If you're a fan of creamy, dreamy desserts but are watching your sugar and carb intake, then this easy coconut cream pie is the perfect recipe for you. Made with simple ingredients and no added sugar, this is hands down the best coconut cream pie recipe out there.
Coconut cream pie has long been a favorite dessert for many (especially for you coconut lovers!), but traditional recipes can be loaded with sugar and carbs. As someone who follows a low-carb lifestyle, I knew I had to come up with a healthier version of this beloved treat.
And let me tell you, this easy coconut cream pie is just as delicious (if not more!) than the original.
Even though this recipe is lower in carbs and sugar, it still has that rich and creamy texture you crave from a traditional coconut cream pie.
The secret? Coconut milk and heavy cream. These two ingredients combined create the perfect base for the filling of this pie. Plus, using coconut milk instead of traditional milk adds a subtle coconut flavor that takes this keto coconut cream pie to the next level.
But don't worry; you won't be sacrificing any flavor by cutting out the sugar. Thanks to natural sweeteners like erythritol and stevia, this pie is just as sweet and satisfying without causing a spike in blood sugar levels.
Now you can enjoy a slice (or two, no judgment here!) of this sugar-free coconut cream pie without any guilt.
Why you'll love this sugar free coconut cream pie
- Packed with coconut flavor: If you're a fan of coconut, this pie is a must-try. It's full of delicious coconut flavor in every bite.
- No added sugar: This pie is sweetened with natural sugar-free alternatives like erythritol and stevia, making it a guilt-free indulgence for those watching their sugar intake.
- Creamy and decadent: With a creamy, rich filling and a buttery almond flour crust, this pie is the perfect balance of melt-in-your-mouth texture and satisfying flavors.
- Perfect for special occasions: Whether it's a birthday, holiday, or just because, this sugar-free coconut cream pie is sure to impress. It's also great for potlucks and gatherings.
- Easy to make: Despite its fancy appearance, this pie is actually quite simple to make. As long as you have a little patience for chilling and setting time, anyone can create this delicious dessert.
- Suitable for different dietary needs: This pie is not only sugar-free but also gluten-free, making it suitable for those with Celiac disease or gluten sensitivities. It's also vegetarian-friendly.
- Pairs well with toppings: Add a dollop of whipped cream or some toasted coconut flakes on top to take this pie to the next level. You can also get creative and add your own toppings, like fresh berries or chocolate shavings.
Ingredients needed to make easy coconut cream pie
Here's what you'll need to make this delicious sugar-free coconut cream pie:
Crust Ingredients:
Here's everything you need to make a keto pie crust...
Almond and coconut flour
To make the base of this low-carb crust, you'll need a ½ cup of almond flour and coconut flour each.
Both flours give the crust a nice texture, while the coconut flour adds more of a coconut flavor to the overall pie. They are also gluten-free and low in carbs.
Tip: Make sure to sift the coconut flour before adding it to the mix to avoid any lumps.
Eggs and butter
Two eggs and ¼ cup of melted butter will bind the crust together and give it a buttery, flaky texture.
Low-carb sugar substitute
To keep this pie sugar-free, use a low-carb sugar substitute like erythritol or xylitol. I prefer to use Lakanto Monkfruit Sweetener for its natural sweet taste and zero glycemic impact.
Salt
A pinch of salt helps to balance out the sweetness and enhance the overall flavors.
Filling Ingredients:
Here's everything you need to make coconut custard filling...
Cream cheese
To make the filling even more decadent, you'll need 12 ounces of softened cream cheese. Make sure it's at room temperature before using.
Coconut milk and heavy cream
To make the filling, you'll need a can of full-fat coconut milk and two cups of heavy whipping cream. These ingredients will create that creamy, dreamy texture we all love in coconut cream pie.
Egg yolks
The egg yolks will add richness and thickness to the filling. Make sure to separate them from the egg whites carefully, and only use the yolks in this recipe.
Low-carb sugar substitute
You'll need ½ cup of a low-carb sugar substitute to sweeten the filling. Again, I recommend using Lakanto Monkfruit Sweetener for this.
Xanthan gum
Xanthan gum will act as a thickening agent and help bind the ingredients together. It's a common ingredient used in low-carb and gluten-free recipes!
Vanilla extract
A teaspoon of vanilla extract adds a warm, sweet flavor to the coconut pie filling.
Gelatin and water
To help the filling set, you'll need a teaspoon of grass-fed gelatin and two tablespoons of water. This is what will give the pie its firm texture.
For the topping, you'll want to get some unsweetened coconut flakes!
Baking Tips
- Make sure to use full-fat coconut milk, not lite or reduced-fat. It won't give you the same rich and creamy texture.
- Add a few drops of coconut extract for an extra boost of coconut flavor.
- Chill the pie for at least 4 hours before serving. This will allow it to be set properly and make it easier to cut into slices without falling apart.
- Use a premade keto pie crust to save time and effort. If you don't want to make the crust from scratch, you can use a premade one instead. Just make sure it's low-carb and doesn't contain any added sugars.
- Add some fruit to the filling. For a tropical twist, you can add some diced pineapple or mango to the filling before chilling. Just make sure to use sugar-free fruit options to keep the pie low-carb.
- Make this pie vegan by swapping out the dairy ingredients for vegan alternatives. Use coconut cream instead of heavy cream and dairy-free cream cheese. You can also use a flax egg or chia egg in place of the eggs.
Watch this video tutorial!
How to make the best coconut cream pie
With a homemade pie crust and delicious sugar free coconut filling, this pie recipe is sure to be a hit with everyone. Here's how to make it step by step:
Step 1: Make pie dough
First, melt the butter in a large bowl. Then, add almond flour, eggs, sweetener, and salt to the butter and mix everything together well.
Next, stir in coconut flour and shredded coconut until a dough forms.
Step 2: Roll out keto pie dough
Now, roll out the dough between parchment or wax paper!
Once you've done that, take the top sheet of paper off the dough and carefully flip it into a pie dish.
Press the dough to fix any cracked areas of the crust and flute the edges.
Tip: Don't forget to use a fork to poke small holes throughout the crust.
Step 3: Bake the pie crust
Bake the crust at 400°F for 10 minutes until it is golden brown, and let it cool before using.
Step 4: Make coconut custard
Heat the coconut milk until it's hot but not boiling. While that's happening, beat the egg yolks in a small bowl until they're well blended.
Once the coconut milk is hot, slowly add about 4 tablespoons to the egg yolks, stirring quickly after each small addition.
Tip: Make sure to stir or whisk quickly, or your egg yolk will curdle.
Pour the rest of the yolk mixture slowly into the hot coconut milk. Reduce the heat to low, then gently sprinkle and whisk in the sweetener and xanthan gum.
Let it cook for 3-4 minutes or until it thickens, then take it off the heat. Stir in the vanilla extract.
Spoon the mixture into a medium bowl and cover it with food-safe plastic wrap directly on top. Place the filling in the refrigerator to chill for at least 4 hours.
Step 5: Bake shredded coconut
Spread some unsweetened shredded coconut on a baking sheet and pop it in a 375°F oven until it turns a lovely golden color (around 3-5 minutes).
Take it out and let it cool on a rack.
Step 6: Make gelatin
Just pour one tablespoon of water into a small bowl and sprinkle the gelatin on top. After the gelatin has softened, stir in another tablespoon of hot water until it completely dissolves.
Step 7: Make homemade whipped cream
Using an electric mixer, whip the heavy cream together with 1 teaspoon of vanilla and 3 tablespoons of low-carb sweetener until soft peaks start to form.
Then, slowly pour in the dissolved gelatin mixture and continue beating the cream until it becomes stiff.
Step 8: Whip up cream cheese
In a large bowl, beat the cream cheese until it becomes light and fluffy. Slowly mix in the chilled coconut pudding, adding a small amount at a time until it becomes smooth.
Then, fold in about half of the whipped cream into the cream cheese pudding mixture until it becomes smooth.
Step 9: Add coconut cream filling to pie crust
Spread the coconut cream pie filling onto the baked pie crust.
Then, top it off with the remaining whipped cream and sprinkle some of the toasted coconut on top.
Pop it in the fridge to chill for at least 4 hours.
How to serve homemade coconut cream pie
Once your easy coconut cream pie is chilled, it's ready to serve!
Whether you're enjoying it at a summer BBQ or as a delicious dessert after dinner, this pie will be a hit with everyone.
Top it off with some extra toasted coconut or some whipped cream topping for an extra indulgent treat.
You can also add a sprinkle of chocolate shavings or some chopped nuts for an extra layer of flavor and texture.
FAQs
Here are the most asked questions about my sugar free coconut cream pie. If you have any more questions, please leave them for me in the comments down below!
Xanthan gum helps thicken the coconut cream filling, but if you don't have it on hand, you can use arrowroot powder or psyllium husk.
If your coconut cream pie becomes watery, it could be due to overcooking the custard or not allowing it enough time to cool and set properly.
To prevent this, make sure to follow the instructions carefully and allow the pie to chill for at least 4 hours before serving.
Also, make sure not to overmix or overheat the custard filling, as it can cause the filling to become too thin.
To prevent your pie crust from becoming soggy, make sure to bake it separately before adding the coconut cream filling. This will help create a barrier between the filling and the crust.
Also, make sure not to overheat or overmix the custard filling, as this can cause excess moisture, which can lead to a soggy crust.
Lastly, store any leftover pie in the refrigerator to prevent the crust from getting soggy.
If your coconut cream filling isn't thickening properly, it could be due to not cooking it for long enough or not using enough xanthan gum. Make sure to follow the instructions carefully and cook the custard until it reaches a thick consistency.
This sugar free coconut cream pie will last up to 3 days in the refrigerator as long as it is stored properly. Make sure to cover it with plastic wrap or place it in an airtight container before storing it.
Yes! You can make this pie crust a day or two before you plan on making the full pie. Just wrap it tightly and store it in the fridge until ready to use.
Love this keto coconut cream pie recipe? Try these!
If you love this easy coconut cream pie, here are a few other low-carb dessert recipes you'll enjoy:
- 3-Ingredient Keto Peanut Butter Cookies are so easy to make! All you need are eggs, peanut butter, and a low-carb sweetener.
- Gluten-Free Blackberry Muffins have juicy blackberries, a gluten-free flour mix, and just a touch of vanilla for an additive concoction.
- Strawberry Cream Cheese Pie is made with a flakey keto pie crust and fresh strawberries for a delicious low-carb treat.
- Pumpkin Chocolate Chip Muffins are a delicious and easy treat you can enjoy for breakfast or dessert. They're also gluten-free, dairy-free, and nut-free!
- Keto Mini Cookie Skillet is a decadent and gooey treat that's perfect for sharing. It's made with almond flour, coconut oil, and sugar-free chocolate chips for a guilt-free indulgence.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Easy Coconut Cream Pie (Keto Recipe)
Video
Ingredients
Crust
- ¼ cup butter melted
- ½ cup almond flour
- 2 eggs
- ¼ cup low carb sugar substitute
- ¼ teaspoon salt
- ½ cup coconut flour sifted
- ⅓ cup shredded unsweetened coconut
Filling
- 13 ounces canned coconut milk
- 3 egg yolks
- ½ cup low carb sugar substitute
- 1 teaspoon xanthan gum
- 1 teaspoon vanilla extract
- ½ cup shredded unsweetened coconut to toast
- 1 teaspoon grass-fed gelatin
- 2 tablespoons water
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 3 tablespoons low carb sugar substitute
- 12 ounces cream cheese softened
Instructions
Crust
- Melt butter in large bowl.
- Add almond flour, eggs, sweetener, and salt to butter mix well.
- Stir in coconut flour and shredded coconut until a dough forms.
- Roll out dough between parchment or wax paper.
- Take top sheet of paper off dough and invert into a pie pan.
- Press to fix any cracked areas of crust and flute edges.
- Using a fork, poke small holes throughout the crust.
- Bake crust at 400°F for 10 minutes. Allow crust to cool.
Filling
- Heat coconut milk until hot, but not boiling. Meanwhile, beat egg yolks in a small bowl with a fork until well blended.
- When coconut milk is hot, slowly add about 4 tablespoons to egg yolks, stirring quickly with a fork after each small addition.
- Pour yolk mixture slowly into hot coconut milk.
- Reduce heat to low, then gently sprinkle and whisk in sweetener and xanthan gum.
- Cook for 3-4 minutes or until thickened, then remove from heat.
- Stir in vanilla extract.
- Spoon into medium bowl and cover with plastic wrap directly on so skin won't form. Place filling in refrigerator to chill at least 4 hours.
- Spread coconut on a baking sheet and toast in 375°F oven just until golden (about 3-5 minutes). Remove and allow to cool on rack.
- Pour one tablespoon water in a small bowl and sprinkle gelatin on top. Once gelatin has softened, stir in 1 tablespoon hot water until all gelatin has dissolved.
- With an electric mixer, whip the heavy cream with the 1 teaspoon vanilla and 3 tablespoons sweetener until soft peaks form. Slowly pour in dissolved gelatin mixture and beat cream until stiff.
- In large bowl, beat cream cheese until light and fluffy. Slowly beat in the chilled coconut pudding, adding a small amount at a time until smooth.
- Fold in about half the whipped cream into the cream cheese pudding mixture until smooth.
- Spread coconut pudding cream mixture into the cooled crust. Top with the remaining whipped cream and sprinkle the toasted coconut on top.
- Chill for at least 4 hours.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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.
Deanna
I made this for myself a few days before my birthday. My husband & I both loved it! I pressed the crust in and it did fine. The crust tasted like a coconut macaroon cookie. I posted on FB and everyone was wanting the recipe so I shared and sent to many. Thank you for sharing!
Gail
My thoughts on this pie: I agree that the coconut flavor isn't very pronounced, if I make it again I will use some extract. I didn't have Xanthan gum so used
Guar in the pudding, but it clumped up like what happens to the gelatin. Definitely need to whip the cream BEFORE making the gelatin, however, mine whipped up pretty stiff so not sure I would need the gelatin. Sweetness: I used Lakanto Monk Fruit/Erythritol sweetener. I'm so used to not eating sugar that many Keto recipes are too sweet for me. I cut back a little on the sweetener but it's not quite sweet enough so I will do the full amount next time. Aftertaste: My biggest disappointment is the slight bitter aftertaste from the erythritol (I've noticed when I bake with any of the keto sweeteners, the cooling/ bitter aftertaste is very evident so I don't bake with it...when it's used in non baked recipes I can't taste it). I'm thinking it happened when I cooked the pudding, maybe I would try adding the sweetener after it was cooked, or not at all and just add to whipping cream mixture? The comments didn't mention aftertaste so it must not bother anyone else. My husband liked the pie but he mentioned the aftertaste too.
Lisa Pohil
Delicious ????
Shannon
Can I sub glucomannan for the xanthan gum?
Lisa MarcAurele
Glucomannan should work. I've used it in similar pudding fillings.
Jolene
Can’t wait to try it! Can you freeze individual slices?
Lisa MarcAurele
Yes! Freezing in individual slices is a great way to thaw a piece at a time later.
JIll
Made this pie - my picky husband's comment was "not bad" which means he loved it! 😉 Had a little trouble with the crust - how do you invert into the pie pan? I tried setting pan on dough to flip but it came apart so I rerolled it and tried to flip the dough on paper - inside only 1 long crack but all of the outside just fell to the counter - Hahahaha. I was able to fix but think would be easier to press into the pan... however the texture and taste is worth the effort, excellent crust! Pie held together nicely and sliced beautifully. I have pictures... Only tweak is i might add coconut extract to the pudding/filling for more coconut flavor next time.
Lisa MarcAurele
I have a small pastry roller that I use after inverting the crust into the pan. But when I can't find that tool, I just use my fingers to press any cracks back together.
Deb
When I finish rolling out the dough I take a flexible cutting board & slide it under the parchment paper… then pick the whole thing up & flip…that helps to loosen the parchment paper. Then take the top layer of parchment off (it should come off easily after flipping). With the flexible cutting board still underneath the 2nd piece of parchment paper & the crust…put the pie plate on the crust(upside down of course), pick up the cutting board with crust on it and pie plate…. Flip over….and voila…..crust is in the pie pan! Sounds much more complicated than it is…..it’s an easy peasy way to get the crust in the pan! Hope this helps.
Lisa MarcAurele
Great tip! Thanks so much for sharing!
Carol
After rolling out the crust, I peeled one sheet of parchment off and drape that side over my rolling pin.—parchment side up while holding over the pi plate I removed the other sheet of parchment and eases it into the pan. I hope this helps.
Rebekah
Delicious and satisfying! I used an allulose/ethyritol mix which gave it a great flavor. One suggestion: the brand of coconut milk you use makes a BIG difference. I highly recommend thai kitchen unsweetened milk. It tasted exactly like mango sticky rice! I made a sweetened condensed coconut milk as a topping to give it a boost of coconut flavor. I boiled a can of it for around an hour and added powdered allulose as needed. It really filled out the flavor of the pie!
Next time, I'll boil down two cans to make condensed coconut milk and use that as my base for the pudding. Thanks for the recipe!
Cindee
If I am dairy free we what I can use in coco pie instead of cream cheese and heavy cream?
Thanks
Lisa MarcAurele
There are some keto-friendly vegan cream cheese products and coconut cream works in place of heavy cream.
Noelle D.
This pie was great! I almost didn't make it because it looked like too much work, but it was worth every minute! My family loved it as well. Thanks for sharing.
Lori Skinner
Hubby loved it! Had to press the crust into the pie pan but turned out great. Lined the pan the coconut oil first and came out easily. Will definitely make again!!
Deb
This was, without a doubt, the BEST Coconut Cream Pie I’ve ever had! Wow.... it’s not only very pleasing to the eye but the pie is fabulous! Been Keto for over a year & this is the best pie recipe I’ve tried. A real keeper... making another one for my upcoming birthday...can’t wait! Thank you for a flawless recipe!
Meg
By far the best low carb pie I have made! It was a lot of steps and I cut corners but it was fabulous!
I used stevia - used half of the measurements listed in the recipe for the stevia and it was perfect. No weird aftertaste and not bitter at all.
It doesn’t have a strong coconut taste at all, it’s a very light refreshing cream pie and if I hadn’t added toasted coconut then my husband said he wouldn’t have ever thought it was a coconut pie so maybe next time I’ll add some coconut flavor but honestly…. It was perfect for me.
I want to use this as a base for a banana pudding and maybe even chocolate pie - it was just that wonderful.
Dory
This was unbelievable. It's so good and no one would ever know its low carb. 10 stars!
Deb
Made this for my husbands birthday.... it’s absolutely outstanding! Thank you for a fabulous recipe!
Neva
Hi.
I am super excited about this recipe. In fact I am in the middle of it right now.
I realized that I used an entire can of coconut milk which is 13.66 ounces instead of just 13 ounces! Yikes. My coconut milk/egg yolk/mixture is very runny. Also, I substituted gelatin for xanthan gum because I can’t find xanthan gum. I added more gelatin and it still runny. I am hoping it will thicken in the fridge for the four hours. I don’t know. Can you help me?
Lisa MarcAurele
I find xanthan gum easier to work with than gelatin. With gelatin, you'll need to be careful not to use too much or it will get too firm and not like pudding. The extra amount of coconut milk shouldn't be an issue, but using gelatin makes it more difficult to get the right texture.
Susan
I'm not understanding this part of the recipe.
Pour one tablespoon water in a small bowl and sprinkle gelatin on top. Once gelatin has softened, stir in 1 tablespoon hot water until all gelatin has dissolved.
With an electric mixer, whip the heavy cream with the 1 teaspoon vanilla and 3 tablespoons sweetener until soft peaks form. Slowly pour in dissolved gelatin mixture and beat cream until stiff. I've never used gelatin like this and can't figure out how it helps. Does it do what cream of tartar
does in forming stiff peaks? Thank you and I love your recipes so much!!
Lisa MarcAurele
It's done to bloom the gelatin so it won't clump up when added to the cream mixture. So it's softened and dissolved in water first.
Silvia
I followed your instructions and the pie came out beautifully! Wow is all I have to say! My family loved it!
Thanks for sharing such a great recipe! :0)
Kathleen
Is this ok for diabetics?
Lisa MarcAurele
Since it's sugar-free and low-carb, this coconut cream pie should be suitable for diabetics.
Kathleen
This turned out very well! Made it for Father’s Day- most of my family is not low carb but they all enjoyed it. The texture was very good. Followed the recipe with a few small adjustments for flavor. I increased the vanilla extract a bit and added 1tsp coconut extract and 2 tsp key lime juice to the filling to give it a bit of brightness. Also added about 1/4 tsp salt to the filling as well. Also added 1tsp each of coconut extract and almond extract to the crust to increase the nuttiness. Turned out very well. Next time I will try putting the crust dough in the freezer first before rolling out bc it was very messy. Also I did whip the cream before making the gelatin mixture n I think that’s important to getting it to work. Stores were out of heavy cream so I used half heavy cream n half coconut cream (only fat no liquid) for the whip n it worked just fine. Thank you for the recipe! I think it would work well for a coconut key lime pie as well. I also toasted the coconut that went into the crust n the texture n flavor was fantastic. The filling was so light n airy too really excellent- just don’t skimp on the whipping it’s so good!
DebK
I need help with pie crust. Somehow I messed it up, all ingredients the same except substituted almond flour for the coconut. It was really sticky and not sure if the substitution caused this. Not even close to the texture of a dough. Would not change even adding more flour and coconut. Any suggestions please?
Lisa MarcAurele
You need the coconut flour to absorb the liquid so that's likely the reason.
Melissa Wargin
This turned out good but I think next time I will try and leave out the cream cheese. It made it have more of a cheese cake flavor than coconut. It was still a great recipe though!
Taryn
Amazing! I didn't make the crust, and used a pre made pecan crust from the store. I also used 1/2 teaspoon of coconut extract with the vanilla
Lee
This is a great recipe. It’s also extremely versatile. I love thIs coconut cream pie. I have also adapted it by adding a 1/4 of unsweetened cocoa to the custard and used it to make a chocolate cream version. I’m going to try lemon cream next. The custard used to make the filling is also excellent as a pudding just by itself.
Wiley Balthrop
As a type 2 diabetic I am now looking for recipes that satisfy my sweet tooth and still taste good. This recipe is the best.
Sue Ellis
How did you measure your flour; did you use a measuring cup or did you weigh it in grams?
Should the dough be chilled before rolling?
Does the parchment paper need to be floured?
What size pie pan did you use?
Lisa MarcAurele
I used a 9.5-inch deep dish pan. Everything was measured by volume in cups. Chilling the dough can help a bit, but I find it harder to roll if too cold. Sprinkling a little flour on the parchment paper does help it release better.
Gina
I can't believe I get to eat this on the ketogenic diet! I made this today and it is delicious. I divided it into 16 slices to get the carb count down even lower, and 1/16th was about all I could eat in one serving anyway. It was more than generous. I think next time I'd put the coconut flakes in the pudding itself rather than on top of the whipped cream. Also, I didn't have gelatin so I skipped that and my whipped cream is holding up nice and firm anyway. Thanks for this terrific recipe!
Lisa Healy
This coconut cream pie is beautiful on the table. It is also very very good. It takes a lot of time to finish, but worth it. I added another tablespoon of hot water to the gelatin but it did not dissolve, that’s the only problem I had.
Thank you Lisa
Dawn Dempsey
This turned out wonderful except for the gelatin part. I’m not sure what I am doing wrong. I put a teaspoon of gelatin in a tablespoon of water and it thickens up within a minute. I add the other tablespoon of hot water and mix it the best I can. It’s still really chunky and I wasn’t able to blend it in well with the whipped cream. Would love tips on how to do this step. Thank you!!
Lisa MarcAurele
I'd add in another tablespoon of hot water as the gelatin needs to be completely dissolved before using.
D
I have a nut allergy so cannot use almond flour but can use coconut flour. do you think I could double the coconut flour for the crust to replace the almond flour?
Lisa MarcAurele
It's better to use a coconut flour pie crust recipe.
Elisabeth
I think you could find a pie crust recipe using coconut flour. Just be careful bc I’m not sure the difference in measuring almond flour and coconut flour. I’d definitely find a recipe with exact measurements.
Kelley E Adams
I made this this weekend! Woweeee, is it great!! I've been keto for 3 years now, and have a HUGE sweet tooth that has been on the back burner most of that time, due to disappointing recipes. (Yes, my cravings are gone, so it's not life shattering) But it's nice to have a dessert for special occasions, that I actually want to eat! This one is an absolute winner!! It takes time though ...chill time, that is. Another commenter recommended making 2 at once, and freezing one...and thats just what I did. I'll post an update when it's thawed and eaten next month. I'm already excited for it!
Lisa MarcAurele
Great idea to make a couple and freeze one for later since it does take some time to make! Thanks for sharing your experience.
Stephanie
So good! I will make again with some of the suggestions from the comments. I didn't think there was much taste difference between the two layers so will add coconut extract to the filling and add in some coconut flakes. I used a pre-made pecan crust and even with the time this takes, it is worth doing again!
Gryphon
Not sure how this is going to taste since I'm in the process of making it, but was very disappointed with the misleading chill time. Start making this for a birthday not realizing that it need to chill for an additional 4 hours at the end. Needless to say they will not be getting this on their birthday. Lisa needs to correct the chill time and the overall cooking time.
Lisa MarcAurele
Changed from 300 minutes to 480 minutes.
Pam Wells
This pie is amazingly delicious!!! I did use unsweetened cashew milk with coconut extract instead of the coconut milk but it turned out awesome!
Lisa MarcAurele
It sure is a heavenly low carb pie!
Maria
Can you leave out the xanthan gum?
Lisa MarcAurele
It's what thickens the pudding so you'd need to use another thickener.
Gen
This is the best Keto dessert option! Everyone, sugar monsters included, enjoyed this pie. Thanks for the great recipe!
Lisa MarcAurele
It's been a favorite for my family and only a couple of us are low carb.
Natasha
OH MY GOODNESS!!! I can't wait to try this recipe this week! Have looked at several recipes for something sweet, low carb, sugar free and worth the effort of my time and money to make and enjoy with my 5 year old without going over my carb intake and sugar free for my son and of course for me as well....and I have just found it! Thank you for sharing! I know it will be great and I hope to see or find more recipes from you! Thanks again!
Lisa MarcAurele
Hope you love this pie! It's a long time family favorite.
Kathleen Johnson
I made this pie last night and everyone loved it. I did add a little more sweetener. However, the coconut flavor was not strong enough in spite of using coconut extract instead of vanilla. It tasted more like no bake cheesecake to me. Next time I will use more coconut extract in the pudding and will reduce the amount of cream cheese.
Lisa MarcAurele
More coconut extract should increase the flavor.
J. Randall Short
This pie turned out killer. It was the first time in my life I have made anything from scratch, ever. (I'm 65; never too late.) I'm getting ready to make another one for Christmas tomorrow. The problem is when people finish it, they want you to make another.
Lisa MarcAurele
I've had that some issue with this pie. You can make two and freeze one for later. I've done that before and just thaw in the refrigerator. Have a wonderful holiday!
Karissa
Can these be made as mini coconut cream pies? How long to bake the crust?
Lisa MarcAurele
I don't see why not. Baking time will be less on the crust so I'd just keep an eye on them until they are done.
emily
Do you think I could use Stevia? It says it measures like sugar but like you said, it doesn't have the bulk.
Lisa
If it measures like sugar, it's not pure stevia but a sweetener blend that contains more than stevia. But if it's a sugar substitute, it can be used.
Ursula
Hi! I want to make this tonight, but I'm a little confused if you used Lakanto for both the crust and filling? Or, if you used Lakanto for one and Natvia for the other??? Please elaborate- your commentary and recipe itself are a little conflicting lol. Thanks!
Lisa
Sorry about that. The original recipe was used with Natvia but it's difficult to get here so I've changed the recipe to what I'm currently using. I'll fix it. They are both suitable for the recipe.
~Misty
This was delicious, made exactly as recipe stated and turned out beautifully! Served to my extended family at a farewell to summer/Christmas planning dinner and everybody loved it! Thank you for an excellent recipe!
Lisa
My pleasure!
Sydney
What can you use to substitute for the beef geletain?
Lisa
Agar agar may work. I just don't know the equivalent amount. You could try leaving it out, but it may flatten a bit without a stabilizer.
Mike
I followed the recipe exactly and it worked perfectly. I used Erythrytol as the sweetener. It’s a delicious low carb dessert! I will do it again.
Lisa
I'm glad the erythritol worked out as it's usually less sweet than other sweeteners.
Kim
Any suggestions on also making this dairy free? I found an almond milk cream cheese, but what can I use for the heavy whipping cream? Coconut whip by SoSo seems too thin.
Lisa
I'd use coconut cream. It works well as a sub for heavy cream.
Sarah
I don't comment on recipes often but this one is absolutely amazing!!!! I love how stable the filling and whipped cream are and the filling itself is so decadent and creamy. I did add a touch more sweetener (I was using Swerve) and some coconut and coconut extract to the filling to really give it some punch but everything else was perfect. Also really cool that the crust is almost like one big macaroon. Thanks so much for posting!!
Lisa
I like adding coconut stevia drops as it adds a nice sweet coconut flavor.
Liz
Follow the recipe exactly and you won't be disappointed. Only variation I made was adding coconut to the pudding before I refrigerated it. The crust was better than your traditional crust and the filling is absolutely yummy. And with no guilt to boot. I give this pie recipe 5 stars and I plan on making it again. Thank you for this.
LizC
One of the best pies I have ever made. A lot of prep but I had all day. I substituted the vanilla in the coconut filling with coconut extract. I was a little worried that it would have resulted in an overpiwering coconut taste but I was not disappointed. This pie was delicious. Even the crust was awesome and better tasting than regular crust and it was low carb! What more can we ask for. Awesome recipe!!! Thank you
KB
Everything worked perfectly! The creamiest thick pudding consistency both the filling and whipped cream topping. Used pyure to sweeten. The prep for me was 2 hours +the baking chilling etc... quite labor heavy and multiple pans bowls....But better than any Diner pie you'll ever taste! And KETO all the way! Thumbs up Thank you...ps. I toasted the coconut for the crust too so it wouldn't be chewy.
Lisa
Great tip on using toasted coconut in the crust!
Cathy
Ok so the pie tasted better than expected, will make again. I followed the directions exactly. For whatever reason I could not get my whipping cream to stiffen. I whipped half the night trying but it only thickened a little. So I just used half of it to mix in with the filling and ditched the other half. I just thought it was way too thin to try to put on top. I too had already started the recipe when I realized it was going to take hours so that was a problem at night, so that should be the first thing you see in the recipe to let you know, a warning. I think I will add coconut flavoring as well as some actual coconut in the filling. If it wasn't so late I would have just whipped up some meringue.
Mairi
recipe is great. The Prep time is misleading as I didn't read full recipe and was half way through making it when realized I needed 8 hours of chill time and it wouldn't be ready in time. My fault for not reading the whole thing through before hand.
Mary Fultz
Hi there! Do you think it would be a nice, crunchy addition to add some coconut into the pie also? This absolutely look amazing! 🙂 TY truly for all of your efforts. -Making this for my hubby for sure! 🙂
Lisa
I do add coconut to the filling sometimes.
Meesha
Do you think this could be made in smaller single size servings?
Lisa
There is a slider to adjust the number of servings so you could give that a try.
Sam Lyle
I'm a very beginner cook. It's hard to cook with low-carb replacements when you don't know how to do basic cooking.
But this looks like a great recipe. Any kind of cream pie is a favorite - banana, chocolate and especially coconut, so THANKS for this.
2 questions:
1) You mention that Xanthan Gum is a thickener. I have that, but not gelatin. So can xanthan be used instead of the gelatin to stabilize the cream?
2) Also, how hot is that coconut milk supposed to get to? Just before any bubbles appear? Is the semi-raw egg a food safety concern, or does the hot milk "cook" it enough to remove food-borne pathogens?
thanks again for the recipe, and sorry for the beginner questions.
Lisa
I've never used xanthan gum as a stabilizer in whipped cream. It may work as it has some similar properties. It's just a way to prevent the whipped cream from going flat. You want the coconut milk to be a little under the boiling point. And, it is hot enough to kill any bacteria.
Helen
Another beginner question...would cream of tartar work or no?
Lisa MarcAurele
Yes. Cream of tartar works as a stabilizer for the cream if you'd rather use that instead of gelatin.
Paula
I didn't watch the video, so this may have been discussed there. But I learned, do NOT mix gelatin until ready to add to whipping cream! Rookie mistake, my cream took awhile and my gelatin solidified causing big chunks since I fooloshly added thinking it would dissolve! I had to pick out chunks.
Lisa
The gelatin should be sprinkled over water to soften then hot water added to completely dissolve. The liquid is then streamed in while beating. If done properly, there will be no gelatin chunks. Never add a gelatin water mix that has solidified! It should always be in liquid form.
Sam Lyle
I've made this twice now. First time I made the same mistake with the gelatin, but 2nd time I whipped the cream first and it came out beautifully.
It doesn't quite have the same "coconutty" flavor as "grandma's", but it's pretty close. Any suggestions on how to get more coconut flavor? I used coconut extract instead of vanilla already. Would coconut cream mixed with coconut milk give it a stronger coconut taste?
Also, can you compare Truvia with the Lakanto you mentioned? Natvia isn't easy for me to get either, and I've never seen Lakanto, but Truvia is in the local grocers. Just curious how that would perform in the recipe (I think it's a 3/8 ratio to sugar).
And one final question, you mention a banana cream pie in the write up. Did you have a recipe for that (and/or a chocolate cream pie) (?)
Again, thanks SO much for this recipe. It really helps break the low-carb monotony..
Lisa
Truvia should be fine as long as you convert the amount as needed. To increase the coconut flavor, you could try using a coconut flavored stevia extract for some or all of the sweetener and or use coconut milk. A little more coconut extract should help too, if needed.
Amanda
Thank you so much for this recipe! I made it for a dinner party I was hosting for some fellow Keto-friends and it was a hit! My guests even went in for seconds!
The only changes I made to the recipe was to use a can of coconut cream in the filling instead of coconut milk (the filling came out extra rich and creamy and delicious!). I also added about a cup of the unsweetened shredded coconut to the filling for texture.
The crust I made as written and it was perfect. Buttery, flaky and delicious! I’m glad I read the comments beforehand about allowing time for cooling, as I made the pudding a day in advance and finished the rest a day later. Anyway, this recipe is a keeper! Thanks for sharing!
Lisa
I'm so glad the treat was a hit at your dinner party!
Amee E
Hello! I'm so excited to try this pie for Christmas in a few days. I am kind of new to sugar-free, keto cooking and only have Swerve on hand. I've read some of the above comments about using Swerve so I know I can use it the same as Natvia but I wanted to ask, I have both granulated and confectioners Swerve. Do you have a recommendation of which I should use or if I should use different kinds in the crust, filling and whipped cream?
Lisa
I'd use the regular Swerve unless you only have the powdered. Swerve is very fine so you really only need to use the confectioners for things like frosting and fudge.
Sharon Howard
This recipe is great! The crust is wonderful and the creaminess of the filling is very nice. Loved it! And so did my husband.
Lisa
Yay! Thanks for the positive review. 🙂
Judy
Keto for 1 yr first pie ive tried.....it was delicious
jean
This was sooooo good!!! We also tried some of it with banana exctact and it was good too!
Christine B
Just made this for Thanksgiving. It looks amazing and there were only 2 slices left, at the end of the dinner. I used Swerve instead of Natvia and ended up adding 1/4c more than the recipe called for to give it a bit more sweetness. I also ended up with a high filling to whipped cream ratio by folding in 1/2 the whipped cream. Compensated for this by making another batch of whipped cream and making certain there was a substantial bit of it on the pie. I'll do the same changes next time, and might even get some coconut extract to kick up the flavor a tiny bit. This worked out really well and both kids and grownups polished off their plates. I will definitely be making this again...thank you!
Lisa
Thanks for sharing how it worked out.
Rebecca
Can you use Xylitol sugar instead in this recipe? Thank you.
Lisa
Xylitol or any sweetener should work fine.
Margareta Mauser
I used organic non-GMO Xylitol right from the birch tree. You cannot tell it's not sugar, but completely natural. I bought a 5-lb bag on Amazon and use it to replace all sugar. It's a 1 - 1 replacement for measurement.
Lisandra
I'm not one to write a review nilly-willy but this was one of the most scrumptious dessert I've ever made- certainly the best keto dessert ever made. The pie crust is an absolute keeper- it was tough to get into the dish without cracking but it was easy to seam it back together.
My advice is to start with the filling to get a jump on the fridge time and then make the crust. I didn't cool the entire 4 hours either; once it was cool to touch so maybe after 2 1/2 hours I was ready to finish the filling. I did however let it set for the entire 4 hours once it was assembled. The steps themselves were rather easy and quick, it's just the cooling time that makes this an all afternoon baking event but it's definitely well worth the wait.
Lisa
I agree! The time needed for this pie to set is definitely worth it!
Cindy
Made this the other day - fantastic! It came out really nice and creamy 🙂
Lisa
Thanks for writing in Cindy to let us know how well it turned out!
Cindy W.
I made this today -- Oh, my, this is delicious! I just tried a sliver tonight (will let it chill overnight to get it colder - might even freeze some of it). The crust came out really good (tho not quite a pretty as yours when I got it in the pie plate). I will definitely make this again, even though it was bit time consuming overall, but I just semi-retired and am hoping to make up a lot of things to freeze so I can "grab and go" when needed. I figure I'll have time to get more dishes made up now :-).
Lisa
I'm so glad you loved the pie as much as I do. It does freeze well if you'd like to save a few pieces of it for later.
jeanine Brown Bernier
I had trouble with the crust. It stuck to the parchment paper and ultimately I had to scrape it off and throw it in the pie pan. I then just pressed it in the pie pan. It still came out delicious. Any idea how I can make it less sticky next time???
Lisa
You could try using plastic wrap next time instead of parchment paper. It will sometimes crack for me when transferring into the pan so I just press it back together.
Sarah
I'm so excited to make this! I know this is an old post, but I'm just finding it. I have a very intense case of candida that has left me almost bald and with all sorts of nasty symptoms and my aunt is a 3x cancer survivor. We are sugar police definitely. I want to make this for our labor day celebration. While this is a MUCH better alternative and looks so lovely, there is still sugar in this.
Coconut milk, coconut flour, cream cheese, and shredded coconut all have sugar. I know how to translate "sugar free" recipes, but for those that are maybe just beginning that journey or fall on the diabetic scale, perhaps editing the title to "no added sugar" or putting a disclaimer in there would be an idea. When I scrolled to the nutritional facts, I didn't even see a slot for sugar content.
Lisa
I do agree that no sugar added is a better term, however there is a reason why "sugar free" is in the title and it has to do with how people search for this kind of recipe.
Robin
Made the crust with just coconut flour. Also made the filling without the heavy cream. I didn't have the heavy cream so I used coconut milk instead.
The pie is fantastic!!!!
Next time I am thinking of using Coco powder in the filling. 🙂
Lisa
Chocolate coconut pie sounds lovely. This one is by far my favorite pie as I'm a huge coconut lover.
Yvonne
Just made this today...excellent!
Shelley
This is coconut heaven!! The texture and flavour are awesome. I do wish the overall time in your summary accounted for the two four hour cooling periods before I got started--I was unable to serve it the night I made it...but it won't stop me making it again! Couple of questions:
1. My crust is more chewy than flaky--which I like--I'm just wondering if that's normal.
2. How long do you think this will keep in the fridge? Just trying to work out how far in advance I can make it?
Thanks--chicken crust pizza is up next! 🙂
Lisa
Sorry about the time. I usually don't add refrigeration into the prep. The bottom of the crust may get a bit chewy after the filling is added, but the top should be crisp and flaky. It should keep in the fridge for a week.
Lisa Haddn
Dear Lisa my crust was to soupy to roll so I put it in the pie dish and spread it out with a spatula ,it baked ok the crust is only covering the bottom of the pie pan? Everything else turned out great!
Lisa
If you use the right coconut flour, it absorbs all the liquid.
Rebecca
Maybe you could just note that this pie should be made the day before to allow floor chilling time? I too am making this 5 hours before wanting to serve 🙁
Lisa
Will do. The recipe card now has an option for things like chill time.
Rachel
I had trouble getting the whipped cream mixture to set. It was certainly tasty but it stayed kind of runny so I used it line a drizzle and then added the toasted coconut. I used a powdered, unflavored gelatin. After the fact, I'm wondering if I should have a different unflavored gelatin product? This was the first time I had ever used gelatin in a recipe so I just got the first thing I saw at the grocery store.
Lisa
You have to whip the cream very stiff and drizzle the dissolved gelatin in as it's mixing. That's the method that works for me. But, some gelatin is better than others so amount needed may vary.
Adena Stoffer
My plan was to make this pie for Thanksgiving dinner, but unfortunately I did not allow enough time to make it. 35 minutes total time is a little misleading, since you have to cool it for a total of 8 hours. So I ended up finishing the next day.
I must say this crust is the best low carb crust I have ever made for any recipe. And the texture of the filling is awesome. I agree with several others that the coconut flavor wasn't strong enough for us coconut lovers (even though I used high quality coconut milk), so next time I will add shredded coconut to the pudding mixture and a little coconut extract. Also, I think I waited too long after mixing my gelatin to add it to the whipped cream, since I had little bits of gelatin throughout. But overall, this is a great pie! Thank you for the recipe ?
Lisa
Sorry about the total time being misleading. It does include prep and cooking time. I'll see if I can fix that.
Laila
Oh my!! This is amazing I made it yesterday and tried it out today. You wouldn't know it's low carb :). Used xylitol and liquid stevia because that's what I had on hand. Will be brining this tomorrow for thanksgiving. Thanks.
Lisa
I'm sure it will be a hit!
Astrid
Is the pudding filling going to stiff up more in the fridge? It still seems a bit too runny to add into the pie crust. I already folded in the whipped cream mixture. Hoping for it to firm.
Lisa
If it's really thin, you may want to stir in some dissolved gelatin. I've found that some gelatin (like grass fed) isn't as potent as the ones in the packets.
Troy D Bates
Grass fed gelatin???? Is it an animal or a....?....What? Lol!
Also....Lisa, I wanted to ask....you created this recipe for low-carb family member's if I remember right.? I had the best sugar free coconut cream pie's I ever tasted at a casino buffett in Vegas. However, I have not tried yours yet. I did follow Dr. Adkins,think I got every book he put out.
Point being.. I'm trying to learn to be a good cook(chef,if you will.Lol!). Adkins,as well as the Vegas casino appearently used sugar alcohol instead of sugar. My ??? to you is you mentioned euritol. Is that a sugar alcohol? I'm not too keen on that or sugar alcohol(s). As far as I know....the average consumer dosen't even have access to purchase them. Unless,I just need some schoolin' here.? Can you tell me???
Thanks,
Troy
Lisa
Hi Troy! Erythritol is a sugar alcohol, but it acts differently than most. It pretty much gets excreted unchanged through urine so you don't experience the laxative effect nor do you see any impact on blood sugar levels. It's the only sugar alcohol I use. The others cause too many side effects. And most sugar free desserts served in restaurants use sucralose which is the artificial sweetener in Splenda.
Scott
Hi - I made a pair of these yesterday and am very happy with the recipe and am looking forward to trying it again. There is no hint of aftertaste from the sugar substitutes so this is a pie that everyone can enjoy, not just low-carbers. I enjoyed the subtle flavor and sweetness; however, my wife and son, who are not low-carbing, thought it wasn't sweet enough and the coconut flavor wasn't strong enough (but they still went back for seconds... 🙂 I think I agree with them but suspect it has more to do with the my implementation rather than the recipe itself. I used a chain-store-brand coconut milk that didn't really smell all that coconutty and will try to find a higher quality brand next time. Also, I used coconut flake which had been in the freezer for 6 months and may have lost some of its flavor. For the sweetener, I used an erythritol-stevia blend (from Natural Mate) which usually works fine for me. Next time I will pay more attention to the flavor of the uncooked filling adding more sweetener if not sweet enough and a bit of coconut extract or shredded coconut if not coconutty enough. For yesterday's pies, I sprinkled a tsp or so of powdered Swerve over the top to boost the sweetness a bit. I plan to try freezing the second one for four days until Thanksgiving - we'll see how well that goes. There doesn't seem to be a consensus on-line as to whether or not these pies can be frozen and thawed successfully - one way to know for sure...
Thanks!
Lisa
You could always add some coconut extract to up the flavor. And, the cream cheese helps get rid of any erythritol after taste.
Scott
I am happy to report no loss of quality when freezing and defrosting this pie!
I baked it on Friday and froze it on Saturday after wrapping with plastic wrap. Wednesday morning before work, I unwrapped it and put it back in the fridge so that it could thaw slowly overnight. It was a big hit Thanksgiving Thursday! People couldn't believe that I baked it - I'm more known for my building of things rather than baking but baking is building!
Scott
Correction to above comment - I froze it unwrapped, then wrapped it in plastic wrap after it was frozen.
Cynthia
So I made this pie yesterday. So beautiful I almost didn't want to eat it. It was good. I just felt that all the cream cheese kind of overpowered the pudding. But still good.
Lisa
You could reduce the amount of cream cheese if you'd like!
Barbara
Made this 2 days ago and just had to let you know I am having 3 days worth of coconutty fun! Very filling too, so just a little satisfies. So awesome. Thank you!
Lisa
Sounds like a yummy 3 days! It's my favorite pie!
Kay
Do I need to wait until the egg mixture cools for four hours to start the next step?
Lisa
The mixture needs to be chilled before adding the rest of the ingredients.
Betty Warfield
Hi Lisa, I bought everything to make this beautiful pie....well, almost everything, I forgot the gelatin!! Is there a substitute?
Lisa
The whipped cream should be stabilized with gelatin. If you don't have any, wait until just before serving to top with whipped cream.
Ericha
You can substitute the gelatin with 1/4 tsp Xanthum gum
Darlene
What is xanthan gum for and where do you get it? Also my son has nut allergies can you just use more coconut flour instead of the almond....if so how much?
Lisa
Xanthan gum is a fiber that is used as a thickener in this recipe. You could sub with another low carb thickener. You could try adding a bit more coconut flour instead of almond flour or substitute a seed flour.
Amber
Do you think arrowroot would be an ok substitute for the xanthan gum?
Lisa
I've never used arrowroot, but if it's a good thickener, it should work.
Maya
Can this be dairy free?
Lisa
If you have a good sub for the cream cheese, I'd say yes.
Kim Ngo
Thank you this has been an awesome recipe! I made it yesterday. It is best to keep overnight for the flavors. Xoxo
Lisa
Good tip on it being better the next day! 🙂
Nicki
This pie is amazing! My while family loved it, and i felt guilty eating it. I had to keep reminding myself that this pie is keto friendly. Very indulgent. Thank you so much for sharing it, made my week!
Lisa
Glad it was a hit! 🙂
Dori
That was the Worst tasting pie I have ever made. No coconut taste at all. I followed directions to a T. Wasted a lot of money on this.
Lisa
The coconut taste comes from the coconut milk, coconut in the crust, and the toasted coconut on top. How could it NOT taste like coconut? What kind of coconut milk did you use?
Ailsa Marshall
This is a troll probably ?
Lisa
I agree Ailsa! I've made the pie several times and it was great each time.
Luanne
Made this for Easter Dinner dessert. It is AMAZING!!! It was the hit of the entire meal. I'm fairly new to low carb for health reasons and wanted to make a dessert that I could eat to keep me on track and resist the temptation of all that Easter candy! Coconut cream pie is my favorite and this was the best I've ever had - creamy, coconuty, with just the right amount of sweetness and a tender, flaky crust that brings the whole thing together beautifully. I used xylitol to sweeten it, because that is what I had, and I added 1 cup of flaked unsweetened coconut to the filling. If you are a lover of coconut cream pie like myself, you must try this recipe. You will not be disappointed!!
Lisa
Thanks for your review Luanne! I'm so glad you enjoyed this coconut cream pie!
Laura
Is arrow root a good substitute for the xantham gum??
Lisa
Yes. It can be used as a thickener, but it has more carbs.
Amanda
What about psyllium husk?
Lisa
It's worth a try, but you might be better off with a glucomannan powder which is low in total carbs.
Kristina
Thank you SO much for this recipe! It definitely required a bit of work and waiting but was completely worth it. My entire family loved it (and yes, it was even breakfast one day lol). So nice to have a treat we could feel good about 🙂
Lisa
You're very welcome! I'm glad I'm not the only one who eats pie for breakfast. 🙂
Tricia
Just wanted to thank you for this delicious recipe! I'm in love with it....since coconut cream pie is one of my favorite desserts and now very comforting to enjoy it as a low carb recipe!
Lisa
My pleasure Tricia! Coconut cream is my favorite pie. I'm a huge coconut lover!
Marye
pinned. I am totally making this... it looks amazing.
Lisa
You'll love it Marye! It's a bit of work to make, but totally worth it!
Rebecca
We made this over the weekend and love it. We used truvia for the crust and the cooked part of the filling, and confectioners-style Swerve for the whipped cream part. It's a lovely fluffy dessert and tastes wonderful. Like you I'm also wondering now how I can make it in other flavors. I'd love to figure out how to make it chocolate. It'd be a perfect texture for a low carb French Silk.
Lisa
I do need to work on the chocolate version!
Lindy
This pie looks delicious and I want to make it...what does the "gum" bring to the recipe and is it something I can leave out without disaster ??
Lisa
The gum is used as a thickener similar to cornstarch. If you leave it out, you'll need to use another thickening agent.
Erin
Would ground chia seeds possibly work? Xanthan gum mostly is from corn and around 90% of corn is gmo. We try to keep everything organic Not sure I can find organic xanthan gum.
Lisa
I'd rather use konjac glucomannan. Chia or psyllium may work.
Margareta Mauser
I found organic non-GMO xantham gum on Amazon.com by Namaste Raw Goods.
Robin
I can't wait to try this pie but if I use splenda instead of natvia would it be the same amount listed in ingredient list
Lisa
Both Natvia and Splenda are one-for-one sugar replacements so the amount is the same.
Carla
Could I sub the whipping cream for all coconut milk (the cream from the top part?) This looks delicious!
Lisa
It should work, but carbs may be a bit higher.
Jodi
I just love coconut cream pie and this version looks amazing! Question: I've never been a big fan of pie crust (low carb or otherwise) - do you think this would work as a pudding with the pie filling just divided in separate dishes?
Lisa
You could certainly leave out the crust and make this as individual pudding cups! I think that is a great idea!
Michele
I think I need to wipe the corner of my mouth a little.. This looks amazing! I will be trying this out once I am back from vacation. Thank you so much for posting this!
Question: As a T2 diabetic eating LCHF, can anyone tell me how this affects your glucose numbers? 17 grams of carbs is over half my limit for the day, and I will have to adjust if I indulge!
Kind regards
Michele
Lisa
Michele - The 8.6g of erythritol have no impact and the small amount of fiber is negligible.
Lia
Hi, this pie looks yummy, but I have a question: is there anything that I can replace with the xanthan gum? Thanks!
Lisa
Yes! Glucomannan powder is a one for one replacement.
Steph
Can I use Stevia in the raw?
Lisa
Absolutely! You can use any equivalent sweetener in this recipe. I just like the taste of Natvia because it's very close to sugar.
Lisa
I can't wait to try this. It sounds so good!
I am glad to see something other than swerve, which seems to be in a large majority of low carb sweet recipes. It makes me very sick! For this reason I usually stick with Splenda. I will have to see if I can find Natvia. Thanks so much for taking the time to share this recipe!
Lisa
I'm not sure why so many recipes use Swerve. Before I discovered Natvia, my sweetener of choice was Pyure. I really like the stevia erythritol blends. Swerve tastes too much like erythritol to me. This is likely the best sugar free pie I've ever made. I'm making two of these pies to share with my family when we celebrate my father's birthday in a couple weeks.
Rose L
Your pie looks fantastic! Love the choice of ingredients you used in it as well. One question...is Natvia basically the same as the product Swerve? One to one ratio with sugar? Just wonder why you chose that brand over another...for me, in the US, it's twice as expensive as other products that seem similar in structure. Thanks for sharing, I'll try !this as soon as I can order in the needed ingredients that I don't already have on hand.
Lisa
Natvia is similar to Swerve in that it is a one for one replacement for sugar. They differ in that Natvia is a stevia erythritol blend while Swerve is a blend of oligosaccharides and erythritol. I prefer the taste of Natvia over Swerve and the fact that the amount of erythritol is less (2.3g erythritol per teaspoon in Natvia vs. 5g erythritol per teaspoon Swerve). It's really just a matter of preference or cost. I can't buy Swerve locally so cost for Natvia is about the same for me.
Toni | BoulderLocavore
I would never have guessed this was not a straight up, white sugar, white flour pie! It's gorgeous and even more so knowing what ingredients you've used. I did not know about Nativa and am so glad to now!
Gwen @simplyhealthyfamily
my favorite pie in the world Gluten & sugar free??? Squeal!
Lisa
You would love because it does not taste gluten and sugar free.
Kacey @ The Cookie Writer
I love coconut cream pie and your sugar free variant looks amazing!
Lisa
Thanks Kacey! I loved it so much I'm ready to make another.
Georges
Just made this - it was more labor intensive than I expected, plus 8 hours chill time, but OMG SO WORTH IT!!! It tastes AMAZING! I used a blend of granular erythritol and Splenda. It tastes like a regular full-sugar, full carb pie and the crust is PERFECT! Thank you so much for this recipe!
Lisa
You're welcome! So glad it was a hit with you. It's a good thing this recipe is a bit labor intensive, otherwise, I might be eating it every week!