Sugarfreecoconutcreampie Recipes
SUGAR FREE COCONUT CREAM PIE
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
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.
SUGAR FREE COCONUT CREAM PIE
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
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.
COCONUT CREAM PIE WITH SUGAR-FREE VANILLA PUDDING
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
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.
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SUGAR FREE KETO COCONUT CREAM PIE - WHOLESOME YUM
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4.5/5 (25)Calories 480 per servingCategory Dessert
- Make the pie crust according to the instructions here - and this pie pan is the perfect size. Cool completely and refrigerate until ready to fill.
- Preheat the oven to 350 degrees F (176 degrees C). Arrange the coconut flakes in a single layer on a baking sheet.
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- Whisk the baking mix and sweetener together, then add the melted butter and mix with a fork or hand mixer to form crumbs. Press into a greased 8” x 8” glass baking dish and bake at 350* F for 7 minutes or until just starting to brown around the edges. Remove from the oven and let cool completely.
- First, toast the coconut flakes in a pan over medium heat on the stovetop. (You could probably do this on a sheet pan in the oven too.) I didn’t use any butter for this; just toast and stir often until the flakes are golden. Keep an eye on the coconut – it can burn quickly. Transfer to a plate when you’re finished so the coconut doesn’t keep toasting and get too dark.
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