Sugar Free Coconut Cream Pie
Indulge in the creamy decadence of this Sugar Free Coconut Cream Pie, a guilt-free dessert that's as rich as it is satisfying! Crafted with velvety coconut milk, heavy cream, and a natural sugar substitute, this no-sugar-added treat boasts a luscious custard filling packed with tropical flavor from unsweetened shredded coconut. Set in a pre-baked crust, this pie achieves its smooth, thick texture through a masterful blend of tempered egg yolks and cornstarch slurry. Topped with light, airy whipped cream and a sprinkle of toasted coconut (optional but highly recommended), it's a dessert that feels indulgent while aligning with sugar-free dietary goals. Perfect for special occasions or everyday cravings, this pie is a true delight for those seeking a low-sugar yet utterly delicious treat!
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Recipe Information
Ingredients
- 1 cup Unsweetened shredded coconut
- 2 cups Coconut milk (full fat)
- 1 cup Heavy cream
- 0.75 cup Natural sugar substitute (like erythritol, monk fruit sweetener, or stevia)
- 0.25 cup Cornstarch
- 4 large Egg yolks
- 2 teaspoons Vanilla extract
- 1 Unsweetened pie crust (pre-baked)
- 1 cup Unsweetened whipped cream (optional, for topping)
- 0.25 cup Toasted shredded coconut (optional, for topping)
Instructions
In a medium saucepan, combine the coconut milk, heavy cream, and natural sugar substitute. Heat the mixture over medium heat, stirring frequently, until it begins to steam but does not boil.
In a small bowl, whisk together the cornstarch and a few tablespoons of the warm coconut milk mixture to create a slurry. This will prevent lumps in the final custard.
Add the cornstarch slurry back into the saucepan, whisking constantly to combine. Continue heating the mixture until it thickens, about 5-7 minutes. Ensure it reaches a pudding-like consistency.
In a separate bowl, whisk the egg yolks. Gradually add a few tablespoons of the hot coconut mixture to temper the yolks, whisking continuously to prevent them from scrambling.
Pour the tempered egg yolks back into the saucepan while whisking vigorously. Cook for an additional 2-3 minutes until the mixture is thick and creamy.
Remove the saucepan from the heat and stir in the vanilla extract and unsweetened shredded coconut. Allow the filling to cool slightly.
Pour the coconut custard filling into the pre-baked pie crust, spreading it evenly. Cover the pie with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
Refrigerate the pie for at least 4 hours or until fully set.
Before serving, top the pie with a dollop of unsweetened whipped cream and sprinkle toasted shredded coconut on top, if desired.
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 60% | |
| Saturated Fat | 34.3 g | 171% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 56 mg | 2% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.2 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 309 mg | 7% | |
*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.
