there.

After baking, let the crust cool completely before adding the filling. If the crust is even a little warm, it can soften and won’t hold up once the pie is sliced.

Whisk the Filling Constantly While Cooking

The custard filling uses cornstarch and egg yolks, which means it can go lumpy or scramble if you stop whisking. Keep the heat at medium and whisk nonstop the entire time, making sure to scrape the bottom and corners of the saucepan.

You’ll notice it suddenly thickens up around the 7 minute mark. Once it hits a full bubble where the whole surface is bubbling, let it cook for about 30 more seconds while whisking. This makes sure the cornstarch is fully activated so your filling sets properly.

More Tasty Recipes

• Gluten Free Coconut Cream Pie Bars
• Gluten Free Banana Cream Pie
• Gluten Free Coconut Layer Cake
• Gluten Free Toasted Coconut Lime Cookies
• Gluten Free Mango Coconut Cheesecake

FAQ

Can I make this pie the day before serving?

You can absolutely make the crust and custard filling a day ahead – in fact, overnight chilling gives the filling extra time to set up nice and firm, which makes for cleaner slices.

However, hold off on adding the whipped cream topping until right before serving. If you add it too early, the cream can start to soften and lose its shape. Just whip the cream, pile it on, sprinkle the toasted coconut, and serve.