COCONUT CREAM PIE

Not just coconut cream pie, but low carb coconut cream pie! Please note I did not say low calorie. Whipping cream and coconut cream and butter definitely add some calories, but at least its low carb. 😉

I saw this recipe on A Spicy Perspective, not sure how I ended up there, but glad I did. After reviewing the ingredients I realized that it could be made low carb quite easily. The Hubby has a new found love for everything coconut, so I knew it was a good recipe to give a try.

For the crust, I used my almond flour crust and after realizing how much toasted coconut I had (see bottom of post), I will add about a third of the 1/2 cup to the crust. Probably add a bit more butter to get the right texture.

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Toasted Coconut

Ingredients

• 1/2 cup unsweetened coconut flakes
• Skillet

Instructions

• Pour the coconut into the dry skillet and set the heat for medium high.
• Tossing occasionally with a spatula, keep an eye on the coconut as it begins to brown. It will only take a couple minutes, so don't walk away!

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Coconut Cream Pie

Ingredients

• 1 cooled pie plate with almond flour crust
• 1 box instant sugar free vanilla pudding
• 1 15 ounce can cream of coconut
• 1/2 cup coconut milk
• 1 package 8oz/250g cream cheese, softened
• 2 cups heavy whipping cream
• 1 tablespoon of light rum
• 1 teaspoon vanilla extract
• 2 tablespoons Stevia or Splenda
• 1/2 cup homemade toasted coconut

Instructions

• Place the instant pudding mix, coconut cream, and coconut milk in a large glass jar (I used one of my large pickle jars). S
• Shake for 1-2 minutes until well combined. Refrigerate until ready to use.
• In a separate bowl, beat the cream cheese until fluffy. Add the chilled pudding mix** and whip until a smooth silky texture. Refrigerate until ready to use.
• In a separate bowl, whip the whip cream, vanilla extract, light rum, and sweetener of choice until stiff peaks form.
• Take 1/3 of the whip cream and fold into pudding mixture.
• Scoop the filling into the cooled crust and spread it out evenly.
• Gently scoop the remaining whip cream on top, covering the filling.
• Top with remaining coconut (about a third went into the pie crust) and set in fridge to chill for 4 or more hours.

Notes

** Original recipe said a bit at a time, but I just plopped in all at once (not reading the instructions properly), whipped it all together until silky, and it came out with no lumps.
*** Original recipe said half of the whip cream, but I wanted more for the top.

Adapted from A Spicy Perspective

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