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Coconut Almond Peach Pie. Enough said, right? How about the fact that it's paleo, gluten, and dairy free? You gotta try this! The Homesteading Hippy

Coconut Almond Peach Pie {paleo, dairy free, gluten free}

Heather Harris
Course Desserts


  • 3/4 cup coconut flour
  • 1 1/2 tablespoons almond meal
  • 2 Tablespoons coconut sugar
  • 1/4 cup almond butter
  • 1/2 cup-1 cup coconut milk
  • 6 peaches diced
  • 1 cup honey
  • 2 Tablespoons coconut oil
  • 1 teaspoon cinnamon
  • juice of 1 lemon or 2 Tablespoons bottled lemon juice
  • 1 Tablespoon arrowroot powder


  • Sift together the coconut flour and almond meal.
  • Add in the sugar and mix together.
  • Stir in the almond butter.
  • Pour the coconut milk in, 1/4 cup at a time, stirring well after each addition. You may not need the full cup of milk.
  • The crust should be able to hold together when you press on it, but not overly wet or sticky. Place the mixture in a greased pie plate and press down with your fingers to put into place.
  • Carefully remove the pit from the peaches and chop into pieces.
  •  In a medium sized pot, add the coconut oil and turn on medium high heat.
  • When the oil is hot, add the chopped peaches, and cover with the honey.
  • Next, add the lemon juice and cinnamon.
  • Simmer on medium heat until the peaches are nice and tender, stirring frequently.
  • Sprinkle the arrowroot powder over the peach mixture and allow to simmer for 5 minutes to thicken.
  • As it is thickening up, stir constantly.
  • Pour the hot peach pie filling into the prepared crust and allow to cool for 15 minutes before serving.
Keyword coconut, paleo, peach pie