Healthy Coconut Cream Pie
Published Feb 28, 2014, Updated Sep 27, 2021
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I have a coconut cream pie recipe to share with you!
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!
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
- 3 cups coconut flakes
- 7 Medjool dates, pits removed
- 1 Tablespoon vanilla
- 3 Tablespoons hemp seeds
- 1 Tablespoons coconut oil
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.
Nutrition information is automatically calculated, so should only be used as an approximation.
That pie looks amazing! And I’m so happy for you 🙂 Congrats! You’re going to be a fantastic trainer!
Thank you Liz!! 🙂
This pie looks so decadent, but I love that it’s a healthier version! And congratulations! How exciting!
Thank you for the congrats Holly!
YUM! I heart coconut. Congrats on passing the exam!
Thanks Hillary! I looove coconut too — so good.
I’ve never been a big coconut pie fan but my dad LOVES them. I may have to make this for him sometime and see what he thinks.
Oh yeah, I would love to hear what he thinks! 🙂
That is one good looking pie! There is no better feeling than baking a treat you know is healthy and will be good for your body too. And congrats on the certification!!
Thanks so much Chelsea. I totally agree.
Congratulations on the certification! That’s an amazing accomplishment and should most definitely be celebrated with pie!
Thanks so much Sam.
Congrats! The pie looks like a must try!
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 😉
Oh nice! Best of luck to you Jen.
The pie looks delicious! Congrats on passing the exam! Are you going to start working as a person trainer?
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.
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!