Best Best Tasting Sugar Free Coconut Cream Pie Recipes
SUGAR FREE COCONUT CREAM PIE
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
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
I found this recipe on the Coconut pack, and substituted the sugar with Splenda. It's pretty good for those that are watching their sugar intake.
Provided by Cindi Rushton
Categories Pies
Number Of Ingredients 9
Steps:
- 1. Combine splenda, flour and salt in heavy pot. Stir in milk. Stir over medium heat until thick and comes to a boil. Remove from heat, add beaten egg yolks. Cook 2 mins. Remove from heat again, add vanilla, butter, and flaked coconut. Mix well and pour into graham cracker pie crust. Cover with meringue. Bake at 375 degree oven until browned. About 5-8 mins.
- 2. To make meringue: Beat egg white on high. Slowly add Splenda while beating until it stiffens. About 1-2 teaspoons.
COCONUT CUSTARD
"My family always thought baked custard was a treat...and I especially like this version with coconut," says field editor Ruth Peterson of Jenison, Michigan.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack., In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.
Nutrition Facts : Calories 361 calories, Fat 13g fat (8g saturated fat), Cholesterol 158mg cholesterol, Sodium 438mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 4g fiber), Protein 9g protein.
REDUCED-FAT IMPOSSIBLE COCONUT PIE (SUGAR-FREE)
If you thought your days of coconut cream pie were over once you started that diet, then you haven't tried this recipe. It's more or a macaroon-custard-souffle than a "cream" pie, but it is delicious nonetheless. The best part? You don't even have to make a crust for it because it makes its own as it bakes. That's why it's called impossible!
Provided by Vraklis
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350ºF. Spray 9-inch pie plate with butter flavored cooking spray.
- Beat Egg Beaters with milk and light butter. Add flour and Splenda and whisk until smooth. Stir in coconut and vanilla. Pour into pie plate.
- Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Allow to cool for at least 15 minutes before serving. I prefer to let it cool, then refrigerate it overnight before serving. Cover and refrigerate any remaining pie.
- *If you want this pie to be completely sugar free, you will have to purchase unsweetened coconut or shred your own. You might want to add some extra Splenda as well--to make up for the sugar that's in regular packaged coconut. Also, you can substitute 1 cup egg whites (about 6 or 7) for the Egg Beaters.
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