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My Coconut Cream Pie Has All The Rich Coconut Flavor With No Refined Sugar
I made this coconut cream pie mainly because many of you requested it, and I didn’t expect to love it as much as I did. The first time I served it, everyone assumed it was made with refined sugar, and honestly, that reaction never gets old. Here’s why I highly recommend trying it even if you don’t usually go for healthier desserts — and definitely if you do:
- Rich, silky real coconut filling – The has custard filling a rich coconut flavor and ultra creamy texture, like a cross between pudding and cheesecake, with pieces of toasted coconut throughout. There’s coconut on top too (over a generous layer of whipped cream!), but you’ll also find it in every bite!
- Use any crust you like – I used my almond flour crust, but this coconut pie recipe works beautifully with any kind.
- Real food ingredients – This is not a light dessert, but it’s naturally sweetened and has no processed stuff. And if you choose a GF crust, it’s also gluten free.
- Foolproof tips – Custard-based pies like this one can be a little tricky, but after plenty of testing, I’ve found and covered all the common pitfalls for you. My success tricks below will help you avoid lumps, cracks, or a runny filling.
If you’re a fan of rich, creamy pies and coconut flavor, this coconut cream pie recipe will be right up your alley. Make it with me!
“I loved this recipe! The crust came together in my food processor with ease and pressed out in my pie plate easily. The finished product was terrific. My co-workers that aren’t doing sugar free loved it also.”
-Deanna
Ingredients & Substitutions
Here I explain the best ingredients for my easy coconut cream pie recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Crust – You can use any crust you like for this pie. I went with my almond flour crust, but it also works with my gluten-free crust, coconut flour crust, or even your favorite traditional one if that’s what you usually bake with.
- Coconut Cream – You’ll want to refrigerate the can first, then scoop out just the thick cream from the top. That’s what gives the coconut cream pie its rich, thick texture.
- Heavy Cream – I prefer the flavor of this pie with some heavy whipping cream in addition to the coconut cream, but you can actually just use more coconut cream if you prefer. You’ll also need more (of either one) to make whipped cream for the topping.
- Besti Powdered Monk Fruit Allulose Blend – I always use this one because it dissolves so easily and keeps the filling creamy, with no aftertaste or refined sugar. Keep in mind many sweeteners don’t dissolve well and can leave a gritty texture. You’ll find more options in my sweeteners guide, but unless you want to use regular powdered sugar, powdered allulose is the next best substitute.
- Egg Yolks – You’ll need only the yolks for this recipe, but don’t toss the whites! I like to use them to make coconut macaroons or healthy angel food cake.
- Unsweetened Shredded Coconut – For inside the coconut pie and for topping. I toast it to bring out the nutty flavor and add texture to the filling and topping. If you’ve got extra, use it to make my coconut macaroons or baked coconut chicken next. I also like to include some unsweetened coconut chips for topping.
- Vanilla Extract & Sea Salt
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How To Make Coconut Pie
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Bake the crust. I made my almond flour pie crust here and this pie pan, but feel free to use any crust you like. Let it cool completely, then pop it in the fridge until you’re ready to fill.
- Toast the coconut. Spread the coconut flakes on a baking sheet and bake until they’re golden and fragrant, stirring once as they cook. Let them cool as well.
- Make the creamy coconut filling. In a saucepan, heat the coconut cream, heavy cream, powdered Besti, and a pinch of salt, until warm and steamy (don’t boil). Stir in the vanilla.
- Temper the filling. Whisk the egg yolks in a bowl until smooth and light. Slowly pour the warm cream into the yolks while whisking constantly, so they don’t scramble. Stir in some of the toasted coconut (save the rest for topping).
- Add the filling & cover the crust. Pour the warm filling into your cooled crust. To cover the crust, you can use a pie shield like this or simply foil, like I did below. Just cut a square piece of foil, then fold in half twice to form a square. Holding over the pie as a guide, cut a quarter circle inside. Unfold and wrap around the edges of the crust.
- Bake the coconut cream pie. It’s ready when the edges are set and the center still has a little jiggle.
- Cool and chill. Let the pie cool completely on the counter first, then move it to the refrigerator to fully set. I find it’s still a little sticky on top when set — that’s totally normal. The bottom left picture shows how it looks once it’s set.
- Top with cream and more coconut. I use sugar free whipped cream for mine. Spread or pipe it over the chilled coconut pie, and sprinkle with more toasted coconut flakes.
My Tips For The Best Coconut Cream Pie Recipe
- Don’t let the edges get too dark when baking the crust. You’ll need to cover them later (either with foil or a pie shield) when baking the filled coconut cream pie, but they’ll still get darker during that step, so keeping them light initially is helpful. I usually aim for even a bit lighter than my pictures above.
- Keep a close eye on the coconut when toasting. This step adds a lot of flavor, but it can go from golden to burnt really fast.
- For the right texture, refrigerate the (sealed) can of coconut cream the day before. When ready to cook, scoop the thick part off the top, leaving any liquid behind. If you include the liquid, the filling can be too watery and might not set.
- Whisk constantly when you add the warm cream to the yolks. This is called tempering, and the rapid whisking ensures that the eggs don’t scramble.
- For extra coconut flavor, add a teaspoon of coconut extract. It’s coconutty enough for me, but you can add it at the same time as the vanilla if you like.
- Covering those pie crust edges is important. I usually use foil or a pie shield to keep them from burning while the filling finishes baking. See my pictures and steps above for how to do it with foil.
- Watch for a jiggly center to indicate the pie is ready to remove from the oven. This is similar to a cheesecake — not liquid, but not firm all the way through, either. It should jiggle like jello. You can check with a thermometer like this (160 degrees F is the sweet spot), but I usually just go by the jiggle test.
- Why is my coconut pie runny? This usually means it was undercooked, but can actually be a sign of overcooking, too. If you remove the pie too soon, it won’t set. But if you bake it for too long (or don’t whisk enough while tempering the yolks), the overcooked custard can weep. Another reason it might not set is if you use the coconut water from the can instead of only the cream.
- Why is my coconut cream pie dry or cracked? This means it was in the oven too long. If you wait for the filling to fully set, it’ll be too dry and tend to crack as it cools. Like I said above, you want it to jiggle a little.
- Cooling and chilling is crucial for the pie to fully set. This is key to creamy-but-firm slices.
- The whipped cream looks nicer if you pipe it on instead of just spreading. I use these piping tips with these couplers, and bags like this.
Coconut Cream Pie
By
My creamy coconut cream pie recipe has a rich custard filling, toasted coconut topping, and flaky almond crust, with no refined sugar.
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Pie Crust:
Toasted Coconut:
Coconut Cream Filling:
Whipped Cream:
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
Bake the crust:
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Preheat the oven to 350 degrees F (176 degrees C). Make your favorite pie crust dough and press into a pie pan (or use a pre-made crust). I used this almond flour crust and this pie pan.
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Bake the crust for about 10 minutes, until lightly golden. Cool completely, then refrigerate until ready to fill.
Toast the coconut:
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While the crust cools, arrange the coconut flakes in a single layer on a baking sheet. Bake for 4-6 minutes, stirring halfway through, until golden brown. (Check frequently to avoid burning.) Set aside to cool.
Make the filling:
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In a medium bowl, whisk the egg yolks, until smooth and light yellow.
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In a medium saucepan, combine the coconut cream (do not add any coconut water that may be in the can), 1/2 cup (118.29 milliliters) heavy cream, powdered Besti, and sea salt over medium-low heat. Heat, stirring occasionally, for a few minutes until small bubbles form on the edges, right before boiling. Stir in the vanilla extract.
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While whisking the egg yolks constantly, pour the cream into the eggs very slowly in a thin stream. (This is called tempering. Be sure to whisk constantly to avoid scrambling the egg.)
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Stir in 1 cup toasted coconut, reserving the rest for later.
Assembly:
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Preheat the oven to 300 degrees F (148 degrees C).
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Pour the warm coconut filling into the cooled pie crust. Bake for 30-40 minutes, until almost set, but still jiggly. (Do not wait for it to fully set.)
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Remove the coconut cream pie from the oven and cool completely on the counter. The pie will set but be a bit sticky on the top. Refrigerate for at least 2 hours.
Topping:
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Use a hand mixer or stand mixer to whip the cream and powdered Besti, until stiff pears form.
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Spread or pipe whipped cream over the pie filling.
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Sprinkle remaining toasted coconut over the whipped cream.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 slice, or 1/12 of the entire pie
- Tips: Check out my recipe tips above to help you get the right creamy texture in your coconut pie, so it’s not runny or dry, and doesn’t develop cracks.
- Storage: Keep the pie in the fridge for up to 3-5 days. I recommend adding the whipped cream fresh before serving, since it’s not stabilized and can deflate over time.
- Meal prep: This is actually a great make-ahead dessert. The longer chill time helps it set up perfectly. I usually make it the day before I plan to serve it.
- Freeze: Coconut cream pie isn’t the best for freezing, but it can be done. Skip the whipped cream topping, wrap the pie tightly in plastic wrap, and store in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Coconut Cream Pie
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54 Comments
sue
0I think you need to add coconut extract. My pie’s consistency was good with lack of coconut cream pie flavor. Oh well – trial and error!! Will be throwing it out unfortunely!
Wholesome Yum M
0Hi Sue, Sorry this recipe didn’t turn out as expected. You can definitely add coconut extract to the filling if you want the coconut flavor to be stronger.
ronnie sciullo
0I loved everything about this on paper but it just didn’t work up the way I expected. I used a 9.5 in glass pie plate. I made the crust as directed and boy did I have a lot of crust…it was so thick…probably 1/3 of the pie…way too thick. The filling came out great but using a combo of monkfruit and allulose granulated sweetener, the filling was gritty…wonder if powdered would have been better. The toasted coconut atop the whipped cream was awesome but how can you mess that up…I am sure that none of these issues are the fault of the recipe…likely the cook.
Wholesome Yum M
0Hi Ronnie, Yes, I recommend using powdered Besti Monk Fruit Allulose for this recipe. Enjoy!
Estelle Essex
0My coconut cream was in the fridge 24 hours but it was not that thick and there was lots of water in the can that I could not entirely separate from the cream. Not sure how this will turn out. It is in the oven now.
Wholesome Yum M
0Hi Estelle, The coconut cream will separate from the coconut water, but it’s not always perfect. As long as you were able to scoop most of the cream out, you should be good!
Kristeen Vanderwall
0This recipe was easy to follow and VERY tasty! Even my non-keto friends loved it.
Miki
0Huge fan of all your recipes! Question, I can’t do dairy so can sub the heavy cream for more coconut cream or a better alternative? Thanks!
Wholesome Yum M
0Hi Miki, Yes that will work fine. Be sure to just use the cream from the can and not the coconut water in the recipe.
Tori McFadden
0I made this for my birthday dessert. It was superb! Creamy and not overly sweet. I had to use the coconut crust recipe since I was out of almond flour. How does THAT happen? But it was yummy just the same. And my Honey Bunny requested it for his birthday too!
Lesha J
0This is one of the most delicious pies ever made! My non keto friends loved it too! I found the custard part a little tricky in knowing how long to cook it for since my time went over your suggestion but I waited until the edges looked done and the middle had just a little jiggle. It turned out perfect. This was my first attempt ever making this kind of pie and I was quite impressed.
Mahy
0The cream pie to fight for! 🙂 I mean, that texture is absolutely amazing, and just the way I prefer. Fantastic recipe!
Cate
0This pie is beautiful!! Love the colors and delicious.
rika
0I really enjoyed it, loved the flavors! Delicious! Thanks for sharing this easy-to-follow recipe!
Jessica Formicola
0I love anything with coconut! I can’t wait to make this delicious looking pie for my keto friends!