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!

No Bake Coconut Cream Pie (Whole 30 Compliant!)

No Bake Blueberry Coconut Cream Pie

Round white serving dish with a slice of blueberry coconut pie. A fork stis with bite ready to eat. Text overlay No Bake Blueberry Coconut Pie.

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4.8 from 5 reviews

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!

Author: Tiffany
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

Ingredients

Scale

¾ cup whole almonds
1 ½ 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**
½ tsp vanilla powder (optional)
1 pint fresh blueberries

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Instructions

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.

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.

Nutrition

Calories: 625

Find it online: https://dontwastethecrumbs.com/coconut-blueberry-pie-recipe/