Low Sugar Coconut Cream Pie

Indulge in the tropical bliss of a Low Sugar Coconut Cream Pie, a luscious dessert that's as creamy as it is guilt-free! This recipe swaps traditional sweeteners for granulated monk fruit, keeping the sugar content low without sacrificing flavor. A velvety coconut custard, made from unsweetened coconut milk, heavy cream, and real shredded coconut, is nestled inside a crisp pre-baked pie crust for the ultimate textural contrast. Lightly sweetened with vanilla and perfectly thickened, this pie is finished with a cloud of whipped cream and a sprinkle of toasted coconut for optional garnish. With just 15 minutes of cook time and a few simple steps, this healthier twist on a classic dessert is perfect for special gatherings or weeknight treats. Treat yourself to a slice of this creamy, tropical delight—gluten-free and low-sugar friends, rejoice!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 8

Ingredients

• 1 cup Unsweetened shredded coconut
• 4 Large eggs
• 1/3 cup Cornstarch
• 1.5 cups Unsweetened coconut milk
• 1 cup Heavy cream
• 1/3 cup Granulated monk fruit sweetener
• 1.5 teaspoons Pure vanilla extract
• 1/4 teaspoon Salt
• 1 Pre-baked pie crust
• 1 cup Whipped cream for topping (optional)
• 2 tablespoons Toasted shredded coconut for garnish (optional)

Directions

Step 1

Preheat a medium saucepan over medium heat.

Step 2

In a mixing bowl, whisk together the eggs until smooth and set aside.

Step 3

In the saucepan, combine the cornstarch, granulated monk fruit sweetener, and salt.

Step 4

Gradually add coconut milk and heavy cream, whisking to create a smooth mixture.

Step 5

Cook the mixture over medium heat, stirring frequently, until it begins to thicken (about 7-8 minutes). Be careful not to let it boil.

Step 6

Temper the whisked eggs by slowly adding a ladle of the hot coconut mixture while whisking constantly.

Step 7

Gradually add the tempered egg mixture back into the saucepan while continuously stirring.

Step 8

Cook for another 2-3 minutes until the mixture is thickened and creamy.

Step 9

Remove the saucepan from heat and stir in the unsweetened shredded coconut and vanilla extract.

Step 10

Allow the filling to cool slightly, then pour it into the pre-baked pie crust, spreading it evenly.

Step 11

Refrigerate the pie for at least 3 hours or until fully set.

Step 12

Before serving, top with whipped cream and sprinkle with toasted shredded coconut if desired.

Step 13

Slice and serve chilled. Enjoy!

Nutrition Facts

Serving size	(1344.0g)

Amount per serving	% Daily Value*
Calories	3225.0

Total Fat 276.6g	0%
Saturated Fat 178.4g	0%
Polyunsaturated Fat g
Cholesterol 1220.6mg	0%
Sodium 1595.5mg	0%
Total Carbohydrate 205.2g	0%
Dietary Fiber 19.6g	0%
Total Sugars 27.7g
Protein 41.4g	0%

Vitamin D 160IU	0%
Calcium 982.2mg	0%
Iron 10.6mg	0%
Potassium 1034.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.6%

Protein: 4.8%

Carbs: 23.6%