FREE 5-Ingredient Recipe EBook

• My Coconut Cream Pie Has All The Rich Coconut Flavor With No Refined Sugar
• Ingredients & Substitutions
• How To Make Coconut Pie
• My Tips For The Best Coconut Cream Pie Recipe
• Coconut Cream Pie Recipe card
• More Easy Pie Recipes
• Recipe Reviews

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

More Reviews

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 .

1. 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.
2. 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.

1. 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.
2. 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).

1. 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.

1. Bake the coconut cream pie. It’s ready when the edges are set and the center still has a little jiggle.
2. 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.
3. 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 .

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Pie Crust:

• 1 recipe Almond flour pie crust (or any pie crust you like) ▢

Toasted Coconut:

• 1 1/4 cups Unsweetened shredded coconut ▢

Coconut Cream Filling:

• 1 13.5-oz can Coconut cream (refrigerated; skim only cream from the top) ▢
• 1/2 cup Heavy cream ▢
• 3/4 cup Besti Powdered Monk Fruit Allulose Blend ▢
• 1/4 tsp Sea salt ▢
• 1 tsp Vanilla extract ▢
• 6 large Egg yolks ▢

Whipped Cream:

• 1 cup Heavy cream ▢
• 1 tbsp Besti Powdered Monk Fruit Allulose Blend (or more to taste) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Bake the crust:

1. 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 .
2. Bake the crust for about 10 minutes , until lightly golden. Cool completely, then refrigerate until ready to fill.

Toast the coconut:

1. 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:

1. In a medium bowl, whisk the egg yolks, until smooth and light yellow.
2. 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.
3. 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.)
4. Stir in 1 cup toasted coconut, reserving the rest for later.

Assembly:

1. Preheat the oven to 300 degrees F (148 degrees C).
2. 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.)
3. 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:

1. Use a hand mixer or stand mixer to whip the cream and powdered Besti, until stiff pears form.
2. Spread or pipe whipped cream over the pie filling.
3. 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 .

Add Your NotesYour Notes

© 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:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

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.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/coconut-cream-pie/

Ingredients

Pie Crust:

• 1 recipe Almond flour pie crust (or any pie crust you like)

Toasted Coconut:

• 1 1/4 cups Unsweetened shredded coconut

Coconut Cream Filling:

• 1 13.5-oz can Coconut cream (refrigerated; skim only cream from the top)
• 1/2 cup Heavy cream
• 3/4 cup Besti Powdered Monk Fruit Allulose Blend
• 1/4 tsp Sea salt
• 1 tsp Vanilla extract
• 6 large Egg yolks

Whipped Cream:

• 1 cup Heavy cream
• 1 tbsp Besti Powdered Monk Fruit Allulose Blend (or more to taste)

Instructions

Bake the crust:

1. 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 .
2. Bake the crust for about 10 minutes , until lightly golden. Cool completely, then refrigerate until ready to fill.

Toast the coconut:

1. 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:

1. In a medium bowl, whisk the egg yolks, until smooth and light yellow.
2. 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.
3. 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.)
4. Stir in 1 cup toasted coconut, reserving the rest for later.

Assembly:

1. Preheat the oven to 300 degrees F (148 degrees C).
2. 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.)
3. 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:

1. Use a hand mixer or stand mixer to whip the cream and powdered Besti, until stiff pears form.
2. Spread or pipe whipped cream over the pie filling.
3. Sprinkle remaining toasted coconut over the whipped cream.

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 .

© 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. :)