Easy Gluten-Free Coconut Lemon Custard Pie (Blender Recipe)

The Easiest Gluten Coconut Lemon Custard Pie. This blender pie couldn’t be simpler, no crust, no fuss, 9-ingredients, and just blend and pour. It’s a light layer of coconut lemon custard, made entirely in a blender, and might be one of the easiest gluten-free desserts you’ll ever make.

Only 10 minutes prep time!

Gluten-Free Coconut Lemon Custard Pie (Easy Blender Recipe)

This gluten-free coconut lemon custard pie comes together in just a blender, no mixer, no fuss, easy clean-up. The custard is creamy and lightly sweet, with a fresh hint of lemon throughout.

It’s the perfect gluten-free dessert for when you’re short on time but still want something that tastes like you spent all afternoon baking, and it’s especially refreshing on a hot summer day.

Only 10-Minutes Hands On

This Gluten-Free Coconut Lemon Custard Pie takes just 10 minutes of prep, then it’s all bake and chill. The result tastes like way more effort than it actually takes.

Key Ingredients and Substitutions:

4 large eggs, at room temperature — this is non-negotiable, you must use eggs

1/2 cup pure maple syrup — swap: honey, agave or date syrup

1/2 cup salted butter, melted — swap: good quality vegan butter for dairy-free

2 Tbsp. fresh lemon juice, and zest from 1 lemon — swap: lime juice and zest for a different citrus flavor

1/2 cup gluten-free all-purpose flour blend (incl. xanthan gum) — must use a blend, add 1/4 teaspoon of xanthan gum if your blend doesn’t have it.

1/4 cup GF coconut flour — the coconut flour is what makes this pie so easy, so no swap here

1 tsp. baking powder — swap: 1/4 tsp baking soda + 1/2 tsp cream of tartar, or 1/2 tsp baking soda

2 cups whole milk or non-dairy milk (I used cashew milk), at room temperature — swap: oat, almond, or coconut milk for dairy-free

1 1/4 cup GF shredded coconut — swap: reduce to 1 cup if you prefer a milder coconut flavor

My Kitchen-Tested Tips for Best Gluten-Free Coconut Lemon Custard Pie

Freezing: This custard pie can be frozen for up to 1 month, wrap it tightly (or the whole pan) in plastic wrap and foil. Thaw overnight in the fridge before serving.

Slicing cleanly: For neat slices, dip your knife in warm water and wipe it dry between cuts, custard pies can be sticky.

Avoid the fridge sweat: If you’re serving later, wait to add whipped cream or fresh fruit until just before serving so the toppings don’t get watery from condensation.

Room temp vs. cold: This pie can be served chilled or slightly below room temp, letting it sit out for 10-15 minutes before serving can actually enhance the coconut and lemon flavors.

Storing, Make-Ahead Tips & Serving Ideas

This pie stores beautifully, making it a great make-ahead option. Keep it covered in the refrigerator for up to 4 days, and let it chill for at least 2 hours before slicing so the custard fully sets.

You can also make it a day or two in advance, the flavor actually deepens a bit as it sits. When you’re ready to serve, top individual slices with whipped cream, fresh berries, or a light dusting of toasted coconut for extra texture.

But don’t stop here, if you love pies, have a look at my collection of easy gluten-free pie recipes. My personal favorite is the Gluten-Free Peach & Strawberry Crumb Pie because it’s easy, juice and with a crumble topping.

Hi, I’m Kristina — a professional gluten-free recipe developer. Every recipe on this site is created and personally tested in my kitchen (and taste-tested by my very honest family!).

Did you make this recipe? I’d love to hear how it turned out! Leave a ⭐⭐⭐⭐⭐ rating and a quick review below — it helps other gluten-free bakers find this recipe too.

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