ESPNational Coconut Cream Pie Day on May 8 celebrates its own slice of deliciousness made with a sweet coconut cream filling. This healthy coconut cream pie features a creamy custard made from full-fat coconut milk, sweetened with maple syrup or coconut sugar, and set in a gluten-free nut/oat crust. It uses arrowroot powder or cornstarch to thicken the custard and is topped with whipped coconut cream. This dairy-free, refined sugar-free, and Paleo-friendly dessert chills for 3 hours before serving
HEALTHY COCONUT CREAM PIE RECIPE
Ingredients
• Crust: 1.5 cups almond flour, 1/4 cup shredded coconut, 3 tbsp coconut oil (melted), 1 tbsp maple syrup, pinch of salt.
• Filling: 1 can (13.5 oz) full-fat coconut milk, 1/3 cup arrowroot powder (or cornstarch), 1/3 cup maple syrup or coconut sugar, 1 tsp vanilla extract, 1/2 cup shredded unsweetened coconut.
• Topping: 1 can (13.5 oz) full-fat coconut milk (chilled overnight), 1 tbsp maple syrup.
Instructions
• Prepare Crust: Preheat oven to 350°F (175°C). Combine crust ingredients, press into a pie pan, and bake for 10–15 minutes until golden. Let it cool completely.
• Make Filling: In a saucepan, whisk together cold coconut milk and arrowroot powder until no lumps remain. Add sweetener and bring to a simmer over medium heat, stirring constantly until thick.
• Finish Filling: Remove from heat; stir in vanilla and shredded coconut. Pour into the cooled crust.
• Chill: Refrigerate for at least 3 hours or until firm.
• Topping & Serve: Whip the chilled solid coconut cream with maple syrup, spread over the pie, and garnish with toasted coconut.
