Coconut Pie

Coconut Pie

This is one the quickest desserts you can make, it is a one bowl wonder. Take one bowl, mix all the ingredients and cook in the oven – and what comes out is delicious coconut pie.

As it cooks, the heavier ingredents fall to the bottom and form a pie base, the coconut rises to the top forming a yummy crust, and the middle is akin to a light egg custard.

Coconut Pie

Makes 1 large pie or 6 individual round ramekin serves


  • 4 eggs
  • 1/4 cup ground almonds (almond meal/flour)
  • 2 cups almond milk (or milk if your choice)
  • 1/2 cup coconut sugar
  • 4 Tablespoons Lucuma powder* (optional)
  • 1 cup desiccated coconut, unsweetened
  • 2 teaspoons ground vanilla (or vanilla essence)

* Lucuma powder is a natural sweetener made from the Peruvian lucuma fruit. It contains a variety of nutrients including, iron, potassium, zinc and fibre. I buy mine online. I like to use it to boost the nutritional value of this recipe.


  1. Preheat oven to 175 degrees celsius
  2. Grease a 25cm pie plate (I used coconut butter to grease mine) OR grease six ramekins.
  3. Add all ingredients to a large bowl and whisk with an electric mixer to combine well.
  4. Cook in the oven for about 1 hour. Test is it cooked by inserting a knife blade, the blade should come out clean.
  5. Serve with my bliss ice cream or some creamy mango yogurt or some fresh seasonal fruit.

Time Saver Tip

  • This pie can be eaten hot or cold.
  • It will keep in the fridge for 4-5 days.
  • Can be made ahead for a dinner party, just rewarm gently in the oven or serve cold.

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This Breakfast ebook is perfect if you’re looking for:

+ 20 gluten-free & dairy-free recipes
+ Nourishing smoothies, Juices, Breakfast & Brunch
+ An overview of smoothies vs juices
+ Time saver tips to set you up for success
+ A bonus printable shopping list to get you started.

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