Gluten-free, dairy-free Coconut Cream Pie

October 22, 2014

Coconut “Cream” Pie


2 cans coconut milk (light or regular)

¼ cup apple juice

1 tsp arrowroot powder

2 Tbs agar agar

 1 to 2 sprinkles stevia or ¼ cup erythritol

1 tsp vanilla

Coconut flavoring

2 sliced bananas (optional)

Coconut flakes

Chocolate sauce (optional)


Put the apple juice and agar agar into a sauce pan and bring to a boil. Remove from heat and let cool. Mix the coconut milk, apple juice mixture, arrowroot, vanilla, sweetener, and coconut flavoring with a hand mixer. Pour half the filling into a pie crust add the bananas and pour the rest of the filling on top. Sprinkle coconut flakes on top. Drizzle chocolate sauce. Enjoy!


Macadamia Nut Pie Crust:

1 cup Macadamia nuts

1 cup Dates

(you can use coconut flour and experiment with amounts)


Put ingredients into a food processor and blend until well mixed. Form mixture into a pie pan and bake at 350°F for 5-10 minutes or until slightly puffy. Add filling.

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