Coconut Cream Pie

March 5, 2020



1 1/2 cups of coconut flour

2 1/2 tablespoons of hone, warm

2 1/2 tablespoons of coconut oil, melted

6 tablespoons of hot water


2 teaspoons of gelatin

2 tablespoons of hot water

1 cup of coconut cream

1/4 cup of full-fat coconut milk

1/4 cup of honey


Preheat the oven to 355 degrees.  Grease a tart tin or pie dish with coconut oil and set aside.


Place the coconut flour into a large bowl. In a separate small bowl, whisk together the honey, melted coconut oil, and hot water. Add the wet mixture to the flour and use clean hands to work the mixture until it becomes crumbly. Pour the mixture into the tart tin or pie dish and press down into an even, compact layer.  Bake in the oven for 8 minutes, then turn the oven off (without opening the door) and leave in the oven for another 8-10 minutes. Remove and allow to cool completely.


In a small glass or ceramic bowl, dissolve the gelatin in the hot water and set aside to keep warm while you prepare the rest of the filling. Make sure the mixture does not cool or it will clump so keep the bowl over a pan of hot water to maintain the temperature. In a separate bowl, whisk together the coconut cream and coconut milk until lumps are gone. Stir in honey and add the gelatin mixture. Stir well to combine and immediately pour the filling onto the crust and place in the fridge to set for at least 4 hours.

Serves 8-10

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