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Gluten-Free, Dairy-Free, and Low-FODMAP Coconut Cream Pie

A sweet, creamy, and cool treat, safe for folks with gluten and dairy intolerance…and just in time for the U.S. Independence Day!

My pie looks like Pacman.Didn’t mean to do that…oh, well. nom nom nom nom nom nom nom

What I did mean to do was create a delicious gluten-free, dairy-free pie just in time for the Fourth of July. And on that count, I believe I’ve succeeded.

I used to say my favorite kind of pie was pumpkin…but now that I’ve been making coconut cream for a couple years, I think I may have to declare coconut cream my new official favorite.

Ask me again what I think come November.

FODMAPers: Please note that you will need to pay attention to which brand of ingredients you buy to keep this recipe low-FODMAP. For the recipe, I relied on soy milk because the custard needs a bit of protein to do its custard thing. Soy milk made from soy protein isolate, such as 8th Continent, is FODMAP-friendly. Most other soy milks in the U.S., however, are made by soaking whole soy beans, meaning that the high-FODMAP carbs in the soy are absorbed. I would not recommend almond milk because of the low protein content. Lactose-free cow’s milk will work great if you tolerate dairy.

Also, while I’ve definitely found a number of brands of graham crackers that are gluten- and dairy-free, I’ve never found one that didn’t contain honey, inulin, or both. I had a big batch of these homemade graham crackers in my freezer, which I made using maple syrup in place of the honey. They make for great snacking! Dianne and Kate also have low-FODMAP graham cracker recipes on their blogs.If you don’t want to take the time to make homemade graham crackers, I don’t blame you. You could also use another store-bought low-FODMAP cookie, such as these or these. You could use Cheerios–just add a few tablespoons of sugar to sweeten it. Or as a final option, you could just use a traditional-style gluten- and dairy-free pie crust, bake it according to the package directions, and then fill it with coconut cream heaven custard.

*Whew* The low-FODMAP diet and its grievances. Thank goodness the strict elimination phase is short.


If you “just” have to worry about gluten and dairy intolerance (like that isn’t enough), feel free to use your favorite brand of soy milk and graham crackers of your choice to make a lovely, allergen-friendly treat to share with your friends and family this Fourth of July.

(P.S. don’t tell them it’s gluten- and dairy-free. I bet they’ll never guess. ?)

Linking up with Amanda to share some pie.


Gluten-Free, Dairy-Free and Low-FODMAP Coconut Cream Pie
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For the graham cracker crust*
  1. Gluten-free, dairy-free graham crackers or other store-bought cookies of choice**
  2. 5 Tbsp. non-hydrogenated dairy-free margarine
For the filling
  1. 3/4 cup unsweetened flaked coconut
  2. 2/3 cup sugar
  3. 1/3 cup cornstarch
  4. 1/2 tsp. salt
  5. 4 egg yolks
  6. 1 can coconut milk (about 13.5 fl oz. or 400 ml)
  7. 1 1/3 cups soy milk***
  8. 1 tsp. vanilla
For the graham cracker crust
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Crush the graham crackers finely, using a food processor if available, until you have 1 1/2 cups crumbs. This should take something like 20-25 standard-sized graham cracker squares.
  3. Melt the margarine on the stove or in the microwave. Blend crumbs and margarine until thoroughly combined and press into the bottom of a pie plate.
  4. Bake the crust for 10 minutes. Set aside to cool.
For the filling
  1. Toast the coconut in a large pan over medium-low heat, stirring constantly, until golden brown. Remove from the pan and let cool.
  2. Separate the egg yolks. Place them in a medium-sized bowl, somewhere near the stove.
  3. Add the cornstarch, sugar, and salt to a saucepan. Whisk in the coconut milk and soy milk, removing lumps. Bring to a boil over medium heat, stirring constantly. This will take awhile, and it will get quite thick.
  4. When the milk mixture reaches a boil, let it boil one minute. Pour about a cup of the mixture into the egg yolks (you can eyeball it) and whisk immediately, then immediately return the yolk mixture to the saucepan. Boil one minute more.
  5. Remove the saucepan from the heat and stir in the vanilla and toasted coconut. Pour the hot filling into the pie crust. Refrigerate at least 3 hours to set before serving.
  1. *A traditional-style pie crust, store-bought or homemade, can be used in place of the graham cracker crust. Bake according to its recipe or package instructions.
  2. **See above post for homemade and store-bought low-FODMAP graham cracker and cookie options.
  3. ***For low-FODMAP, use a soy milk make from soy protein isolate, such as 8th Continent, or use lactose-free cow's milk. Do not use almond milk or another low-protein milk alternative.
The Hungry Caterpillar
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  1. Cora says:

    Well, well. One of my favorite childhood pies. How did you guess?

    You impress me so much with not only your own dedication to making things that meet your dietary needs, but then to share so many amazing resources for others. Someone needing low FODMAP – or just gluten/dairy free – will have zero problem going through this post, knowing that there are plenty of options for them to try. Go you.

    1. Joyce says:

      One of your favorite pies, huh? Clearly, you have excellent taste in pie. 😉
      Thank you for your kind words. The elimination phase of the low-FODMAP diet is so so hard, and I want to be as much of a help to folks as I can. <3

  2. Kat says:

    Oh my gosh – coconut cream pie is totally one of my all time favorite pies. Banana cream is right up there too though! But yes – totally pinning this and making it. It sounds incredible girl!

    1. Joyce says:

      Banana cream. I haven’t had that in a long time. That was *definitely* one of my childhood favorites. Hope you enjoy it!

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