Pineapple Coconut-Cream Pie (Lactose Free)

Total Time
10 mins
40 mins

I got this simple recipe from a friend who was a natural cook. It makes two pies. The mix can also be used in a parfait style with fruit for another dessert. Has always been very popular with my guests.

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  1. Mix all ingredients of Base together using just a little of the coconut cream to mix the cornflour with first.
  2. Cook on low heat till bubbling slowly and then till thickened.
  3. Spread cooked mix into 2 medium size pie dishes and refrigerate.
  4. Blend all pineapple from can and add juice last with a little mixed with all the cornflour.
  5. Cook slowly till thickened and cooked.
  6. Spread onto cooled bases covering whiteness.
  7. Decorate with lemon slices, pieces of pineapple, strawberry or kiwifruit.
Most Helpful

2 5

Just not the light, fruity pie that I had expected, found it to be quite thick & heavy. Maybe I used too much corn flour? I will try again... there is definite potential here.

5 5

The end result of this pie was wonderful. I added a gluten-free almond/cornflake crust, that made it perfect.

4 5

I've made this several times now. I did add some agar powder to the coconut cream layer, boiling it for 5 minutes with the coconut cream and adding the cornflour (cornstarch) at the end. This firmed it up beautifully. I also added a cookie-crumb base, giving the pie 3 layers.