Coconut custard pies are not just for the holidays! Desserts are not limited to a certain time of the year. Creamy, decadent, rich, but made into smaller pies, these definitely have to be the next dessert you serve to your friends and family.

Coconut Custard Pie [Vegan, Gluten-Free]



6 people or one 8-inch pie



For the Crust:

  • 2 1/4 cup desiccated coconut
  • 3/4 cup full-fat canned coconut milk
  • 4 tablespoons agave syrup
  • 6 tablespoons almond or coconut flour
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

For the Custard:

  • 1 1/2 cans (2 cups) full-fat canned coconut milk
  • 3/4 cup sugar
  • 3 tablespoons vegan butter
  • 4 1/2 tablespoons cornstarch
  • 4 1/4 tablespoons water
  • 2 teaspoons vanilla extract
  • Shaved toasted coconut for garnish (optional)


  1. To make the crust dice the dates into tiny pieces.
  2. Combine all the crust ingredients together in a large mixing bowl and mix to a mushy paste.
  3. Press the mixture into the tart molds or one 8-inch pie plate and then bake in a preheated 375°F oven for 15 minutes to set and then turn the oven down to 350°F for another 10 minutes until golden browned and slightly puffed.
  4. Cool while you prepare the custard.
  5. Combine the cornstarch with the water and whisk smooth
  6. For the custard combine the coconut milk, sugar, and vegan butter in a sauce pot over medium to high heat.
  7. Bring to a boil stirring often and once it boils add the cornstarch slurry.
  8. Whisk smooth and let it boil over low heat for 30 seconds.
  9. Pour the custard into the tart crusts or the pie crust and refrigerate to set.
  10. Once set add tasted coconut and a drizzle of chocolate (optional).


Custard pie and/or tarts must be kept refrigerated. Store in an airtight container for up to 1 week.