Coconut Rhubarb Dream Pie

I never thought I’d get excited about rhubarb until I made this pie. Growing up, rhubarb was always that weird vegetable pretending to be a fruit that showed up in my grandma’s garden every spring. She’d make these super tart rhubarb bars that made my face pucker.

But this pie? It’s a total game-changer. The gelatin gives it this light, almost mousse-like texture, and the coconut cream topping makes it taste like dessert heaven. Plus, it’s sweetened with allulose and monkfruit instead of sugar, so you can actually feel pretty good about having a second slice. The crust is made with almond flour and coconut flakes, which means it’s got this nutty, slightly tropical thing going on that pairs perfectly with the tangy rhubarb filling.

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What Kind of Rhubarb Should I Use?

Fresh rhubarb is always your best bet for this pie, and you’ll find it in season during spring and early summer at most grocery stores and farmers markets. The stalks can range from green to deep red, and while the red varieties look prettier, the color doesn’t actually affect the flavor – both work equally well in this recipe. Make sure to trim off any leaves since they’re not edible, and look for stalks that are firm and crisp rather than limp or dried out. If fresh rhubarb isn’t available, you can use frozen rhubarb instead – just thaw it first and drain off any excess liquid before measuring out your 3 cups.

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Options for Substitutions

This recipe has some flexibility, though a few ingredients are key to getting it right:

• Rhubarb: Rhubarb is really the star here, so I’d recommend sticking with it. If you absolutely can’t find fresh rhubarb, frozen works too – just thaw and drain it well before using.
• Allulose: You can swap allulose with erythritol in equal amounts, though it may crystallize slightly when chilled. Regular sugar works too if you’re not watching carbs – use the same measurements.
• Monkfruit drops: If you don’t have monkfruit drops, just add an extra tablespoon of your preferred sweetener to the crust mixture instead.
• Nut flour: Almond flour is the most common choice here, but you can use any nut flour you prefer. Regular all-purpose flour works if you’re not avoiding grains – same amount.
• Coconut flakes: Shredded coconut works just as well. If you’re not a coconut fan, try crushed graham crackers or more nut flour for the crust.
• Gelatin: This is essential for the pie to set properly, so don’t skip it. Agar powder can work as a vegetarian option – use about 1 tablespoon instead of 2 tablespoons gelatin.
• Coconut cream: Heavy whipping cream can replace coconut cream if you prefer a less tropical flavor. The texture will be similar.

Watch Out for These Mistakes While Baking

The biggest mistake with this pie is not letting the gelatin mixture cool enough before adding it to the rhubarb – if it’s too hot, it won’t set properly and you’ll end up with a runny filling instead of a firm, sliceable pie.

Another common error is pressing the crust too thin or unevenly, which can cause it to crumble when you try to cut slices, so make sure to pack it firmly and evenly across the bottom and up the sides of your pan.

When making the whipped cream topping, stop beating as soon as you see soft peaks – overwhipping will turn your cream grainy and butter-like, ruining that light and fluffy texture.

Finally, resist the urge to skip the chilling time for the rhubarb filling, as those 2 to 3 hours are necessary for the gelatin to fully set and create the right consistency.

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What to Serve With Rhubarb Dream Pie?

This pie is pretty rich and creamy on its own, so I like to keep things simple when serving it. A hot cup of coffee or tea is perfect alongside a slice, especially since the tartness of the rhubarb pairs nicely with something warm to sip on. If you’re serving this for a special occasion, consider adding a small scoop of vanilla ice cream or a dollop of whipped cream on the side, even though the pie already has cream layers. For a brunch setting, this pie works great as a dessert after a lighter meal like a spinach quiche or fruit salad.

Storage Instructions

Store: Keep your rhubarb dream pie covered in the refrigerator for up to 4 days. Since it has a cream filling and topping, it really needs to stay cold to maintain its texture and freshness.

Freeze: This pie freezes pretty well for up to 2 months. I’d recommend slicing it first and wrapping individual pieces in plastic wrap, then placing them in a freezer-safe container. The cream topping might change texture slightly when thawed, but it still tastes great.

Serve: Always serve this pie chilled straight from the fridge. If you’ve frozen it, let slices thaw in the refrigerator overnight rather than at room temperature to keep everything nice and creamy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 25-30 g
• Fat: 150-170 g
• Carbohydrates: 90-110 g

Ingredients

For the filling:

• 3.5 cups rhubarb (cut into 1/2-inch pieces)
• 2 tbsp lemon juice
• 3/4 cup allulose
• 3/4 cup water
• 2 tbsp gelatin (I use Knox unflavored gelatin packets)

For the crust:

• 1 cup nut flour (I prefer Bob’s Red Mill almond flour)
• 1 cup coconut flakes
• 10 drops monkfruit
• 1/3 cup butter (melted and cooled to room temperature)
• 1/8 teaspoon salt

For the dairy topping:

• 1 cup cream
• 3 tbsp allulose
• 1.5 tsp vanilla essence

For the non-dairy topping:

• 1 can coconut cream (I use Thai Kitchen for the best thickness)
• 3 tbsp allulose
• 1.5 tsp vanilla essence

Step 1: Prepare the Rhubarb Filling

• 3.5 cups rhubarb
• 2 tbsp lemon juice
• 3/4 cup allulose
• 3/4 cup water

Cut the rhubarb into 1/2-inch pieces and place them in a saucepan with lemon juice, 3/4 cup allulose, and 3/4 cup water.

Bring to a simmer over medium heat and cook for about 10 minutes until the rhubarb is completely soft and breaking down.

Mash the rhubarb with a fork or blend briefly for 30 seconds to create a smooth sauce consistency.

I find that a quick blend gives the filling a more elegant texture than mashing, but either works well depending on your preference for texture.

Step 2: Set the Rhubarb with Gelatin

• 2 tbsp gelatin
• 1/4 cup cold water
• 1/2 cup hot water

While the rhubarb cooks, sprinkle the gelatin over 1/4 cup cold water and let it sit for 2 minutes to bloom.

Heat 1/2 cup water for about 30 seconds until hot, then pour it over the bloomed gelatin and stir well until completely dissolved and smooth.

Pour the gelatin mixture into the cooked rhubarb sauce and stir thoroughly to combine.

Transfer the mixture to a bowl and refrigerate for 2 to 3 hours until it reaches a thick, gel-like consistency but is still pourable.

Step 3: Make the Almond Coconut Crust

• 1 cup nut flour
• 1 cup coconut flakes
• 3/4 cup allulose
• 1/3 cup butter
• 1/8 teaspoon salt

Line a 9-inch pie pan with parchment paper.

In a bowl, combine the nut flour, coconut flakes, 3/4 cup allulose (reserved for crust), and salt.

Pour in the melted and cooled butter and mix until the texture resembles wet sand with no dry flour remaining.

Press this mixture firmly and evenly into the bottom of your prepared pan, creating an even crust.

Refrigerate the crust while you prepare the whipped cream topping.

Step 4: Whip the Cream Topping

• 1 cup cream
• 3 tbsp allulose
• 1.5 tsp vanilla essence
• 1 can coconut cream
• 3 tbsp allulose
• 1.5 tsp vanilla essence
• 10 drops monkfruit

Pour the heavy cream into a bowl and beat on high speed with an electric mixer until soft peaks form, about 2-3 minutes.

Add 3 tbsp allulose and 1.5 tsp vanilla essence to the whipped cream and continue beating gently until just combined.

I recommend adding a pinch of salt to the whipped cream as well—it balances the sweetness beautifully and makes the vanilla flavor pop.

In a separate bowl, whip the coconut cream with 3 tbsp allulose and 1.5 tsp vanilla essence until it reaches a similar fluffy consistency; this creates a more complex topping with both dairy and coconut elements.

Step 5: Assemble and Chill the Pie

• rhubarb filling from Step 2
• crust from Step 3
• whipped cream topping from Step 4

Remove the chilled crust from the refrigerator and pour the thickened rhubarb gel filling from Step 2 into the prepared crust, spreading it evenly.

Top the rhubarb layer with the whipped cream mixture from Step 4, spreading or dolloping it generously across the surface.

If desired, you can fold the coconut cream into the regular whipped cream for a swirled effect, or keep them as distinct layers.

Refrigerate the finished pie for at least 30 minutes (or freeze for 30 minutes if you prefer a firmer texture) before serving to allow the layers to set together beautifully.

Coconut Rhubarb Dream Pie

Delicious Coconut Rhubarb Dream Pie recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 2 hours hrs 35 minutes mins

Total Time 3 hours hrs 52 minutes mins

Servings 8 slices

Calories 1900 kcal

Ingredients

  

For the filling

• 3.5 cups rhubarb (cut into 1/2-inch pieces)
• 2 tbsp lemon juice
• 3/4 cup allulose
• 3/4 cup water
• 2 tbsp gelatin (I use Knox unflavored gelatin packets)

For the crust

• 1 cup nut flour (I prefer Bob's Red Mill almond flour)
• 1 cup coconut flakes
• 10 drops monkfruit
• 1/3 cup butter (melted and cooled to room temperature)
• 1/8 teaspoon salt

For the dairy topping

• 1 cup cream
• 3 tbsp allulose
• 1.5 tsp vanilla essence

For the non-dairy topping

• 1 can coconut cream (I use Thai Kitchen for the best thickness)
• 3 tbsp allulose
• 1.5 tsp vanilla essence

Instructions

 

• Cut the rhubarb into 1/2-inch pieces and place them in a saucepan with lemon juice, 3/4 cup allulose, and 3/4 cup water. Bring to a simmer over medium heat and cook for about 10 minutes until the rhubarb is completely soft and breaking down. Mash the rhubarb with a fork or blend briefly for 30 seconds to create a smooth sauce consistency. I find that a quick blend gives the filling a more elegant texture than mashing, but either works well depending on your preference for texture.
• While the rhubarb cooks, sprinkle the gelatin over 1/4 cup cold water and let it sit for 2 minutes to bloom. Heat 1/2 cup water for about 30 seconds until hot, then pour it over the bloomed gelatin and stir well until completely dissolved and smooth. Pour the gelatin mixture into the cooked rhubarb sauce and stir thoroughly to combine. Transfer the mixture to a bowl and refrigerate for 2 to 3 hours until it reaches a thick, gel-like consistency but is still pourable.
• Line a 9-inch pie pan with parchment paper. In a bowl, combine the nut flour, coconut flakes, 3/4 cup allulose (reserved for crust), and salt. Pour in the melted and cooled butter and mix until the texture resembles wet sand with no dry flour remaining. Press this mixture firmly and evenly into the bottom of your prepared pan, creating an even crust. Refrigerate the crust while you prepare the whipped cream topping.
• Pour the heavy cream into a bowl and beat on high speed with an electric mixer until soft peaks form, about 2-3 minutes. Add 3 tbsp allulose and 1.5 tsp vanilla essence to the whipped cream and continue beating gently until just combined. I recommend adding a pinch of salt to the whipped cream as well—it balances the sweetness beautifully and makes the vanilla flavor pop. In a separate bowl, whip the coconut cream with 3 tbsp allulose and 1.5 tsp vanilla essence until it reaches a similar fluffy consistency; this creates a more complex topping with both dairy and coconut elements.
• Remove the chilled crust from the refrigerator and pour the thickened rhubarb gel filling from Step 2 into the prepared crust, spreading it evenly. Top the rhubarb layer with the whipped cream mixture from Step 4, spreading or dolloping it generously across the surface. If desired, you can fold the coconut cream into the regular whipped cream for a swirled effect, or keep them as distinct layers. Refrigerate the finished pie for at least 30 minutes (or freeze for 30 minutes if you prefer a firmer texture) before serving to allow the layers to set together beautifully.