Easy Gluten Free Coconut Pie Recipe
Introduction
This Easy Gluten Free Coconut Pie is a delightful way to enjoy a classic dessert without gluten. With a creamy, coconut-infused filling and a tender texture, it’s perfect for any occasion, whether as a family treat or a show-stopping dessert for guests.
Ingredients
- 1 1/2–2 cups flaked coconut (sweetened or unsweetened, to your taste)
- 2 cups milk (dairy or nondairy; coconut milk recommended but not required)
- 4 large eggs
- 1 1/2 cups granulated cane sugar (reduce to 1 1/4 cups if using sweetened coconut)
- 1/2 cup (68 grams) gfJules All Purpose Flour
- 1 teaspoon pure vanilla extract
- 8 tablespoons butter or nondairy alternative, melted (Earth Balance® Buttery Sticks suggested)
Instructions
- Step 1: Preheat your oven to 350ºF.
- Step 2: Pour the flaked coconut into a small bowl, add the milk, and let it soak for at least 10 minutes.
- Step 3: In a separate bowl, beat the eggs and sugar together until well combined.
- Step 4: Gradually add the soaked coconut mixture, flour, vanilla extract, and melted butter to the beaten eggs and sugar, mixing slowly to combine.
- Step 5: Pour the batter into an oiled pie plate or divide evenly among 4 to 6 ramekins or coffee cups. Leave at least an inch of space at the top to allow for rising.
- Step 6: Bake for 50–60 minutes if using a pie plate, or 30–40 minutes for ramekins, until the edges are lightly browned and the center is set and no longer jiggly.
- Step 7: Turn off the oven and open the oven door. Let the pie cool slowly inside to help prevent cracking.
Tips & Variations
- Adjust the sugar based on whether your coconut is sweetened to avoid an overly sweet pie.
- If you don’t have gfJules flour, another gluten-free all-purpose flour blend can work in its place.
- For a richer flavor, try using full-fat coconut milk and a mix of sweetened and unsweetened coconut.
- Serve with whipped cream or a drizzle of caramel sauce for an extra special touch.
Storage
Store leftover coconut pie covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave or enjoy chilled. If you used ramekins, they can be covered individually for convenient single servings. The pie’s texture is best enjoyed within a couple of days for optimal freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a regular pie crust with this filling?
Yes, you can pour this coconut filling into a pre-baked gluten-free or regular pie crust if you prefer a traditional pie base. Just reduce baking time slightly as the crust will bake too.
Is this recipe dairy-free?
It can be made dairy-free by using nondairy milk (like coconut milk) and a plant-based butter alternative in place of dairy butter.
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Easy Gluten Free Coconut Pie Recipe
- Total Time: 1 hour 5 minutes
- Yield: 1 9-inch pie or 4–6 individual ramekins 1x
- Diet: Gluten Free
Description
This Easy Gluten Free Coconut Pie offers a delicious, creamy dessert option perfect for those avoiding gluten. Featuring a rich coconut flavor soaked in milk and baked to a tender, slightly firm texture, this pie is ideal for both dairy and nondairy eaters. The recipe is simple, requiring common ingredients and straightforward steps, making it a great choice for a comforting gluten-free treat.
Ingredients
Pie Filling
- 1 1/2–2 cups flaked coconut (sweetened or unsweetened, to your taste)
- 2 cups milk (dairy or nondairy, such as coconut milk)
- 4 large eggs
- 1 1/2 cups granulated cane sugar (reduce to 1 1/4 cups if using sweetened coconut)
- 1/2 cup (68 grams) gfJules All Purpose Flour
- 1 teaspoon pure vanilla extract
- 8 tablespoons butter or nondairy alternative melted (e.g., Earth Balance® Buttery Sticks)
Instructions
- Preheat Oven: Set your oven to 350ºF (175ºC) to get it ready for baking the pie.
- Soak Coconut: Place the flaked coconut in a small bowl, add the milk to soak it, and set aside for at least 10 minutes to allow the coconut to absorb the liquid and soften.
- Mix Eggs and Sugar: In a mixing bowl, beat the eggs and granulated sugar together until well combined and slightly frothy, ensuring a smooth base for the pie filling.
- Add Remaining Ingredients: Gradually incorporate the gluten-free flour, vanilla extract, and melted butter (or nondairy alternative) into the egg mixture, mixing thoroughly for an even batter.
- Combine with Coconut Mixture: Fold in the soaked coconut and milk mixture carefully until all ingredients are well incorporated.
- Prepare for Baking: Pour the batter into a lightly oiled pie plate or divide evenly among 4–6 ramekins or coffee cups. Leave about an inch of clearance at the top as the pie will rise during baking.
- Bake the Pie: Bake in the oven for 50–60 minutes if using a pie plate, or approximately 30–40 minutes if baking ramekins. The edges should be lightly browned, and the center should no longer jiggle when gently shaken.
- Cool Slowly: Turn off the oven and open the door to cool the pie slowly, which helps prevent cracking on the surface.
- Serve: Once fully cooled, slice and serve this comforting gluten-free coconut pie.
Notes
- Use sweetened or unsweetened coconut based on your preferred sweetness; adjust sugar quantities accordingly.
- Milk choice is flexible—dairy or any nondairy milk such as coconut milk works well.
- Do not overfill the baking dish, as the pie will rise during baking.
- Slow cooling helps avoid surface cracks and maintains a smooth texture.
- Extra batter may require additional baking pans or ramekins.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Gluten free coconut pie, coconut dessert, dairy free pie, easy gluten free pie, coconut milk pie
