AuthorVickiYields6 Servings
Prep Time5 minsCook Time45 minsTotal Time50 mins

Gluten-free, dairy-free and sugar-free. It is simple and reasonably quick to whip up for friends who might pop in or for that dinner party where you are asked to bring a dessert.

This recipe comes from Brenda Bennett of Sugar-Free Mom. Thank you Trish Arthars for sharing it with me!  I have not changed Brenda's recipe but I have made notes against the ingredients I prefer to use. 

A tip - the dairy free cream is a can of full fat coconut milk that has been refrigerated overnight. Make sure you do this otherwise it will not firm up when you whip it.

Ingredients

 2 cups unsweetened coconut milk (I buy organic and in BPA free tins)
 4 eggs (organic & free range)
 1 vanilla bean pod or 1 teaspoon pure vanilla extract (I use brands that are alcohol free. My favourite is Chef's Choice)
 1 ½ tsp teaspoons of coconut stevia (I use normal liquid Stevia and just one teaspoon)
 1 cup (8 ounces) shredded unsweetened coconut
 ½ cup cup almond meal
 pinch of salt (I use Himalayan salt)
 ½ tsp nutmeg (I have added this to the recipe because it really makes it!!)

 

Directions

1

Preheat oven to 176 degrees C (350 degrees F)

2

With an electric mixer or hand mixer, combine milk, eggs, vanilla and stevia

3

Beat on medium speed for 1-2 minutes until thoroughly combined.

4

Pour in coconut and mix on low speed for 1 minute

5

Add almond flour, nutmeg and salt and mix on low speed for 1 minute

6

Spray a  9 inch pie plate with non-stick cooking spray. ( I prefer to oil the pan with a little bit of butter on a kitchen towel as I am suspicious of the oil sprays - they don't smell right to me!)

7

Pour mixture into pie plate

8

Bake 45-55 minutes until toothpick in centre comes out clean (don't overcook! This pie is much nicer if it is a bit soft and not firm)

9

Let cool on stove. Refrigerate. 

10

Serve with fresh berries and Diary Free Whipped Cream. 

Dairy Free Whipped Cream
11

1 can of full fat coconut milk (BPA free tin) refrigerated overnight.

12

Open the tin upside down and pour out the coconut water that has not gone hard.

13

Spoon out hardened coconut milk and put into a mixing bowl.

14

Add two tablespoons of raw honey (I prefer maple syrup and just one dessert spoon is enough to give it sweetness)

15

Beat with an electric or hand beater on a speed of 4 until the cream becomes stiff.  It could take 15 minutes.

16

Keep refrigerated.

Serve the pie with a spoon of diary free whipped cream and a spoonful of organic berries (frozen or fresh).

 

Ingredients

 2 cups unsweetened coconut milk (I buy organic and in BPA free tins)
 4 eggs (organic & free range)
 1 vanilla bean pod or 1 teaspoon pure vanilla extract (I use brands that are alcohol free. My favourite is Chef's Choice)
 1 ½ tsp teaspoons of coconut stevia (I use normal liquid Stevia and just one teaspoon)
 1 cup (8 ounces) shredded unsweetened coconut
 ½ cup cup almond meal
 pinch of salt (I use Himalayan salt)
 ½ tsp nutmeg (I have added this to the recipe because it really makes it!!)

Directions

1

Preheat oven to 176 degrees C (350 degrees F)

2

With an electric mixer or hand mixer, combine milk, eggs, vanilla and stevia

3

Beat on medium speed for 1-2 minutes until thoroughly combined.

4

Pour in coconut and mix on low speed for 1 minute

5

Add almond flour, nutmeg and salt and mix on low speed for 1 minute

6

Spray a  9 inch pie plate with non-stick cooking spray. ( I prefer to oil the pan with a little bit of butter on a kitchen towel as I am suspicious of the oil sprays - they don't smell right to me!)

7

Pour mixture into pie plate

8

Bake 45-55 minutes until toothpick in centre comes out clean (don't overcook! This pie is much nicer if it is a bit soft and not firm)

9

Let cool on stove. Refrigerate. 

10

Serve with fresh berries and Diary Free Whipped Cream. 

Dairy Free Whipped Cream
11

1 can of full fat coconut milk (BPA free tin) refrigerated overnight.

12

Open the tin upside down and pour out the coconut water that has not gone hard.

13

Spoon out hardened coconut milk and put into a mixing bowl.

14

Add two tablespoons of raw honey (I prefer maple syrup and just one dessert spoon is enough to give it sweetness)

15

Beat with an electric or hand beater on a speed of 4 until the cream becomes stiff.  It could take 15 minutes.

16

Keep refrigerated.

Serve the pie with a spoon of diary free whipped cream and a spoonful of organic berries (frozen or fresh).

Coconut Custard Pie

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