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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.
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.
Low Carb and Dairy Free Crustless Coconut Custard Pie Recipe
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
Recipe Video (Click on Image to Play)
Ingredients
- 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
Instructions
- 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.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note 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.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
TMarie
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.
Trish
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!
Lisa MarcAurele
You can use heavy cream, but it won’t have the same coconut flavor.
Cindy
Can you make this recipe with just powdered stevia and without the monk fruit sweetener?
Lisa MarcAurele
Yes. You can use any sweetener, including all powdered stevia. Please see the linked sweetener conversion calculator to substitute with any sweetener.
Heidi Morse
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!
Lisa MarcAurele
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.
Lisa
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!
Lisa MarcAurele
You can insert a knife in the center or shake to see how much it jiggles.
Erica
Any suggestions for an egg replacement? Do you think it could be made with flax “eggs”?
Lisa MarcAurele
You could try 1 cup of silken tofu puree. It typically works well instead of egg in puddings and custards.
Debby
The tofu did not work for me at all. It came out of the oven MORE liquidy than when it went in!
Lisa MarcAurele
You can use paper towels to absorb excess moisture from the tofu. Also, I don’t bake when I make custard with tofu.
Rosiewisseman
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
Lisa MarcAurele
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)
Asg
Can you freeze this after it’s baked?
Lisa MarcAurele
It should be okay, but I haven’t tried it to see if it changes the texture at all after thawing in the refrigerator.
Virginia
It was plenty sweet with 1/2 cup of sweetener, lanky granular.
Emily Kemp
I love easy desserts like this, sounds delicious!
RHONDA KING
Can you use heavy whipping cream instead of coconut milk?
Lisa
You might want to dilute it a bit with water, but it should work out okay.
LILI EVENHAIM
HI,
SOUNDS DELICIOUS. YOU SAY COCONUT MILK AND COCONUT CREAM, WHAT KIND OF COCONUT MILK. ALSO, WHAT KIND OF COCONUT, SHREDDED?
THANKS
Lisa
I use coconut milk in a carton, but you can use canned. I like to use shredded unsweetened dried coconut.