Go Back
Print Pin

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:
  1. Pour the coconut into the dry skillet and set the heat for medium-high.
  2. 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!
Adapted from A Spicy Perspective.
To make this recipe low-carb, use sugar-free ingredients or sugar substitutes of choice.