This is the Best Coconut Cream Pie Recipe without dairy and sugar! Made with only 8 grams of sugar and a buttery graham cracker cookie crust. You'll be making this one all year long!
Try my Whole30 Brownies and Keto Cauliflower Ice Cream next for another low-sugar delicious dessert.
This is not your typical grandmas coconut cream pie, as it is made with a few "better for your" ingredients. That being said, it is still delicious and is a must-have for any and all dessert lovers!
This classic, Southern-style recipe is light and fluffy, with a sweet custard egg and coconut cream filling and Whipped Cream Topping. It is then finished off with a rich, buttery graham cracker or cookie crust. The creamy coconut flavor is sure to please, and the lightly-crisped crust seals in all the flavor.
Whether served for a special occasion or just enjoyed as a decadent treat, this coconut cream pie is sure to be a hit both in taste and presentation that tantalize your taste buds!
Jump to:
Why you'll love it
Slice up some summertime deliciousness with this scrumptious and super simple sugar-free coconut cream pie! Cool, creamy, and full of flavor, it'll be sure to make your taste buds smile. Here is why it's the best coconut cream pie recipe out there!
- This recipe is gluten-free, almost sugar free with only 8 grams or sugar per serving, and can be made dairy-free.
- You can make a Sugar-Free Whipped Cream topping or coconut whipped topping for a full dairy-free version. Get a few cans of coconut cream, chill it, then flip it upside-down to open. Drain the water and use the cream in it in place of heavy whipping cream.
- The filling is healthier with "good for you" healthy fats from coconut milk.
What you'll need
- Graham crackers (gluten-free) or your favorite cookie like shortbread or vanilla wafers.
- Full fat coconut milk - from cans and not the box version.
- Large eggs - the eggs are heated and thicken into a custard filling.
- Monk fruit - the natural sugar substitute to sweeten this pie instead of using sweet evaporated milk.
- Unsweetened coconut flakes - adds a little crunch and extra coconut flavor.
- Butter - can use vegan butter for less lactose.
- Dash of salt - I use pink Himalayan salt.
- Vanilla extract and coconut extract - to flavor cream pie.
- Cornstarch - acts as a thickener for pie filling.
- Heavy whipping cream - for a whipped cream topping, or you can use coconut milk whipped cream.
See full recipe quantities in the recipe card below.
Substitutions
- Sugar - You can make coconut pudding pie with another sugar, but we like using monk fruit sugar since it is healthier than white sugar (plus I don't use that ever!).
- Cookie crust - Use gluten-free graham crackers or your favorite graham crackers or cookies for the crust. Shortbread and vanilla wafers also work well in pie crusts.
- Milk - In this sugar-free coconut cream pie we use coconut milk from a can. You can substitute that with whole milk or cream.
How to make coconut cream pie using coconut milk
Crust:
Preheat the oven to 350 degrees F. In a food processor pulse the graham crackers, coconut flakes, sugar, and butter until it forms into a fine crumb. Using your hands, press down and on the sides of a 9x9-inch glass or ceramic pie dish so it is even all around.
Bake 15 minutes, until golden brown. Transfer to a wire cooling rack while you make the filling.
Filling:
In a medium saucepan, turn the heat to medium heat. Whisk together the coconut milk, coconut flakes, sugar and salt on a simmer, and whisk until the sugar is dissolved.
In a medium bowl whisk together the egg yolk and cornstarch until completely combined.
Gradually add the heated milk mixture slowly, 1 cup at a time and whisk together until it is completely combined. Transfer back to the saucepan and heat on medium heat. Whisk until thickened, about 2 minutes.
Remove from the heat and add in the butter, vanilla, and coconut. Mix until combined. Pour the filling into the pie crust.
Add a piece of plastic wrap on top so it touches the pie filling and place in the refrigerator for 3 hours to harden.
Topping:
Meanwhile, make the whipped topping by adding the heavy cream, sugar, and coconut extract to an electric mixer. Whisk on high (or use a hand mixer in a large bowl) for 2 minutes until it forms a soft peak and turns into whipped cream.
Spread the whipped topping over the coconut cream pie and sprinkle the top with coconut flakes. Serve chilled.
Recipe tip
Make sure to use can coconut milk and not box for the filling in this coconut cream pie recipe. Shake it first to get the liquid and thick cream to mix. Do not use coconut water which is different.
Recipe FAQs
Coconut cream pie has corn starch in it to help it not get watery. You mix it with the eggs then heat it with milk, coconut flakes, and sugar until it thickens which also releases some of the water.
The ingredients in this easy coconut cream pie recipe are perishable and so yes, you should always refrigerate coconut cream pie. Pies with dairy and milk in it and a custard filling like banana cream pie and chocolate mouse need to be stored in the refrigerator. Do not even leave it out overnight since bacteria can set if it is stored above 40 degrees F.
It is most likely that the pie has not cooled enough. Let it set in the refrigerator a bit longer. If it still has not set it did not mix well before adding it to the crust. The center should be a pudding consistency before pouring it into the pie crust.
I hope you enjoy this creamy and easy coconut cream pie recipe! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter to be featured and for more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below.
Best Coconut Cream Pie Recipe with Coconut Milk
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Plus get latest recipes and emails.
Ingredients
Crust
- 7 ounces graham crackers (you can use gluten-free or also vanilla wafers)
- ¼ cup unsweetened coconut flakes
- 2 tablespoons monk fruit sugar
- ½ stick butter (1 stick)
Filling
- 2 cups full fat coconut milk from a can
- ½ cup unsweetened coconut flakes
- ¾ cup monk fruit sugar
- pinch of salt
- 5 egg yolks from large size eggs
- ¼ cup cornstarch
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- ¼ teaspoon coconut extract
Whipped Topping
- 1 ¼ cup heavy whipping cream or cream only from can of coconut cream
- 4 tablespoons monk fruit sugar
- ⅛ teaspoon coconut extract
- ⅔ cup unsweetened coconut flakes
Instructions
Crust
- Preheat the oven to 350 degrees F. In a food processor pulse the graham crackers, coconut flakes, sugar, and butter until it forms into a fine crumb. Using your hands, press down and on the sides of a 9x9-inch glass or ceramic pie dish so it is even all around. Bake 15 minutes, until golden brown. Transfer to a wire cooling rack while you make the filling.
Filling
- In a medium saucepan, turn the heat to medium heat. Whisk together the coconut milk, coconut flakes, sugar and salt on a simmer, and whisk until the sugar is dissolved.
- In a medium bowl whisk together the egg yolk and cornstarch until completely combined. Gradually add the heated milk mixture slowly, 1 cup at a time and whisk together until it is completely combined. Transfer back to the saucepan and heat on medium heat. Whisk until thickened, about 2 minutes.
- Remove from the heat and add in the butter, vanilla, and coconut. Mix until combined. Pour the filling into the pie crust. Add a piece of plastic wrap on top so it touches the pie filling and place in the refrigerator for 3 hours to harden.
Topping
- Meanwhile, make the whipped topping by adding the heavy cream, sugar, and coconut extract to an electric mixer. Whisk on high (or use a hand mixer in a large bowl) for 2 minutes until it forms a soft peak and turns into whipped cream. Spread the whipped topping over the coconut cream pie and sprinkle the top with coconut flakes. Serve chilled.
Leave a Reply