Easy No Bake Blueberry Coconut Cream Pie (Whole30 Compliant)

With only 4 simple ingredients, this blueberry coconut cream pie is pretty, delicious, and Whole30 approved! Enjoy a rich, silky, naturally sweetened dessert without the sugar overload.

When you’re on the Whole30, desserts and snacks are off-limits. Removing certain food groups (sugar, gluten, grains, dairy, alcohol, and legumes) is just as important as re-training the way your brain and stomach communicate so that everything is working the best way possible.

No sugar wasn’t too bad since we’ve been in the process of quitting sugar anyway. Anytime the kids had a “snack,” it was actually a mini-meal, and there was fruit at the dinner table to satisfy that “sweet” craving after our meal.

The only time I broke the rule was when my good friend Katie visited with her family. On that day, I busted out Avocado Chocolate Pudding Cups and this no-bake blueberry coconut cream pie recipe.

The ingredients are entirely Whole30 compliant. So, when you’ve finished your Whole30 but still want to eat in accordance with on-plan ingredients, this is the treat for you!

THIS WHOLE30 COCONUT CREAM PIE CONTAINS:

• NO gluten
• NO dairy
• NO sugar

This dessert is a flavor bomb! It’s also paleo, keto, grain-free, and allergy-friendly. How did I manage that? Simple ingredients that pack a punch!

BLUEBERRY COCONUT CREAM PIE RECIPE INGREDIENTS

Here’s what you need for this blueberry coconut cream pie recipe:

• Whole Almonds. These make up part of the crust for the pie. I prefer roasted almonds.
• Dates. Also part of the crust, dates give some natural sweetness and help hold the crust together. My 12-oz package came with 20 dates – you can either include the extras or save them for something else.
• Blueberries. If blueberries aren’t in season, use a different seasonal fruit to save money and experiment with new flavors. Strawberries or raspberries would be yummy, too!
• Canned Coconut Milk OR Canned Coconut Cream. Refrigerate for at least 24 hours.
• Salt (optional). Just a pinch of salt to enhance the rest of the flavors.
• Vanilla Powder (optional). Ever since I got a container as a gift, I’ve been adding it to all sorts of things. It lasts a really long time, and a little bit goes a long way!

This is not old fashioned coconut cream pie.

When you’re on the Whole30, some traditional pie ingredients are off the list. You’ll note we are not using flour, heavy whipping cream, whole milk, eggs, sweetened coconut flakes, or butter.

Now, if you’re not on a Whole30 and can tolerate some traditional ingredients but still want a healthier pie, you could use a Graham Cracker Crust.

COCONUT MILK FOR HOMEMADE COCONUT CREAM PIE

I tested more cans of coconut milk than I could count, trying to perfect this recipe, so take note of my cautions.

1. You need canned coconut milk. The coconut milk you find in the dairy case by the regular milk will not work. It’s meant to stay mixed together and not separate, and for this recipe, we need it to separate.
2. Your canned coconut milk should have these ingredients, in this order: coconut, water, guar gum. If you can find coconut milk without guar gum, that’s awesome because it’s one less additive you’re eating. You DON’T want coconut extract or coconut milk to be listed as an ingredient.
3. Once you find the right coconut milk, put it in the fridge for at least 24 hours. The longer the better, really, because as it sits, the coconut solids will separate from the water and rise to the top of the can. These solids are called coconut cream, and they MUST rise to the top and become solid in order to make the creamy coconut filling for the pie.

Note: Please put your cans of coconut milk in the fridge and patiently wait until tomorrow. Or preferably, the next day.

To get coconut milk out of a can:

1. Remove the can from the fridge.
2. Turn it upside down.
3. Open the can with a can opener.
4. Pour out the water from the can. You can save it for smoothies or baking.
5. Scoop out the coconut cream with a spoon or spatula.

I’ve tried it the other way – where you open the can from the top and scoop until you reach the liquid – but you sometimes scoop out water with the solids when you use that method… and you certainly don’t want the liquid in this recipe! Opening the can upside down is a game-changer – I’ll never go back!

WHOLE 30 NO BAKE BLUEBERRY COCONUT CREAM PIE RECIPE INSTRUCTIONS

Although it is very simple to make, there are a couple of separate steps to making this coconut cream pie recipe.

THE CRUST

Step 1. Once the almonds are put through a food processor or blender, they become a combination of almond flour and finely chopped almonds.

Step 2. Add the dates to the mix and you get what looks like a huge ball of sticky almonds… But this sticky ball is malleable and can be pushed down into the bottom of your springform pan to make a lovely crust.

Note: It also hardens in the fridge, making it more “crust-like” than a soft ball of dates.

Step 3. Chill the crust in the refrigerator.

THE COCONUT CREAM FILLING

Step 1. Put the coconut solids (and no liquids) in the bowl of a stand mixer. Attach the whisk, turn the speed up to high, and let it whip for 3-5 minutes. The whipped coconut cream is ready when you pull the whisk through the cream, and it leaves a clear line, and the coconut does not fill in on itself. You will need a mixer to stir this into a creamy meringue.

Note: I added vanilla powder for a bit of extra flavor, but it’s not necessary. We love the coconut flavor on its own. You can’t have vanilla extract on the Whole30, so I have not tested making homemade coconut cream with it. I personally wouldn’t recommend it, if anything, because the additional liquid might interfere with whipping the coconut cream.

Note: I added vanilla powder for a bit of extra flavor, but it’s not necessary. We love the coconut flavor on its own. You can’t have vanilla extract on the Whole30, so I have not tested making homemade coconut cream with it. I personally wouldn’t recommend it, if anything, because the additional liquid might interfere with whipping the coconut cream.

ASSEMBLING THE COCONUT BLUEBERRY PIE

Step 1. Remove the crust from the fridge. Using a spatula, very gently spread the whipped coconut cream evenly over the crust.

Step 2. Top with fresh blueberries and place in the fridge to set for at least 2 hours.

Step 3. Cut and serve, storing the pie in the fridge.

WHOLE30 COCONUT CREAM PIE RECIPES TIPS

Please read this recipe all the way before you start making it.

Chill time. The coconut milk needs to be refrigerated, the crust needs to be refrigerated, and the entire pie needs to be refrigerated. The prep time for all of this should be considered before you dig in. Chill time for coconut cream pie recipes can take a while!

To cut, I recommend using a sharp knife. Run the knife through water before slicing to help get a clean cut that doesn’t leave pie in shreds.

HOW TO SERVE NO BAKE COCONUT PIE RECIPES

I kept the topping super simple: fresh blueberries. I added a smidgen of remaining coconut flakes in my pantry as decoration for the sake of pretty pictures, but you don’t have to do that if you don’t want to.

For that matter, you don’t even have to use blueberries if you don’t want to… fresh strawberries, blackberries, or raspberries would all work.

Granted, it wouldn’t be a coconut blueberry cream pie anymore, but it would still be amazing!

If you’re not on the Whole 30, add Homemade Whipped Cream and toasted coconut flakes on top of your coconut pie recipes. Yum!

MACRO-FRIENDLY RECIPE FOR COCONUT CREAM PIE

This recipe for coconut cream pie contains both fat (from the coconut cream and almonds) and carbohydrates (from the dates).

One thing is missing: protein. You have two options here.

1. You could just serve this as a side to a meal with plenty of protein.
2. Or you could add protein to the coconut cream pie itself.

To stay Whole 30 compliant, add a scoop of collagen to the whipped coconut cream (this is my favorite brand). A compliant vanilla protein powder would also be a delicious addition.

EASY COCONUT CREAM PIE FAQS

MORE DESSERT PIE RECIPES

Fight Inflation Workshop!

Sign up for my FREE Fight Inflation Workshop and learn simple strategies to save money, even with rising food costs!

No Bake Blueberry Coconut Cream Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

With only 4 simple ingredients, this blueberry coconut cream pie is pretty, delicious, and Whole30 approved! Enjoy a rich, silky, naturally sweetened dessert without the sugar overload.

• Author: Tiffany
• Prep Time: 2 hours 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8 slices 1x
• Category: Dessert
• Method: Blender
• Cuisine: American

Instructions

1. This recipe requires the canned coconut milk to be refrigerated for at least 24 hours BEFORE starting. The pie itself requires at least 2 hours of cooling in the fridge. Please keep this in mind before you begin.
2. Prepare your pan: Line an 8-9″ springform pan with parchment paper. Put the ring on the base and tighten.
3. In a food processor or blender (I used my Blendtec with the four-sided jar), place whole almonds and quartered dates. If your almonds are unsalted, add just a pinch of salt, if desired.
4. Pulse until the almonds are finely chopped and the dates are no longer in large chunks. This took several rounds in my Blendtec and I ended up with a large ball of mashed dates and almonds. This is normal.
5. Put the almond date mixture into the bottom of the lined springform pan. Using wet knuckles, push the mixture to the outer edges of the pan, doing your best to make an even layer of crust. Re-wet your knuckles as needed.
6. Put the crust in the fridge as you prepare the filling.
7. Remove the cans of coconut milk from the refrigerator. Turn them upside down, open them with a can opener, and pour out the water. Use a spoon and/or spatula to get ALL of the remaining solid (coconut cream) from the can and place it in the base of a stand mixer. Add the vanilla powder, if using.
8. Using the whisk attachment, turn the mixer on high and whip the coconut cream for 3-5 minutes. The coconut cream is done when you can make a line through the cream with the attachment and the coconut cream does not fold in on itself.
9. Remove the crust from the fridge. Using a spatula, very gently spread the whipped coconut cream evenly over the crust.
10. Top with fresh blueberries and place in the fridge to set for at least 2 hours.
11. Cut and serve, storing the pie in the fridge.

Notes

• You need 15 dates for this recipe, but my 12 oz package came with 20. You can either use all 20 dates in this recipe or use the remaining 5 dates for something else.
• See notes for choosing the right coconut milk.