This Paleo Coconut Cream Pie is grain, gluten and dairy free, low in sugar and totally delicious. The coconut crystals taste a lot like brown sugar and imbued the custard with a really rich caramel flavor while being very low glycemic. 24 Comments. Paleo and non-paleo alike, this recipe is hands-down my husband’s very favorite dessert. For the Coconut Cream Pie Filling: Paleo Coconut Cream Pie (gluten-free, grain-free, low carb, sugar free). I also added just a dash of vanilla to it and it was really yummy!
Cupcake sized pies filled with a delicious banana coconut cream filling and a honey almond crust. The other night I was craving something sweet, but I didn’t really have the energy to whip up anything fancy. On Paleo you really can have your cake (and brownies, cookies, etc) and eat it too! Be sure to go with the tweak of using coconut cream instead of sour cream or Greek yogurt to keep this entirely Paleo. Also, to make this pie you need to think ahead a little. You have to get a can of coconut milk really cold by placing in the fridge for about 24 hours.
Coconut Cream Pie – Scratch DIY Recipe Custard Pies really are the best! To make it perfectly paleo, substitute coconut cream for the heavy cream and ghee for the butter. 1 cup for whipped topping garnish (or sub coconut cream for truly paleo) 1 teaspoon vanilla 1 15 ounce can organic pumpkin 3/4 cup coconut sugar 1 tablespoon maple syrup 2 tablespoons ground cinnamon 2 teaspoon ground ginger 1 teaspoon allspice 1/2 teaspoon ground cloves Pinch of salt. This Paleo coconut cream pie was created by pulling out what I had in the house after 2 vacations in a row. The detailing in the shading of the orange hues that make up the sunset is truly amazing.