With only 4 simple ingredients, this blueberry coconut cream pie is pretty, delicious, and Whole30 approved! Enjoy a rich, silky, naturally sweetened dessert without the sugar overload.<\/p>\n
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<\/figure>\n<\/div>\nWhen you\u2019re on the Whole30<\/a>, 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.<\/p>\n No sugar wasn\u2019t too bad since we\u2019ve been in the process of quitting sugar<\/a> anyway. Anytime the kids had a \u201csnack,\u201d it was actually a mini-meal, and there was fruit at the dinner table to satisfy that \u201csweet\u201d craving after our meal.<\/p>\n The only time I broke the rule was when my good friend Katie<\/a> visited with her family. On that day, I busted out Avocado Chocolate Pudding Cups<\/a> and this no-bake blueberry coconut cream pie recipe.<\/p>\n The ingredients are entirely Whole30 compliant. So, when you\u2019ve finished your Whole30<\/a> but still want to eat in accordance with on-plan ingredients, this is the treat for you!<\/p>\n This dessert is a flavor bomb! It\u2019s also paleo, keto, grain-free, and allergy-friendly. How did I manage that? Simple ingredients that pack a punch!<\/p>\n Here\u2019s what you need for this blueberry coconut cream pie recipe:<\/p>\n This is not old fashioned coconut cream pie.<\/strong><\/p>\n When you\u2019re on the Whole30, some traditional pie ingredients are off the list. You\u2019ll note we are not using flour, heavy whipping cream, whole milk, eggs, sweetened coconut flakes, or butter.<\/p>\n Now, if you\u2019re not on a Whole30 and can tolerate some traditional ingredients but still want a healthier pie, you could use a Graham Cracker Crust<\/a>. <\/p>\n I tested more cans of coconut milk than I could count, trying to perfect this recipe, so take note of my cautions.<\/p>\n Note: Please put your cans of coconut milk in the fridge and patiently wait until tomorrow. Or preferably, the next day.<\/strong><\/p>\n To get coconut milk out of a can:<\/p>\n I\u2019ve tried it the other way \u2013 where you open the can from the top and scoop until you reach the liquid \u2013 but you sometimes scoop out water with the solids when you use that method\u2026 and you certainly don\u2019t want the liquid in this recipe! Opening the can upside down is a game-changer \u2013 I\u2019ll never go back!<\/p>\n Although it is very simple to make, there are a couple of separate steps to making this coconut cream pie recipe.<\/p>\n Step 1. Once the almonds<\/a> are put through a food processor<\/a> or blender<\/a>, <\/strong>they become a combination of almond flour and finely chopped almonds.<\/p>\n Step 2. Add the dates to the mix<\/strong> and you get what looks like a huge ball of sticky almonds\u2026 But this sticky ball is malleable and can be pushed down into the bottom of your springform pan<\/a> to make a lovely crust.<\/p>\n Note: It also hardens in the fridge, making it more \u201ccrust-like\u201d than a soft ball of dates.<\/em><\/p>\n Step 3. Chill the crust<\/strong> in the refrigerator.<\/p>\n Step 1. Put the coconut solids (and no liquids) in the bowl<\/a> of a stand mixer<\/a>. <\/strong>Attach the whisk<\/a>, 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. You will need a mixer to stir this into a creamy meringue.<\/p>\n Note: I added vanilla powder for a bit of extra flavor, but it\u2019s not necessary. We love the coconut flavor on its own. You can\u2019t have vanilla extract on the Whole30<\/a>, so I have not tested making homemade coconut cream with it. I personally wouldn\u2019t recommend it, if anything, because the additional liquid might interfere with whipping the coconut cream.<\/em><\/p>\n Note: I added vanilla powder for a bit of extra flavor, but it\u2019s not necessary. We love the coconut flavor on its own. You can\u2019t have vanilla extract on the Whole30, so I have not tested making homemade coconut cream with it. I personally wouldn\u2019t recommend it, if anything, because the additional liquid might interfere with whipping the coconut cream.<\/em><\/p>\nTHIS WHOLE30 COCONUT CREAM PIE CONTAINS:<\/h2>\n
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BLUEBERRY COCONUT CREAM PIE RECIPE INGREDIENTS<\/h2>\n
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COCONUT MILK FOR HOMEMADE COCONUT CREAM PIE<\/h2>\n
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WHOLE 30 NO BAKE BLUEBERRY COCONUT CREAM PIE RECIPE INSTRUCTIONS<\/h2>\n
THE CRUST<\/h2>\n
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THE COCONUT CREAM FILLING<\/h2>\n
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ASSEMBLING THE COCONUT BLUEBERRY PIE<\/h2>\n
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