Coconut Crust Rhubarb Pie

Written by Kajsa IngelssonJuly 21, 2017

I haven’t told you guys yet, but I recently got back the results from an allergy test showing I have quite some food sensitivities. I don’t want to go on about it, just wanted to let you know that my recipes will look a bit different from now on. First of all, no more yeast! ;( Oh the heartbreak… Second, no wheat whatsoever. Also; no corn, sunflower, almonds, brazil nuts or hazelnuts + cucumber and peas.

What does this mean? Well, I need to reinvent myself in the kitchen since a lot of my go to ingredients are now off limits. And on this accord I present you to a new favorite:

Coconut Crust Rhubarb Pie

4 servings, about an hour


  • 2 dl (1 cup) grated coconut
  • 2 dl (1 cup) coconut flour
  • 1 dl (1/2 cup) coconut oil
  • 2 tablespoons sweetener of choice (i used raw sugar)


  • 4 stalks of rhubarb
  • 3 tablespoons raw sugar


  • 1 dl (1/2 cup) coconut flour
  • 1 dl (1/2 cup) coconut oil
  • 3 dl (1,5 cup) coconut flakes

Make it:

  • Preheat your oven to 175 C (350 F).
  • Mix the coconut flakes, coconut flour, oil and sweetener into a form of paste.
  • Press into a medium sized oven plate and place in the oven until browned. This will take about 15 min or so.
  • Slice your rhubarb into thick coin pieces.
  • Place in a bowl, add some raw sugar and toss around to coat.
  • Place in our oven plate on top of the coco bottom.
  • Mix all things coco together and spread on top of the pie.
  • Place in the oven for about 15 min (top should be slightly browned and the rhubarbs soft.
  • Serve with vegan ice cream!