Go Back
+ servings
one slice of strawberry coconut lime cream pie on white plate

Paleo AIP Strawberry Coconut Lime Cream Pie (GF, Keto, Low FODMAP)

This Paleo AIP Strawberry Coconut Lime Cream Pie is unparalleled for being incredibly fun, delicious and beautiful! Dive into this creamy strawberry pie with that sprightly touch of citrus for fresh tasting food joy. Bring to summer picnics, spring gatherings, make for birthday parties year round. This treat is versatile, and the ingredients are easy to source. Gluten-free, Keto, Low FODMAP.
Course Dessert
Cuisine American
Keyword aip, coconut, cream pie, egg-free, gluten-free, keto, lime, low-FODMAP, paleo, pie, strawberry
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 6 hours 50 minutes
Servings 8 servings
Calories 260kcal
Author Megan
Cost $8


  • oven
  • pie plate
  • mixing bowls
  • saucepan


Tiger Nut Flour Pie Crust: Make and bake the Pie Crust right before you make the filling below. You may also use this Paleo AIP Pie Crust (or for Keto, this Shortbread Pie Crust, or these Paleo GF Coconut Flour or Almond Flour-based crusts).


    • 3/4 cup coconut cream from the top half of a full-fat can of coconut milk, room temp, not cold I use Native Forest brand. Keep the watery milk that's under the cream, as it's used in this recipe also.
    • 1/4 cup + 2 Tablespoons watery coconut milk the watery milk leftover at the bottom of the coconut milk can after scooping off the cream
    • 3 Tablespoons lime juice fresh (from 1 large lime or 2 small)
    • 3 Tablespoons honey For Keto, use liquid low carb sweetener. For Low FODMAP, use maple syrup.
    • 4 teaspoons coconut oil melted
    • 2 teaspoons tapioca flour /starch
    • 2 teaspoons gelatin <—Use the link and discount code BEAUTIFUL10 at checkout for 10% off your entire order.
    • a few drops lime oil or the fine zest from one lime


    • 20 ounces strawberries frozen: fully defrosted, with juice measured out separately - should be ½ cup OR 2 cups chopped fresh berries + ½ cup water
    • 2 Tablespoons honey or pure maple syrup; for Keto, use liquid low carb sweetener. For Low FODMAP, use maple syrup.
    • 1-½ teaspoons gelatin <—Use the link and discount code BEAUTIFUL10 at checkout for 10% off your entire order.
    • a handful of fresh strawberries, for garnish optional, sliced vertically and thinly (not for Keto)


    Pie Crust

    • Bake the crust. Allow it to cool on a rack for about 20 to 30 minutes, then place in the freezer for about 20 minutes while you make the Cream Filling. Having it be extra cold (not fully frozen) helps the filling to set on contact before being chilled, which also keeps the crust's texture just right (not soggy).
      overhead view of tiger nut flour pie crust

    Coconut Lime Cream Filling

    • In a small saucepan, sprinkle the gelatin over the watery coconut milk. Allow to dissolve for 1 to 2 minutes. Heat over medium-low heat, whisking, until the gelatin is fully dissolved and the mixture is steamy. (Do not simmer.) Remove saucepan from heat.
    • In a medium size bowl, whisk to combine: coconut cream, honey, coconut oil, lime juice and lime oil or zest. Add the tapioca starch, and whisk again until smooth.
    • Pour the saucepan contents into the bowl, and whisk all to combine well.
    • Pour the filling into the chilled crust. Refrigerate for a minimum of 2 hours before topping with Strawberry Topping.

    Strawberry Topping (Wait to make this until the Coconut Lime Cream Filling and the Pie Crust have chilled together for almost 2 hours minimum.)

    • Place berry juice or water in large saucepan. Sprinkle gelatin over its surface and allow gelatin to dissolve, about 1 minute. Over medium heat, stir until steamy and gelatin has dissolved. Remove from heat. Add berries and honey or maple syrup. Stir or fold together. Allow to cool slightly but not completely.
    • When Coconut Lime Cream Filling has chilled for a minimum of 2 hours and is firm on its surface, top with Strawberry Topping, spreading evenly and gently. If you wish, reserve the best shaped/prettiest strawberry slices to arrange decoratively over the top surface. Chill 2 to 6 additional hours before serving, making sure the filling is set. Optional if serving the same day: decorate the top of the pie with fresh sliced strawberries.
      slice of pie on white plate
    • DECORATIVE NOTES: If you chill the pie overnight, the surface will not be as pretty in the morning, as the strawberries' hue (rich bright color) will have diminished. If you wish, "paint" a little syrup or warmed honey over the surface to create a glossier finish. OR, use the optional fresh strawberries listed in the ingredients for garnish. Top pie with thin slices of fresh strawberries, decoratively. Serve!
      side angle view of pie with strawberries decorating the top


    The following nutritional data is for the Keto version of the pie.


    Calories: 260kcal | Carbohydrates: 6g | Protein: 4g | Fat: 12g | Saturated Fat: 11g | Sodium: 4mg | Potassium: 175mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 75mg | Calcium: 12mg | Iron: 1mg