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Healthy Coconut Cream Pie - Light, Luscious, and Easy

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Coconut milk: 1 can (13.5 oz) full-fat, well shaken
  • Unsweetened coconut milk beverage or light coconut milk: 1 1/2 cups
  • Plain Greek yogurt: 1 cup (2% or whole)
  • Unsweetened shredded coconut: 1 cup, divided (for filling and topping)
  • Cornstarch: 1/4 cup
  • Maple syrup or honey: 1/3 to 1/2 cup, to taste
  • Vanilla extract: 2 teaspoons
  • Almond extract (optional): 1/4 teaspoon
  • Eggs: 2 large (for custard)
  • Pinch of salt
  • Almond flour: 1 1/2 cups (for crust)
  • Old-fashioned rolled oats: 1 cup, lightly pulsed in a blender
  • Coconut oil: 4 tablespoons, melted
  • Maple syrup (for crust): 2 tablespoons
  • Plain yogurt or coconut yogurt (for topping): 1/2 cup
  • Canned coconut cream or well-chilled coconut milk solids: 1 cup (for topping)

Method
 

  1. Prep the pan and oven: Heat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
  2. Toast the coconut: Spread 1/2 cup shredded coconut on a small baking sheet and toast in the oven for 4–6 minutes, stirring once, until golden. Set aside to cool.
  3. Make the crust: In a bowl, mix almond flour, pulsed oats, melted coconut oil, 2 tablespoons maple syrup, and a pinch of salt until it forms damp crumbs. Press evenly into the pie dish, going up the sides. Bake for 12–15 minutes, until lightly golden. Let it cool completely.
  4. Start the custard base: In a medium saucepan off the heat, whisk cornstarch, a pinch of salt, and 1/3 cup maple syrup. Add the eggs and whisk until smooth. Slowly whisk in the can of full-fat coconut milk and 1 cup of the lighter coconut milk beverage.
  5. Cook the custard: Set the pan over medium heat. Whisk constantly until the mixture thickens and bubbles, 6–9 minutes. Reduce heat to low and cook 1–2 minutes more, whisking, to remove any starchy taste.
  6. Finish the filling: Remove from heat. Whisk in vanilla, optional almond extract, and 1/2 cup shredded coconut. Let the mixture cool for 5–10 minutes, stirring occasionally so it doesn’t form a skin.
  7. Lighten with yogurt: Once warm, whisk in 1 cup Greek yogurt until silky. Taste and adjust sweetness with a little more maple syrup if needed.
  8. Fill the crust: Pour the custard into the cooled crust. Smooth the top. Press a piece of parchment directly onto the surface to prevent a skin.
  9. Chill: Refrigerate at least 4 hours, preferably overnight, until fully set.
  10. Make the light topping: In a chilled bowl, whisk coconut cream (or the solids from a chilled can of coconut milk) with 1/2 cup yogurt and 1–2 teaspoons maple syrup until fluffy and smooth. A hand mixer helps, but a whisk works too.
  11. Top and finish: Remove parchment, spread the topping over the pie, and shower with the toasted coconut. Slice with a sharp, clean knife for neat pieces.