Easy Lemon Coconut Custard Pie with Coconut Milk

Name: Easy Lemon Coconut Custard Pie with Coconut Milk
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 people
Ingredients: 2 large eggs (can use 3 for stiffer custard); 1 cup Coconut Milk (canned); ¾ cup low carb sugar substitute (1/2 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)

By Lisa MarcAurele on April 30, 201862 Comments

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

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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.

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Easy Lemon Coconut Custard Pie Coconut Milk

Print Pin Review

4.85 from 13 votes

Easy Lemon Coconut Custard Pie with Coconut Milk

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.

Course Dessert

Cuisine American

Keyword low carb pies, pie

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings people

Calories 209kcal

Author Lisa MarcAurele

As an Amazon Associate I earn from qualifying purchases.

Ingredients

2 large eggs can use 3 for stiffer custard
1 cup Coconut Milk canned
¾ cup low carb sugar substitute 1/2 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

Low Carb Sweeteners | Keto Sweetener Conversion Chart

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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.

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Nutrition

Additional Info

Net Carbs: 3 g | % Carbs: 6.2 % | % Protein: 6.2 % | % Fat: 87.7 %

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.

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DISCLAIMER: I am not a medical or nutrition specialist. Consult with your doctor before making any dietary changes to ensure it's right for you. The nutritional data for recipes on this site are calculated using a standard food database and should not be relied on without verifying against another calculation. The total carbohydrate count does not include erythritol if used in the recipe as it's been shown not to impact my own blood sugar levels. While I do my best to supply accurate information on this site, errors and omissions may occur. I do not accept any liability, direct or indirect, for any loss or damage which may directly or indirectly result from any advice, opinion, information, representation or omission whether negligent or otherwise, contained on this site. You are solely responsible for the actions you take in reliance on the content on, or accessed, through this site.