Keto Coconut Cream Pie Recipe

Get ready to taste the Best Keto Coconut Cream Pie. Dairy-free vanilla pudding, mixed with coconut flakes, then topped with yummy whipped topping, and toasted coconut flakes. It’s the must-have pie recipe for your collection.

No starch is used to thicken the pudding so you won’t have any added carbs. The pudding is made creamy with coconut cream and egg yolks. Included are easy step-by-step instructions on how to effortlessly make the homemade keto vanilla pudding so it turns out perfect each time.

I served this delicious Keto Coconut Cream Pie at a party I hosted. I honestly thought my other dishes would be the star of the night but when I served my friends a slice of this pie and they all took a bite and all I could hear were their instant mmmMmmm’s. 

keto coconut cream pie on plate with fork

They kept eating more and more and asked for a second slice. Then they all questioned me on how the crust was really gluten-free (because I used this coconut flour crust) and how the filling was dairy-free because it just tasted so good.

That wasn’t the only surprise… It’s really humid where I am and I left the pie out in the heat for two hours because we were having really great conversations and the filling didn’t melt and the crust didn’t get soggy. This pie would be great at any summer BBQ or any potlucks year-round. I would recommend you leave it in the fridge until ready to serve. 

I used my coconut flour pie crust for this keto coconut cream pie and it was delicious! This pie crust isn’t like traditional wheat crust. You spread it into a pie plate rather than roll it out with a rolling pin. You can find the full recipe for it here.

For this recipe you will need:

  • Pie plate
  • Medium size bowl
  • Medium size saucepan
  • Small Frying Pan
  • Measuring spoons and cups 
  • Whisk or silicone spatula
  • 8 large eggs
  • 3/4 cup coconut flour
  • 1/2 cup coconut oil or butter
  • ½ cup erythritol 
  • ¼ tsp sea salt
  • 2 cups coconut cream
  • 1 tsp vanilla extract
  • 1 cup unsweetened coconut flakes
  • Whipped Topping (heavy whipping cream or coconut whipped cream)
  • ¼ cup toasted coconut flakes (see notes for instructions)

Shop Ingredients:

Links in the post are Amazon affiliate links to products I use and love.

Print

Keto Coconut Cream Pie

This Keto Coconut Cream Pie is made with a dairy-free vanilla pudding and topped with yummy whipped topping, and toasted coconut flakes!

  • Author: Tiffany – The Coconut Mama
  • Prep Time: 5 minutes
  • Cook Time: 4 hrs + 20 minutes
  • Total Time: 4 hrs +25 minutes
  • Yield: 9-inch pie 1x
  • Category: Dessert
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Coconut Cream Filling:

  • 6 large egg yolks
  • ½ cup erythritol 
  • ¼ tsp sea salt
  • 2 cups coconut cream
  • 1 tsp vanilla extract
  • 1 cup unsweetened coconut flakes
  • Preferred Whipped Topping recipe
  • ¼ cup toasted coconut flakes

Instructions

  1. In a medium-sized bowl, combine the egg yolks, sweetener, and salt.
  2. Pour the coconut cream and vanilla into a medium-sized saucepan. Over low heat, heat up the cream until just warm, about 3 minutes.
  3. Remove from heat and allow to cool until you can dip your finger into the cream without burning yourself.
  4. Next, temper the eggs by pouring ¼ cup of the warmed cream into the eggs and stirring at the same time. Add another ¼ cup of the cream to the eggs and stir as you are pouring.
  5. Pour all of the tempered eggs back into the saucepan with the rest of the warmed cream, stirring as you are pouring.
  6. Over low heat, heat up the cream mixture, using a whisk or a spatula stir continuously until the mixture thickens. This takes about 10 minutes. When the filling is thick enough to coat the back of a spoon you are done. The filling will also firm up more as it cools. Do not worry about any clumps, they’ll be hidden when you add the coconut flakes.
  7. Once the filling is thick, remove the saucepan from the heat and quickly stir in the coconut flakes.
  8. Pour the filling into the pie shell.
  9. Using a spoon, smooth the pie filling so it is all level.
  10. Place saran wrap over the pie filling, making sure the saran wrap touches the filling. You want to avoid the pie filling from creating a thick skin.
  11. Refrigerate for at least 4 hours, or until the pie filling is cooled and firm like a pudding.
  12. Decorate with whipped topping. I covered the top in a layer of whipped topping and then decorated the edges.
  13. Sprinkle toasted coconut flakes all over the center of the pie. Serve immediately or cover until ready to serve.

Notes

Notes:

  • This coconut cream pie filling is inspired by this Keto Pudding Recipe by My Keto Kitchen
  • See the FAQ for how to make toasted coconut flakes.

FAQ

What can I add to this recipe?

I feel this gluten-free coconut cream pie is perfect the way it is but you could always try drizzling a little bit of salted caramel over the whipped topping and toasted coconut flakes.

How do I make toasted coconut flakes?

It’s extremely easy to make toasted coconut flakes. Take a frying pan, and pour your unsweetened coconut flakes into it. Do not add any oil. Turn the heat to low-medium, and stir frequently. Within a few minutes you will see the coconut flakes turn a golden brown. Remove from the heat immediately and use the coconut flakes or store in an airtight container. I have also stored my toasted coconut flakes in my freezer. I use the toasted coconut flakes to sprinkle them on whipped topping, add them to cookies or ice cream.

How can I make this recipe egg-free?

I’m sorry, but I didn’t test an egg-free version. Maybe you could use coconut cream, heated with sweetener, vanilla, salt, and a little gelatin. 

How can I make this paleo-friendly?

You can easily make this pie paleo-friendly by using your preferred sugar, like cane sugar, 1 for 1, instead of erythritol.

Can I use almond milk instead of coconut cream? 

No, you cannot use almond milk 1:1 for coconut cream in this pie filling. The pie filling relies on the creaminess of the coconut cream plus the coconut tastes adds to the coconut cream pie.

I’m allergic to nuts. Is coconut a nut allergy?

If you are allergic to nuts, it makes sense to wonder if you can eat anything made with coconuts. Coconut is not a botanical nut; it is classified as a fruit. If you are allergic to tree nuts, please talk to your allergist/doctor before adding coconut to your diet. 

How do I store this pie?

This coconut cream pie must be kept in the fridge in an airtight container, or cover your pie plate with saran wrap and keep it in your fridge for up to 5 days. Although I did serve it at a party and it was on the table for a few hours and didn’t melt, I wouldn’t recommend storing it at room temperature. 

How far ahead can I make this dairy-free coconut cream pie for a party?

Honestly, I feel this pie gets better tasting after the first 24 hours because the coconut flavor saturates everything. You can make this pie and decorate it 2 days ahead for a party. 

This recipe was submitted by Coconut Mama reader and paleo food blogger, Carol of Ditch The Wheat. Thank you for sharing your lovely recipe, Carol!

As an Amazon Associate I earn from qualifying purchases.

Source link

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.