Diabetes-Friendly Coconut Cream Pie
✅ Ingredients
For the crust:
1 ½ cups almond flour
3 tbsp melted butter
2 tbsp erythritol or monk fruit sweetener
½ tsp vanilla extract
For the filling:
1 can (400 ml) unsweetened coconut milk
1 cup unsweetened almond milk
3 egg yolks
⅓ cup erythritol or monk fruit sweetener
3 tbsp cornstarch (or 2 tbsp arrowroot for lower carbs)
1 tsp vanilla extract
½ cup unsweetened shredded coconut
For the topping:
1 cup heavy whipping cream
2 tbsp powdered erythritol
Toasted coconut flakes (optional)
👩🍳 Instructions
- Make the crust
Preheat oven to 180°C (350°F).
Mix almond flour, melted butter, sweetener, and vanilla.
Press into a pie dish evenly.
Bake for 10–12 minutes until lightly golden.
Let cool completely. - Prepare the filling
In a saucepan, heat coconut milk + almond milk until warm (not boiling).
In a bowl, whisk egg yolks, sweetener, and cornstarch.
Slowly pour warm milk into the egg mixture (to temper), whisking constantly.
Return mixture to the pan and cook on medium heat until thickened.
Remove from heat, stir in vanilla and shredded coconut. - Assemble
Pour filling into cooled crust.
Smooth the top and refrigerate for at least 3–4 hours (until set). - Make the topping
Whip cream with powdered sweetener until soft peaks form.
Spread over chilled pie.
Sprinkle toasted coconut on top if desired.
💡 Tips for Success
Use unsweetened coconut milk to keep sugar low.
Taste and adjust sweetener based on your preference.
Chill overnight for best texture.
For stricter low-carb/keto: replace cornstarch with xanthan gum (½ tsp).