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    Home / Recipes / Pies

    Easy Lemon Coconut Custard Pie with Coconut Milk

    By Lisa MarcAurele · Jul 3, 2020 · 79 Comments

    25.8K shares
    Jump to Recipe
    Recipe for an easy lemon coconut custard pie with coconut milk

    An easy lemon coconut custard pie with coconut milk that's low in carbs and keto friendly. And there's no need to make a crust to make it a simple crustless pie.

    Recipe for an easy lemon coconut custard pie with coconut milk
    Article Index
    • Recipe

    After posting my creamy lemon custard pie with meringue, I thought about making a pie more like the crustless coconut pie recipe. I do prefer a crustless pie, but the lemon custard was too soft for that.

    If you're new to the Keto lifestyle, whether it's for medical reasons or just weight loss, here's a question you might be asking:

    Can a Keto pie really taste good? Like comfort food should?

    The answer: surprisingly, yes!

    Low-glycemic keto pies can be mind-blowing moist. And dare I say, even decadent.

    But this coconut custard pie doesn't leave you with a nasty, artificial aftertaste. This is an important fact to address in learning how to cook healthy desserts.

    You can't use artificial sweeteners just to keep the net carbs down. Sugar substitutes that are man-made trick the brain into wanting more and more.

    Thus, eventually, you'll end up eating more and more pie. And the rest of the ingredients will have calories so you'll defeat the purpose of eating low carb.

    However, if you use a healthy fat in your recipe, you'll be able to keep it keto and curb your appetite.

    How to make an easy lemon coconut custard pie with coconut milk

    Coconut Custard Pie: Will All That Coconut Kill Me?

    Yes, coconut oil has been trendy going on for about a decade now. And that's a good thing. To be honest, I'm not sure I'd be able to pull off some of these delectable desserts on my blog if it weren't for coconut oil.

    Without doubt, there are still some coconut critics out there. In fact, about a year ago, in the mainstream media, there were lots of articles with bait-click headlines. "Coconut oil isn't healthy. It's never been healthy."

    Well, thank you, USA TODAY for the warning. That means more coconut oil for me!

    Actually, I think it's a shame for this disinformation....

    One reason why the article suggests coconut oil is bad for you is the high saturated fat content.

    But if the fat is all-natural and hasn't been denatured/gone rancid/spoiled due to heat, light, air or hydrogenation, there's no need for the dire warning.

    LDL in Coconuts: Reason For Concern?

    Another reason coconut gets a bad rap by the mainstream is that it raises LDL levels. Although that's true, it's not necessarily a bad thing.

    Wait, what? Isn't LDL the "bad cholesterol?"

    No, it's not.

    In fact, as this article says, you need a certain amount of LDL to gain more muscle mass. Furthermore, all your bodily tissues need cholesterol. And LDL delivers it.

    Here's another reason why LDL isn't synonymous with a massive heart attack. When levels of it are high, it serves as a warning sign that something is wrong.

    So who cares if coconut raises your LDLs....?

    It also raises your HDLs, too. HDL removes cholesterol build up from the arteries.

    An easy lemon coconut custard pie recipe with coconut milk

    But why all this talk about coconuts?

    Two reasons. First, my recipe for coconut custard pie contains the holy trinity of C's: coconut milk, coconut flour and shredded coconut flakes (unsweetened, of course.)

    And second, perhaps because of the preponderance of articles online bashing coconut nutrition, I have been getting more emails asking if coconut is keto-friendly.

    Now, granted, I'm just a humble low-carb food blogger. But if there's one thing about me you need to understand is I'm a pesky, diligent researcher.

    I'll sift through research journals and nutrition articles until my eyes bleed until I come to a conclusion.

    An easy lemon coconut custard pie with coconut milk

    Coconut Flour Nutrition

    Most articles that focus on coconuts do so emphasizing the oil. I wish there were more focus about coconut flour. Using it transforms high-sugar recipes into healthy, delicious creations.

    Many of my followers report that they're skeptical of baking with coconut flour. Primarily because they don't like the strong taste of coconut.

    But you might be surprised. Even if you despise coconuts. Coconut flour isn't too, well, coco-nutty.

    It's gluten-free, it's high in protein and dietary fat. I can't emphasize enough that if you want to do dessert the healthy way, you need enough fat.

    If a dessert has enough fat while also being very low in net carbs, just one serving will likely satisfy. This is why I love using coconut flour (and almond flour) in my desserts.

    If you need some reasons to try it, I put together a collection of simple coconut flour recipes.

    Coconut Custard Pie: Other Necessary Ingredients

    My recipe calls for two large eggs. I'll leave it up to you what natural sweetener you want to use. I've used the sugar alcohol, Swerve, in several recipes.

    Unlike other sugar alcohols, it doesn't cause bloating or gas. You can also try Stevia extract or monk fruit extract.

    But with the vanilla extract and lemon extract and zing, you really won't need much.

    I hope you enjoy the recipe. Is it a dessert that satisfies your sweet tooth and cravings? Does it taste amazing? Tell me what you think....

    Recipe for easy lemon coconut custard pie with coconut milk and no crust

    Did you know you can make a coconut pie out of yellow squash? Check out my yellow squash pie recipe to see how I do it.

    Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

    Recipe

    Easy Lemon Coconut Custard Pie Coconut Milk

    Easy Lemon Coconut Custard Pie with Coconut Milk

    4.64 from 33 votes
    An easy custard pie with coconut and lemon flavors that's low in carbs and keto friendly. And there's no need to make a crust to make it a simple crustless pie.
    Prep Time:10 mins
    Cook Time:45 mins
    Total Time:55 mins
    Course: Dessert
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections
    Servings: 8 people
    Calories: 209

    Video

    Ingredients

    • 2 large eggs can use 3 for stiffer custard
    • 1 cup Coconut Milk canned
    • ¾ cup low carb sugar substitute ½ cup is preferred
    • ¼ cup coconut flour
    • 2 tablespoons unsalted butter melted and cooled (use butter flavored coconut oil for dairy-free)
    • 1 teaspoon vanilla extract
    • ¾ teaspoon baking powder
    • 1 teaspoon lemon zest
    • ½ Teaspoon Lemon Extract
    • 4 Ounces Unsweetened Shredded Coconut
    US Customary - Metric

    Instructions

    • Spray a 9-inch pie dish with cooking spray and preheat the oven to 350 degrees.
    • In a large bowl, mix the eggs, coconut milk, sweetener, coconut flour, butter, baking powder, vanilla, lemon zest, and lemon extract. Stir just until combined.
    • Fold in the unsweetened coconut. Pour the mixture into the pie dish.
    • Bake for 40 - 45 minutes or until the edges are brown and the top is a light golden brown.
    • Remove from the oven and allow to cool completely before attempting to cut and serve.
    • Store leftovers in the refrigerator for up to three days.

    Notes

    Make sure the butter has cooled completely so it doesn’t scramble the eggs.
    If the pie is served warm, it will crumble and fall apart. It needs time to set.
    This pie can be frozen for up to six months.
    It should be placed in the refrigerator to thaw before serving.

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    Nutrition

    Serving: 1slice | Calories: 209 | Carbohydrates: 6g | Protein: 3g | Fat: 19g | Saturated Fat: 16g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 54mg | Sodium: 35mg | Potassium: 194mg | Fiber: 3g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 0.8mg | Calcium: 32mg | Iron: 1.7mg

    Additional Info

    Net Carbs: 3 g | % Carbs: 6.2 % | % Protein: 6.2 % | % Fat: 87.7 % | SmartPoints: 11
    Values
    Array
    (
        [serving_size] => 1
        [calories] => 209
        [carbohydrates] => 6
        [protein] => 3
        [fat] => 19
        [saturated_fat] => 16
        [polyunsaturated_fat] => 0
        [monounsaturated_fat] => 0
        [trans_fat] => 0
        [cholesterol] => 54
        [sodium] => 35
        [potassium] => 194
        [fiber] => 3
        [sugar] => 1
        [vitamin_a] => 155
        [vitamin_c] => 0.8
        [calcium] => 32
        [iron] => 1.7
        [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 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.

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    Reader Interactions

    Comments

      « Previous 1 2 3
    1. Barb Chamberlain

      December 27, 2021 at 7:49 pm

      I was out of coconut flour so I used my blender to turn some shredded coconut into flour. Used 1/2 c. monkfruit for the sweetener and that was just right. The pie was a hit; I'll be making it again. I might try adding an almond-flour crust one of these days.

      Reply
    2. Melissa

      May 16, 2021 at 6:07 pm

      How many your serving slices per pie? 8?

      Reply
      • Lisa MarcAurele

        May 17, 2021 at 11:00 am

        Yes. I got 8 serving slices for the pie.

        Reply
    3. Martha

      February 23, 2021 at 1:24 pm

      I’m new to Keto. I bought some Splenda (had no idea which sweetener to choose). Can you use Splenda? Or, should I buy the sweetener you recommend?

      Reply
      • Lisa MarcAurele

        February 24, 2021 at 8:53 am

        Splenda is fine to use. I just prefer the natural based sweeteners.

        Reply
    « Previous 1 2 3

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