Blender Coconut Cream Pie - Ridiculously Easy!

By simply throwing all the Coconut Cream Pie ingredients (except for the crust of course!:-) in a high-speed blender, you can create the easiest Coconut Cream Pie ever.  Don't have a high-speed blender?  Simply use a handheld mixer instead!  Keto and Gluten-Free, this is a coconut lover's dream dessert!

Why did I decide to make a Coconut Cream Pie when every other blogger is making fall-inspired recipes such as pumpkin pie?

Because today is a very important day.

Today is Mr. Grumbles birthday and Mr. Grumbles loves coconut!

Wanting to surprise him for his birthday, I needed to create a quick and easy coconut-based dessert that would not require much time.

This Coconut Cream Pie definitely fits the bill!

What ingredients are needed for this Coconut Cream Pie recipe?

This recipe calls for simple ingredients 'cause let's face it, I am a simple girl!

• coconut (canned and creamed, unsweetened shredded flakes(optional) and coconut flour)
• Erythritol (or sugar) and Lakanto Golden Sugar
• butter (or ghee)
• eggs
• vanilla
• chocolate chips (optional)
• pie crust
• whip cream frosting (optional)

What are all the different types of coconut?

• Canned Coconut Milk -  Made from the first pressing of coconut meat (I used Thai Kitchens Coconut Milk) This is usually found in smaller cans.  It is the byproduct of full-fat canned coconut milk whereby the water has been removed.  If you can't find it, simply place a can of full-fat coconut milk in the fridge overnight.  When you are ready to make the pie, remove the water which has separated from the coconut.  Discard the water and use only the separated coconut.

• Light Coconut Milk from a Can - This has a higher water content than the canned coconut milk (I use Native Forest Light Organic Coconut Milk)  and is simply full-fat coconut milk that has been diluted.

• Creamed Coconut - This is a type of paste whereby most of the liquid has been removed.  It usually comes in a vacuum-sealed bag in a cardboard box (I use Let's Do Organic Creamed Coconut)

What equipment do you need to make the Coconut Cream Pie?

All you need to make this Coconut Cream Pie is a pie pan and a high-speed blender.  If you don't have a high-speed blender, you can simply use a handheld mixer to combine the ingredients.

What makes this coconut cream pie easier than other cream pie recipes?

Believe it or not, the cream part of this Coconut Cream Pie all came together in a blender.  I am not kidding!  Most "cream pie" recipes require you to make some sort of custard first or use gelatin.  Although both of those options are great, they can be a little intimidating for a first-time baker.  With all the ingredients for this coconut cream pie coming together in a blender, it is truly a "no-fail" recipe!

How did I decorate this Blender Coconut Cream Pie?

In order to add a little "pizzazz" to the cream pie, I simply made a quick and easy whipped cream "frosting" which I piped in 1-inch circles over the top of the pie.  Then, I took the remaining frosting and piped little buds of frosting in any of the gaps so that the entire surface area was covered.

Finally, as a finishing touch, I lightly sprayed the top of the pie with gold food spray paint and sprinkled some gold flecks for some extra bling!

How to make this Blender Coconut Cream Pie

• Prepare the gluten-free crust (or any crust of choice) and bake it in the oven until starting to brown.
• Add all the coconut (canned coconut milk, creamed coconut and coconut flour), erythritol (sugar), butter (or ghee), eggs, coconut flour and vanilla in a blender and blend on high for 1-2 minutes minute.   Let stand as crust bakes.

• Once the crust has baked, remove from oven and sprinkle chocolate chips over crust (if using)

• Pour blender liquid over crust, sprinkle with unsweetened coconut (if using)

• Bake until set
• Allow pie to cool completely
• Decorate using whip cream frosting and gold sprinkles (if using)

How to store the Blender Coconut Cream Pie

This pie must be stored in the fridge in an airtight container and will last for at least 5 days.  If you want to make the pie ahead of time and freeze it, feel free to do so but do NOT add the whipped topping.  1 day before you are ready to serve the pie, remove it from the freezer and place it in the fridge for 12-24 hours before frosting.

If you like this quick and easy coconut dessert, you may also like:

• Raspberry Coconut Cake (Gluten-Free, Keto)
• Chocolate Coconut Almond Joy Cheesecake (Low Carb, Keto, GF)
• Maple Banana Skillet Bread (Gluten-Free, Paleo)
• One Bowl Chocolate Zucchini Quick Bread (Gluten-Free, Keto, AIP)
• Cinnamon Bun Bundt Cake (Gluten-Free, Keto)

Easy Blender Coconut Pie (Gluten-Free, Keto)

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This is such a simple recipe that anyone can successfully make this delicious Blender Coconut Pie.

• Total Time: 45 minutes
• Yield: 10 slices 1x

Ingredients

Units USM Scale 1x2x3x

• 1 pie crust
• 5.4 oz coconut cream
• 7 oz creamed coconut
• 13.5 oz light coconut milk
• ¼ cup erythritol (or sugar)
• ¼ cup Lakanto Golden Sugar (or use brown sugar)
• 3 eggs
• ¼ cup butter, softened
• 2 tsp vanilla extract
• ¼ cup unsweetened flaked coconut (optional)
• ¼ -½ cup chocolate chips (optional)

Decorations

• 1 serving of Cream Cheese Frosting (optional)
• Gold food spray paint
• 1 tbsp gold flecks

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Instructions

1. Preheat the oven to 350 degrees.  Bake  your pie crust for 10 minutes or until starting to brown slightly.
2. In a blender, combine all the ingredients (except chocolate chips and coconut flakes) and blend on high speed for 1-2 minutes.  Let sit.
3. Once crust has cooked, add chocolate chips (if using) to the bottom of the pie.  Carefully pour coconut mixture into crust.  Top with shredded coconut (if using)
4. Place pie in the oven for 35-40 minutes or until set in the middle.
5. Remove pie from oven and let cool completely wiht a towel covering pie.
6. Once pie has cooled, place in fridge.
7. The day you are serving this prepare frosting and decorate (if doing but not at all necessary)

Notes

• See post for ingredients, tips and tricks.
• Nutritional information is for pie and not for any decorations
• Nutritional information is for recipe containing erythritol and Lakanto Golden sugar

Types of Coconut Products:

• Coconut Cream is a can of full fat coconut milk with most of the water removed so the can is smaller in size.
• Light Coconut Milk is canned coconut milk with more water added and therefore has a less calorie-dense profile.
• Creamed Coconut is a thick paste with almost all the water removed.  This usually comes in a box with a vacuum-sealed component inside the box.

• Author: Cat
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Cuisine: Gluten Free, Keto

Nutrition

• Serving Size: 1 slice
• Calories: 333
• Sugar: 1.7 g
• Fat: 31.2 g
• Carbohydrates: 9.1 g
• Fiber: 4.3 g
• Protein: 7.1 g