Low Sugar Coconut Cream Pie Recipes

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SUGAR FREE COCONUT CREAM PIE



Sugar Free Coconut Cream Pie image

A low carb pie perfect to serve on holidays. This sugar free coconut cream pie recipe has a light and flaky gluten free crust with a smooth creamy filling.

Provided by Lisa MarcAurele

Categories     Dessert

Time 35m

Number Of Ingredients 19

1/4 cup butter (melted)
1/2 cup almond flour
2 eggs
1/4 cup low carb sugar substitute
1/4 teaspoon salt
1/2 cup coconut flour (sifted)
1/3 cup shredded unsweetened coconut
13 ounces canned coconut milk
3 egg yolks
1/2 cup low carb sugar substitute
1 teaspoon xanthan gum
1 teaspoon vanilla extract
1/2 cup shredded unsweetened coconut (to toast)
1 teaspoon grass-fed gelatin
2 tablespoons water
2 cups heavy whipping cream
1 teaspoon vanilla extract
3 tablespoons low carb sugar substitute
12 ounces cream cheese (softened)

Steps:

  • Melt butter in large bowl.
  • Add almond flour, eggs, sweetener, and salt to butter mix well.
  • Stir in coconut flour and shredded coconut until a dough forms.
  • Roll out dough between parchment or wax paper.
  • Take top sheet of paper off dough and invert into a pie pan.
  • Press to fix any cracked areas of crust and flute edges.
  • Using a fork, poke small holes throughout the crust.
  • Bake crust at 400°F for 10 minutes. Allow crust to cool.
  • Heat coconut milk until hot, but not boiling. Meanwhile, beat egg yolks in a small bowl with a fork until well blended.
  • When coconut milk is hot, slowly add about 4 tablespoons to egg yolks, stirring quickly with a fork after each small addition.
  • Pour yolk mixture slowly into hot coconut milk.
  • Reduce heat to low, then gently sprinkle and whisk in sweetener and xanthan gum.
  • Cook for 3-4 minutes or until thickened, then remove from heat.
  • Stir in vanilla extract.
  • Spoon into medium bowl and cover with plastic wrap directly on so skin won't form. Place filling in refrigerator to chill at least 4 hours.
  • Spread coconut on a baking sheet and toast in 375°F oven just until golden (about 3-5 minutes). Remove and allow to cool on rack.
  • Pour one tablespoon water in a small bowl and sprinkle gelatin on top. Once gelatin has softened, stir in 1 tablespoon hot water until all gelatin has dissolved.
  • With an electric mixer, whip the heavy cream with the 1 teaspoon vanilla and 3 tablespoons sweetener until soft peaks form. Slowly pour in dissolved gelatin mixture and beat cream until stiff.
  • In large bowl, beat cream cheese until light and fluffy. Slowly beat in the chilled coconut pudding, adding a small amount at a time until smooth.
  • Fold in about half the whipped cream into the cream cheese pudding mixture until smooth.
  • Spread coconut pudding cream mixture into the cooled crust. Top with the remaining whipped cream and sprinkle the toasted coconut on top.
  • Chill for at least 4 hours.

Nutrition Facts : ServingSize 1 slice, Calories 444 kcal, Carbohydrate 8.5 g, Protein 6.8 g, Fat 43.2 g, Sodium 222 mg, Fiber 3.3 g

SUGAR FREE COCONUT CREAM PIE



Sugar Free Coconut Cream Pie image

This is the best recipe for Coconut Cream and Chocolate Silk pies that I have ever eaten. You don't miss the sugar.

Provided by Mavis 74

Categories     Pie

Time 15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

1 frozen unbaked pie shell
1 (6 ounce) box sugar-free instant vanilla pudding mix
1 cup milk
1 teaspoon coconut extract
1/2 cup coconut flakes
2 (8 ounce) containers Cool Whip Topping

Steps:

  • Bake pie crust according to directions on back of package. While baking heat skillet and toast 1 Tbsp coconut flakes until golden brown.
  • Mix milk, coconut extract and pudding mix together. When well blended add coconut flakes then half of Cool Whip. Once blended well pour into baked pie crust and smooth. Let set for 10 minutes in refrigerator. When ready to serve top with remaining Cool Whip and toasted flakes.
  • ** You can use the same concept with chocolate pudding mix and make a Chocolate Silk pie that is wonderful.

CUT THE CALORIES COCONUT CREAM PIE



Cut the Calories Coconut Cream Pie image

Provided by Food Network

Categories     dessert

Time 2h40m

Yield 8 servings

Number Of Ingredients 12

1 box gluten-free graham crackers
5 tablespoons organic butter, melted
2 cups organic fat-free milk, such as Horizon
2 tablespoons whole wheat flour
2 tablespoons sugar substitute, such as Truvia
1 teaspoon salt
2 beaten organic eggs, such as Cage Free
2 cups shredded organic coconut, plus more for sprinkling
1 teaspoon vanilla extract
1 cup heavy organic whipping cream
1/2 cup shredded organic coconut
2 tablespoons sugar substitute, such as Truvia

Steps:

  • For the crust: Crush or grind the graham crackers. Add the melted butter to the crackers. Once mixed, press the mixture into a 9-inch pie pan with back of a spoon. Make sure the crust is even throughout. Place the crust in the refrigerator.
  • For the filling: Bring the milk, flour, sugar substitute, salt and beaten eggs to a boil on low to medium heat, stirring occasionally. Once the mixture starts boiling, remove from the heat; the consistency should be thick. Add the coconut and the vanilla and blend together. Then pour in the chilled pie crust. Place the pie in the refrigerator, 10 to 20 minutes.
  • For the topping: Whip the cream until the consistency is thick. Add the coconut and sugar substitute. Put the mixture over the chilled filling and then sprinkle extra coconut on top! Chill for at least 2 hours.

LOW SUGAR COCONUT CREAM PIE



Low Sugar Coconut Cream Pie image

I use this pie because I'm diabetic and I find it to be better than any store bought I ever ate .I figured it out to be about 5 grams sugar per slice, and that means I can have dessert. Make this and you'll love it and you'll never know it's low sugar by the taste.

Provided by pressurecooker

Categories     Pie

Time 10m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 5

9 inches graham cracker crust
1 (8 ounce) container Cool Whip (divided)
2 (1 ounce) boxes sugar-free instant vanilla pudding mix
1 1/4 cups milk
1 (7 ounce) bag coconut

Steps:

  • Whisk 2 boxes pudding mix with milk.
  • Stir in 1/2 Cool Whip.
  • Add coconut.
  • Pour into pie shell and add other half Cool Whip to top of pie.
  • Refrigerate.

Nutrition Facts : Calories 568.2, Fat 42.7, SaturatedFat 30.4, Cholesterol 7.1, Sodium 274.4, Carbohydrate 44.9, Fiber 6, Sugar 26.4, Protein 6.1

COCONUT CREAM PIE



Coconut Cream Pie image

A rich and smooth pie. It takes a half hour to make, but is well worth the effort! Top with whipped cream and toasted coconut, if desired.

Provided by Mary

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Coconut Pie Recipes

Time 4h55m

Yield 8

Number Of Ingredients 9

1 cup white sugar
½ cup all-purpose flour
¼ teaspoon salt
3 cups milk
4 egg yolks
3 tablespoons butter
1 ½ teaspoons vanilla extract
1 cup flaked coconut
1 (9 inch) pie shell, baked

Steps:

  • In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
  • Place a strainer over a clean mixing bowl; set aside.
  • Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
  • Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.

Nutrition Facts : Calories 398.5 calories, Carbohydrate 51.1 g, Cholesterol 121.2 mg, Fat 18.8 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 9.1 g, Sodium 293.4 mg, Sugar 32.9 g

TRULY COCONUTTY CREAM PIE



Truly Coconutty Cream Pie image

I love coconut cream pie, but oftentimes, I feel like the coconut flavor is lost in the vanilla pastry cream filling. This coconut cream pie recipe enhances the coconut flavor and texture by utilizing it throughout the recipe.

Provided by Sobie

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Coconut Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 20

1 cup all-purpose flour
⅜ teaspoon salt
¼ cup unsalted butter, chilled and cubed
2 tablespoons butter flavored shortening, chilled
1 ½ tablespoons coconut water, or as needed
¾ fluid ounce coconut-flavored rum
1 (18 ounce) can coconut milk
1 cup white sugar, divided
1 cup flaked sweetened coconut, toasted
1 vanilla bean, split and scraped
⅓ cup cornstarch
¾ cup whole milk
2 eggs
1 egg yolk
2 tablespoons butter, room temperature
2 cups heavy whipping cream
¼ cup confectioners' sugar
½ teaspoon vanilla extract
1 teaspoon lemon juice
2 tablespoons flaked sweetened coconut, toasted

Steps:

  • To make the crust, combine the flour, salt, cold butter, and cold shortening in the bowl of a food processor. Pulse until the butter and shortening are the size of small peas. Transfer the mixture to a bowl. Add the coconut water and rum 1 tablespoon at a time, tossing with a fork to mix. When the mixture can be squeezed into a ball, wrap it with plastic wrap and refrigerate for 30 minutes.
  • Grease an 8-inch pie pan. Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully transfer the dough to the pie pan. Trim the edges and fold the dough under itself; crimp the crust. Cover loosely with plastic wrap and refrigerate for 30 minutes.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Prick the bottom and sides of the pie dough with a fork. Line the dough with parchment paper or aluminum foil and weigh it down with pie weights or dried beans (see Editor's Note). Bake until the edges of the crust are golden and the bottom of the crust is just beginning to color, 15 to 20 minutes. Remove the crust from the oven, carefully remove the foil and beans, and set aside.
  • Combine the coconut milk, 1/2 cup sugar, 1 cup toasted coconut, and the scraped vanilla bean seeds and pod in a saucepan over medium-low heat. Stir occasionally to dissolve the sugar. Bring the mixture to a boil and remove from the heat.
  • Whisk the remaining 1/2 cup sugar with the cornstarch. Whisk the eggs and egg yolk together in a large heat-proof bowl; whisk in the milk and the cornstarch mixture. Gradually pour the hot coconut milk into the egg mixture, whisking constantly. Return the custard mixture to the saucepan.
  • Cook the custard over medium heat, stirring constantly with a spatula or wooden spoon. Bring the mixture to a boil and cook, stirring, for 2 minutes. The mixture will thicken. Remove the pan from the heat and discard the vanilla bean pod. Whisk in the butter. Pour the custard into the cooled pie crust. Chill the pie for 1 hour.
  • Place a mixing bowl and beaters in the freezer for 15 minutes to chill. Whip the cream on high speed until it begins to thicken; gradually add the confectioner's sugar, vanilla, and lemon juice. Continue beating until stiff. Pipe or spread the cream onto the chilled pie and sprinkle with the remaining toasted coconut.

Nutrition Facts : Calories 723.1 calories, Carbohydrate 58 g, Cholesterol 174.8 mg, Fat 53.1 g, Fiber 2.3 g, Protein 7.1 g, SaturatedFat 35.9 g, Sodium 221.8 mg, Sugar 35.5 g

LOW CARB COCONUT CREAM PIE RECIPE - (4.2/5)



Low Carb Coconut Cream Pie Recipe - (4.2/5) image

Provided by aerin8

Number Of Ingredients 17

Coconut Crust:
3/4 cup (84g) almond flour
3/4 cup (66g) unsweetened coconut, shredded
1/4 cup (56g) fresh whole butter, melted
1 dash (1g) salt
Coconut Custard Filling:
1 13.5-ounce can (381.38g) coconut milk
1/2 cup (119g) cream, heavy whipping
1/4 cup (50g) 'Swerve' or other sugar equivalent
3/4 tsp (2.4g) xanthan gum
1 dash (1g) salt
8 large (136g) egg yolks
1 tbsp (12g) coconut extract
1 cup (88g) unsweetened coconut, shredded
Toppings:
4 cups (532g) sugar free whipped cream
1/2 cup (36g) unsweetened coconut, flaked ( Buy Now)

Steps:

  • Preheat oven to 325 F. Mix the flour, coconut and salt with the melted butter. Press the mixture into the bottom of a 9-inch pie pan. Really press it in there and push it up the sides of the pan. It should be a nice compact crust, covering the entire base and sides of the pan. Bake for about 12 minutes (or until nice and toasty brown). Set a timer. This one goes from white to burnt quickly, once it starts to brown. When it's toasted, remove from the oven and set on a rack to cool. Set up a wide mouthed pot with boiling water (or the base for a double boiler). I don't have a double boiler, so I'm going to place a bowl over the water. This will serve as the base for a double boiler. In a separate saucepan, bring your coconut milk and cream up to the lowest possible simmer (has a tendency to want to boil over and some coconut milks are fragile and want to separate ... you really just want this to be hot). Combine your sweetener and salt with your xanthan gum. Mix them together, so that the xanthan is evenly distributed throughout the sugar equivalent (helps to prevent clumping ... if you're using a liquid sweetener, combine your xanthan with the 1 cup of shredded coconut and add it with the sweetener in a few steps, rather than at the end). Place your egg yolks and optional coconut extract into a non-reactive metal bowl with a diameter just a bit wider than the mouth of the pot of boiling water (or just use the top of the double boiler). Whisk your egg yolks, until they have a lemony color. Add a little bit of the hot liquid into the egg yolks, while whisking. This will "temper" the eggs. Keep whisking, while adding more of the hot liquid, adding a little more and a little faster, each moment. You want to add and whisk, to incorporate the hot liquid, without creating scrambled eggs. Once all the liquid has been incorporated, add your sweetener/xanthan mix, and whisk it in. Place your bowl over the mouth of the boiling water and continue to whisk. Make sure you whisk well and around the edges of the bowl, or else you'll develop cooked/scrambled eggs around the edge of the bowl. If the bowl gets too hot, remove it from the heat for a moment, and keep whisking. You can alternate the location of the bowl, slowly raising the heat of the egg mixture to about 165 F. While always whisking, you can add to the top of the pot, and remove, add back and remove. Once the mixture reaches about 165 F, has no frothy bubbles and is noticeably thick, you can add the cup of shredded coconut. Mix this evenly into the custard. Remove from the heat and pour the custard into the pie crust. Refrigerate the pie crust for about 8 hours, or until firm. Once the pie is firm, top it with whipped cream and toasted coconut. Slice and serve! Calories Fat Protein Carbs Fiber SA's Net Carbs Per Serving: 648.12 65.85g 9.85g 19.65g 5.81g 6.75g 7.08g *

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From ketohh.com


EASY KETO COCONUT CREAM PIE LOW CARB SUGAR FREE RECIPE
2020-07-13 In a bowl, combine all the solid ingredients for the crust: the almond flour, coconut flour, the sweetener powder, salt, grated coconut and cinnamon. When all the ingredients are well integrated, add the beaten eggs and melted butter. Mix with a spatula until you have a mixture similar to breadcrumbs. Preheat the oven to 300°F and grease a pie pan.
From ketoasap.com


THE ULTIMATE DAIRY FREE COCONUT CREAM PIE - THE SALTY COOKER
2021-05-24 Instructions. In a mixing bowl, mix together the coconut cream and milk, egg yolks, eggs, sugar, and cornstarch, making sure the sugar and cornstarch are thoroughly incorporated. Add to a medium sauce pot on medium heat. Continually whisk the mixture. This will prevent the eggs from curdling and help dissolve the sugar and cornstarch.
From thesaltycooker.com


COCONUT SUGAR CREAM PIE - FLORA & VINO
Remove the pie crust from the fridge. Pour the filling into the crust, swirling it with the back of a spoon to evenly fill the pan. Tap several times to release any air bubbles. Place the pie back in the fridge and chill for 3-4 hours or overnight. In the …
From floraandvino.com


BEST ANNA'S COCONUT CREAM PIE RECIPES | FOOD NETWORK CANADA
2013-07-04 Step 2. For crust, grind cooled cookies finely and measure out 2 ¼ cups of crumbs. Melt remaining 1/3 cup butter and stir into crumbs. Press into a 9-inch pie pan (or 2 6-inch springform pans) and chill until ready to fill. Step 3. For filling, stir sugar, cornstarch and salt together in a heavy-bottomed saucepot.
From foodnetwork.ca


COCONUT CREAM PIE RECIPE - A SPICY PERSPECTIVE
2019-05-17 Using an electric mixer, whip the heavy cream with 1 teaspoon vanilla and 3 tablespoons sugar. Transfer to another bowl, cover and refrigerate. Then beat the cream cheese until light and fluffy. Slowly, beat in the pudding mixture. Add a little at a time and scrape the bowl regularly, to ensure there are no clumps.
From aspicyperspective.com


EASY SUGAR FREE BANANA CREAM PIE
Add the sugar free (dry, not prepared) banana pudding and blend until smooth. Switch to a whisk attachment if possible and add the whipped topping. Set the mixer on medium/high and mix until creamy and well incorporated. Transfer the mixed ingredient to the pie crust.
From thesugarfreediva.com


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