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Coconut Cream Pie


Prep time 30mins
Cook time 15mins
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For the Crust


  • 1 1/ 2 cups shredded coconut
  • 1/ 2 cup pecans, or almonds
  • 1/ 2 cup cashews
  • 1/ 2 cup maple syrup

For the Filling


  • 1 cup fresh coconut meat
  • 1/ 4 cup coconut milk
  • 2 teaspoons vanilla bean powder
  • Cherries, for topping
  • Dark chocolate, chopped, for topping


  • Step 1

    Preheat oven to 340ºF. Line an 8" round cake tin with parchment paper.

  • Step 2

    To make the crust, combine all ingredients in a food processor until a crumbly dough forms and can stick together when pressed. Press it evenly into the prepared pan, pushing some up the sides as well. Bake for 12-15 minutes, until golden brown.

  • Step 3

    To make the filling, combine all ingredients in a food processor and blend until smooth. Pour into baked pie crust. Let set in the fridge. Top with cherries and chocolate.