Name: Crustless Coconut Custard Pie
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients: 1 cup shredded unsweetened coconut; 4 eggs (see note for egg-free); 3/4 cup coconut milk; 1 1/2 teaspoon stevia liquid extract (or equivalent); 1 teaspoon monk fruit liquid extract (or equivalent); 1/4 teaspoon salt; 1/2 teaspoon baking powder; 14 ounces coconut cream (1 can); 1 teaspoon vanilla extract (optional)

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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.

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Inspiration
Why you'll love it
Variations
Recipe

Inspiration

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.

Variations

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.

keto crustless egg custard pie on plate with slice in background

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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Recipe

Crustless Coconut Custard Pie

4.95 from 18 votes

A delicious low carb dairy free crustless coconut pie that's easy to make. Simply combine all ingredients in a blender before baking.

Prep Time:5 mins

Cook Time:1 hr

Total Time:1 hr 5 mins

Course: Dessert

Cuisine: American

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Servings: 8 people

Calories: 187

Video

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

Stevia and monk fruit extracts can be replaced with 1 cup Swerve or Splenda.

If you’d like an egg-free pie, try using 1 cup silken tofu puréed in place of the four eggs. But as noted in the comments, you will need to absorb the moisture from the tofu first with paper towels and baking shouldn't be needed. If it's still too watery, you can add a thickener like gelatin or xanthan gum.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Additional Info

Net Carbs: 2 g | % Carbs: 4.4 % | % Protein: 11 % | % Fat: 84.5 % | SmartPoints: 8

Values

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.

Copyright

© LowCarbYum.com - 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.

Comments

June

July 06, 2021 at 10:55 pm

Where is the egg-free note?

- Lisa MarcAurele
  
  July 07, 2021 at 7:14 am
  
  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.
  
TMarie

November 27, 2020 at 6:47 am

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

August 28, 2020 at 11:34 am

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
  
  August 28, 2020 at 7:53 pm
  
  You can use heavy cream, but it won't have the same coconut flavor.
  
Cindy

August 23, 2020 at 7:19 pm

Can you make this recipe with just powdered stevia and without the monk fruit sweetener?

- Lisa MarcAurele
  
  August 23, 2020 at 8:26 pm
  
  Yes. You can use any sweetener, including all powdered stevia. Please see the linked sweetener conversion calculator to substitute with any sweetener.
  
Heidi Morse

August 21, 2020 at 2:29 pm

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
  
  August 21, 2020 at 4:44 pm
  
  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

August 17, 2020 at 7:26 pm

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
  
  August 17, 2020 at 7:31 pm
  
  You can insert a knife in the center or shake to see how much it jiggles.
  
Erica

August 16, 2020 at 8:16 pm

Any suggestions for an egg replacement? Do you think it could be made with flax “eggs”?

- Lisa MarcAurele
  
  August 17, 2020 at 6:08 am
  
  You could try 1 cup of silken tofu puree. It typically works well instead of egg in puddings and custards.
  
  - Debby
    
    November 25, 2020 at 11:45 am
    
    The tofu did not work for me at all. It came out of the oven MORE liquidy than when it went in!
  - Lisa MarcAurele
    
    November 25, 2020 at 12:04 pm
    
    You can use paper towels to absorb excess moisture from the tofu. Also, I don't bake when I make custard with tofu.
Rosiewisseman

June 26, 2019 at 5:12 pm

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
  
  June 26, 2019 at 7:56 pm
  
  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
  
  August 21, 2020 at 8:25 am
  
  Can you freeze this after it’s baked?
  
  - Lisa MarcAurele
    
    August 21, 2020 at 4:46 pm
    
    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

March 17, 2019 at 11:55 am

It was plenty sweet with 1/2 cup of sweetener, lanky granular.

Emily Kemp

May 11, 2018 at 11:06 am

I love easy desserts like this, sounds delicious!

RHONDA KING

February 13, 2018 at 4:18 pm

Can you use heavy whipping cream instead of coconut milk?

- Lisa
  
  February 13, 2018 at 5:09 pm
  
  You might want to dilute it a bit with water, but it should work out okay.
  
LILI EVENHAIM

June 16, 2017 at 10:22 am

HI,
SOUNDS DELICIOUS. YOU SAY COCONUT MILK AND COCONUT CREAM, WHAT KIND OF COCONUT MILK. ALSO, WHAT KIND OF COCONUT, SHREDDED?
THANKS

- Lisa
  
  June 16, 2017 at 5:56 pm
  
  I use coconut milk in a carton, but you can use canned. I like to use shredded unsweetened dried coconut.

Crustless Coconut Custard Pie - Low Carb Dairy Free

Inspiration

Why you'll love it

Variations

Recipe