Low Sugar Coconut Cream Pie
Indulge in the tropical bliss of a Low Sugar Coconut Cream Pie, a luscious dessert that's as creamy as it is guilt-free! This recipe swaps traditional sweeteners for granulated monk fruit, keeping the sugar content low without sacrificing flavor. A velvety coconut custard, made from unsweetened coconut milk, heavy cream, and real shredded coconut, is nestled inside a crisp pre-baked pie crust for the ultimate textural contrast. Lightly sweetened with vanilla and perfectly thickened, this pie is finished with a cloud of whipped cream and a sprinkle of toasted coconut for optional garnish. With just 15 minutes of cook time and a few simple steps, this healthier twist on a classic dessert is perfect for special gatherings or weeknight treats. Treat yourself to a slice of this creamy, tropical delight—gluten-free and low-sugar friends, rejoice!
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Recipe Information
Ingredients
- 1 cup Unsweetened shredded coconut
- 4 Large eggs
- 1/3 cup Cornstarch
- 1.5 cups Unsweetened coconut milk
- 1 cup Heavy cream
- 1/3 cup Granulated monk fruit sweetener
- 1.5 teaspoons Pure vanilla extract
- 1/4 teaspoon Salt
- 1 Pre-baked pie crust
- 1 cup Whipped cream for topping (optional)
- 2 tablespoons Toasted shredded coconut for garnish (optional)
Instructions
Preheat a medium saucepan over medium heat.
In a mixing bowl, whisk together the eggs until smooth and set aside.
In the saucepan, combine the cornstarch, granulated monk fruit sweetener, and salt.
Gradually add coconut milk and heavy cream, whisking to create a smooth mixture.
Cook the mixture over medium heat, stirring frequently, until it begins to thicken (about 7-8 minutes). Be careful not to let it boil.
Temper the whisked eggs by slowly adding a ladle of the hot coconut mixture while whisking constantly.
Gradually add the tempered egg mixture back into the saucepan while continuously stirring.
Cook for another 2-3 minutes until the mixture is thickened and creamy.
Remove the saucepan from heat and stir in the unsweetened shredded coconut and vanilla extract.
Allow the filling to cool slightly, then pour it into the pre-baked pie crust, spreading it evenly.
Refrigerate the pie for at least 3 hours or until fully set.
Before serving, top with whipped cream and sprinkle with toasted shredded coconut if desired.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
3225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.6 g | 355% | |
| Saturated Fat | 178.4 g | 892% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1221 mg | 407% | |
| Sodium | 1596 mg | 69% | |
| Total Carbohydrate | 205.2 g | 75% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 27.7 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 982 mg | 76% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1035 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
