12 Delicious Coconut Custard Zucchini Pie Recipes

Delight in the unexpected harmony of coconut custard and zucchini with our roundup of 12 scrumptious pie recipes! Perfect for home cooks looking to impress, these pies blend tropical sweetness with garden-fresh veggies for a dessert that’s as unique as it is delicious. Whether you’re craving comfort food or a seasonal standout, these recipes promise to satisfy. Keep reading to discover your next favorite treat!

Creamy Coconut Zucchini Custard Pie

This summer, I found myself drowning in zucchinis from my garden, leading me to experiment with this Creamy Coconut Zucchini Custard Pie. It’s a delightful twist on traditional custard pies, blending the subtle sweetness of coconut with the fresh, green notes of zucchini.

Ingredients

• 1 1/2 cups finely grated zucchini, drained
• 1 cup full-fat coconut milk
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1/4 cup clarified butter, melted
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 pre-made 9-inch pie crust, unbaked

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the grated zucchini, coconut milk, beaten eggs, sugar, clarified butter, vanilla extract, cinnamon, and nutmeg. Whisk until the mixture is smooth and homogenous.
3. Pour the custard mixture into the unbaked pie crust, ensuring it’s evenly distributed.
4. Bake in the preheated oven for 45-50 minutes, or until the custard is set and the top is lightly golden. A toothpick inserted into the center should come out clean.
5. Allow the pie to cool on a wire rack for at least 30 minutes before slicing. This resting period helps the custard to firm up further.

Perfectly balanced between sweet and savory, this pie boasts a creamy texture with a hint of spice. Serve it chilled with a dollop of whipped coconut cream for an extra tropical flair.

Vegan Coconut Custard Zucchini Pie

This summer, I stumbled upon the most delightful way to use up my garden’s zucchini surplus—transforming them into a luscious Vegan Coconut Custard Zucchini Pie. It’s a dish that marries the humble zucchini with the exotic flair of coconut, creating a dessert that’s both comforting and unexpectedly sophisticated.

Ingredients

• 2 cups grated zucchini, moisture squeezed out
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup pure maple syrup
• 1/4 cup arrowroot powder
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1 pre-made vegan pie crust (9-inch)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large mixing bowl, whisk together the coconut milk, maple syrup, arrowroot powder, vanilla extract, cinnamon, and sea salt until smooth.
3. Fold in the grated zucchini gently, ensuring it’s evenly distributed throughout the mixture.
4. Pour the filling into the pre-made vegan pie crust, smoothing the top with a spatula for an even layer.
5. Bake for 45-50 minutes, or until the custard is set and the edges of the crust are golden brown.
6. Allow the pie to cool at room temperature for at least 1 hour before slicing to let the custard firm up.

Key to perfection is ensuring the zucchini’s moisture is thoroughly squeezed out to prevent a soggy pie. The arrowroot powder acts as a fantastic thickener, giving the custard its signature silky texture. For an extra touch of elegance, serve each slice with a drizzle of coconut cream and a sprinkle of toasted coconut flakes. The result? A pie that’s creamy, subtly sweet, with a hint of spice, and a texture that’s irresistibly smooth.

Gluten-Free Coconut Zucchini Custard Pie

Perfect for those balmy summer evenings when you’re craving something sweet yet wholesome, this Gluten-Free Coconut Zucchini Custard Pie has become my go-to dessert. It’s a delightful twist on traditional pies, combining the subtle sweetness of coconut with the fresh, garden goodness of zucchini.

Ingredients

• 1 1/2 cups almond flour, finely sifted
• 1/4 cup coconut oil, solid state
• 2 tbsp pure maple syrup
• 1/4 tsp sea salt
• 2 cups zucchini, grated and moisture squeezed out
• 3 pasture-raised eggs, lightly beaten
• 1 cup full-fat coconut milk
• 1/2 cup coconut sugar
• 1 tsp pure vanilla extract
• 1/4 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish with coconut oil.
2. In a medium bowl, combine the almond flour, solid coconut oil, maple syrup, and sea salt. Mix until a crumbly dough forms. Press the dough evenly into the bottom and up the sides of the prepared pie dish. Tip: For a smoother crust, use the back of a spoon to press the dough.
3. Bake the crust for 10 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
4. In a large bowl, whisk together the grated zucchini, beaten eggs, coconut milk, coconut sugar, vanilla extract, and ground cinnamon until well combined. Tip: Ensure the zucchini is well-drained to prevent a soggy pie.
5. Pour the filling into the pre-baked crust and smooth the top with a spatula. Tip: For an even bake, gently tap the pie dish on the counter to release any air bubbles.
6. Bake for 40-45 minutes, or until the custard is set and the edges are golden brown. Allow the pie to cool completely before slicing.

Just out of the oven, this pie boasts a creamy custard center with a hint of cinnamon warmth, all nestled in a crisp, nutty crust. Serve it chilled with a dollop of coconut whipped cream for an extra indulgent treat.

Spiced Coconut Custard Zucchini Pie

Goodness, have I got a treat for you today! This Spiced Coconut Custard Zucchini Pie is a game-changer in my kitchen, blending the subtle sweetness of coconut with the earthy tones of zucchini, all spiced to perfection. It’s a dish that came to me during a late summer harvest, when my garden was overflowing with zucchini, and I was craving something both comforting and exotic.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, chilled
• 4 pasture-raised eggs, lightly beaten
• 1 cup full-fat coconut milk
• 2 medium zucchinis, grated and moisture squeezed out
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cardamom
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large bowl, combine the sifted all-purpose flour and chilled clarified butter. Use your fingertips to blend until the mixture resembles coarse crumbs.
3. Press the mixture firmly into the bottom and up the sides of the prepared pie dish. Bake for 15 minutes, or until lightly golden. Tip: Chilling the crust for 10 minutes before baking can help prevent shrinkage.
4. In another bowl, whisk together the lightly beaten pasture-raised eggs, full-fat coconut milk, grated zucchini, granulated sugar, ground cinnamon, ground nutmeg, ground cardamom, and sea salt until well combined.
5. Pour the filling into the pre-baked crust. Bake for 35-40 minutes, or until the custard is set and the top is lightly browned. Tip: A knife inserted into the center should come out clean when it’s done.
6. Allow the pie to cool on a wire rack for at least 20 minutes before slicing. Tip: Serving it slightly warm enhances the spices’ aromas.

But the magic of this pie lies in its texture—creamy custard meets tender zucchini, all encased in a buttery, flaky crust. For an extra touch, serve it with a dollop of whipped coconut cream and a sprinkle of cinnamon on top. It’s a dessert that’s as visually stunning as it is delicious, perfect for impressing guests or treating yourself on a quiet evening.

Chocolate Coconut Zucchini Custard Pie

My kitchen smelled like a tropical paradise the first time I experimented with this Chocolate Coconut Zucchini Custard Pie. It’s a quirky combination that somehow works perfectly, blending the richness of chocolate with the subtle sweetness of coconut and the unexpected moisture from zucchini.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1/2 teaspoon sea salt
• 1/2 cup cold unsalted butter, cubed
• 3-4 tablespoons ice water
• 2 cups zucchini, finely grated and moisture squeezed out
• 1 cup full-fat coconut milk
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup pure maple syrup
• 1 teaspoon pure vanilla extract
• 1/2 cup shredded coconut, toasted

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large bowl, whisk together the sifted flour, cocoa powder, sugar, and sea salt.
3. Add the cubed cold butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
4. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough.
5. Roll out the dough on a lightly floured surface to fit your pie dish. Trim and crimp the edges as desired.
6. In another bowl, combine the grated zucchini, coconut milk, beaten eggs, maple syrup, and vanilla extract. Mix until well combined.
7. Pour the filling into the prepared crust and sprinkle the toasted shredded coconut on top.
8. Bake for 35-40 minutes, or until the custard is set and the crust is firm. Tip: A toothpick inserted into the center should come out clean.
9. Allow the pie to cool on a wire rack for at least 30 minutes before serving. Tip: For best results, chill the pie for an hour to enhance the flavors and texture.

Out of the oven, this pie boasts a velvety custard with a hint of earthiness from the zucchini, all wrapped in a crisp, chocolatey crust. Serve it with a dollop of whipped coconut cream for an extra indulgent treat.

Low-Carb Coconut Custard Zucchini Pie

Mornings in my kitchen often start with the quest for something both comforting and light, especially during these warm summer months. That’s how I stumbled upon creating this Low-Carb Coconut Custard Zucchini Pie, a dish that perfectly balances indulgence with healthfulness.

Ingredients

• 2 cups finely grated zucchini, excess moisture removed
• 1 cup full-fat coconut milk
• 3 pasture-raised eggs, lightly beaten
• 1/4 cup erythritol
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp clarified butter, for greasing

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish with clarified butter, ensuring an even coat to prevent sticking.
2. In a large mixing bowl, combine the grated zucchini, coconut milk, lightly beaten eggs, erythritol, vanilla extract, cinnamon, and nutmeg. Whisk until the mixture is homogenous. Tip: Squeezing out the zucchini’s moisture beforehand prevents a soggy pie.
3. Pour the custard mixture into the prepared pie dish, smoothing the top with a spatula for an even layer.
4. Bake in the preheated oven for 40-45 minutes, or until the custard is set and the top is lightly golden. Tip: A toothpick inserted in the center should come out clean when it’s done.
5. Allow the pie to cool on a wire rack for at least 20 minutes before slicing. Tip: Chilling the pie in the refrigerator for an hour enhances the flavors and makes slicing cleaner.

Velvety and rich, this pie surprises with its delicate coconut aroma and the subtle sweetness of zucchini. Serve it chilled with a sprinkle of cinnamon or a dollop of whipped coconut cream for an extra touch of indulgence.

Paleo Coconut Zucchini Custard Pie

Last summer, I stumbled upon the most delightful way to use up my garden zucchini—transforming it into a Paleo Coconut Zucchini Custard Pie. It’s a dish that marries the subtle sweetness of coconut with the earthy tones of zucchini, creating a dessert that’s both indulgent and surprisingly wholesome.

Ingredients

• 2 cups finely grated zucchini, drained
• 1 cup full-fat coconut milk
• 1/2 cup pure maple syrup
• 4 pasture-raised eggs, lightly beaten
• 1/4 cup coconut flour
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1 tbsp clarified butter, for greasing

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish with clarified butter, ensuring an even coat to prevent sticking.
2. In a large mixing bowl, combine the drained zucchini, coconut milk, maple syrup, and lightly beaten eggs, whisking until the mixture is homogenous.
3. Sift in the coconut flour, then add the vanilla extract, ground cinnamon, and sea salt, stirring gently to incorporate without overmixing.
4. Pour the batter into the prepared pie dish, smoothing the top with a spatula for an even bake.
5. Bake for 45 minutes, or until the custard is set and the edges are lightly golden. A toothpick inserted into the center should come out clean.
6. Allow the pie to cool on a wire rack for at least 20 minutes before slicing to let the custard firm up properly.

For a finishing touch, serve each slice with a dollop of coconut whipped cream and a sprinkle of toasted coconut flakes. The texture is luxuriously creamy, with a delicate balance of sweetness and spice that makes it perfect for any occasion.

Keto Coconut Custard Zucchini Pie

Remember those lazy summer afternoons when the only thing that could pull you away from the hammock was the promise of something sweet yet surprisingly healthy? That’s exactly the vibe I was going for with this keto coconut custard zucchini pie. It’s a delightful twist on traditional desserts, combining the subtle sweetness of coconut with the fresh, garden goodness of zucchini.

Ingredients

• 1 1/2 cups almond flour, finely sifted
• 1/4 cup coconut flour
• 1/2 cup unsalted butter, chilled and cubed
• 1 large pasture-raised egg, lightly beaten
• 2 cups zucchini, grated and moisture squeezed out
• 1 cup full-fat coconut milk
• 3 pasture-raised eggs
• 1/2 cup erythritol
• 1 tsp pure vanilla extract
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
2. In a large bowl, combine almond flour, coconut flour, and chilled butter. Use your fingertips to blend until the mixture resembles coarse crumbs.
3. Add the lightly beaten egg to the flour mixture, stirring until a dough forms. Press the dough evenly into the prepared pie dish, ensuring the edges are neatly crimped.
4. Bake the crust for 10 minutes, or until lightly golden. Remove from oven and let cool slightly.
5. In a separate bowl, whisk together the grated zucchini, coconut milk, eggs, erythritol, vanilla extract, and sea salt until smooth.
6. Pour the custard mixture into the pre-baked crust, smoothing the top with a spatula.
7. Bake for 35-40 minutes, or until the custard is set and the top is lightly browned. A toothpick inserted into the center should come out clean.
8. Allow the pie to cool completely on a wire rack before slicing. This resting period helps the custard firm up for cleaner slices.

The texture of this pie is wonderfully creamy, with a slight chewiness from the zucchini that plays beautifully against the crisp crust. For an extra touch of elegance, serve each slice with a dollop of whipped coconut cream and a sprinkle of toasted coconut flakes.

Nutty Coconut Zucchini Custard Pie

Oh, the joys of summer baking! There’s something about the combination of zucchini and coconut that screams summer to me, and this Nutty Coconut Zucchini Custard Pie is my latest obsession. It’s a delightful twist on traditional custard pies, with a nutty crust that perfectly complements the creamy, coconut-infused filling.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup clarified butter, melted
• 2 tbsp coconut sugar
• 1/4 tsp sea salt
• 2 cups zucchini, finely grated and drained
• 3 pasture-raised eggs, lightly beaten
• 1 cup full-fat coconut milk
• 1/2 cup pure maple syrup
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish with clarified butter.
2. In a medium bowl, combine almond flour, melted clarified butter, coconut sugar, and sea salt until the mixture resembles coarse crumbs. Press firmly into the bottom and up the sides of the prepared pie dish. Tip: Chilling the crust for 10 minutes before baking helps prevent shrinkage.
3. Bake the crust for 10 minutes, or until lightly golden. Remove from oven and set aside to cool slightly.
4. In a large bowl, whisk together the grated zucchini, lightly beaten eggs, coconut milk, maple syrup, vanilla extract, cinnamon, and nutmeg until well combined.
5. Pour the filling into the pre-baked crust and smooth the top with a spatula. Tip: For an extra nutty flavor, sprinkle a handful of chopped almonds on top before baking.
6. Bake for 40-45 minutes, or until the custard is set and the edges are lightly browned. A knife inserted into the center should come out clean.
7. Allow the pie to cool on a wire rack for at least 30 minutes before slicing. Tip: Serving this pie slightly warm enhances the coconut flavor and makes the texture even more inviting.

Lusciously creamy with a subtle crunch from the nutty crust, this pie is a summer dessert dream. Try serving it with a dollop of coconut whipped cream for an extra indulgent treat.

Maple Coconut Custard Zucchini Pie

Craving something uniquely comforting yet surprisingly wholesome? I stumbled upon this Maple Coconut Custard Zucchini Pie during a late-summer farmers’ market visit, and it’s been a game-changer for my dessert repertoire. The combination of earthy zucchini, rich coconut, and sweet maple creates a symphony of flavors that’s both indulgent and refreshing.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 4-6 tbsp ice water
• 2 cups zucchini, grated and drained
• 3 pasture-raised eggs, lightly beaten
• 1 cup full-fat coconut milk
• 1/2 cup pure maple syrup
• 1 tsp vanilla extract
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large bowl, combine the sifted flour and cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it holds together.
4. Roll out the dough on a lightly floured surface to fit your pie dish. Trim and crimp the edges for a decorative finish.
5. In another bowl, whisk together the eggs, coconut milk, maple syrup, vanilla extract, and sea salt until smooth.
6. Stir in the grated zucchini, ensuring it’s evenly distributed throughout the custard mixture.
7. Pour the custard into the prepared pie crust, smoothing the top with a spatula. Tip: For an even bake, tap the pie dish gently on the counter to remove any air bubbles.
8. Bake for 45-50 minutes, or until the custard is set and the crust is golden brown. Tip: Check for doneness by inserting a knife near the center; it should come out clean.

Fresh out of the oven, this pie boasts a creamy custard flecked with tender zucchini, all encased in a flaky, buttery crust. Serve it slightly warm with a drizzle of maple syrup or a dollop of coconut whipped cream for an extra touch of decadence.

Lemon Coconut Zucchini Custard Pie

Every summer, my garden overflows with zucchini, and I’m always on the hunt for creative ways to use them up. This Lemon Coconut Zucchini Custard Pie is a delightful surprise, blending the subtle earthiness of zucchini with the bright zest of lemon and the tropical sweetness of coconut. It’s become a staple at my family gatherings, and I love how it bridges the gap between dessert and brunch.

Ingredients

• 1 1/2 cups grated zucchini, moisture squeezed out
• 3/4 cup granulated sugar
• 1/4 cup unsalted butter, melted and slightly cooled
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup full-fat coconut milk
• 1 tbsp lemon zest, finely grated
• 2 tbsp fresh lemon juice
• 1 tsp pure vanilla extract
• 1/2 cup all-purpose flour
• 1/4 tsp sea salt
• 1 pre-made 9-inch pie crust, unbaked

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature by the time your pie is ready to bake.
2. In a large mixing bowl, combine the grated zucchini, granulated sugar, and melted butter, stirring until the mixture is homogenous.
3. Add the lightly beaten eggs, coconut milk, lemon zest, lemon juice, and vanilla extract to the bowl, whisking gently to incorporate all ingredients without overmixing.
4. Sift the all-purpose flour and sea salt into the wet ingredients, folding gently until just combined to avoid a tough crust.
5. Pour the custard mixture into the unbaked pie crust, smoothing the top with a spatula for an even bake.
6. Bake in the preheated oven for 45-50 minutes, or until the custard is set and the top is lightly golden. A toothpick inserted into the center should come out clean.
7. Allow the pie to cool on a wire rack for at least 1 hour before serving to let the custard fully set.

Velvety smooth with a hint of crunch from the zucchini, this pie is a textural dream. The lemon and coconut flavors shine through, making it a refreshing end to any meal. For an extra touch, serve with a dollop of whipped cream and a sprinkle of toasted coconut flakes.

Banana Coconut Custard Zucchini Pie

Very few desserts can claim to be as uniquely comforting as this Banana Coconut Custard Zucchini Pie. It’s a recipe that came to me during a summer visit to my aunt’s farm, where zucchinis were plentiful, and bananas were ripening faster than we could eat them. This pie is my homage to those lazy afternoons and the joy of baking with what’s on hand.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 4 tbsp ice water
• 1 cup granulated sugar
• 3 pasture-raised eggs, lightly beaten
• 1 cup coconut milk, full-fat
• 1 tsp pure vanilla extract
• 2 medium zucchinis, grated and moisture squeezed out
• 2 ripe bananas, mashed
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, combine the sifted all-purpose flour and chilled, cubed unsalted butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it forms a ball.
4. Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim and crimp the edges for a decorative finish.
5. In another bowl, whisk together granulated sugar, lightly beaten pasture-raised eggs, full-fat coconut milk, and pure vanilla extract until smooth.
6. Fold in the grated zucchinis (with moisture squeezed out), mashed ripe bananas, ground cinnamon, and ground nutmeg into the custard mixture.
7. Pour the custard mixture into the prepared pie crust, smoothing the top with a spatula.
8. Bake for 45-50 minutes, or until the custard is set and the crust is golden brown. Tip: A toothpick inserted into the center should come out clean when it’s done.
9. Allow the pie to cool on a wire rack for at least 2 hours before serving. This resting time helps the custard to set perfectly.

What makes this pie truly special is its creamy custard filling, subtly sweet with the tropical hint of coconut and the earthy depth of zucchini. Serve it chilled with a dollop of whipped cream or a sprinkle of toasted coconut flakes for an extra touch of elegance.

Conclusion

Yummy doesn’t even begin to cover it! This roundup of 12 Delicious Coconut Custard Zucchini Pie Recipes is your ticket to baking bliss. Whether you’re a seasoned baker or just starting out, there’s a pie here with your name on it. We’d love to hear which recipe stole your heart—drop us a comment below. And don’t forget to share the love (and this article) on Pinterest!