Bean and Coconut Pie

Surprise and delight your dinner party guests with a dessert that is luscious, delicious, and full of... beans! Yes, this Bean and Coconut Pie will be the talk of the table! White pea beans are perfectly blended into the coconut filling for an extra punch of fibre and protein. Serve topped with a dollop of freshly whipped cream and beautifully toasted coconut flakes!


Ontario Bean Growers is a not for profit organization that represents the interests of farmers in Ontario that grow dry edible beans.

Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
1 pie


1 cup cooked white pea beans or canned, drained and rinsed (250 mL)

2 eggs

1/2 cup granulated sugar (125 mL)

1 tsp vanilla extract (5 mL)

1/2 cup butter or margarine, melted (125 mL)

1/2 cup flaked coconut, toasted (125 mL)

1 9-inch frozen pie shell, thawed


  1. In a blender or food processor fitted with a metal blade add white pea beans, process 2 minutes, or until smooth.
  2. Add eggs, sugar, vanilla and butter pulse until combined; set aside.
  3. Sprinkle half of the toasted coconut on the bottom of the thawed pie shell.
  4. Pour in bean mixture and top with remaining coconut. Bake in a 350°F (180°C) oven for 40 minutes or until set.


  • Toasted Coconut: Spread coconut on a baking sheet. Bake at 350°F (180°C) for 6 to 8 minutes or until lightly toasted and fragrant, stirring once during cooking.
  • Alternative: Fill 12 tart shells and bake for 30-45 minutes or until set.


Serving Size: 1/8 Slice of Pie, Calories: 320, Sugar: 15.3 g, Sodium: 201 mg, Fat: 19.7 g, Carbohydrates: 31.8 g, Fiber: 3.5 g, Protein: 4.9 g, Cholesterol: 79 mg

Did you make this recipe?

Tag @LoveCDNBeans on Instagram and hashtag it #LoveCanadianBeans


You want bean recipes? We've got 'em! Sign up for our newsletter and receive a FREE printable recipe booklet with 5 of our best bean recipes, ready for cookin'!

sign me up!