Sugar Free Coconut Cream Pie

Indulge in the creamy decadence of this Sugar Free Coconut Cream Pie, a guilt-free dessert that's as rich as it is satisfying! Crafted with velvety coconut milk, heavy cream, and a natural sugar substitute, this no-sugar-added treat boasts a luscious custard filling packed with tropical flavor from unsweetened shredded coconut. Set in a pre-baked crust, this pie achieves its smooth, thick texture through a masterful blend of tempered egg yolks and cornstarch slurry. Topped with light, airy whipped cream and a sprinkle of toasted coconut (optional but highly recommended), it's a dessert that feels indulgent while aligning with sugar-free dietary goals. Perfect for special occasions or everyday cravings, this pie is a true delight for those seeking a low-sugar yet utterly delicious treat!

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 8

Ingredients

• 1 cup Unsweetened shredded coconut
• 2 cups Coconut milk (full fat)
• 1 cup Heavy cream
• 0.75 cup Natural sugar substitute (like erythritol, monk fruit sweetener, or stevia)
• 0.25 cup Cornstarch
• 4 large Egg yolks
• 2 teaspoons Vanilla extract
• 1 Unsweetened pie crust (pre-baked)
• 1 cup Unsweetened whipped cream (optional, for topping)
• 0.25 cup Toasted shredded coconut (optional, for topping)

Directions

Step 1

In a medium saucepan, combine the coconut milk, heavy cream, and natural sugar substitute. Heat the mixture over medium heat, stirring frequently, until it begins to steam but does not boil.

Step 2

In a small bowl, whisk together the cornstarch and a few tablespoons of the warm coconut milk mixture to create a slurry. This will prevent lumps in the final custard.

Step 3

Add the cornstarch slurry back into the saucepan, whisking constantly to combine. Continue heating the mixture until it thickens, about 5-7 minutes. Ensure it reaches a pudding-like consistency.

Step 4

In a separate bowl, whisk the egg yolks. Gradually add a few tablespoons of the hot coconut mixture to temper the yolks, whisking continuously to prevent them from scrambling.

Step 5

Pour the tempered egg yolks back into the saucepan while whisking vigorously. Cook for an additional 2-3 minutes until the mixture is thick and creamy.

Step 6

Remove the saucepan from the heat and stir in the vanilla extract and unsweetened shredded coconut. Allow the filling to cool slightly.

Step 7

Pour the coconut custard filling into the pre-baked pie crust, spreading it evenly. Cover the pie with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.

Step 8

Refrigerate the pie for at least 4 hours or until fully set.

Step 9

Before serving, top the pie with a dollop of unsweetened whipped cream and sprinkle toasted shredded coconut on top, if desired.

Nutrition Facts

Serving size	(1266.8g)

Amount per serving	% Daily Value*
Calories	3511.6

Total Fat 349.5g	0%
Saturated Fat 263.7g	0%
Polyunsaturated Fat g
Cholesterol 560.0mg	0%
Sodium 276.3mg	0%
Total Carbohydrate 254.8g	0%
Dietary Fiber 17.8g	0%
Total Sugars 27.6g
Protein 21.8g	0%

Vitamin D 0IU	0%
Calcium 262.1mg	0%
Iron 11.2mg	0%
Potassium 1990.1mg	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: 74.0%

Protein: 2.1%

Carbs: 24.0%