The first time I made this…

My husband loves coconut cream pie. It’s one of those nostalgic, diner-style desserts that reminds him of childhood birthdays. But the traditional version? Loaded with sugar, heavy cream, and store-bought crust.

So I challenged myself to recreate it — but lighter, cleaner, and still creamy and indulgent.

And y’all — I nailed it.
The coconut custard is thick and luscious thanks to full-fat coconut milk and a touch of maple syrup, and the almond flour crust bakes up beautifully crisp. Top it with coconut whipped cream, and you've got the dreamiest healthy summer dessert — cool, creamy, and naturally sweet. 🥥💛

🥥 Healthy Coconut Cream Pie Recipe

Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 4 hours
Total Time: ~4.5 hours
Serves: 8

Ingredients

For the crust:

• 1 ½ cups almond flour

• ¼ cup coconut oil or butter, melted

• 2 tbsp maple syrup or honey

• Pinch of sea salt

For the filling:

• 1 can (13.5 oz) full-fat coconut milk

• 1 cup unsweetened shredded coconut

• 3 tbsp arrowroot starch or cornstarch

• ¼ cup maple syrup

• 2 egg yolks

• 1 tsp vanilla extract

• ¼ tsp sea salt

Topping:

• 1 cup coconut whipped cream or regular whipped cream

• 2 tbsp toasted coconut flakes (optional)

👩‍🍳 Instructions

1. 🔥 Preheat oven to 350°F (175°C).

2. 🥣 Make the crust: Mix almond flour, melted coconut oil, maple syrup, and salt until dough forms. Press into a 9-inch pie pan.

3. ⏲️ Bake crust for 10–12 minutes until golden. Let cool completely.

4. 🥥 Make the filling: In a saucepan, whisk coconut milk, shredded coconut, maple syrup, arrowroot, salt, and egg yolks. Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes). Remove from heat and stir in vanilla.

5. ❄️ Chill: Pour filling into cooled crust and refrigerate for at least 4 hours or until set.

6. 🍦 Top with whipped cream and toasted coconut just before serving.

🍽️ Nutrition (per slice, based on 8 slices)

• Calories: 260

• Carbs: 18g

• Sugar: 9g (natural)

• Fat: 21g

• Fiber: 3g

• Protein: 4g

💡 Sarah’s Tips

• Make it dairy-free: Use coconut whipped cream and coconut oil — it’s already naturally dairy-free!

• Want more coconut flavor? Add ¼ tsp coconut extract to the filling.

• To toast coconut: Bake unsweetened coconut flakes at 350°F for 3–5 minutes until golden.

• Make ahead: This pie holds up great in the fridge for 3–4 days.

Why I Love It

This Coconut Cream Pie is rich, cool, and satisfying — without being heavy or overly sweet. It’s one of those desserts that feels indulgent but is made from ingredients I feel good about feeding my family. A creamy, dreamy healthy summer dessert you’ll want to keep in your fridge on repeat. 🥥❄️