Coconut Custard Pie

Coconut Custard Pie Recipe

photo by recipe author

Servings: 6
Preparation Time: 5 minutes

4 eggs
2 cups coconut milk* (or milk of your choice)
1/4 cup expeller-pressed coconut oil (softened works best)
1/2 cup honey
1/2 cup coconut flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon vanilla (or 2 vanilla beans scraped)
1 cup shredded dried coconut

Preheat oven to 325 degrees ºF.

Place all ingredients into a blender and blend for about 10 seconds (or until thoroughly mixed)

Pour into a pie dish greased with coconut oil.

Bake for 55 minutes in preheated oven. Serve warm (or cold the next day for breakfast!)

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Danielle, Nottinghill, MO

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Published on May 1, 2013

(2 votes, average: 5.00 out of 5)

12 Comments

alexandra maria von hahn July 16, 2017 at 1:33 pm - Reply

Thank you for the exquisite and successful  Coconut Custard Pie recipe!  I followed your recipe as per your instructions, and the result was the top became dark amber in color and very crusty due to to the organic shredded coconut.

Nicole November 14, 2015 at 4:45 pm - Reply

We just finished eating this…everyone in the family loved it! We enjoyed the flavor & texture. We did eat it warm since we couldn’t wait, but we’ll make one more to put in the fridge to eat with breakfast tomorrow. Thank you for a great recipe. We’ll definitely be making this again.

Admin - Orissa November 18, 2015 at 5:11 pm - Reply

Thank you for the feedback, Nicole. We appreciate it! We’re so glad it is a winning recipe for your family!

Christena November 27, 2013 at 3:07 pm - Reply

I’m baking this coconut custard pie right now, after blending it up in my Vitamix. I made just a few modifications, & I have to say that the fragrance is absolutely heavenly. I hope it tastes even ½ as good as it smells! Thanks Danielle & FreeCoconutRecipes.com!

alex November 26, 2013 at 6:47 pm - Reply

I substituted 1 c of blended tofu for the eggs and used sugar (b/c i sensed it would be too liquidy if i used agave) then i used 1 1/2 c coconut cream and 1/2 of coco milk along with the other ingredients (except I used ww pastry flour). i wished i had not added the coco oil however as it came out very oily and i feel that it was not needed. I baked it one hour and sprinkled some coconut flakes on top to brown. it tastes fantastic. sort of like a giant oily macaroon. i think it will be better once cold and set.

Joni November 23, 2013 at 12:16 pm - Reply

For a more custard taste you would have to add egg yolks I would think. You would want to warm them slowly with warmed coconut milk and heat both together to cook the egg yolks. I thought to for a more coconut flavor add flavoring and coconut flakes.

Corinne May 17, 2013 at 2:16 pm - Reply

Made this twice already! Everyone loved it! Even my picky son who never tries anything new.

Susan May 7, 2013 at 1:45 pm - Reply

I made this last night.  We ate some hot and we liked it a lot.  It’s just as good cold too. The texture is not like custard but it’s fine.  A bit too sweet for my taste, will use less honey next time.

Jesse May 4, 2013 at 8:37 pm - Reply

I made this today and added a macadamia, coconut, date crust – I also subbed the honey for coconut palm sugar. The pie did not have a strong coconut flavor, nor a custard flavor – but I will try it again in the AM.

Mary May 4, 2013 at 6:29 pm - Reply

Great recipe but mroe like a cake than a pie filling.

Matt May 3, 2013 at 6:38 pm - Reply

I made this the same day the recipe was posted. I used gold label coconut oil because I didn’t have expeller pressed and made the coconut milk with CCC. 
I did not like it hot, it was not good. But now that it has cooled it is fairly good with almost a airy cheesecake texture or pound-cake like texture. Not bad for such a simple recipe.

Joanne May 1, 2013 at 7:29 pm - Reply

This sounds like something I have been thinking of experimenting with – a modified “Impossible Pie” recipe my mom made when I was a kid in the 70s.  Thanks for doing the work for me!!  Can’t wait to try it.