Coconut Milk & Almond Flour Pie Recipe – Easy Gluten-Free Baking

Last Updated on 4 months by Neha Deshmukh

Coconut Milk & Almond Flour Pie Recipe – Easy Gluten-Free Baking

Hey everyone! I’m so excited to share this recipe with you. It’s a little slice of heaven – flaky, subtly sweet, and bursting with fresh fruit flavor. I first stumbled upon a version of this while looking for gluten-free options, and honestly, it’s become a regular in my kitchen. It’s surprisingly easy to make, even if you’re not a seasoned baker. Let’s get started!

Why You’ll Love This Recipe

This Coconut Milk & Almond Flour Pie is a winner for so many reasons. It’s naturally gluten-free, making it perfect for those with dietary restrictions. But even if you don’t need to avoid gluten, you’ll adore the delicate, slightly nutty flavor of the crust. Plus, it’s incredibly versatile – you can fill it with just about any fruit you love! It’s a comforting treat that feels a little bit special, without being overly complicated.

Ingredients

Here’s what you’ll need to whip up these delightful pies:

• 1 cup Organic Coconut Milk (about 240ml)
• ½ cup Tapioca Flour (about 60g)
• ½ cup Almond Flour (about 50g)
• 1 cup Fruit of your choice (chopped – about 150g)
• To taste Coarse Sea Salt
• 1 Egg (whisked)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Organic Coconut Milk: Benefits and Choosing the Right Kind

Using organic coconut milk really elevates the flavor. I prefer the full-fat kind for a richer crust, but you can use light if you prefer. Just be aware the crust might be a little more delicate. About 240ml is perfect for this recipe.

Tapioca Flour: A Gluten-Free Baking Staple

Tapioca flour is what gives the crust its lovely chewiness. Don’t confuse it with tapioca starch! They aren’t quite the same. Around 60g is what we’re aiming for.

Almond Flour: Types and Texture Considerations

Almond flour comes in two main forms: blanched and unblanched. Blanched almond flour (made from almonds with the skins removed) will give you a lighter-colored, smoother crust. I usually use blanched, but unblanched works too – it just has a slightly more rustic look and flavor. About 50g is ideal.

Fruit Variations: Seasonal and Regional Choices

This is where you can really get creative! I love using apples and cinnamon in the fall, or berries in the summer. Mangoes are amazing if you can get your hands on some ripe ones. Feel free to experiment with whatever’s in season and looks good at the market.

Coarse Sea Salt: Enhancing Flavor

Don’t skip the sea salt! A little sprinkle on top really balances the sweetness and brings out the flavors of the fruit.

Step-By-Step Instructions

Alright, let’s bake!

1. First, preheat your oven to 350°F (175°C).
2. In a bowl, whisk together the coconut milk, tapioca flour, and almond flour until you have a smooth batter. It should be pourable, but not too runny.
3. Heat a non-stick pan over medium heat. Pour about ¼ cup of batter onto the pan and swirl it around to form a thin circle.
4. Cook for a few minutes until the bottom is firm enough to lift with a spatula. Don’t worry if it’s not perfect!
5. Gently transfer the cooked crust to a baking sheet lined with parchment paper, flipping it so the sticky side faces down. Repeat this process to make 6 crusts.
6. Now for the fun part! Place a tablespoon of your chopped fruit filling in the center of each crust.
7. Brush the edges of the crust with the whisked egg – this will help seal them. Fold the crust over the filling to form a half-moon shape and crimp the edges with a fork.
8. Brush the top of each pie with a little more egg wash, make a small slit in the center to allow steam to escape, and sprinkle with a pinch of coarse sea salt.
9. Bake for 30-40 minutes, or until the crusts are golden brown and crispy.
10. Let them cool slightly before serving warm. Enjoy!

Expert Tips

• Don’t overcrowd the pan when cooking the crusts. Work in batches if needed.
• If your crusts are sticking, try adding a tiny bit of coconut oil to the pan.
• For a super golden crust, brush with a little more egg wash halfway through baking.

Variations

• Vegan Adaptation: Substitute the egg wash with a tablespoon of plant-based milk (like almond or soy) mixed with a teaspoon of maple syrup.
• Gluten-Free Confirmation & Flour Substitutions: This recipe is naturally gluten-free! If you’re experimenting, be careful with flour substitutions as they can affect the texture.
• Spice Level (Optional – for fruit fillings): A dash of cinnamon, nutmeg, or cardamom in your fruit filling can add a lovely warmth. My grandmother always added a pinch of cloves to her apple filling!
• Festival Adaptations (e.g., Thanksgiving, Christmas): Pumpkin pie filling during Thanksgiving, or cranberry and apple for Christmas – these pies are perfect for any celebration.

Serving Suggestions

These pies are delicious on their own, but a dollop of coconut yogurt or a scoop of vanilla ice cream takes them to the next level. A cup of chai is the perfect accompaniment!

Storage Instructions

Leftover pies can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat in the oven or toaster oven for a crispy crust.

FAQs

What type of fruit works best in this pie?

Honestly, almost any fruit! Berries, apples, peaches, mangoes… it’s up to you. Just make sure it’s chopped into small pieces.

Can I make the crusts ahead of time?

Yes! You can cook the crusts a day or two in advance and store them in an airtight container at room temperature.

Is it possible to freeze these pies?

You can freeze the unbaked pies. Assemble them, then freeze on a baking sheet until solid. Transfer to a freezer bag and bake from frozen, adding a few extra minutes to the baking time.

What can I substitute for the egg wash?

As mentioned in the variations, a plant-based milk and maple syrup mixture works great!

How can I adjust the sweetness of the filling?

Add a teaspoon of maple syrup or honey to the fruit filling if you prefer a sweeter pie.