Let Them Eat Gluten Free Cake

menu icon
go to homepage
  • About Me
  • Recipes
  • GF Flour Blend Recipes
  • Subscribe

subscribe
search icon
Homepage link
  • About Me
  • Recipes
  • GF Flour Blend Recipes
  • Subscribe

×
Home » Recipes » Gluten Free Pie & Pastry Recipes

Triple Layer Gluten Free Coconut Cream Pie

Published: Mar 14, 2023 · Modified: Oct 13, 2024 by Kim · This post may contain affiliate links · 8 Comments

Jump to Recipe Print Recipe

This gluten free coconut cream pie has three layers!! It starts with smooth coconut milk pastry cream followed by crunchy toasted coconut-filled cream, all topped with sweetened whipped cream! It's the ultimate in coconutty creamy goodness.

piece of triple layer gluten free coconut cream pie on black square plate sprinkled with toasted coconut.

It's always a no brainer for what to make my dad for his birthday dessert--anything coconut!! He LOVES coconut, which is great because so do I. When I made this pie for his birthday last year, he loved it so much he wanted it again for his birthday this year! And that's just fine with me because it's one of my favorite pies I make 😋

why this recipe works

  • Three layers of coconutty goodness, which also means three layers of different textures as well. The bottom layer is a thick and smooth coconut custard, the middle layer is a lightened custard that is crunchy with loads of toasted coconut, and the top layer is a fluffy, smooth, and light whipped coconut cream layer.
  • It's surprisingly easy to bring together.
  • The crust is buttery and flaky.

here's what you'll need for coconut cream pie

ingredients for coconut cream pie measured out and placed in individual bowls on granite countertop.

Even though this gluten free coconut cream pie has three glorious layers, there aren't many ingredients needed to make it. A few staples are used throughout each layer:

  • Gluten Free Pie Crust--if you haven't yet made my gluten free pie crust, now is the time to try it. You'll love the ease of rolling it out without cracking, but more importantly the buttery flakiness when it's baked!
  • Egg Yolks--these are used in the pastry cream for thickening and richness.
  • Cornstarch--also used in the pastry cream for thickening.
  • Canned Coconut Milk--full fat coconut milk is used in place of cream or milk when making the pastry cream.
  • Unsweetened coconut--most coconut cream pie recipes call for sweetened coconut, but I find it to be too sweet and love using unsweetened in my pie.
three layers of coconut cream pie in separate bowls

THE STEPS FOR MAKING GLUTEN FREE COCONUT CREAM PIE

There are a few steps to making this coconut cream pie obviously, since it's three layers, but they're very easy:

  • Blind bake the pie crust -- if you've never blind baked a pie crust, it's very simple to do. See my gluten free pie crust recipe for the how-to.
  • Make the pastry cream -- whisk the egg yolks and sugar together. Add the hot coconut cream slowly. Place this mixture back on the heat and whisk constantly until thickened. Remove from heat and add softened butter.
  • Pour pastry cream through sieve over a bowl to remove any lumps.
  • Pour all but one cup of the still warm pastry cream into the bottom of the pie crust and smooth the top with an offset spatula. Cover with plastic wrap right on the surface of the pastry cream in the pie, as well as the remaining pastry cream in the bowl. Chill both for one hour.
  • Whip heavy cream to soft peaks. Slowly add powdered sugar and vanilla and continue whipping to stiff peaks.
  • Add one cup of toasted coconut and coconut extract (if using) to the remaining one cup of chilled pastry cream and stir to combine. Gently fold in half of the whipped cream. With an offset spatula, spread this mixture on top of bottom layer.
  • Pipe or spread remaining whipped cream on top of pie and sprinkle with the rest of the toasted coconut.
overhead view of whole coconut cream pie on white countertop with dark grey towel on the right side.

more gluten free pie recipes

  • Lemon meringue pie
  • Easy fresh strawberry pie
  • Perfect peach pie
  • Peanut butter pie
  • Amazing apple pie
  • The best key lime pie
  • French silk pie
  • Lemon cream pie
side view of close up of partial triple layer coconut pie with grey towel on the side.

If you love coconut, or someone you know loves coconut, you should get in the kitchen now and make this pie. It'll fast become your new favorite!

piece of triple layer gluten free coconut cream pie on black square plate sprinkled with toasted coconut.

Triple Layer Gluten Free Coconut Cream Pie

Kim
This gluten free coconut cream pie has three layers!! It starts with smooth coconut milk pastry cream followed by crunchy toasted coconut filled cream, all topped with sweetened whipped cream! It's the ultimate in coconutty creamy goodness 🙂
4 from 2 votes
Print Recipe Pin Recipe
Prep Time 1 hour hr 15 minutes mins
Cook Time 27 minutes mins
Chilling Time 4 hours hrs
Total Time 5 hours hrs 42 minutes mins
Course Dessert, Pie
Cuisine American
Servings 8 slices

Ingredients
 

FOR THE CRUST:

  • ½ recipe The Best Gluten Free Pie Crust (enough for one prebaked pie crust)

FOR THE FILLING AND TOPPING:

  • 6 large egg yolks
  • ½ cup (100g) granulated sugar
  • ¼ cup (30g) cornstarch
  • 2 cups (500ml) canned full-fat coconut milk (well shaken before opening)
  • 2 tablespoon butter, at room temperature
  • 1 cup plus 1 tablespoon (107g) unsweetened shredded or flake coconut
  • 1 cup (240ml) heavy whipping cream
  • 1 can (13.66oz or 403ml) coconut cream (the cream portion from a can of full-fat coconut milk may be substituted)
  • ¼ cup (31g) powdered sugar
Get Recipe Ingredients

Instructions
 

MAKE THE CRUST:

  • Make the crust according to recipe instructions for blind baking pie crust. Allow to cool completely.

MAKE THE PASTRY CREAM:

  • In a small saucepan, whisk together the granulated sugar and cornstarch. Add the egg yolks and whisk well until mixture is thick and lemon colored. Pour in the coconut milk and whisk to combine.
  • Place the saucepan over medium heat and whisk constantly until the mixture begins to thicken and bubble (almost like a "burp"). Continue whisking vigorously for one minute. Remove from the heat and add the butter and whisk until completely melted and smooth.
  • Pour all but about one cup of the pastry cream straight into the pie crust and shake it to level. Pour the remaining cup into a small bowl. Cover both with plastic wrap, making sure it touches the surface of the pastry cream to prevent a skin from forming.
  • Refrigerate both for at least one hour and up to 24.

TOAST THE COCONUT:

  • Preheat oven to 350° F. On a baking sheet, spread coconut in an even layer and bake until golden brown, checking every few minutes and stirring as necessary so that it browns evenly. It shouldn't take more than 8-10 minutes. Remove from the oven and cool completely.

WHIP THE CREAM:

  • In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream with the coconut cream until soft peaks. Slowly add the powdered sugar and whip to stiff peaks.

MAKE SECOND LAYER:

  • Remove reserved pastry cream from refrigerator and stir to loosen. Add all but 1 tablespoon of the toasted coconut to the pastry cream and stir to combine. Stir ½ cup of the whipped cream into the pastry cream to lighten it, then gently fold 1½ cups of the whipped cream into the lightened pastry cream. Spread this over the first layer in the pie using an offset spatula to smooth the top.

MAKE THIRD LAYER:

  • Fill a pastry bag fitted with a large star tip with the remaining 2 cups of whipped coconut cream. Pipe onto top of second layer in pie plate. Alternatively, spread the remaining whipped coconut cream on top of second layer and swirl decoratively. Sprinkle with the remaining toasted coconut.
  • Chill for at least 3 hours. Pie will keep for 3-4 days in the refrigerator.
Keyword coconut cream pie, Gluten Free
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!

Triple Layer Gluten Free Coconut Cream Pie was originally posted in August 2019 and has been updated with new pictures, new tips, and a new video.

More Pie and Pastry Recipes

  • large slice of berry pie with whipped cream on top on white plate.
    Fresh Gluten Free Berry Pie
  • slice of pumpkin pie with whipped cream on top.
    Gluten Free Pumpkin Pie Recipe
  • slice of gf strawberry rhubarb pie on stack of white plates with whole pie in the background.
    Gluten Free Strawberry Rhubarb Pie
  • gluten free lemon pie on white scalloped plate with lemon and light green towel in the background.
    Gluten Free Lemon Pie

Comments

  1. Janice Hanson says

    March 02, 2024 at 3:43 pm

    How do I watch the video again for making the 3 layer Coconut Cream pie?

    Reply
    • Kim says

      March 05, 2024 at 9:55 am

      You can go right to my youtube channel here: https://www.youtube.com/watch?v=SaACLG5Prik&t=407s

      Reply
  2. Deanne Mahan says

    December 31, 2023 at 12:24 am

    I cannot obtain soft peaks or stuff peaks on the whipped cream. I have followed this to the letter for the third time now. It tastes great but I cannot get that fluffy consistency. Please help

    Reply
    • Kim says

      January 11, 2024 at 8:09 am

      I'm not sure what is going wrong. Make sure the heavy cream and coconut cream are very cold.

      Reply
  3. Daisy says

    September 21, 2023 at 4:13 pm

    The coconut cream is listed in the ingredients, but I do not see where I incorporate it.??

    Reply
  4. Daisy says

    September 21, 2023 at 4:07 pm

    Where is Coconut Cream listed in the ingredients but I don’t see where you put it into the recipe. It’s not mentioned.

    Reply
  5. Wilma Cohen says

    August 09, 2019 at 4:26 pm

    Oh how good this cocoanut pie is! I made it for my family the other night & everyone raved about it! Thank you for this recipe!

    Reply
    • Kim says

      August 09, 2019 at 5:37 pm

      Hi, Wilma! Thank you so much for visiting my blog and trying my recipe!! I'm glad you all loved it. It's my dad's favorite 😋

      I hope you're able to try more of my recipes in the future!

      Thanks again 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




profile picture of me and Scott.

Hey there, I'm Kim!

I won't let a celiac diagnosis stop me from enjoying my passion for baking and cooking, so stick with me and I'll show you how to make the BEST EVER gluten-free renditions of the food we used to know and love 🤗

More about me

Trending

  • landscape view of gluten free sourdough bread on white countertop with green tea towel.
    Best Ever Gluten Free Sourdough Bread
  • gluten free focaccia bread
    Gluten Free Focaccia Bread
  • landscape view of mason jar filled with active gluten free sourdough starter.
    Easy Gluten Free Sourdough Starter
  • landscape view of classic chicken salad on a bed of lettuce in a white bowl with red grapes and crackers alongside.
    Classic Chicken Salad

Gluten free seafood recipes

  • landscape view of crab cakes on white plate with green beans and remoulade sauce.
    Best Ever Gluten Free Crab Cakes
  • landscape view of lemon butter shrimp in large white bowl with hunks of bread alongside
    Amazing Grilled Lemon Butter Shrimp
  • landscape view of Old Bay rimmed bowl of she crab soup on white linen with navy blue cloth napkin on the side and glass bottle of sherry in the background.
    Gluten Free She Crab Soup
  • lobster rolls on white platter surrounded by lemon wedges.
    Homemade Gluten Free Lobster Rolls

Footer

↑ back to top

About

  • Privacy Policy
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2025 Let Them Eat GF Cake, Inc.