No Bake Blueberry Coconut Cream Pie

By Tiffany Published November 13, 2023 • Last Updated: November 13, 2023 48 Comments

This no bake blueberry coconut cream pie is easy, delicious, and Whole30 approved! It is also paleo, keto, dairy-free, grain-free, and allergy-friendly. Switch up the flavor with strawberries or raspberries!

No-bake coconut blueberry cream pie is easy, delicious, and Whole30 approved! It is also paleo, keto, dairy-free, grain-free, and allergy-friendly. You can switch up the flavor by making it strawberry, raspberry, or even pineapple!

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!

Image containing recipe ingredients almonds, dates, blueberries, coconut milk, salt, and vanilla bean powder.

BLUEBERRY COCONUT CREAM PIE INGREDIENTS

whole almonds
dates
blueberries
canned coconut OR canned coconut cream (refrigerated for at least 24 hours)
pinch of salt (optional)
vanilla powder (optional)

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Notes on Ingredients

COCONUT MILK

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

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.
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.
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 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.

BLUEBERRIES

If blueberries aren’t in season, use a different seasonal fruit to save money and experiment with new flavors!

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 heavy whipping cream, whole milk, 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. Fill the pie shell with the creamy coconut custard in this recipe, and then add Homemade Whipped Cream and toasted coconut flakes on top.

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.

Homemade crust for the no bake blueberry coconut cream pie

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.

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.

The filling this tasty no bake coconut cream pie is spread across a springfoam pan.

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.

WHOLE30 COCONUT CREAM PIE RECIPE TIPS

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

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 taken into account before you dig in. Chill time in the refrigerator can take a while!

THE BEST WAY TO GET COCONUT MILK OUT OF A CAN

Remove the can from the fridge.
Turn it upside down.
Open the can with a can opener.
Pour out the water from the can.
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!

Run the knife through water before slicing to help get a clean cut.

HOW TO SERVE NO BAKE COCONUT CREAM PIE

I kept the topping super simple: fresh blueberries. I added a smidgen of shredded coconut 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!

Close up view of a fork with a bite size portion of the no bake blueberry coconut cream pie

EASY COCONUT CREAM PIE FAQS

Can you freeze coconut cream pie?

You can absolutely freeze this easy coconut cream pie! Read my ultimate guide on freezing bread, dough, and other baked goods. You can also freeze this pie to speed up the process. I will say that the filling was more icy than creamy. It wasn’t bad, just different. If you’re short on time, the freezer can work in a pinch.

Why is my coconut cream pie runny?

Make sure not to add any liquid from the can of coconut milk. If you find that your coconut cream pie filling has become runny, you can add a little bit of tapioca starch to help thicken it.

Do you need to refrigerate coconut cream pie?

This pie keeps well in the fridge for 2-3 days. I’m sure it can last 4, but my family eats the entire thing well before then!

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