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Paleo Coconut Cream Pie

  • Author: Ben
  • Prep Time: 20 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes




Dairy Topping (optional)
  • 1/2 cup coconut flakes
  • dark chocolate shavings (85% or higher cacao)


  1. Place the coconut flour and coconut flakes into a food processor and pulse until combined. In a separate bowl whisk together the eggs, coconut oil, coconut crystals, celtic sea salt, baking soda and vanilla extract.
  2. Add the wet ingredients into the dry in the food processor and pulse until it forms a crumbly dough. Add the water slowly until the dough comes together and appears moist but not soggy.
  3. Spread the dough into a 9 inch pie dish and bake at 325 degrees for approximately 15 minutes until golden brown. Melt the dark chocolate in the microwave (or a double boiler).
    Once the pie shell is completely cooled use a pastry brush to coat it with the melted chocolate.
  4. Place the coated pie shell in the refrigerator to harden.
  5. Prepare an ice bath and set aside. In a bowl, lightly whisk the egg yolks; set aside. In a saucepan, combine the coconut milk, creamed coconut, coconut crystals, vanilla extract and celtic sea salt. Bring to a simmer and cook, whisking constantly, about 10 minutes. You want to cook some of the liquid out of the coconut milk so that it concentrates the flavor and will thicken a bit. Whisk a quarter of the hot coconut milk mixture into the egg yolks; whisk in remaining coconut milk mixture. Pour into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thicker and bubbles appear in the center, about 10 minutes. Transfer to a medium bowl and set in the ice bath. Whisk it occasionally while it cools off for a total of 30-40 minutes. Add the arrowroot powder and whisk until combined and somewhat thicker (it will thicken more in the refrigerator).
  6. Place a layer of plastic wrap onto the surface to prevent a skin from forming and refrigerate. (Filling can be kept in the refrigerator, covered with plastic wrap, up to 1 day.)
  7. Place the coconut flakes on a rimmed baking sheet and bake until lightly golden brown. Set aside.
  8. Fill cooled crust with the custard and spread evenly with an offset spatula.
  9. Refrigerate paleo coconut cream pie at least three hours. Garnish with toasted coconut flakes and some grated dark chocolate just before serving.