Since I try to follow the Autoimmune protocol Diet (AIP Diet) as much as possible, I had to discover new recipes. I spent some time looking for recipes that are lactose-free, gluten-free, and free of any other common food allergens. This AIP Coconut Cream Pie is one I made with coconut cream and blueberries, sweet potato flour and more delicious ingredients. My husband likes it too!

AIP Coconut cream pie with Blueberries AIP Diet

On the AIP Diet you eliminate seeds, nuts (except coconuts), grains, rice, milk products, fake sweeteners and certain herbs, fruits and vegetables. This makes it harder to eat any foods that are like bread, crackers, baked goods, desserts or pies. It takes a bit more time to find good recipes, but once you do, it truly makes you enjoy it when a recipe works out on the AIP Diet!

coconut cream pie baked AIP crust
coconut cream pie baked AIP crust

Bakery tools

I used some pretty nice bakery tools for baking this AIP coconut cream pie. This is what I used:

GreenLife Ceramic Bakeware Bundle, Turquoise (the round cake pan)

Smooth Stainless Steel Rolling Pin Pastry and Pizza Baker Roller Metal Kitchen Utensils Best for Fondant, Pie Crust, Cookie Flat Roll to smooth out the dough in the cake pan.

AIP Coconut cream pie with blueberries before putting it in the fridge

Favorite ingredients

These are some of my favorite ingredients I used for this recipe.

Let’s Do Organic Creamed Coconut, 7 Ounce Box (Pack of 6)Pacific Foods Organic Coconut Non-Dairy Beverage, Unsweetened Vanilla, 32-Ounce, (Pack of 12)NOW Foods, Beef Gelatin Powder, Natural Thickening Agent, Source of Protein, 1-PoundShiloh Farms Organic Sweet Potato Flour – 12 Ounce BagLet’s Do…Organic Coconut Flour, 16 Ounce Pouches (Pack of 6)Love, Lonneke

the coconut cream pie with blueberries after a night in the fridge
the coconut cream pie with blueberries after a night in the fridge


AIP Diet Coconut Cream Pie with Blueberries
A delicious pie perfect for those people following the Autoimmune Protocol Diet (AIP)
Cuisine: AIP Diet
Recipe type: desserts
Serves: 8
Prep time: 
Cook time: 
Total time: 
  • For crust:
  • 2 bananas
  • ¾ cup sweet potato flour
  • ½ cup coconut flour
  • 1 tbsp of honey
  • 1 tbsp of (grass-fed) gelatin powder
  • for baking crust: 2 tbsp of coconut oil
  • For filling:
  • Coconut Cream 7oz (200g)
  • Blueberries 6 oz
  • 2 cups of coconut milk or drink (unsweetened)
  • 1 tbsp honey
  1. Mix all ingredients for crust, except for the coconut oil.
  2. Roll into one big ball. (add coconut milk if it is too dry)
  3. Preheat the oven on 350 degrees.
  4. smear the coconut oil into a cake pan.
  5. Put the ball in the middle and use your fingers to spread it all over the cake pan.
  6. (you can also use a small pizza roller to spread it evenly.)
  7. Bake in the oven for 25 minutes on 350 degrees. (or until crust is done well.)
  8. Take crust out of oven and let cool off.
  9. The filling:
  10. In a pan heat the coconut milk, coconut cream and blueberries for 10 minutes.
  11. Take off the heat and pour into mixer.
  12. Mix until smooth.
  13. Slowly pour the mixture on top of the crust.
  14. Let cool off and put in the fridge.
  15. Eat when completely cooled off and when the pie has become completely solid.
  16. Best is to keep it in the fridge overnight.
You can also make this recipe by replacing blueberries for things like lemon or strawberries.