Coconut cream pie (dairy, gluten and lactose free)

Published on Sunday 3rd November 2013 by DJ Kirkby


  • 80g flaked coconut
  • 550ml of unsweetened coconut milk
  • 160g caster sugar
  • 3 tbsp cornflour (cornstarch)
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 (9inch) pie shell (bake this before you make the pie filling)


  1. Spread coconut on baking sheet and toast it in the oven for about 5 mins until golden brown. Watch it carefully and stir a few times so it doesn’t burn.
  2. In a medium saucepan, combine the coconut milk, sugar, flour and salt. Mix well and bring to a boil over low heat, stirring constantly until thickened.
  3. Remove from the heat and stir in 2/3 of the toasted coconut and vanilla extract.
  4. Pour filling into the baked pie shell and chill until firm (about 2-4 hours)
  5. Top with the leftover toasted coconut.

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