This gluten free coconut almond pie crust is a delectable blend of shredded coconut flakes and finely ground almonds. The flavors combine beautifully to form the perfect crust to make a variety of tasty pies.
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Have you ever run to the grocery store to buy a gluten free, no-bake crust, and either you can’t find any, or the few crusts left on the shelf are broken? Now you can easily make your homemade gluten free no-bake crust and avoid the problems!
The shredded coconut flakes infuse the crust with a warm, tropical flavor that adds a unique twist to your pie. The crust’s crunchy yet slightly crumbly texture works beautifully with smooth, custardy pie fillings. You can also use this pie crust for almond crust tart recipes! I used it to make this Gluten Free Apple Tart.
If you love pie as much as we do, you will want to check out all my gluten-free pie recipes. You may also love my super flaky traditional Gluten-Free Pie Crust recipe.
Allergen Information:
This recipe is gluten-free, soy-free, and egg-free. Plant-based butter can also make it dairy-free.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Shredded Coconut – Use unsweetened coconut. You can use any shred size, but medium shreds work better than the tiny shred varieties.
- Almond Flour – You can use regular or blanched almond flour. I like this almond flour more than almond meal, but both will work.
- Oil – I used coconut oil, but canola oil and other light oils work well.
- Honey or Agave Nectar – This is used to sweeten the crust and add a little stickiness so the crust holds together.
If you are new to gluten free cooking and baking, be sure to read up on my gluten free pantry recommendations.
Tips For Success
1. Let the crust sit for 15-30 minutes before pouring a crust into it. This allows the melted butter to soften and blend in the almond flour and coconut.
2. If you prefer less texture, add the almond flour and coconut to a food processor and pulse for a few seconds to chop up the coconut.
Step-By-Step Photos and Directions:
Step 1: Add the almond flour and shredded coconut to a large
Step 2: Whisk the oil and honey to a small dish. Pour them into the crust ingredients. Mix well.
Step 3: Add the crust to a greased 9-inch pie pan. Don’t forget, this almond flour tart crust can be used in a tart pan!
Step 4: Press the crust down firmly into the pie pan with the bottom of a small glass or a large spoon. Spread the crust mixture to ensure the crust is evenly disbursed.
Step 5: Chill the crust for 20-30 minutes.
Step 6: Add a pie filling and chill. There are some tasty options below.
If you are not using the crust immediately, you can slide the gluten-free, no-bake pie crust into a freezer bag. Refrigerate or freeze it.
Filling Ideas:
Fill your crust with one of these tasty pie fillings:
- Raspberry Mousse – Fluffy and full of creamy raspberry flavor.
- Use this crust to make my Gluten Free No-Bake Key Lime Pie.
- Add yogurt and fresh fruit, and serve it as a yogurt tart for breakfast.
- This thick and creamy Chocolate Mousse is also delicious in this crust.
More Gluten Free Pie Recipes:
- The Best Gluten Free Blueberry Pie
- Easy mini Gluten Free Strawberry Pies
- Gluten Free Apple Pie with A Lattice Crust
- Gluten Free Mixed Berry Pie
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Easy Almond Flour and Coconut No-Bake Crust
Ingredients
- 1 cup almond flour * see note
- 1 cup shredded coconut unsweetened
- 3 tablespoons coconut oil * see note
- 3 tablespoons honey or agave
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Instructions
- In a large mixing bowl, add the almond flour and coconut. Mix well with a whisk.
- Add the oil and honey to a small bowl. Whisk to blend. If you are using coconut oil and it is solid, warm it for 25 seconds in the microwave.
- Pour the honey mixture over the almond and coconut mixture. Mix well.
- Grease a 9-inch pie pan.
- Add the crust to the pan. Use the bottom of a glass or back of a spoon to press the crust firmly down into the pie pan.
- Chill for 20-30 minutes. You can use the crust now and add a filling or slide it into a freezer-safe bag and freeze it until you want to use it.
Notes
- I used almond flour. You can use almond meal as well. Use blanched almond flour or regular.
- Use any size of shredded coconut you like. You can also pulse the coconut in a food processor to make the shreds smaller.
- Store it in the refrigerator in an airtight zip-bag or freeze it. The crust will last for up to 3 days in the refrigerator.
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- Raspberry Mousse – Fluffy and full of creamy raspberry flavor.
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- Use this crust to make my Gluten Free No-Bake Key Lime Pie.
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- Add yogurt and fresh fruit, and serve the yogurt tart for breakfast.
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- This thick and creamy Chocolate Mousse is also delicious in this crust.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
tried this and thank you!!
I am so glad you enjoyed the crust!