Gluten Free Quadruple Coconut Pie

Gluten Free Quadruple Coconut Pie Recipe

photo by recipe author

Servings: 8
Preparation Time: 5-10 minutes

14 oz light coconut milk*
4 large eggs
1 cup coconut, dried unsweetened shredded
1 cup sugar
1/4 cup coconut oil
1/4 cup coconut flour
1 1/2 teaspoons vanilla
Dash of salt

Optional Toppings:

1/2 cup coconut chips
1/4 mini chocolate chips

Preheat oven to 350 degrees ºF.

Grease pie plate with coconut oil.

Blend all ingredients except optional toppings in blender until combined. Pour into prepared pan and sprinkle coconut chips and mini chocolate chips around the edge. Bake approximately one hour or until knife inserted in center comes out clean. Cool. Serve slightly warm or chilled.

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

Recipe submitted by Kathryn, Cary, NC

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Published on December 18, 2013

(3 votes, average: 3.30 out of 5)

10 Comments

Rindie February 8, 2014 at 11:07 am - Reply

I’ve made this a few times now. Bought coconut sugar before I knew better (and it was fabulous)so this time it’s with cane sugar. Trying in a cupcake form this time since it’s for a fundraiser buffet and I wanted neat individual servings. I will check for doneness sooner

Lisa B December 30, 2013 at 5:57 pm - Reply

People PLEASE take the time to inform yourselves. Take the time to read Tropical Traditions article on why you should not be supporting the coconut sugar trade. I can’t speak for any of you, but I personally would like to have coconut oil around in the future!!!!!!

Mandi December 24, 2013 at 9:15 pm - Reply

Mine is baking right now! This is my first time using coconut flour, and it’s hard to believe only 1/4  cup is used. Thanks Dina for the description. I thought I did something wrong due to how runny it looks.

Dina December 23, 2013 at 11:00 am - Reply

I made this using coconut sugar and it was divine.  It’s even better the next day when it sits and firms up a bit more.  It’s like a custard when warm and almost fudgy when cool.  Excellent!

Merv December 22, 2013 at 11:53 pm - Reply

Can this receipe be egg free if used self raising flour.

Sarah S. December 21, 2013 at 12:37 pm - Reply

About the sugar – I recommend using organic evaporated cane sugar or whole cane sugar. Coconut sugar isn’t a sustainable product (read more about that here: http://www.tropicaltraditions.com/coconut_palm_sugar.htm).

john December 21, 2013 at 3:21 am - Reply
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This is Good Recipe
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Tony M. I December 20, 2013 at 5:48 pm - Reply

Why not make it a quintuple coconut pie and sub in much healthier coconut sugar for the danged refined sugar?

Brenda N December 20, 2013 at 1:29 pm - Reply

I wonder how this would taste using coconut sugar?
I’m going to try it! 
Thanks for sharing!

Melody M December 19, 2013 at 5:16 pm - Reply

What about using coconut sugar instead of white sugar?  Much more nutritional.

Gluten Free Quadruple Coconut Pie