This pie is a coconut lover’s dream with a coconut crust, creamy coconut filling, and a crunchy toasted coconut topping! 🥥🥥🥥 I get a lot of requests from readers for gluten-free recipes and this pie is especially for them. It’s gluten-free and can also easily be made vegan by swapping the butter in the crust for shortening.
Toasted Coconut Pie (Gluten-Free)
For the crust
1 and ½ cups sweetened coconut
¼ cup butter (or shortening), melted
For the filling
1 package coconut pudding mix
1 can of coconut milk (be sure to get the full-fat kind)
1 tsp coconut extract
½ cup coconut
Preheat oven to 350° F. Combine 1 ½ cups coconut and melted butter in a bowl. Mix well. Press into a pie plate and bake at 350 degrees for 15 minutes. Set aside to cool. Whisk pudding, coconut milk, and coconut extract together until smooth and creamy. Line a baking sheet with parchment paper and sprinkle on the remaining ½ cup of coconut. Bake at 350° F for 5-6 minutes or until the coconut is toasted and golden brown. Spread pudding into cooled crust and top with toasted coconut. Serve chilled.