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 coconut blueberry cream pie recipe. The ingredients are entirely Whole30 compliant.
This no bake coconut cream pie contains NO :
This dessert is a flavor bomb! It’s also allergy-friendly.
Here’s What You Need for No-Bake Coconut Blueberry Cream Pie
- whole almonds
- canned coconut OR canned coconut cream (refrigerated for at least 24 hours)
- pinch of salt (optional)
- vanilla powder (optional)
Psst! If you’re going to add salt, I highly recommend Ava Jane’s Kitchen. You may think all salt is created equal, but unfortunately, 90% of the salt produced around the world contains microplastics (gross, right?). Ava Jane’s Kitchen is an exception. Their salt is 100% microplastic-free, and it’s SO GOOD! Plus, you can get a bag for just 1¢!! (Get your penny bag of salt on this page.)
Notes on Ingredients
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.
- 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.
If blueberries aren’t in season, use a different seasonal fruit to save money and experiment with new flavors!
Step By Step Instructions
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 softball of dates.
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.
Note: I added vanilla powder for a bit of extra flavor, but it’s not necessary. You can’t have vanilla extract on the Whole30, so I have not tested making whipped coconut cream with it. I personally wouldn’t recommend it, if anything, because the additional liquid might interfere with whipping the coconut cream.
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 is a game-changer – I’ll never go back!
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 timing of all of this should be taken into account before you dig in.
To cut, I recommend using a sharp knife.
Run the knife through water before slicing to help get a clean cut.
You can absolutely freeze this no-bake 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.
If you find that your coconut cream pie has become runny, you can add a little bit of tapioca starch.
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!
To Serve No Bake Coconut Cream Pie with:
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!
More Pie Recipes
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No-bake Coconut Blueberry Pie Recipe (Whole30)
Super easy no-bake coconut blueberry cream pie recipe that’s Whole30 compliant – dairy-free, gluten-free, and sugar-free. This simple dessert consists of an almond date crust, whipped coconut cream filling, and fresh blueberries – that’s it! Adding pineapple would make a blue Hawaiian pie too!
- Prep Time: 2 hours 15 minutes
- Cook Time: 0 mins
- Total Time: 2 hours 15 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Blender
- Cuisine: American
- 3/4 cup whole almonds
- 1 1/2 cups dates, quartered (about 15 dates)*
- pinch of salt (optional)
- 2 cans canned coconut milk OR canned coconut cream, refrigerated for at least 24 hours**
- 1/2 tsp vanilla powder (optional)
- 1 pint fresh blueberries
- 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.
- Prepare your pan: Line an 8-9″ springform pan with parchment paper. Put the ring on the base and tighten.
- 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.
- 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.
- 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.
- Put the crust in the fridge as you prepare the filling.
- 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.
- 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.
- Remove the crust from the fridge. Using a spatula, very gently spread the whipped coconut cream evenly over the crust.
- Top with fresh blueberries and place in the fridge to set for at least 2 hours.
- Cut and serve, storing the pie in the fridge.
* 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.
- Calories: 625
Keywords: no bake coconut cream pie
I made this pie last night for a large potluck party. The flavor was surprisingly good! (I was skeptical that a Whole30 dessert could even be a possibility)! The sweetness from the crust pairs nicely with the coconut cream and blueberries. I had no problem getting the cream to whip. I used Thai Kitchen brand and refrigerated it for 1.5 days. The cream to crust ratio looked very different from the picture posted here; I had a little sliver of crust and 1.5-2″ of cream. The challenge of this pie and that it’s not very “party” friendly. I didn’t cut it beforehand because it looks prettiest with the blueberry topping in tact. But then several guests tried to cut and serve themselves and no one actually cut through the crust, so they were essentially serving themselves the cream and blueberries! By the time I got to the dessert table, it looked like a decimated mess of cream and a fully intact (but hidden crust). So I definitely will make this again, but only when I can be in control of how it is served. I might also tweak the crust portion to increase the quantity and make it less gummy (texture like a Larabar) by adding toasted coconut. Thanks for the recipe!
I am thinking about trying this with a keto piecrust to avoid the high sugar content of dates. I am T1D and on a VERY low carb diet. Just to confirm–28 oz of coconut cream? That is another keto-friendly item, so I am looking to make this a truly LOW carb dessert. Can you provide more nutritional info and not just calories–and maybe per serving?
Karen @ Team Crumbs
You are more than welcome to use a free online tool to obtain nutrition info. Just plug in the recipe as you prepare it, and you will see full nutrition info. Hope this helps!
This turned out perfectly, and I made from start to finish in about 20 minutes! Thank you for all the helpful info on the coconut milk. There are so many options. I made the crust in my Cuisinart food processor, and used a hand mixer with a whisk attachment instead of a stand mixer. I used blackberries and strawberries for my topping, and it looks so pretty and patriotic for the 4th tomorrow! Can’t wait to taste it!!!
SJ - Team Crumbs
So glad Aimee! Hope it tasted as good as it looked! 🙂
Does it matter if the almonds are raw or roasted?
Kyare - Team Crumbs
Nope but I find that roasted almonds taste better, in my opinion.
So I was trying to do this recipe and i used 2 cans of coconut milk, but the problem was that it was just liquid, and not solid. We tried to add geltain to it but it’s not working. What did I do wrong and how do i fix it. I also used the same coconut milk your prefered.
Karen @ Team Crumbs
Did you put the cans of coconut milk in the fridge for a day or two before you made the pie recipe? The refrigeration causes the coconut cream to separate from the water and rise to the top. The cream separated from the water is what you want for the recipe…
We had it in for a day, but it didn’t even have the cream in it. It was just all liquid
I’d try again, but put the can in the back of the fridge for 2 full days for the fat to separate and solidify.
I did the same thing and it was refrigerated for 48 hours. Still just liquid. Now I have a crust and nothing to fill it with. So disappointing.
Kyare - Team Crumbs
Marisa, I am sorry that happened! Perhaps it did not get cold enough. If you give this recipe a try again I would put it on the top shelf of your fridge and lower your fridge temperature.
I have made this pie numerous times. I have tried several kinds of coconut milk. I have the best luck with Signature Select Coconut Milk from Safeway. There is very little water in it and lots of cream when refrigerated for the 24+ hours. When I use the Signature Select, the recipe never fails. (of course you have to pour out the water first and just use the solidified cream)
Karen @ Team Crumbs
Thanks so much for sharing, Brenda!
Hi, I was wondering what brand/kind of vanilla powder you use? Or where I can get it? I found one at walmart but it has dextrose as an ingredient and me being on the whole 30 it’s out. thank you!
This is the one I have: https://amzn.to/2PmVSKK
It seems pricey, but it lasts FOREVER.
My last comment had an error in the website. Sorry
I buy my vanilla powder from www.thesavoryspiceshop.com
Can I use a regular glass pie plate?
I bought coconut cream and when I went to mix it, it came out looking curdled and looking closer to cottage cheese instead. What did I do wrong?
If you put it in the fridge overnight, you didn’t do anything wrong. Not all coconut cream / coconut milk is the same. I tested 4+ different brands for this recipe and only liked those I mentioned in the post. Also, coconut cream in general has a different consistency than whipping cream or any other traditional dairy item. If you kept the fat, curdled or not, it should still work just fine in this pie!
My kids helped make this tonight – blackberries were on sale (50 cents/package!!), so we used those instead of blueberries. It was delicious! This is something I would make again, even when we’re not on the Whole30.
Have you tried making this and freezing it?
Hi Megan! I haven’t, but I wouldn’t recommend it. I think the pie would lose the creamy texture in the freezing process. But you CAN make it a day or two ahead of time and store it in the fridge!
How long does the pie stay fresh in the fridge? I want to make it for an event but will have to do so the day before. Is that ok?
Oh yes! You can definitely do this the day before. Wrap well so you don’t get that weird hard layer on top!
Attempting to make the coconut blueberry pie, but have run into a problem with the coconut filling. Purchased coconut milk from Trader Joes … not sure if the brand would matter. But when I went to mix it, it ended up separating the remaining liquid from the solid … ending up with a firm ball of coconut milk instead.
Hi Sarah! The firm ball is totally fine, and actually preferred! Use the solid, not the liquid, and proceed with the recipe as written!
I don’t have a food processor, so I bought almond meal, which is just coarsely ground almonds. How much of the meal would equal to 3/4 cups whole almonds?
what size cans of coconut milk do you use? The 5.4 oz or the 14 oz?
Hi Amy! I use the 14 oz cans.
Made this today! My coconut cream froze on top 🤦🏼♀️ So i don’t think my consistency will be quite right, but it tasted delicious! I used blueberries and raspberries and Used pecans instead of almonds in the crust.
Next time i want to add a layer of bananas between the crust and filling for a banana coconut cream pie!
Ooh – the idea of bananas sounds really good! I’ve done something similar with the freezing, but it all tastes good in the end!
This was great and I’m not even the biggest coconut fan. Next time I make it, I’ll make a thicker crust. I think it needs more. Thanks so much for sharing this.
You’re very welcome J!
If I don’t have a stand mixer would a hand mixer be okay? Just put on high for 3-4 minutes?
That should work Nik!
Could I just use coconut cream out of a pack? You know, it comes in those little pouches, would that work as well?
I’ve never seen coconut cream in a pouch before, but I’ve seen it in a can. Even in a can, there’s still a good bit of liquid. Definitely refrigerate because that liquid means your pie won’t get completely solid.
Hi again! Ah I think I know where I got confused. I meant ‘creamed coconut’ (example here: https://www.tesco.com/groceries/en-GB/products/250490888), do you know if it’s similar? It definitely not liquid. Thank you in advance!
Hi! I haven’t tried that before, so I’m not sure… BUT, if it’s not liquid, it’s worth a shot! I’d empty a packet out into a jar, then put the jar into the fridge!
Any ideas on substitutions for the dates?
I don’t. Another similar texture fruit perhaps, like prunes? But that would dramatically change the flavor.
This is a fantastic recipe! I made it yesterday for some company and every loved it and couldn’t believe there was no sugar in it!
I’m so glad you all enjoyed it!!
I made this for mother’s day, so easy and it was a hit!! I’m going to try it with raspberries next time I make it. Thanks so much !
You’re very welcome!! I thought raspberries would be great too – I even bought some, but ended up using them on the avocado chocolate mousse instead. 🙂