Healthy Coconut Cream Pie

I have a coconut cream pie recipe to share with you!

Two plates each with a slice of healthy coconut cream pie.

But this pie isn’t your average pie. It’s an energy-boosting pie without processed sugar, flour or butter. It’s bursting with coconut (literally). It’s got coconut oil, shredded coconut, coconut flakes, coconut meat, coconut milk, coconut sugar. See, all the coconut. Oh, and banana!

A healthy coconut cream pie on a serving platter with a few slices missing.

If you love coconut and are in the mood for a wholesome pie, I highly recommend trying this recipe. It’s delicious. And if you need an excuse to whip up a pie, I’ve got your covered: 1) It’s Friday 2) Today is the last day of National Pie Month 3) March 14 is Pi Day.

Like I said, this pie is packed with energy boosting ingredients — which means it’s by no means a low calorie pie. That said, the ingredients are natural and good for you! And it’s vegan, grain-free, gluten-free and nut free. Make it for Pi Day or save the recipe and make it for Easter or Passover!

Healthy Coconut Cream Pie

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Healthy coconut cream pie with a delicious banana coconut filling and a coconut date crust.
Two plates each with a slice of healthy coconut cream pie.
Servings 12



Pie Filling: (Yield: 3 cups)

  • 3 large bananas, ripe
  • 1 cup fresh coconut meat from young coconut, about 1 to 2 coconuts depending on thickness of meat
  • 1/4 cup coconut milk, I used light coconut milk
  • 1/3 cup coconut sugar
  • 1 Tablespoon vanilla extract
  • 1/4 cup coconut oil
  • 3 Tablespoons white ground chia seeds
  • Pinch sea salt
  • 1/2 cup shredded coconut, divided


To Make the Crust:

  • Combine all crust ingredients in a food processor and until well combined and crust starts to stick together. Press into 6-inch fluted pie pan (with removable bottom). Refrigerate or freeze while you make the filling.

To Make the Filling:

  • Mash up bananas in a large bowl and set aside. In blender, blend coconut meat and coconut milk until smooth. Add a little fresh coconut water if the blades won’t spin easily. Add coconut sugar, vanilla, coconut oil, chia seeds and salt. Blend until incorporated.
  • Pour into bowl with bananas, add 1/4 cup shredded coconut and gently fold until just mixed.
  • Pour evenly into the crust. Top with remaining 1/4 cup shredded coconut and refrigerate 4-8 hours or until set. You can also let it set in the freezer.


Serving: 1slice Calories: 343kcal Carbohydrates: 33g Protein: 4g Fat: 24g Fiber: 7g Sugar: 11g


Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!
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Recipe Rating

    1. Kira – The Healthable Old Soul
      March 1, 2014 AT 11:00 am

      Very beautiful! It reminds me of ‘raw’ foods which are a favorite around here! I love how you have dates as part of your crust sweetener!

    2. Lauren @ The Bikini Experiment
      February 28, 2014 AT 9:34 pm

      The pie looks delicious! Congrats on passing the exam! Are you going to start working as a person trainer?

      1. Brittany Mullins
        March 1, 2014 AT 12:28 am

        Thanks Lauren. I haven’t decided what I’m going to do with the certification yet. Becoming a personal trainer at a gym is one idea, but I’m also interested in creating plans and offering them online.

    3. Jen
      February 28, 2014 AT 7:24 pm

      Congrats on passing your exam!! I take mine in about 1 month. And that pie, oh my word, it looks amazing. I might have to make it as my treat after I take the exam too 😉

      1. Brittany Mullins
        March 1, 2014 AT 12:29 am

        Oh nice! Best of luck to you Jen.

    4. Kim @ Hungry Healthy Girl
      February 28, 2014 AT 1:10 pm

      Congrats! The pie looks like a must try!

      1. Brittany Mullins
        March 1, 2014 AT 12:29 am

        Thanks Kim!

    5. Sam
      February 28, 2014 AT 1:02 pm

      Congratulations on the certification! That’s an amazing accomplishment and should most definitely be celebrated with pie!

      1. Brittany Mullins
        March 1, 2014 AT 12:30 am

        Thanks so much Sam.

Parchment paper lined with protein balls.


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