This coconut cream pie was delicious and when I made it, I did make it low carb, using sugar-free pudding mix and sugar substitutes. Please note I did not say low calorie. Whipping cream and coconut cream and butter definitely add some calories, but at least it was low carb. I saw this recipe on A Spicy Perspective, not sure how I ended up there, but glad I did!
For the crust, I used my toasted coconut and almond crust, if using, make sure the crust is completely cooled before adding the filling!
Toasted Coconut & Almond Crust
Ingredients
- 1 1/4 cups almond flour
- 1/4 cup toasted coconut chopped small
- 1/4 cup sugar or use sugar substitute of choice
- 1/4 cup unsalted butter melted
- 1/2 tsp fresh ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
- Mix the almond flour, coconut, sugar, and salt in a medium-sized bowl. You want them mixed well so that there aren't clumps when you add the liquid.
- Add the vanilla and melted butter and stir with a spoon to mix until all the dry ingredients are wet.
- Press into a pie plate, patting down. Use the bottom of a measuring cup to flatten and get to the sides. Prick the bottom of the shell a few times with a fork.
- Bake at 350°F for 8-12 minutes until it just begins to brown.
- Remove from oven and let cool completely.
Notes
For a pre-baked crust, bake at 350°F for 8-12 minutes until it just begins to brown.
To bake a filled pie, pre-bake for 10-12 minutes before adding fillings. You may need to cover the edges in foil to avoid over-browning. Let the pie crust cool before adding fillings and baking again.
Coconut Cream Pie
Ingredients
- 1 box instant vanilla pudding 144 grams
- 1 15- ounce can coconut cream
- 1/2 cup coconut milk
- 1 package cream cheese softened (8oz/250g)
- 2 cups heavy cream
- 1 tablespoon of light rum
- 1 teaspoon coconut extract
- 3 tablespoons sugar
- 3/4 cup 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 and set in fridge to chill for 4 or more hours.
Notes
To toast the coconut:
- 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!
COCONUT CREAM PIE