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Gluten Free Quadruple Coconut Pie


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Rate this recipe 4.5/5 (8 Votes)


  • Optional Toppings:
  • 14 oz light coconut milk
  • 4 large eggs
  • 1 cup coconut, dried unsweetened shredded
  • 1 cup sugar
  • 1/4 cup coconut oil
  • 1/4 cup coconut flour
  • 1 1/2 teaspoons vanilla
  • Dash of salt
  • 1/2 cup coconut chips
  • 1/4 mini chocolate chips


Servings 8
Preparation time 10mins
Adapted from


Step 1

Preheat oven to 350 degrees ºF.

Grease pie plate with coconut oil.

Blend all ingredients except optional toppings in blender until combined. Pour into prepared pan and sprinkle coconut chips and mini chocolate chips around the edge. Bake approximately one hour or until knife inserted in center comes out clean. Cool. Serve slightly warm or chilled.

Recipe submitted by Kathryn, Cary, NC

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