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Two plates each with a slice of healthy coconut cream pie.
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Healthy Coconut Cream Pie

Healthy coconut cream pie with a delicious banana coconut filling and a coconut date crust.
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