Paleo Coconut Cream Pie

For everyone that is not on Facebook and have not seen my recipe for Paleo Coconut Cream Pie that was featured on the Paleo Parents website as a guest post, here it is. I have received great reviews and I wanted to also share it here on Living Healthy With Chocolate also. I hope you enjoy it and I’d love to hear your thoughts!


My name is Adriana Harlan and I first want to start by saying what an honor it is to be a guest post on Paleo Parents. I love this site and what Matt and Stacy are doing. There are so many amazing contributors on the site and I have thoroughly enjoyed reading about all the wonderful people in the Paleo community around the country and world.

Coconut Cream Pie!!

Just the words alone conjure up images of a soft, fluffy, creamy dessert that you could eat way too much of! This recipe has become one of the top five favorites among my group of friend who I share all my desserts with and I was told by several people that this pie rivals a well known local pie from a place called Ted’s Bakery. For me this is a huge compliment and what makes this even more special is the fact that I know exactly what ingredients the dessert contains and it is something everyone should be able to enjoy (in moderation of course πŸ™‚ )

paleo coconut cream pie

My goal with this pie was to create something that was not only delicious but also healthy and light. Many of the store bought cream pies are so heavy and once you eat a piece you feel like your stomach wants to do a back flip from all the processed ingredients and sugars. I try and use only the finest raw, un-processed, organic ingredients I can buy for all my recipes and so far the consensus is that they are all as good and most often better than anything store bought or from a restaurant. This proves to me that there is a real shift in peoples thinking towards what they eat and if I can help influence people to eat better meals as well as desserts my goal will be met.

paleo coconut cream pie

This particular pie was something I created with the thought of making a multi-layer treat with several variations in texture and flavor. The crust is simply pecans, almond flour, coconut oil and raw honey. The main filling is made up of coconut milk, 1 egg, arrowroot powder, honey, vanilla, shredded coconut and a pinch of salt. There is an optional layer of chocolate between the crust and cream filling and the pie is then topped off with home made coconut whipped cream and toasted coconut as a garnish! Yum!!! I am very please with how this pie turned out and I am sure your family and kids will love this light, tasty dessert. Enjoy!

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4.6 from 21 reviews
Paleo Coconut Cream Pie
  • ΒΌ cup pecans, chopped
  • Β½ cup blanched almond flour
  • Β½ tablespoon raw honey
  • 3 tablespoon coconut oil, melted
Chocolate Layer:
  • 6 tablespoon chocolate chips
  • 1 tablespoon + 1 teaspoon heavy cream (or coconut milk)
Coconut Cream Layer:
  • 1 can (13.5 ounces) coconut milk, full fat
  • 1 large egg
  • 3 tablespoon arrowroot powder
  • 3 tablespoon raw honey
  • Β½ teaspoon vanilla extract
  • Β½ cup shredded coconut, unsweetened
  • β…› salt
Coconut Whipping Cream:
  • 1 can (13.5 ounces) full fat coconut milk refrigerated overnight (light coconut milk will not work)
  • toasted shredded coconut
  1. Preheat the oven to 350Β°F, and line a 7x5-inch baking pan with parchment paper.
  2. In a large bowl, mix together the pecans, blanched almond flour, coconut oil and honey.
  3. Press mixture onto the bottom of the prepared baking pan and bake for about 10 minutes or until the top and edges start to brown. Cool on a wire rack.
Chocolate Layer:
  1. Melt chocolate chips slowly in a bowl over simmering water (double boiler)
  2. When chocolate is melted mix in the heavy cream (or coconut milk).
  3. Spread chocolate evenly over the cooled crust and refrigerate.
Coconut Cream Layer:
  1. Combine the coconut milk, egg, arrowroot powder, honey and salt in a saucepan. Heat the mixture slowly over medium-low heat, stirring constantly just until it thickens.
  2. Remove from stove. Allow it to cool for 5 minutes, then stir in the shredded coconut and vanilla extract. Set aside to cool for another 20 minutes.
  3. Pour cooled custard over the chocolate and refrigerate until the coconut layer is firm.
Coconut Whipping Cream:
  1. Scoop out the solid coconut from the can into a large bowl, being careful not to mix with the water on the bottom.
  2. Whip the coconut with a handheld or electrical mixer until fluffy, then spread it over the coconut cream layer. Sprinkle top with toasted coconut.


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Posted in: cake / pies, Desserts

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  1. Logan W. April 17, 2013 at 2:16 pm Reply

    This turned out great but my coconut cream didn’t firm up after sitting in the fridge overnight. Any thoughts on what I might’ve done wrong?

    • adriana April 18, 2013 at 1:10 pm Reply

      Logan, maybe you didn’t cook it enough. Did it have a thick consistency before you added the shredded coconut and vanilla?

      • Logan W. April 19, 2013 at 7:23 am Reply

        It seemed thick to me maybe I just needed to thicken it some more.

      • Belinda Hart May 2, 2014 at 9:13 am Reply

        I just made this and it came out great! I used tapioca starch instead and also tempered the egg. Can’t wait to eat it after it’s been four hours! Terrific to have such great desserts on paleo diet!

        • Paul Stadler May 6, 2015 at 8:07 am Reply

          What do you mean by Tempering the eggs?

          • Jessica W November 22, 2015 at 9:25 am

            It means that you add part of the hot mixture to the egg to gradually warm it up before adding it to hot liquid. Doing this prevents cooked egg clumps. Typically you add about 1 c of hot liquid to a room temp egg…it is added very slowly whisking the whole time. Then you add that mixture back to your hot mixture whisking the whole time.

  2. Elizabeth April 19, 2013 at 3:20 am Reply

    All I have is almond meal — will that work? If not, what kind of almond flour do you recommend?

    • adriana April 19, 2013 at 8:17 am Reply

      Hi Elizabeth, yes, almond meal will work and it is the same as almond flour. This is the one I use:

  3. Elizabeth April 19, 2013 at 10:26 am Reply

    Thanks for clearing that up. Can’t wait to make it tonight!!

  4. Sarah April 20, 2013 at 4:48 pm Reply

    This was amazing. I served it for company and everyone adored it! delicious! The only bad part is that I am going to eat all the leftovers for breakfast! Any chance you know the nutrition facts for your recipes?

  5. Lil'bit April 21, 2013 at 4:39 am Reply

    Can the heavy cream/butter be replaced with earth balance or coconut cream? I thought paleo was non-dairy (I’m not paleo, but can’t eat dairy so paleo recipes often work for me). Thanks!

    • adriana April 22, 2013 at 8:32 am Reply

      in place of the butter or heavy cream, you can use coconut cream, the same coconut cream used to make the coconut whipping cream. Mixing butter, heavy cream or coconut cream with the chocolate will keep the chocolate creamy even when chilled.

  6. buttoni May 1, 2013 at 3:34 pm Reply

    This looks absolutely beautiful and so delicious! I can’t wait to try this on my next special occasion.

  7. mc foley (aka: alky to athlete) May 2, 2013 at 12:44 pm Reply

    I LOVE this recipe! Thank you so much for posting it… I’ve made this a few times and posted pix on FB – then EVERYONE asked me where I got the recipe* πŸ˜‰ … love your stuff so much I put you on my blogroll.

    Thx again & Ciao!

    • adriana May 3, 2013 at 10:43 am Reply

      thanks so much πŸ™‚

  8. WhatCherylEats May 3, 2013 at 5:42 am Reply

    Would I be able to substitute TJ’s Coconut Cream for coconut milk for the whipped cream? Is coconut cream “whippable”?

    • adriana May 3, 2013 at 10:49 am Reply

      I am not sure about TJ’s Coconut Cream. There is no trader Joe’s here in Hawaii so I don’t know the product… If the ingredient is coconut milk it can be whipped. Light coconut milk will not work.

  9. Sarah, Simply Cooked May 4, 2013 at 8:36 pm Reply

    Hello – can you tell me how big your can of coconut milk is? I live in Hong Kong and we have several different sizes here. Thanks. πŸ™‚

    • adriana May 6, 2013 at 9:02 am Reply

      The can I use is 13.4 or 14 oz

  10. Judi Dalton May 6, 2013 at 4:54 am Reply

    Any idea of the calorie content? I’d love to make this as a celebration of reaching my 15 pound weight loss, but still enter it in MyFitnessPal app. It looks wonderful!

    • adriana May 6, 2013 at 9:01 am Reply

      I don’t post or calculate the nutritional facts of my recipes. I don’t find it necessary to do so since I am not using any process ingredients or any refined flours, oils and sugars. By eliminating those foods you will automatically be reducing your carb and calorie intake. I would like to suggest you look at the label for the products you will use and calculate the nutritional facts with this free nutritional content calculator

  11. Judi Dalton May 6, 2013 at 12:36 pm Reply

    Thanks… I’ll just guess! Can’t wait to make it…

  12. Lindsey in AL May 12, 2013 at 2:30 pm Reply

    I can’t thank you enough for this lovely recipe. My husband and I as well as five of our eating children loved it! I made it with whipped heavy cream for the topping initially and it was great. Very rich and just so nice for our weekly Sunday dessert. I tripled the crust and doubled the rest to make a 9×13 pan. The only drawback was that dh and I ate it Monday and Tuesday nights as well :/ I added the whipped cream to each portion to keep it from getting runny in the fridge. Next time I’ll be using the whipped coconut cream as we’ve recently identified some yucky reactions to pasteurized dairy. I’ll try it with raw dairy when I have access to it.
    Tonight I just used the custard recipe to make individual banana partfaits. I layered banana slices and custard in cups, then topped with a small handful of chocolate chips. It was very good but would have been better if I’d planned ahead and chilled them. The bananas are also an excellent addition to the pie. Dh and I added them when we ate the leftover pie and it made a virtually perfect dessert that much better.
    I will be experimenting further with the custard recipe in the future for sure. Thank you again for the work you put into this delightful recipe.

    • adriana May 13, 2013 at 12:23 pm Reply

      Thank you Lindsey!

  13. Judi Dalton May 13, 2013 at 12:43 pm Reply

    I did the same thing as Lindsey. When I went to make the topping, I realized I’d failed to buy TWO cans of coconut milk, yet had heavy cream leftover. I also added just a dash of vanilla to it and it was really yummy!

  14. Jocelyne May 17, 2013 at 3:12 am Reply

    has anyone attempted to make this without the egg? I’m allergic to eggs so not sure how I could substitute the egg in this recipe…i’m dying for a coconut cream pie

    • adriana May 17, 2013 at 3:18 am Reply

      Jocelyne, I have not tried this but you could try cooking the coconut cream longer and try adding coconut flour to thicken it in place of the egg. If you try this please let me know how it turns out for you

  15. Susan May 17, 2013 at 4:06 pm Reply

    I totally love this coconut cream pie. My friend and I made it tonight with a few modifications. We can’t eat eggs so we did not use an egg and it thickened perfectly well and set nicely. We used raw agave in stead of honey. For the chocolate we made our own out of cacao, coconut oil, coconut sugar and salt and poured it on top of the crust. Thank you so much for sharing this. I already have friends requesting it for their birthdays.

    • adriana May 18, 2013 at 3:04 am Reply

      Thanks for the feedback πŸ™‚

  16. Rosetta May 28, 2013 at 8:38 am Reply

    Hi!I was reading an article in your site ” ” titled ” Paleo Coconut cream Pie ” I absolutely love it! Your dessert looks very delicious.

  17. Blondenyc June 4, 2013 at 6:45 am Reply

    I made this last night but was unable to get the “whipped cream” right. I used whole fat coconut and didn’t use any of the water. The can had been in fridge for a few days. I used an electric hand mixer for about 6-7 mins. It stayed watery. Any suggestions what I did wrong?

    • adriana June 4, 2013 at 8:31 am Reply

      you didn’t do anything wrong… I have noticed that different brands of coconut milk will give you different results. Make sure the brand you use has high fat content, over 12 grams

  18. Vickie June 16, 2013 at 11:51 am Reply

    Your cream pie looked perfect, yellow and set up. My pie is in the frig, but it isn’t nice and yellow. I used 1 lg farm egg. I don’ know if it is firm yet. Did you tell us what size dish to make the pie in? Thank you for the recipes. Cook for kids

    • adriana June 17, 2013 at 10:28 am Reply

      I’ve made this a few times and every time it comes out great. You will notice the coconut cream getting thicker as you heat it and if yours did not set in the fridge, you didn’t cook it long enough. How did it turn out after all? Recipe is made on a 7Γ—5 baking dish, so not very big, but should serve about 6-8 people.

  19. Majesty June 17, 2013 at 6:27 pm Reply

    This was delectable! Kudos. I doubled the recipe to make a 9″ pie and had some leftover coconut cream. I put the extra in ramekins and it made delicious single-serving pudding once the pie was devoured!

  20. Dorian June 20, 2013 at 3:32 pm Reply

    I ended up with scrambled eggs the first time I made it! The second time, I treated it like a custard and heated the coconut milk and honey first, stirred it into the beated egg, then put that mixture back into the heated pan. I also mixed the arrowroot separately in a small amount of water before adding it in. It thickened perfectly…just like it’s supposed to!

    • adriana June 20, 2013 at 4:46 pm Reply

      Thanks for the feedback Dorian. When I make mine, I heat the mixture very slowly so that the egg does not scramble, mixing it constantly, works great also.

  21. lani June 22, 2013 at 8:36 pm Reply

    Is the arrowroot powder necessary? And when do u add it??

    • adriana June 23, 2013 at 2:09 pm Reply

      the arrowroot powder helps to thicken the coconut cream. You could try using coconut flour instead or corn starch (I don’t eat grains, but it is an option)

  22. BionicNana June 24, 2013 at 9:21 am Reply

    I can hardly wait to try this recipe, as I’m sure it will be as delicious as others I’ve found on this site. Do you have a good recipe for flourless or GF Macaroon Cookies? Nothing fancy, just plain vanilla or chocolate macaroons….

    • adriana June 24, 2013 at 10:32 am Reply

      Will have one soon!

  23. cristinaeve June 29, 2013 at 5:27 am Reply

    Hi! I have a couple questions:
    1. The parchment lining – do you keep this in throughout? Would it just stick to the plate without it?
    2. When the crust browns, is it still soft?
    3. How thick should the coconut cream layer be before I pour it? (Is it just denser but still liquidity?)
    4. Is there a reason you mention a glass baking dish?

    • adriana June 29, 2013 at 7:38 am Reply

      I line my pan like this so it is easier to remove the pie after it sets and cut into squares
      parchmentp paper
      The crust is still soft after baking.
      The coconut cream layer will be thick like a custard and not liquid.
      No reason for the glass, that’s just what I had in the house in that size.

      • cristinaeve June 29, 2013 at 7:49 am Reply

        Thanks Adriana! I just discovered your site and love it! Appreciate you taking the time to interact & answer questions too. Rock on.

  24. Shannon July 12, 2013 at 7:25 am Reply

    I made this for a friends birthday and it was amazing
    Im making it again tonight….but i would definitely double the reciepe!

  25. Suzanne July 20, 2013 at 3:14 pm Reply

    This is a fantastic recipe. I’ve made the entire recipe a few times and I’ve made the coconut creme layer on its own a few times. Thanks so much for creating it!

    • adriana July 20, 2013 at 6:12 pm Reply

      πŸ™‚ Thanks

  26. Suzanne July 20, 2013 at 3:15 pm Reply

    What does “Your comment awaits moderation” mean???

    • adriana July 20, 2013 at 6:12 pm Reply

      means it will go live after I approve it. Once I approve one of your comments, any future comment will not need moderation.

  27. Elaine July 22, 2013 at 11:26 am Reply

    This has great flavor and, I also put the chocolate layer and it was a very rich and delicious dessert. I had a couple of problems though. I followed this recipe to a T and the cream filling would not get thick, and I boiled it good for at least 20 minutes, then I added the coconut and vanilla per instructions. Also, your cream filling is yellow. Mine came out white. So my questions are. What do you put in yours to make it yellow and how did you get the cream filling to be firm? You also should explain why you use the parchment paper in the recipe instructions. I didn’t know that you used the parchment paper to simply take it out of the dish to serve it. I thought it was so that the crust wouldn’t burn. I made this for a potluck and the guests were cutting there own pieces with parchment paper on the bottom yuck….and the cream filling was kind of runny more like a very soft ice cream. I brought the rest home and had it sit overnight in the fridge hoping today it would be more firm but it was still the same but tasted great.

    • adriana July 22, 2013 at 12:32 pm Reply

      what brand of coconut milk did you use? Did you skip the egg?

      • Elaine Rodriguez August 4, 2013 at 8:18 pm Reply

        Adriana, I used Thai Kitchen’s organic coconut milk. I’m pretty sure I put the egg in there. Even though mine was not as pretty as yours and kinda fell apart I still plan on making this again because the flavors were just delish. I think I will use 2 eggs next time to get that yellow color. Instead of the arrowroot powder I was thinking to use tapioca flour/starch do you think that would work better with the brand of coconut milk I’m using?

        • adriana August 5, 2013 at 9:41 am Reply

          I have made this before with Thai K. coconut milk and had no problems. Cook the mixture slowly and you will see it thicken and turn more yellow. There is no need to add an extra egg or substitute for tapioca

  28. Laura August 17, 2013 at 4:43 pm Reply

    Hi, I made this dessert today for a family get together to celebrate my Dad’s birthday. Everyone is usually wary of my desserts since they are grain & gluten free and contain no refined sugar ~ but this one was a hit! FYI, I used Natural Value brand Full Fat Coconut Milk and it worked great. Thank you for the sharing.

  29. Rachel August 22, 2013 at 8:57 pm Reply

    Is the shredded coconut essential? I’m after a VERY smooth texture for mine, and the shredded coconut makes that a no go…

    • adriana August 23, 2013 at 12:37 pm Reply

      I think the texture is pretty smooth even with the coconut, but you can leave it out

  30. Cathy August 31, 2013 at 4:23 am Reply

    I’m so glad I had all the ingredients on hand when I happened upon this recipe! I made it yesterday and it is wonderful! The chocolate layer is just enough chocolate flavor without overpowering the coconut filling and cream. Even a small piece is very filling and perfectly satisfying. The best part is that it is dairy, grain, and sugar free! Love it! Thank you for sharing!

  31. Vicki Formosa September 15, 2013 at 5:15 pm Reply

    If you use a real farm fresh egg and not one from the store
    Your yellow cream will have an amazing colour!

  32. Rosa October 6, 2013 at 5:33 pm Reply

    hi so I was wondering for the crust can I use coconut flour instead of almond or will that not work and I have no idea where to find arrowroot powder so can I just use cornstarch even though I know thats not the greatest but its all I have?

    • adriana October 6, 2013 at 7:31 pm Reply

      substituting coconut flour for almond flour in the crust will not work. You can order arrowroot powder from if your local shops do not carry.

  33. Chelsea October 28, 2013 at 2:24 pm Reply

    Is there anything u could use instead of arrowroot? Was wondering if casein powder would work

    • adriana October 29, 2013 at 5:54 pm Reply

      The best substitute for arrowroot is corn starch. I have never tried it with caisen so I am not sure.

  34. Chelsea October 29, 2013 at 10:17 pm Reply

    Ok thanks! I could order it but I’m impatient! Ha ha

  35. Chelsea October 30, 2013 at 9:29 pm Reply

    The casein worked. Actually I altered a few things…. Added one gelatin leaf, zest and juice of a lemon to the filling. Carob, creamed coconut and cacao for the Choc layer and used fresh vanilla pods. And a blob if yogurt with the whipped coconut cream for the top. The brand I had was organic and when it separated it was too solid! So so so happy with the result.

  36. Amanda November 25, 2013 at 7:53 pm Reply

    If you’re having trouble with ‘firmness,’ I recommend using say.. half coconut milk and half creamed coconut. Creamed coconut, least the kind in a box, gets hard in the fridge. If you add it to liquids like…pureed fruit for instance…it creates more of a cheesecake consistency.

  37. Ryan November 28, 2013 at 9:45 pm Reply

    I tried this and it didn’t firm up like some of the other experiences I am reading. I was certain to bring it to boil but it just never set like the picture. I don’t think 1 egg and 3 TBS arrowroot powder is enough to set the other ingredients. Which is a shame because I was so looking forward to this!

  38. neandergk December 21, 2013 at 5:22 am Reply

    I made this for Thanksgiving and it was so good that I’m making it again for Christmas. We just started getting serious about eating paleo/non processed and this was better than any coconut cream I’ve had in a long time.
    As a side not I couldn’t find arrowroot power so I subbed tapioca power in it’s place. The custard thickened nicely but i may cut down a little on it for this next one. I also recommend to anyone making this for the first time, don’t cheap out on the coconut milk, some of the lower price brands have additives that give the finished product a funky flavor (looking at you trader joes). I buy the Thai kitchen stuff in cans and it’s probably the best you’ll find in a regular supermarket.

    • adriana December 21, 2013 at 11:26 am Reply

      Thanks you for your feedback!

  39. Jennifer January 22, 2014 at 1:08 pm Reply

    This is such a beautiful dish. Thank you for sharing.

    I made it today and all went well except that I didn’t mix the arrowroot into the liquid right away and it formed large clumps (I was able to strain the mixture). It still thickened up quite vigorously, so I’m wondering if you meant 3 teaspoons instead of 3 tablespoons?

    • adriana January 22, 2014 at 5:23 pm Reply

      The correct amount of arrowroot is 3 tablespoons. The recipe above is correct. Usually when you add the arrowroot after the mixture is heated this happens and thickens fast with some lumps. But this is not a problem and I don’t think you need to strain it. I am happy you like the recipe. Thank you for your feedback!

  40. Jenny February 21, 2014 at 4:31 am Reply

    I buy canned coconut cream from Trader Joe’s and have some on hand. I would like to make this dessert for my sister’s birthday and wondered if I could substitute the can of coconut milk with a can of coconut cream? I did a search online and read that coconut cream is basically the same thing as the thickened portion of the coconut milk you get when it’s separated after refrigeration. If this is true, then it would seem like the can of coconut cream would work for this recipe. Has anyone tried it with a can of coconut cream?

    • adriana February 24, 2014 at 2:56 pm Reply

      Jenny, I think the Trader Joe’s coconut cream would work fine, although I have not try making this recipe with it. Please let me know how it turns out after you make it. Thanks!

  41. Jenny February 25, 2014 at 7:58 am Reply

    I did use the coconut cream from Trader Joe’s & It turned out great! Thank you! πŸ™‚

  42. Tamara March 3, 2014 at 7:49 am Reply

    Are you kidding?? This recipe is AMAZING! I made it yesterday and we loved, loved, loved it! I wasn’t sure if my husband would like it, he likes coconut but isn’t crazy about too much of the shredded texture in things, but he LOVED it. In fact, this morning he texted me and asked me to email him the recipe! A bunch of guys he works with are also on Paleo and apparently he has been raving about it to them. Funny….envisioning a bunch of military guys sharing recipes……but, this is a really nice treat! I did sub the butter (mixed in with the chocolate) with Coconut Butter and it worked beautifully. It is rich, creamy and not overly sweet, but it really satisfies the palate when you want a dessert. Thank you Adriana!

  43. Gracey March 8, 2014 at 9:21 am Reply

    LOVE THIS RECIPE! I used cream of coconut instead of coconut milk to make the whipped topping and it was great. Also used coconut oil to melt with the chocolate chips instead of the heaving cream. just did it in the convection oven and worked perfectly. Here’s my little slice of paleo heaven!

    • adriana March 8, 2014 at 12:53 pm Reply

      Thank you Gracey! πŸ™‚

  44. Michelle March 29, 2014 at 9:14 am Reply

    I cannot wait to try this! My daughter and I were scrolling through recipes because her birthday is coming up and she immediately picked this one. Looks amazing πŸ™‚

  45. Jerrica April 22, 2014 at 6:30 am Reply

    Hey! Can I make this is muffin cups?

    • adriana April 22, 2014 at 2:18 pm Reply

      ummm, I never tried that… I think it will not work well because the coconut cream filling is soft and might stick to the paper. Let me know what happens if you try.

  46. Danielle April 22, 2014 at 2:14 pm Reply

    Hi! OMG! This recipe is amazing! I doubled the recipe since I was going to have a big crowd over for dinner. It tastes even better a few days later and what I wound up having to do since I didn’t have a big enough Tupperware in which to put leftovers, I cut it in half and made a double layer pie. Oh my gosh. It tastes deelish! Thank you! By the way, I wanted to give the recipe five stars, but my computer wouldn’t let me?

    • adriana April 22, 2014 at 2:15 pm Reply

      Danielle, Your feedback gave me a huge smile πŸ™‚ Thank you!

  47. Aimee April 27, 2014 at 6:34 pm Reply

    This was our dinner dessert tonight and it was so, so, sooooooooo good. Thank you very much for the recipe! I’ll be making this one a lot. My 4 kids thank you, too :)!

  48. Hania May 3, 2014 at 6:53 pm Reply

    I made this from my mom’s birthday and the flavors were spot on, but I had same issue that a few others had regarding the firmness of the coconut cream layer…I used all of the exact ingredients, put them in pot right when i turned on stove top, let it come to a boil, stirred it for a few minutes and lowered a bit and stirred some more, totaling 10 min of high heat…so, obviously it needs to be cooked longer? It was thick at this point, but not thick enough to set plus not yellow like yours.

    • adriana May 6, 2014 at 1:13 pm Reply

      Hania, what brand of coconut milk did you use and was it full fat? I have also had this problem before and noticed that there is some variation in the coconut milk between cans of the same brand. I am not sure if it is the length of time the can has been on the shelf or the temperature that it has been store at, but I have noticed that some cans of the same brand will have a very thick cream and some will not. I have had consistently good results when making this pie with Thais Kitchen coconut milk. When you’re at the store, gently turn the can upside-down and if you hear the milk in the can, try to find another can that has a solid cream.

  49. Jennifer Luna June 8, 2014 at 9:39 am Reply

    Hello! I just made this without the topping and was wondering if i could freeze the pie. I wont be serving it until 2 days from now. ( change of plans) If I can’t freeze it, how long will it be good in fridge?

    • adriana June 8, 2014 at 9:46 am Reply

      I am not really sure cause I never tried freezing it before. I would think it would be fine to freeze it for about a week.

  50. suzanne June 11, 2014 at 12:32 pm Reply

    Hi! This sounds amazing! I was hoping to make it for Father’s Day…..I was wondering if anyone has made it in a regular round pie plate?

    • adriana June 12, 2014 at 8:56 am Reply

      Suzanne, you can make this recipe on a round pie pan. You might just have to double the recipe depending on the size of your pan.

  51. Connie August 7, 2014 at 2:50 am Reply

    Would it be possible to make this without egg my daughter is allergic to eggs.

    • adriana August 7, 2014 at 9:38 am Reply

      Connie, you can omit the egg and the arrowroot powder and use about 1ΒΌ teaspoon of unflavored powdered gelatin instead.
      Add the coconut milk and gelatin to a medium sauce pan and let it sit for 5 minutes. Heat the mixture over medium heat, stirring frequently until the gelatin is completely dissolved, then stir in the other ingredients.

  52. Chris August 24, 2014 at 5:49 am Reply

    The crust and chocolate layer were amazing, but my custard didn’t set up, even though I cooked it properly. When I added the whipped cream it sank into the custard and ended up looking disgusting. I couldn’t take it to the party.

    A word of caution to anyone who has been eating clean, whole foods for awhile – I ended up not being able to use the whipped coconut cream because I could taste the guar gum and the metallic residue from the can. I used the same brand recommended. I used Goya brand in the custard layer and noticed none of that.

  53. cynthia October 18, 2014 at 10:29 am Reply

    want to try but daughter is allergic to almonds. Can I use cashew flour instead for the crust?

    • adriana October 18, 2014 at 10:34 am Reply

      Hi Cynthia, cashew flour should work too as long as it ground very fine. If your crust crumbles, add more coconut oil or 1 egg to hold it together.

  54. Amber November 26, 2014 at 4:31 pm Reply

    Any idea how long this *should* take to set up? I’m guessing mine isn’t going to get firm enough to cut like a pie, since it’s been in the fridge since 11 am. Bummer, I was so excited! I thought I did everything right and it was quite thick when I poured it in. Oh well, that won’t stop me from eating it!

    • adriana November 26, 2014 at 6:59 pm Reply

      Amber, did you use full fat coconut milk? Arrowroot looses it’s thickening ability if heated too fast, for too long or at high heat. You could try mixing the arrowroot with about 1/4 of the coconut milk and then adding that to the mixture just before it starts to boil, then as soon as it thickens remove from the heat.

  55. veronica stankovich November 26, 2014 at 9:36 pm Reply

    How long in the fridge does the cream layer take to firm up for you?
    Are you supposed to let the coconut cream mixture boil and if so how long?
    Lastly, I baked the crust for about 15 minutes but some of the sides fell apart. Is this normal? Sorry for all these questions
    I went to make the whipped cream and the can was still runny after sitting overnight in the fridge. I read some comments and I will from now on check the cans. The ironic part about this is the first time I bought this brand it thickened overnight in the container and I didn’t even know it would do that. So I will for sure every time check all the cans. I hope my pie isn’t ruined. This is supposed to be for thanksgiving tomorrow. It’s been in the fridge for about 30 minutes now and the top doesn’t seem runny but when I move the pan you can tell it hasn’t set.

    • adriana November 27, 2014 at 10:40 am Reply

      Hi Veronica, takes about 4 hours to set in the fridge. You do not want to heat the coconut milk mixture until it boils. Cook it just until it thickens or the arrowroot powder will loose it’s thickening ability and the custard will not set. If your custard does not set, there’s something you can do to save your dessert.
      1- Pour the coconut cream back into the saucepan.
      2- Be sure not to disturb the chocolate underneath the cream.
      3- In a large bowl, add 2 tablespoons of water and sprinkle the top with 2 1/4 teaspoons of unflavored gelatin powder. Set aside.
      4- Heat the coconut cream mixture at medium-heat just until it starts to bubble, stirring constantly. Then mix the hot cream with the gelatin until the gelatin dissolves.
      5- Let the mixture cool for 30 minutes, then pour over the chocolate. Refrigerate for 1-2 hours or until the cream sets.
      Regards, the crust it should have fallen apart. Do not remove from the pan, layer with the chocolate and the coconut cream directly in the pan.
      Hope this helps!

  56. Veronica November 27, 2014 at 10:45 am Reply

    I don’t have gelatin. I did use tapiaca starch in place of that and my can of coconut milk was runny. Is there something else I can do?

    • adriana November 27, 2014 at 11:03 am Reply

      Umm, agar agar powder should work the same way as the gelatin if you have any. Any supermarket sells unflavored gelatin and that is what I would use because I know it works. I guess you can also try to return the cream to the saucepan, Add another 3 tablespoons of tapioca (since this is what you used to begin with), then heat the mixture over medium-low heat just until it start to thicken, then refrigerate and see if it sets.

  57. Veronica November 27, 2014 at 11:05 am Reply

    I have corn starch but that wouldn’t make this paleo then. Would cornstarch work?

    • adriana November 27, 2014 at 11:14 am Reply

      Cornstarch for sure would work in place of arrowroot powder when you first made it. I just never try to reheat the mixture with it, so it’s hard to say if it will work. Please let me know what you decide to do and how it turns out.

  58. Veronica November 27, 2014 at 11:26 am Reply

    Ok. I ended up putting 3 more tablespoons of tapiaco starch and the way it thickened seemed almost like an elastic. If that’s how you would explain it. I guess we will find out later. πŸ™‚

  59. veronica stankovich November 27, 2014 at 1:20 pm Reply

    Ok so it is set but it looks doughy. I can’t explain lol…it taste fine when I stuck a toothpick in but it looks different than yours. When I mixed it over the heat it looked like it was elastic kind of. Is this right?

  60. Christa January 12, 2015 at 5:12 am Reply

    I never post on any food blog but I just HAVE to say this recipe is AMAZING! I actually only made the filling and though it didn’t set (most likely my error for cooking too long after thickening), it was still INCREDIBLE. Like a coconut pudding. If you are a coconut fan, whether paleo or dairy free, this recipe is top notch! I’d lower the honey amount in the future as I found it a tad too sweet for me but even with the sweetness it is still a major winner!

    • adriana January 12, 2015 at 9:01 pm Reply

      Thank you so much for your feedback Christa!

  61. CynthiaJ February 4, 2015 at 10:20 am Reply

    I’ve been looking for a special dessert for my birthday tomorrow that my tummy can handle. Saw your recipe today and it sounds perfect. Instead of the chocolate, I’m going to make a raspberry sauce. Mmmmmm.

    So glad I stumbled upon your blog. Looks like there’s a lot of great recipes to try.

    • adriana February 5, 2015 at 8:15 am Reply

      πŸ™‚ Happy birthday Cynthia!

  62. Kathleen February 20, 2015 at 2:19 pm Reply

    I make a lot of “paleo, vegan, and raw” dishes and desserts. I found the coconut oil overpowering (and I eat coconut butter/mana straight out of the jar all the time). The crust tastes way too much of coconut oil in my opinion and the rest is so bland. My “custard” thickened, but it’s not flavorful whatsoever. I used all the ingredients and had no substitutions. Just bland. Maybe something more will happen as it sits overnight, but unfortunately this was a disappointing dessert. Thank goodness we had no company! I might put this over a fresh banana in the morning for breakfast and see if it improves.

    • adriana February 23, 2015 at 6:51 pm Reply

      Kathleen, I’m sorry this recipe didn’t work out for you. Maybe you can add more sweetener next time and use butter or other oil for the crust.

  63. DaughteroftheKing March 4, 2015 at 11:52 am Reply

    Wow! That’s all that I can say… Wow!!!!!!!!

    • adriana March 4, 2015 at 12:48 pm Reply


  64. Nicole Pyle April 4, 2015 at 3:10 pm Reply

    I made this for my dad’s birthday and it was a hit! : SOOO delicious! One thing I had to troubleshoot though was how runny the pie turned out. I followed the directions to a T and could not get the mixture to thicken even though I constantly mixed it FOREVER and did it on low heat. I even kept adding more and more arrowroot powder to it. I decided to pour it into my pie pan and let it “set” overnight. In the morning it was still all liquid. So I ended up making another batch and along with the arrowroot powder I added gelatin. Within a couple hours of being in the fridge I had a perfect coconut cream pie. πŸ™‚ I think if I make it next time I may bypass the arrowroot powder altogether and just go for the gelatin – it’s healthier and you don’t have to worry about perfectly mixing the arrowroot powder to get it to set. Thanks for the recipe! πŸ™‚

    • adriana April 4, 2015 at 7:03 pm Reply

      Thanks for your feedback Nicole. The problem with thickening the pie is that the arrowroot looses it’s thickening properties when cooked for too long or at high temperatures. You can definitely omit the arrowroot next time and use only the gelatin.

  65. Zoe May 14, 2015 at 2:07 pm Reply

    I’ve made this a few times now. I can’t ever seem to get the custard to thicken enough, maybe the coconut cream brands available here are just not that suitable. Doesn’t matter though, we stick it in the freezer for a while to make it into a delish frozen dessert πŸ™‚

    • adriana May 15, 2015 at 1:30 pm Reply

      Zoe, you could try to add the arrowroot to your milk mixture as it starts to boil. The milk should thicken quickly. Arrowroot usually looses it’s thickening properties with overheating. If this doesn’t work you could try using powdered gelatin instead. 2 teaspoons should be enough to thicken it.

  66. Mandy May 15, 2015 at 1:59 am Reply

    Can I use maple syrup in place of the honey in this recipe?

    • adriana May 15, 2015 at 1:37 pm Reply

      Mandy, yes, maple syrup will also work, same amount.

  67. Hyacintha June 3, 2015 at 6:39 pm Reply

    Hi Adriana,
    Thank you for sharing the recipe, I’m interested in making the pie, for a gluten free dish.
    And I’m planing to make it into mini pies, will the crust hold the shape?
    And will it efect the baking time?

    Thank you ^_^

    • adriana June 4, 2015 at 12:25 pm Reply

      Hyacintha, The crust will hold shape if you make it into mini pies. Baking time might be different and I’d keep an eye on it. Please let me know how it turns out.

  68. Hyacintha June 4, 2015 at 5:49 pm Reply

    Is there any substitute I could use for pecans?
    Can I use coarsely chopped almonds?
    If I plan to make it into mini pies, would it hold? And would it affect the baking time needed?

    Thank you so much..

    • adriana June 4, 2015 at 6:46 pm Reply

      Hyacintha, I would instead just add more almond flour (1/4 cup). I think baking time will be around 10 minutes.

  69. Hyacintha June 6, 2015 at 2:01 am Reply

    I made the pie, but failed the whipped cream, apparently my coconut cream was still pretty light.
    And I went straight with gelatin instead of arrowroot flour.
    And followed your suggestion, substituted pecan to 1/4 cup more of almond flour.
    Added slices of dates as it was to be served as a break fasting dish.
    I like the mix of texture and flavors.

    Thank you!!

    • adriana June 7, 2015 at 11:01 am Reply

      Hyacintha, your pie looks amazing! So happy to see your photo! Thank you for your feedback πŸ™‚ I bet the dates added a really great flavor and sweetness to the pie.
      Question: did you make your own almond flour? I see in your photo that it is not ground very fine.

      • Hyacintha June 7, 2015 at 10:35 pm Reply

        Hi, Adriana ..
        thank you …
        Oh the almond flour was store bought at the local bakery supply store. they might sell homemade one tho as it’s only packed in plain transparent plastic bag, with no brand on it like yours.

        Actually I’m not really a sweet tooth and was thinking if I was gonna remake it, I would reduce the honey a bit, esp when I added dates as topping. but my coworkers said it’s semi sweet, some even expected to be sweeter, when I brought it to work today. Most important is, they said it’s yummy, and the also love the mix textures and flavors ..
        thank you so much.

        • adriana June 8, 2015 at 9:05 am Reply

          Thank you Hyacintha! It’s so good to know that your friends like it πŸ™‚
          As for the almond flour you used, it seems to work well with this crust. However, if you try to bake with it it might not work so well. Usually finely ground almond flour gives breads, muffins, etc a lighter, more fluffy texture. You could try to sift the flour to remove larger chunks if you decide to bake with it.

  70. emma June 21, 2015 at 2:10 pm Reply

    Thanks for this excellent recipe! I made it this weekend for a gathering and it was a hit with all, paleo-eaters and not. I wasn’t sure about the chocolate layer, as I’ve never had a coconut cream pie with chocolate, but decided to make the recipe as intended… glad I did! It was so good. Will definitely be making again!

    P.S. I wanted to use a regular pie dish so I doubled the crust ingredients, but other than that, prepared all the other components as directed.

  71. Hyacintha June 28, 2015 at 3:52 pm Reply

    Sorry for the very late reply, and thank you so much for the tips!!
    And I remade the pie, and this time I nailed the whipped cream,
    so happy with the result.

  72. Jerilyn July 22, 2015 at 10:57 am Reply

    I made this recipe for a dinner party and it was incredible. I made individual servings in mini casserole dishes (or cocottes). They were easy to make, incredibly delicious, and can be made ahead. I left out the whipped cream, because they seemed rich enough already. My only feedback would be to reserve some coconut milk and mix in the arrowroot prior to heating on the stove – my arrowroot got a bit lumpy!
    Paleo and non-paleo people alike will love this dessert! The chocolate layer – brilliant. I’m going to try it with a lemon and maybe a key lime filling as well.

    • adriana July 23, 2015 at 1:34 pm Reply

      Jerilyn, thank you so much for your feedback. I’m really happy you like the pie πŸ™‚

  73. Dawn August 19, 2015 at 9:53 am Reply

    Just made this today…don’t know why I waited so long. It is not only delicious and easy but looks so pretty that everyone was oohing and ahhing before they even took a bite. I even caught someone licking their fork clean. This is a keeper for sure.

    • adriana August 20, 2015 at 11:21 am Reply

      Thank you Dawn! πŸ™‚ It’s so good to know you and everyone like it!!

  74. Bernadette Clinton October 8, 2015 at 11:22 pm Reply

    Can you use maple syrup instead of honey

    • adriana October 12, 2015 at 6:00 pm Reply

      Bernadette you can replace honey with maple syrup in this recipe. Maple syrup is overall a great substitute for honey 1:1.

  75. Lynn October 11, 2015 at 1:40 am Reply

    I would love to see step by step pics…..especially to see what the consistency of the coconut cream layer should be when “thickened”

  76. Lynn October 11, 2015 at 1:42 am Reply

    I thought I thickened mine but overnight it was still too runny….”re thickening” it right now…..fingers crossed….the flavor is great!

    • adriana October 12, 2015 at 6:02 pm Reply

      Lynn, I will try and make a video showing every step of this recipe. Heating the arrowroot to thicken sauces can be tricky and if you cook it too long the thinking properties are lost. You can “fix” consistency by adding gelatin.

      • Lynn October 12, 2015 at 8:30 pm Reply

        I didnt have gelatin but I reheated the coconut cream layer the next morning and added 3tbsp of coconut flour (I was out of tapioca which is what i originally used)….I heated it for longer so it was thicker when I put it back in the fridge and it set nicely within a couple of hours. It was DELICIOUS (even though my whipped coconut cream also didnt work out….but didnt need it….put the toasted coconut right on top of the coconut cream….yum). Even my hubby who is NOT usually a fan of anything paleo asked me to make it again….and 5 kiddos gobbled it up!

        • adriana October 14, 2015 at 10:09 am Reply

          Thanks Lynn, it’s great to know that your pie turned out good in the end. I’m wondering what brand and fat content of the coconut milk you’re using is. This may be one of the reasons why the custard didn’t thicken and why you were not able to make the coconut whipped cream.

  77. Erlinda Ruiz November 1, 2015 at 5:22 am Reply

    Love the recipe, have made it three times, two of the times the filling did not thicken, so we ate it in bowls like a very soft unset pudding. Only once did it set properly and I have NO clue why that one time it worked out. Makes me wonder if it has to do with the quality of the starch (arrowroot). Can that go bad?

    • adriana November 3, 2015 at 12:07 pm Reply

      Erlinda thank you for your feedback. I think there are two things that can interfere with the thickening of the custard. One is overheating the arrowroot, and two is the type of the coconut milk used. As I mentioned above in the comments, if you have this problem again you can use 2 1/4 teaspoons of unflavored gelatin powder to thicken the custard.

  78. Erlinda Ruiz December 12, 2015 at 4:51 am Reply

    Yes! 2 teaspoons of unflavored gelatin did the trick I AM SO HAPPY. I REFUSED to give up on this recipe especially because even in failure form it was so dang tasty. Still, I used the correct full fat Coconut milk, I tried cooking arrowroot longer, shorter, hotter, less hot, more arrowroot, less arrowroot etc….. out of 4 tries, it only firmed up once. But once was all it took to get us hooked enough NOT to give up. Gelatin was the magic key (for me). PERFECTION. Thank you Adriana!

    • adriana December 14, 2015 at 7:13 pm Reply

      Thank you for your feedback Erlinda! I am so happy to hear you tried many times and the gelatin solved the problem. I also have had the same results as you and I am thinking it’s something with the particular can of coconut milk used. I don’t know what, cause I also tried using the same brand and I got different results. But the gelatin solves the problem! And you can skip the arrowroot altogether and just make it with the gelatin so there’s no errors. πŸ™‚ Next time you make it, please share a photo of your pie here in the comments so I can see it and share it with everyone!

  79. Jacqueline Freeman December 27, 2015 at 10:52 am Reply

    Great recipe! I made a few changes , just for fun, and it came out fine. We are primarily paleo but sometimes we’re not and I felt like being experimental. We made a gluten-free pie crust (America’s Test Kitchen’s recipe) with lard (we live on a farm) and I like things a bit less sweet so I added two TBSP of maple syrup instead of 3T of honey. Also I didn’t use chocolate as the bottom layer. Instead I used Tropical Traditions Coconut Cream Concentrate and just sliced thin shavings all over the bottom, then poured the custard layer on top.
    My husband always says that I can’t say I followed a recipe when I do so many substitutions but I like using a good recipe as a start and then seeing what fun I can have with it. Yours is delightful and I bet I can play with this for some time. Thank you so much!

    • adriana December 28, 2015 at 9:21 am Reply

      Jacqueline, thank you for your feedback! I’m really happy you like my recipe πŸ™‚

  80. Danielle January 28, 2016 at 12:29 pm Reply

    I made this recipe for Christmas and it was a huge hit! I ended up making a thicker crust so I could make it in a round pie dish. Turned out delish and my family loved it! Thanks for the recipe πŸ˜‰

    • adriana January 29, 2016 at 10:16 am Reply

      Danielle, thank you for sharing your photo and feedback with me here! It looks amazing!! πŸ™‚ So happy everyone enjoyed it!

  81. amy February 21, 2016 at 4:39 pm Reply

    24 hour hours later and the filling did not set. I’m experienced in the kitchen and followed the recipe to a T. I’m trying to salvage it, but it’s not looking good. Last time I try a new recipe for a birthday dessert without backup : (

    • adriana February 21, 2016 at 6:58 pm Reply

      Hi Amy, this is probably because of the coconut milk you used, or you may have over heated the mixture. The arrowroot looses it thickening properties if over heated.There’s something you can do to save your dessert like I mentioned above in the comments.
      1- Pour the coconut cream back into the saucepan.
      2- Be sure not to disturb the chocolate underneath the cream.
      3- In a large bowl, add 2 tablespoons of water and sprinkle the top with 2 1/4 teaspoons of unflavored gelatin powder. Set aside.
      4- Heat the coconut cream mixture at medium-heat just until it starts to bubble, stirring constantly. Then mix the hot cream with the gelatin until the gelatin dissolves.
      5- Let the mixture cool for 30 minutes, then pour over the chocolate. Refrigerate for 1-2 hours or until the cream sets.
      Hope this helps! Please let me know.

  82. carol March 8, 2016 at 3:09 pm Reply

    I made this today and I had the same problem that other people had with the coconut cream not firming up. I believe that it could be the brand that I used which did not have guargum in it. It was still delicious. I did not make the chocolate filling only because I am a diabetic and trying to cut down the sugar. I will definitely try this again and I will use the brand of coconut milk you used. FYI I happened on to your website by accident and have liked every recipe I have tried so far. Good job!

    • adriana March 9, 2016 at 9:33 am Reply

      Hi Carol, thanks for your feedback. I’m so happy to hear your enjoying my recipes πŸ™‚
      Like I mentioned above in some of the comments, it could have been the coconut milk you used or how much heat was introduced during the cooking process. I gave some suggestions on how to fix it with gelatin. You can also skip the arrowroot and use just gelatin to make the coconut filling. This will further reduce the carbs in the recipe for you. As for the chocolate, you could use some 80% to 100% dark chocolate instead.

  83. Christy March 14, 2016 at 2:53 pm Reply

    Yum! Perfect for “Pi” Day!

    I recommend Sprouts brand coconut milk if you can get it. If you use the premium (not low fat), you can actually use the entire can. Empty contents into a bowl, whip with a mixer on high for 3-4 minutes, then chill for at least 4 hours (overnight is best). I use this in my coffee all the time and it’s like putting whipped cream in my coffee, and is perfect for this pie!

    • adriana March 17, 2016 at 6:33 pm Reply

      Hi Christy, thank you for your feedback and for the tips. I’m happy you like the recipe. Your pie looks amazing! πŸ™‚

  84. Cat April 18, 2016 at 10:00 am Reply

    NOPE NOPE NOPE!!! Unless you are feeling very lucky, please don’t waste your time with attempting to use arrowroot!! I have tried to use arrowroot to thicken coconut milk pudding before a few times and always had it fail. I was skeptical of this recipe but thought the egg might make the difference, plus the author assured so many people in the first half of the comments that the recipe was perfect as is. Wrong. I followed the directions exactly, heated “low and slow,” stirring and watching constantly, and it never thickened. I used Whole Foods brand of full fat coconut milk. The stress of cooking failures really gets to me! I ended up adding 1.85 teaspoons of gelatin (calculated based on a choc pie recipe I’ve used before), and my custard is cooling in the fridge and hopefully setting up properly! We shall see! I had not read the second half of the comments (there are a ton), where the author suggests 2-2.25 t of gelatin. Adriana, thank you for the recipe, but please consider making notes about the arrowroot issues and the gelatin substitution in the recipe itself! I read your initial comments and was assured things would be fine, only to see later that as time passed, you began to acknowledge the issues and offer substitutions. It was too late for me at that point. Also, your first mention of gelatin said to use 1.25 t, then later you say 2.25, and even later 2. :-‘(

    • adriana April 20, 2016 at 7:53 am Reply

      Hi Cat, arrowroot is very heat sensitive and that’s why sometimes the recipe fails. The photos of my pie you see above were taken by me after I made the recipe, so the recipe works. I will try and take a temperature reading to help people make it with more accuracy. But as I suggested in the comments you can also skip adding the arrowroot and even the egg and just use gelatin to thicken the custard. All amounts I wrote in my comments work well. Hope this helps. How did your pie turn out after all?

      • Cat April 20, 2016 at 11:00 am Reply

        Hi Adriana, thanks for your response. Knowing that arrow root is heat sensitive, I heated it slowly and very carefully, and it never thickened one bit. I think it must be more dependent on the brand of coocunt milk. I knew that it wasn’t going to thicken while cooling since the arrowroot hadn’t taken effect, which is why I added the gelatin while the mix was still hot. I ended up adding 2t (but times two bc I doubled the recipe), and put it in the fridge. It took a few hours to begin to thicken, at which point i stirred it bc the coconut had floated to the top. I let it firm a bit more to custard consistency before pouring in the crust and letting it set up more. It turned out well! Everyone loved it. I will make this again and skip the arrowroot/egg, and just use gelatin. It will prob taste even better that way, as I can always detect a bit of chalkiness from arrowroot. Thanks!

        • adriana April 23, 2016 at 7:55 am Reply

          yes, for sure depending how much fat your coconut milk has, it will also affect the cream from thickening. I’m glad you like the pie after all πŸ™‚ Thank you for your feedback.

          • Cat April 24, 2016 at 8:31 am

            Here is a pic of my pie πŸ™‚

          • adriana April 24, 2016 at 8:38 am

            Hi Cat, your pie looks delicious! But you skipped adding the chocolate to the crust – Try it next time. It really takes this pie to a new level πŸ˜‰

  85. Terry Marks June 8, 2016 at 3:52 pm Reply

    I want to bake this in a pie dish. Would a deep dish pie dish work?

    • adriana June 11, 2016 at 8:38 am Reply

      Hi Terry, this recipe makes a small pie and fits well in a 7×5-inch pan. If you want to use a larger pan, maybe an 8-inch round, I think you might need to double the recipe.

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