Gluten-free Matcha Coconut Cream Pie

If you’re looking for a refreshing dessert that feels both indulgent and nourishing, this Matcha Coconut Cream Pie is a dream come true. With a naturally gluten-free brown rice flour crust and a creamy coconut-banana filling, this pie balances earthy matcha notes with a touch of tropical sweetness. It’s rich yet light, and perfect for anyone who loves green tea or wants to enjoy a dairy-free treat.

Matcha, a finely ground green tea powder, adds not only flavor and vibrant color but also antioxidants that support focus and calm. The coconut cream and banana create a luscious texture without the need for dairy, and the gentle sweetness from maple syrup and coconut sugar makes this a feel-good dessert you’ll want to make again.

This Matcha Coconut Cream Pie blends the earthy flavor of matcha with a naturally sweet coconut-banana filling and a wholesome brown rice crust. I used coconut oil for the crust, but olive or avocado oil are wonderful alternatives if you're looking to reduce saturated fats, just as flavorful with a gentler touch on the body.

Gluten-free Matcha Coconut Cream Pie

Ingredients:

<Serves: 9-inch pan>

Brown Rice Flour Crust:

6 tbsp coconut oil

1/4 cup coconut sugar (or cane sugar)

1 large egg

Pinch of salt

1 cup brown rice flour

4 tbsp almond milk

＊If you want to use olive or avocado oil instead of coconut oil, see below.

Olive oil

6 tbsp olive oil (light or mild flavor)

Adjustment: Add an extra 1 tbsp of brown rice flour if the dough feels too wet.

Avocado oil

6 tbsp avocado oil

Adjustment: no change needed.

Coconut cream:

400ml full-fat coconut cream

1 ripe banana

5 tbsp cornstarch

1 tsp matcha powder + 2 tsp water (mixed until smooth)

2 tbsp maple syrup

Preparation:

Heat oven to 350 F/180°C. Grease a 9-inch pie or tart pan with oil or use a baking sheet.

Instructions:

1. Make the crust. In a bowl, whisk together coconut oil, sugar, and egg. In another bowl, mix rice flour and salt, then add the wet ingredients and almond milk. Stir until fully combined and dough is slightly sticky.

   
   

2. Press the dough firmly into the bottom and sides of the prepared pan. Bake for 30 minutes. Let cool for 20 minutes.

   
   

   

   Gluten-free Matcha Coconut Cream Pie

3. Make the filling. In a food processor, blend coconut cream, banana, and cornstarch until smooth. Transfer to a saucepan and cook over low heat, stirring constantly until thickened (about 5–8 minutes).

   
   

4. Mix matcha with water in a small bowl until smooth, then stir into the thickened filling along with maple syrup.

   
   

5. Pour the matcha coconut filling into the cooled crust. Smooth the top and refrigerate for at least 5 hours, preferably overnight.

   
   

6. Enjoy chilled, as is, or top with extra matcha powder, coconut flakes, or fresh fruit for a beautiful finish.

Gluten-free Matcha Coconut Cream Pie

Posted on December 13th, 2018