Gluten-Free Coconut Custard Pie

This gluten-free coconut custard pie is simple to make, but does need ample time to chill before serving. Serve with fresh fruit and shredded coconut.

Serves: 8Hands-on: 20 minutesTotal: 9 hours 40 minutesDifficulty: Easy

Serves: 8


  • 1 3⁄4 cups coconut milk
  • 2 tsp. vanilla extract
  • 3 large eggs
  • 1⁄4 cup butter, melted
  • 1 cup sugar, divided
  • 1⁄2 cup sorghum flour
  • 1 1⁄4 cups unsweetened shredded coconut, divided
  • 1 unbaked gluten-free pie shell
  • 1 cup fresh strawberries, hulled
  • 1 pint fresh blueberries


  • Preheat oven to 350°F.
  • In a large bowl, whisk together coconut milk, vanilla, eggs, melted butter, 3⁄4 cup sugar. and sorghum flour until well-combined. Whisk in 1 cup shredded coconut. Pour mixture into pie shell.
  • Place pie on a baking sheet and bake for 40 to 50 minutes, until top and crust are golden-brown. Place pie on a wire rack and cool for 30 minutes. Chill 8 hours before serving.
  • Just before serving, in a small bowl, toss blueberries with the remaining 1⁄4 cup sugar. Transfer pie to a wide-rimmed serving platter. Scatter strawberries, blueberries, and remaining coconut around the pie.