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GET IT NOWMy 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
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
My creamy coconut cream pie recipe has a rich custard filling, toasted coconut topping, and flaky almond crust, with no refined sugar.
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Ingredients
Tap underlined ingredients to see the ones I use.
Pie Crust:
Toasted Coconut:
Coconut Cream Filling:
Whipped Cream:
Instructions
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.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
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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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Coconut Cream Pie
More Easy Pie Recipes
If you loved this coconut cream pie recipe, here are a few more easy pie recipes I think you’ll want to try next:
48 Comments
Robert
1Sorry, I initially posted this under the Whipped Cream recipe by mistake. I was a bit confused with the fact that the “Cream” portion of the recipe appears to be for the Whipped Cream topping, but the link you have here, for the Whipped Cream, is an entirely different recipe than shown here. Am I misunderstanding something?
Wholesome Yum M
0Hi Robert, This pie is topped with whipped cream. The recipe in the recipe card does not include vanilla, as I think it’s better without it on this pie. The linked recipe for whipped cream includes vanilla. Either version is great on this recipe. I hope this helps.
Cristal Southerland
0Thank you!
Jessica
1Could you pulling out early and add merengue to the top then finish baking it?
Wholesome Yum M
0Hi Jessica, This pie does not have a meringue. It’s whipped cream on top. Please see the recipe for more details.
Sherri Littles
0I made this pie for our church Christmas lunch. I was particularly anxious to hear the thoughts by the individuals needing/wanting this healthier option. All of them liked it. Some also said they preferred the “regular” version. One said they don’t use that much coconut. I put a little extra coconut in because we like it that way. I was quick to let them know they could put less in if they wanted to make it. I also added the coconut extract. I think next time, I will not put the extra in the custard and only 1 half teaspoon of coconut extract. One asked for the recipe so I need to get that link to them.
I used your whipped cream topping and Almond flour crust recipe. It was good but I think maybe I didn’t beat the cream enough because I was afraid of overbeating. But, I’m also very particular about whipped topping. I wonder if it would help the consistency if you use some cream of tartar?
I will make this again!
Maya | Wholesome Yum
0Awww, I’m so glad everyone at your church liked this pie, Sherri! Yes, you can adjust the coconut intensity by the amount of coconut extract, or even skipping it. I really appreciate you sharing the recipe link with others, that means a lot to me. Finally, yes, feel free to add a pinch of cream of tartar to the whipped cream to stabilize it. Hope you make this again soon!
Janet
0It had been a while since I’ve tempered eggs, but this pie turned out really good. Thank you for the recipe!
Maya | Wholesome Yum
0I’m glad you liked it, Janet. Thank you!
Lavonne Sarati
0It looks like the link for unsweetened coconut is for powder instead ? Is that what is used in this recipe instead of coconut pieces?
Maya | Wholesome Yum
0Hi Lavonne, No, it’s not powder, it’s coconut flakes. Where are you seeing powder linked?
Chrissie O.
0Question: My stores carry coconut milk or lite coconut milk. Not coconut cream. When I open coconut milk, thereis a layer of the thick cream at the top. How much of this cream, by.volume, do I need? Thanks, -Chrissie
Maya | Wholesome Yum
0Hi Chrissie, You can use the cream from a can of full-fat coconut milk, but I recommend refrigerating for 24 hours first and then opening without shaking, this helps the cream separate. The amount you’ll need is about 1 3/4 cups, so I’d refrigerate a few cans to be safe and make sure you get enough.
Julie
0I tried other Keto Coconut Cream Pie recipes and this one is definitely my favorite! The crust is moist and flavorful.The filling is awesomely delicious! Fancy enough to serve at dinner parties. Your guests won’t know that it’s sugar-free.
Morgan
0Amazing recipe! My mother is a diabetic so it can be difficult to find low-carb dessert recipes that actually taste good. She adores coconut cream pie; this recipe tastes just like the regular kind! Will be making this again for her. 🙂
Diana
0My pie tastes nice, not very sweet. My only issue after baking for 30 minutes at 350 and cooking in fridge overnight was the custard part wasn’t like a typical custard pie, more like a bar. Not enough custard and not creamy, too much coconut ratio to custard. Any thoughts or maybe this is just how the recipe is. Maybe increase ingredients, less coconut to increase volume and custard consistency more like traditional pies. Overall it was ??
Barbara
0I plan to make this but I’m wondering if the coconut cream can be replaced by the same volume of heavy cream. I would then add coconut extract to the filling
Maya | Wholesome Yum
0Hi Barbara, It might work but I’m not sure. You might not like the flavor because unlike coconut cream, heavy cream doesn’t have a particular flavor. If you go that route, I recommend adding coconut extract or another extract for flavor. Let me know what you decide and how it turns out!
Barbara
0Well I made the pie per the recipe and was VERY impressed.
Cynthia Needham
0This is a good as any coconut pie recipe I have ever baked. Consider that coconut cream is my husband’s favorite, my sister’s favorite and my youngest daughter’s favorite. Thank you so much, Maya for hitting the nail on the head. Wholesomeyum been my go-to source for keto recipes for 2 years now and you are very appreciated. I recommend your website to everyone who is interested in keto and healthy recipes.
Deanna Fuller
0I 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 sugarfree loved it also. Will make again. I would love to see you get a TV show on the food network! Idk why they don’t have any keto programs. You’d be awesome for the job!! Thanks Deanna.
Mary
0I made this last night. There was an excess of crust, but the pie was awesome! Best keto dessert I have found so far.
Anastasia D
0I just made this last night, boy, this was sooo delicious! Thank you for the recipe.
Michele Gey
0What a terrific Christmas surprise! Made this and was terrific!!
arlene graff
01/12 is 448 calories not 375. this includes the crust. I used butter instead of ghee. Butter has fewer calories. I get 4.2 net carbs
THERESA STUDEBAKER
0Can you use Coconut Milk instead of the Coconut Cream?
Wholesome Yum M
0Hi Theresa, You need to use the coconut cream from the recipe. Try refrigerating the can of coconut cream for 24 hours. You can open it and scoop the solids out to use for the recipe. The rest of the liquid can be thrown out.
Marcia
0Is there a substitute for the coconut cream? Grocery stores in my area only carry coconut milk. If there is a substitute please provide the measurements.
Maya | Wholesome Yum
0Hi Marcia, You can get canned coconut milk and place it in the fridge, unopened, for at least 24 hours. The cream and coconut water will separate, then you can skim only the cream off the top and use that in the recipe. You’ll need more cans to get the same amount of the cream only.
Marcia Ohler
0Thank you! How much coconut cream is needed?
Wholesome Yum M
0Hi Marcia, Please use one 13.5-ounce can of coconut cream.
Kim
0*can you state approx how much coconut cream is needed. In Canada we do not have 13 oz cans of coconut milk, ours are smaller so need to know how much cream is actually required.
Maya | Wholesome Yum
0Hi Kim, I’d still use about the equivalent of 13.5 oz and just skim only the cream part. There shouldn’t be much water in canned coconut cream so it would only be a little bit less.
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!