A delicious low carb dairy free crustless coconut custard pie that's easy to make. Simply combine all ingredients in a blender before baking.
Thanks to Linda for posting a coconut pie recipe on her low carb site. I used her recipe as a guide to make my own blender pie.
I also wanted to come up with an alternative to my summer squash pie with all coconut and no squash.
Why you'll love it
Those who tried this yummy low carb crustless coconut custard pie couldn't believe it was sugar free. I did end up reducing the amount of sweetener in the recipe as the original sweetened the coconut before using.
I love coconut and this pie really hit the spot. The coconut floats to the top so it is gets slightly toasted on top while a nice custard forms on the bottom.
The recipe was also changed to make this a dairy free crustless coconut custard pie. To enhance the flavor, the butter and heavy cream was replaced with coconut milk and cream.
To save carbs, the pie is crustless, but for those who want a more traditional pie, you can certainly add a crust. I'd recommend using either a coconut flour pie crust or the one used in this recipe.
Either way you slice it, this is a fantastic low carb pie. I'll certainly bake this one again.
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Crustless Coconut Custard Pie
- 1 cup shredded unsweetened coconut
- 4 eggs see note for egg-free
- ¾ cup coconut milk
- 1 ½ teaspoon stevia liquid extract or equivalent
- 1 teaspoon monk fruit liquid extract or equivalent
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 14 ounces coconut cream 1 can
- 1 teaspoon vanilla extract optional
- Place all ingredients in a blender and blend until smooth.
- Pour into a greased 9-inch pie plate.
- Bake at 350º for 45-60 minutes. Bake less time for a more custardy pie and longer for a more cake-like pie.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 1 [calories] => 187 [carbohydrates] => 3 [protein] => 5 [fat] => 17 [saturated_fat] => 9 [polyunsaturated_fat] => 1 [monounsaturated_fat] => 1 [cholesterol] => 93 [sodium] => 125 [potassium] => 71 [fiber] => 1 [sugar] => 1 [vitamin_a] => 200 [calcium] => 60 [iron] => 0.9 [serving_unit] => slice )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Lori A Dielentheis
Have you tried making this with allulose?
Where is the egg-free note?
It was deleted because it may not have worked out that well based on comments but it was to try using 1 cup silken tofu puréed in place of the four eggs. I added it back with a note from the comments.
Loved how simple and tasty this was. The bottom of my pie was a bit soggy so maybe next time I'll add a crust. Thanks for another great recipe.
Wow!! Sounds delicious. Want to make it. Though I cannot get my hands on canned sugar free coconut cream. Can I substitute it for heavy whipping cream maybe? Thanks!
You can use heavy cream, but it won't have the same coconut flavor.
Can you make this recipe with just powdered stevia and without the monk fruit sweetener?
Yes. You can use any sweetener, including all powdered stevia. Please see the linked sweetener conversion calculator to substitute with any sweetener.
I just made this pie. I love it! I have celiac (gluten free) so any recipe with no crust is a potential winner for me. I love coconut custard! Made this and it turned out delicious! One thing I did, was sprinkle some coconut on top before baking. It made a really yummy “crust”. I only sprinkled about maybe four tablespoons? I didn’t measure, I just grabbed some coconut and sprinkled it on until it looked like a dusting. I’d leave a picture but I don’t see where I can do that? I’m on my second piece and couldn’t wait until it cooled because my house smells so fabulous from it baking! Thank you!
Great idea to sprinkle some coconut on top so it will toast and get a little crispy! Thanks for sharing. You could post the photo on a free picture sharing site and then leave a link to it.
Is there a way to tell when this is done, like a knife or toothpick test? I want to make this but don't want it to be runny when I cut it. Should I just bake for 60 minutes? Thanks!
You can insert a knife in the center or shake to see how much it jiggles.
Any suggestions for an egg replacement? Do you think it could be made with flax “eggs”?
You could try 1 cup of silken tofu puree. It typically works well instead of egg in puddings and custards.
The tofu did not work for me at all. It came out of the oven MORE liquidy than when it went in!
You can use paper towels to absorb excess moisture from the tofu. Also, I don't bake when I make custard with tofu.
I used a stevia blend - just over 3/4 cup and it is way sweet (and delicious). But it turned out watery. Did I over bake or was it because I didn't let it cool before cutting it?rosiewisseman
The eggs should have held it together. However, using a granular sweetener instead of the pure concentrate powders could have introduced too much liquid (some granular sweeteners are liquid ingredients)
Can you freeze this after it’s baked?
It should be okay, but I haven't tried it to see if it changes the texture at all after thawing in the refrigerator.
It was plenty sweet with 1/2 cup of sweetener, lanky granular.
I love easy desserts like this, sounds delicious!
Can you use heavy whipping cream instead of coconut milk?
You might want to dilute it a bit with water, but it should work out okay.
SOUNDS DELICIOUS. YOU SAY COCONUT MILK AND COCONUT CREAM, WHAT KIND OF COCONUT MILK. ALSO, WHAT KIND OF COCONUT, SHREDDED?
I use coconut milk in a carton, but you can use canned. I like to use shredded unsweetened dried coconut.
There's a huge difference between coconut milk in a carton and a can (canned has a lot more fat, and possibly flavor?). But it works well with carton coconut milk, huh? I assume you only use the unsweetened.