Sugar Free Coconut Cream Pie Recipes

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SUGAR FREE COCONUT CREAM PIE



Sugar Free Coconut Cream Pie image

A low carb pie perfect to serve on holidays. This sugar free coconut cream pie recipe has a light and flaky gluten free crust with a smooth creamy filling.

Provided by Lisa MarcAurele

Categories     Dessert

Time 35m

Number Of Ingredients 19

1/4 cup butter (melted)
1/2 cup almond flour
2 eggs
1/4 cup low carb sugar substitute
1/4 teaspoon salt
1/2 cup coconut flour (sifted)
1/3 cup shredded unsweetened coconut
13 ounces canned coconut milk
3 egg yolks
1/2 cup low carb sugar substitute
1 teaspoon xanthan gum
1 teaspoon vanilla extract
1/2 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)

Steps:

  • 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.
  • 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.

Nutrition Facts : ServingSize 1 slice, Calories 444 kcal, Carbohydrate 8.5 g, Protein 6.8 g, Fat 43.2 g, Sodium 222 mg, Fiber 3.3 g

SUGAR-FREE COCONUT CREAM PIE (DIABETIC)



Sugar-Free Coconut Cream Pie (Diabetic) image

Make and share this Sugar-Free Coconut Cream Pie (Diabetic) recipe from Food.com.

Provided by Bobbiann

Categories     Pie

Time 15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

3/4 teaspoon liquid stevia or 1/2 teaspoon pure stevia
1/4 cup cornstarch
1/4 teaspoon salt
3 1/4 cups milk
1 cup unsweetened coconut
1 (9 inch) baked pie shells
whipped cream
toasted coconut

Steps:

  • Mix together stevia, cornstarch and salt in saucepan.
  • Stir in milk gradually. Add coconut.
  • Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute.
  • Remove from heat. Blend in 1-1/2 teaspoons vanilla.
  • Cool 10 minutes; pour into pie shell. Refrigerate.
  • When cool, top with whipped cream and toasted coconut.

SUGAR FREE COCONUT CREAM PIE



Sugar Free Coconut Cream Pie image

This is the best recipe for Coconut Cream and Chocolate Silk pies that I have ever eaten. You don't miss the sugar.

Provided by Mavis 74

Categories     Pie

Time 15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

1 frozen unbaked pie shell
1 (6 ounce) box sugar-free instant vanilla pudding mix
1 cup milk
1 teaspoon coconut extract
1/2 cup coconut flakes
2 (8 ounce) containers Cool Whip Topping

Steps:

  • Bake pie crust according to directions on back of package. While baking heat skillet and toast 1 Tbsp coconut flakes until golden brown.
  • Mix milk, coconut extract and pudding mix together. When well blended add coconut flakes then half of Cool Whip. Once blended well pour into baked pie crust and smooth. Let set for 10 minutes in refrigerator. When ready to serve top with remaining Cool Whip and toasted flakes.
  • ** You can use the same concept with chocolate pudding mix and make a Chocolate Silk pie that is wonderful.

QUICK SUGAR-FREE COCONUT CREAM PIE



Quick Sugar-Free Coconut Cream Pie image

This no-bake dessert is a breeze! Sugar-free vanilla pudding mix makes for a guilt-free pie. Toasted coconut flakes provide an attractive and flavorful topping; add a dash of coconut extract for some extra coconut flavor.

Time 2h

Yield 8

Number Of Ingredients 5

1 (9-inch size) pie crust, regular or graham cracker
1 package (large size) sugar-free instant vanilla pudding mix
1 3/4 cup cold skim milk
1 carton (8 ounce size) light Cool Whip, thawed
1 cup flaked coconut, toasted and divided

Steps:

  • If using a regular pie crust, bake as per package or recipe directions. Let cool completely. Combine the vanilla pudding mix and milk in a mixing bowl. Beat on low speed with an electric mixer for 2 minutes or until very thick. Fold in the whipped topping and all but 1/4 cup of the coconut. Pour the filling into the pie crust. Sprinkle the top of the pie evenly with the remaining coconut. Place the pie in the refrigerator and chill well before serving.

Nutrition Facts :

COCONUT CREAM PIE WITH SUGAR-FREE VANILLA PUDDING



Coconut Cream Pie with sugar-free Vanilla Pudding image

If you love coconut, you will love this dessert. Bonus: it's a no-cook recipe! Great for summer days in San Antonio. The toasted coconut on top is my favorite & feel free to adjust the coconut amount. I use more!

Provided by Tammye Bridgeman

Categories     Pies

Number Of Ingredients 8

2 small boxes sugar-free instant vanilla pudding
2 3/4 c cold low fat milk
1 Tbsp pure vanilla extract
1 8oz. carton frozen whipped topping, thawed
1 1/2 c flaked, sweetened coconut
1 graham cracker or cookie crust, prepared or store bought
extra whipped topping for garnish
3/4 c toasted coconut, cooled

Steps:

  • 1. In a large mixing bowl,whisk dry pudding mixes, milk & vanilla extract until pudding becomes slightly thickened. Allow to rest a few minutes & fold in 8 oz. whipped topping. Add the 1 1/2 c. coconut.
  • 2. Pour into crust. Garnish with extra whipped topping & the toasted coconut.
  • 3. Chill pie, covered, at least 2 - 4 hrs. before serving. Refrigerate leftover pie.

COCONUT CREAM PIE (VEGAN + GF)



Coconut Cream Pie (Vegan + GF) image

10-ingredient vegan coconut cream pie with naturally-sweetened oat-almond crust, coconut pudding filling, topped with fluffy coconut whipped cream!

Provided by Minimalist Baker

Categories     Dessert

Time 7h50m

Number Of Ingredients 14

1 cup gluten-free rolled oats
1 cup raw almonds
1/4 tsp sea salt ((optional))
2 Tbsp coconut sugar
5 Tbsp melted coconut oil
3 Tbsp cornstarch*
1/3 cup coconut sugar
1 pinch sea salt ((optional))
1 2/3 cups light coconut milk ((1 can coconut milk yields 1 2/3 cup // do not use carton))
1 tsp pure vanilla extract
1/2 cup shredded coconut ((optional // toasted or untoasted // plus more for topping))
2 14-ounce cans coconut cream ((or two cans full-fat coconut milk // refrigerated overnight))
1/2 tsp vanilla extract
3-7 Tbsp organic powdered sugar ((organic often indicates vegan friendliness // check package for more information))

Steps:

  • Preheat oven to 350 degrees F (176 C) and either line an 8x8-inch baking dish with parchment paper, or grease a standard pie dish (adjust number/size of pan if altering batch size). Set aside.
  • Add oats, almonds, sea salt (optional), and coconut sugar to a high-speed blender and mix/pulse on high until a fine meal is achieved.
  • Remove lid and add melted coconut oil, starting with 5 Tbsp (amount as original recipe is written // adjust if altering batch size) and adding more if it's too dry. Pulse/mix on low until a loose dough is formed, scraping down sides as needed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
  • Transfer mixture to prepared pie pan or baking dish and spread evenly to distribute. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it's evenly distributed and well packed on the bottom and up the sides. If using a pie pan, use your fingers to press it evenly as possible up the sides of the dish.
  • Bake for 17-22 minutes or until the edges are golden brown and there is some browning on the surface. Remove from oven and set aside to cool.
  • In the meantime, prepare pudding by adding cornstarch, coconut sugar, and salt (optional) to a small saucepan and whisk in coconut milk to avoid clumps.
  • Place over medium heat and cook until bubbling, whisking frequently. Then reduce heat to low and continue cooking for 4-6 more minutes, using a rubber spatula to scrape the sides and bottom almost constantly.
  • Once it appears "jiggly" and a visible ribbon forms when you drizzle some over the top with your spatula, remove from heat. Whisk in vanilla and coconut flakes (optional - will add a 'crunchier' texture) and transfer to a glass or ceramic bowl and cover with plastic wrap, making sure the plastic wrap is touching the surface or it will form a film. Refrigerate until cooled and set - about 2-3 hours.
  • In the meantime, place a medium-large glass mixing bowl in the freezer for your coconut whipped cream. Remove coconut cream cans from fridge, being careful not to shake or turn them and remove top.
  • Gently scoop out the top hardened "cream" into the chilled bowl, leaving any liquid watery portion behind. You can use this for smoothies or in baking, if you wish. Otherwise discard it.
  • Use a handheld mixer to whip the coconut cream until it begins to look like whipped cream - about 1 minute. Then add desired amount of organic powdered sugar. Beat again until light and airy - about 2-3 minutes - scraping down sides as needed. Set in refrigerator (covered) to chill.
  • Once the pudding is completely cooled, is jiggly and set, add half of the coconut whipped cream and stir lightly until just combined. Set in refrigerator.
  • Add custard-coconut whip mixture to the baked crust and smooth the top with a spoon, then cover with plastic wrap and set in the refrigerator for at least 4 hours, preferably overnight, to chill/set.
  • To serve, top with remaining coconut whipped cream and toasted coconut flake, slice, and enjoy! Store leftovers gently covered in the refrigerator up to 3 days, though best within the first 48 hours.

Nutrition Facts : ServingSize 1 slices, Calories 439 kcal, Carbohydrate 28.2 g, Protein 6.1 g, Fat 36.5 g, SaturatedFat 27.4 g, Sodium 24 mg, Fiber 4.5 g, Sugar 14.6 g

NO-COOK COCONUT PIE



No-Cook Coconut Pie image

This creamy No-Cook Coconut Pie proves that a quick meal doesn't have to go without dessert. -Jeanette Fuehring, Concordia, Missouri

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6-8 servings.

Number Of Ingredients 7

2 packages (3.4 ounces each) instant vanilla pudding mix
2-3/4 cups cold 2% milk
1 teaspoon coconut extract
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup sweetened shredded coconut
1 graham cracker crust (9 inches)
Additional coconut, toasted

Steps:

  • In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and 1/2 cup coconut. , Pour into the crust. Sprinkle with toasted coconut. Chill until serving.

Nutrition Facts : Calories 312 calories, Fat 15g fat (9g saturated fat), Cholesterol 11mg cholesterol, Sodium 348mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.

SUGAR FREE KETO COCONUT CREAM PIE



Sugar Free Keto Coconut Cream Pie image

Provided by Brenda Bennett/Sugar-Free Mom

Number Of Ingredients 11

1 pre-made coconut flour pie crust
13.5 ounces canned coconut milk
1/2 cup Better Than Sugar Confectioners
1/4 teaspoon salt
1 teaspoon coconut extract
4 large egg yolks
2 teaspoons gelatin
4 ounces cream cheese
1 cup heavy cream
1/2 teaspoon coconut stevia (or to taste)
1 cup unsweetened shredded coconut (divided in half (OPTIONAL))

Steps:

  • In a large saucepan, over medium low heat, add the coconut milk, sweetener, salt, and extract. Stir to combine. Do not boil.
  • Whisk the eggs in a small bowl. Temper the eggs by adding a small amount of the coconut mixture into the eggs a little at a time. Do this 3 times then stir in all the eggs into the sauce pan on the stove. Bring to a simmer. Sprinkle the gelatin over the coconut milk and whisk until dissolved. Continue to stir until mixture thickens and internal temperature is 175 degrees F. Remove from the heat. Allow coconut mixture to cool about 1 hour.
  • Add the cream cheese to the stand mixer with the paddle attachment and blend until smooth. If you are using the optional shredded coconut, add it to a dry skillet and cook on low heat, stirring constantly, until browned. Once cream cheese is smooth, pour in half the toasted coconut and blend through. Save remaining for topping.
  • Add the cooled coconut mixture to the cream cheese in the stand mixer. Blend until well combined and smooth. Taste and adjust sweetener. Pour in 1 cup heavy cream and liquid stevia, switch to the whisk attachment and whisk on medium speed for about 10 minutes to slightly thicken. Taste and adjust sweetener. Pour the batter into the pie crust.
  • If using optional shredded coconut, sprinkle remaining shredded coconut over the pie and refrigerate 6 hours or overnight. Optional topping: When you are ready to serve, use a whipped cream canister to decorate crust of pie.

Nutrition Facts : ServingSize 1 slice, Calories 280 kcal, Carbohydrate 6 g, Protein 4 g, Fat 26 g, SaturatedFat 17 g, Cholesterol 103 mg, Sodium 185 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 3 g

SUGAR FREE COCONUT CREAM PIE



Sugar Free Coconut Cream Pie image

I found this recipe on the Coconut pack, and substituted the sugar with Splenda. It's pretty good for those that are watching their sugar intake.

Provided by Cindi Rushton

Categories     Pies

Number Of Ingredients 9

3/4 c splenda
1/3 c all purpose flour
1/4 tsp salt
2 c milk
3 eggs, separated (put aside)
2 Tbsp butter
1 tsp vanilla
1 c flaked coconut
1 graham cracker pie crust

Steps:

  • 1. Combine splenda, flour and salt in heavy pot. Stir in milk. Stir over medium heat until thick and comes to a boil. Remove from heat, add beaten egg yolks. Cook 2 mins. Remove from heat again, add vanilla, butter, and flaked coconut. Mix well and pour into graham cracker pie crust. Cover with meringue. Bake at 375 degree oven until browned. About 5-8 mins.
  • 2. To make meringue: Beat egg white on high. Slowly add Splenda while beating until it stiffens. About 1-2 teaspoons.

BEST TASTING SUGAR FREE COCONUT CREAM PIE



BEST TASTING SUGAR FREE COCONUT CREAM PIE image

Number Of Ingredients 10

filling
1//2 cup natural sugar replacement with fiber
1/4 t salt
2 T cornstarch
1 T flour
2 1/4 cups milk
2 large egg yolks
1 T butter
1 t vanilla
3/4 cup unsweetened coconut

Steps:

  • Mix sugar replacement, salt, cornstarch and flour in saucepan. Gradually stir in milk Cook over moderate heat, stirring constantly until mixture thickens and boils. Boil for 1 minute. Remove from heat Slowly stir half of the mixture into slightly beaten yolks, Blend egg mixture back into saucepan. Boil 1 minute, stirring constantly. remove from heat Blend in butter and vanilla. Cool mixture, stirring occasionally Fold coconut int mixture. Pour pie filling into baked pie crust. Directions for meringue oven 400 In medium large mixing bowl, beat egg whites with electric mixer on high speed until shiny and stiff peaks form (about 4 minutes) With beaters on low speed, slowly add in Sugar Not Sugar replacement and beat for a minute until well blended. Sprinkle coconut over the top of egg whites and fold in with a spoon. Spoon meringue over top of filled pie and bake 5-7 minutes. Cool for a few minutes before chilling Chill and cut int 8 servings For low carb use 1 1//2 cups water and 3/4 cups heavy cream in place of milk and use a prebaked low carb pie crust.

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