AIP Starch-Free Coconut Cream Pie

prep:30 minutes
cook:15 minutes
Show nutritional information
  • Serves: 8
  • Calories: 412
  • Total Fat: 32g
  • Total Carbohydrate: 28g
  • Protein: 5g
Paleo and non-paleo alike, this recipe is hands-down my husband's very favorite dessert. And the best part? You can take this to parties and get-togethers without a single person ever guessing it's a healthy version. Note: This does not take 4 hours to make, it just has to chill for four hours.

Serves: 8

Serves: 8decrease servingsincrease servings




Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. [For the crust] Preheat oven to 350.
  2. In small bowl, whisk together dry ingredients: coconut flour, salt, baking soda and cinnamon. Set aside.
  3. In stand mixer, beat wet ingredients together on medium.
  4. Add dry ingredients, mixing until fully combined.
  5. Scrape dough into 9" pie plate. Place a piece of parchment paper (large enough to cover entire pie plate) over the crust. Using small hand-held rolling pin (or use a small drinking glass turned on its side), roll crust flat to cover the bottom and sides of the pie plate. The dough will thicken as the gelatin sets, so this may take some extra rolling compared to an egg-based crust.
  6. Bake for 10-12 minutes, until golden brown. While crust is baking, toast coconut and prepare pie filling.
  7. [For the filling] Toast coconut on a baking sheet for 5-6 minutes, until golden brown (Do not skip this step. Without it, the pie will be colorless and semi-translucent. It also adds great toasty flavor!)
  8. In medium saucepan over medium heat, Whisk all ingredients together, except for the gelatin and toasted coconut.
  9. Scoop out 2 teaspoons of the milk mixture and place it into a small dish. Add the gelatin and let it absorb the milk to create a rubbery mixture.
  10. Cover the milk mixture and bring to a simmer. Whisk in rubbery gelatin mixture and whisk vigorously until the gelatin is completely dissolved. Turn off heat.
  11. Stir in the coconut, and pour the mixture into the prepared graham pie crust.
  12. Refrigerate for 4 hours, until completely cool and hardened throughout.


To make the gelatin egg substitute: Whisk 1 tbsp cool water with 1 tbsp gelatin. Add 2 tbsp boiling water. Whisk vigorously until gelatin is completely dissolved and frothy. Use immediately.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at

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    1. JillianC
      March 26, 2016

      Just an fyi. The recipe you have posted is slightly different that the original on HWKIP site. Might want to edit it.
      I was reading the instructions and saw that it said the crust would thicken as the gelatin set but in the ingredients you have the gelatin listed under the filling and none in the crust.

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