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Gluten-free "Matcha" Coconut Cream Pie


<Servings: 9 inch pan>

: Brown Rice Flour Crust :

6 tbsp Coconut oil

1/4 cup Organic coconut sugar (or pure cane sugar)

1 large egg

Pinch of salt

1 cup Brown rice flour

4 tbsp Almond milk

: Coconut cream :

400ml Full-fat coconut cream

1 Banana

5 tbsp Cornstarch

1 tsp Matcha powder (green tea) + 2 tsp water

2 tbsp Maple syrup


Heat oven to 350 F.

Coat the loaf pan with coconut oil. Or use a baking sheet.


1. In a medium-sized bowl, combine coconut oil, sugar, and egg and whisk until fully combined.

2. Mix rice flour and salt well, and add almond milk. Stir until fully combined and all of the crumbs are moistened.

3. Scoop the mixture into the pan and firmly press it down. Bake 350 F for 30 minutes. Remove from the oven and set aside to cool for 20 minutes while making the filling.

4. In a food processor, combine coconut milk, banana, and cornstarch and blend them until smooth. Pour the filling into the hot pot and cook with low heat until thickened. In a small bowl, mix green powder with water.

5. Add the green tea to the filling and pour it into the cooled rice crust.

6. Transfer to the refrigerator to chill for at least 5 hours or overnight.

Posted on December 13th, 2018

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