Coconut Milk & Fruit Whipped Cream Pie Recipe

Name: Coconut Milk & Fruit Whipped Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 13.5 ounces Coconut Milk (canned); 10 ounces Coconut Milk Yogurt (2 - 5.3 containers, flavor of your choice); 1/2 cup Fresh berries; 1 teaspoon Coconut Palm Sugar (optional); 1 teaspoon Vanilla; 3 teaspoons Arrowroot; 1 1/2 cups Almond Meal Flour; 1/4 cup Coconut Flour; 3 tablespoons Coconut Oil; 1/2 teaspoon Salt

Servings: persons

1
Place the can of coconut milk in the refrigerator, turned upside down. Leave overnight.
2
Turn the coconut milk right side up, open with a can opener and drain off the liquid. Keep the liquid for smoothies!
3
Place the remaining coconut milk into a bowl. It should be firm. If the texture can be cut with a knife, add 2-3 tbsp of the coconut milk liquid.
4
Beat with beaters on low until it begins to mix nicely together. There will be lumps. Turn the mixer on high and mix until smooth. May take several minutes. Add small amounts of coconut milk liquid if needed to get a smooth texture.
5
Once beaten until creamy smooth, add vanilla.
6
Pour about 1-2 TBSP hot water over the coconut palm sugar. Mix to dissolve. Beat into the mixture.
7
Cook the berries until they are soft. Stir in arrowroot to thicken. Let cool.
8
Pour off the berry liquid into the mixture and beat well.
9
Add the yogurt and beat well.
10
Gently fold in the berries.
11
Prepare the Pie-crust
12
Mix the flours and salt together
13
Liquefy the coconut oil if it is solid and mix into the flour with a fork. You should be able to pinch the mixture and it holds together.
14
Pat the mixture into a pie pan
15
Bake the crust at 350 degrees for 15 min. and let cool.
16
Pour the whipped cream and yogurt mixture into the pie crust. Place in the refrigerator for at least 2 hours. Garnish with berries and serve!

754

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 13.5 ounces Coconut Milk (canned), 10 ounces Coconut Milk Yogurt (2 - 5.3 containers, flavor of your choice), 1/2 cup Fresh berries, 1 teaspoon Coconut Palm Sugar (optional), and more.

Yes, Coconut Milk & Fruit Whipped Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Milk & Fruit Whipped Cream Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions