Coconut Cream Pie
A silky coconut custard full of toasted coconut in a buttery almond crust, piled high with whipped cream. The diner classic, set with egg yolks and a little gelatin instead of cornstarch.
Nutrition per serving
1 slice (1/10 of a 9-inch pie)- Net carbs
- 4g
- Calories
- 366kcal
- Protein
- 7.4g
- Fat
- 36g
- Total carbs
- 20 g
- Fiber
- 2.4 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Banana cream (no bananas): A vanilla cream custard flavored with banana extract instead of coconut — the taste of banana cream pie without the 20-plus grams of net carbs in each banana.
- Make the custard with the cream and all of the almond milk in place of the coconut milk, leave out the toasted coconut, and whisk in the banana extract with the vanilla.
- Skip the coconut flakes on top; a light dusting of cinnamon is nice instead.
Chocolate cream: Unsweetened chocolate and cocoa melted into a cream custard, with the coconut left out, make a classic diner-style chocolate cream pie.
- Whisk the cocoa and extra allulose into the cream and almond milk before heating. Once the custard has thickened, take it off the heat and whisk in the chopped chocolate until melted, then the gelatin and vanilla. Leave out the toasted coconut.
- Top with the whipped cream and a few chocolate shavings instead of coconut flakes.
Dairy-free: Coconut oil in the crust and whipped coconut cream on top — the coconut custard itself is already dairy-free.
- Make the crust with melted coconut oil. For the topping, whip the cold, thick coconut cream with the powdered erythritol for 1–2 minutes until fluffy; it is softer than dairy cream, so add it just before serving.
- Crust
- Coconut custard
- Whipped cream topping
- Nice to have (optional)
- Crust
- Coconut custard
-
¾ cup unsweetened shredded coconutleave out - Whipped cream topping
- Also add
- Nice to have (optional)
- Crust
- Coconut custard
-
¾ cup unsweetened shredded coconutleave out - Whipped cream topping
- Also add
- Nice to have (optional)
- Crust
- Coconut custard
- Whipped cream topping
- Nice to have (optional)
Estimated cost $15.11 for 10 servings ($1.51 each) · how we estimate
Instructions
-
Heat the oven to 350°F (175°C). Stir the almond flour, granulated erythritol, salt and melted butter together until the mixture clumps when squeezed. Press it evenly over the bottom and up the sides of a 9-inch (23 cm) pie plate and bake 12–15 minutes, until golden. Cool completely.
-
Toast all the shredded coconut and coconut flakes in a dry skillet over medium-low heat for 3–5 minutes, stirring constantly, until golden. Tip onto a plate to cool.
-
Sprinkle the gelatin over the cold water in a small bowl and leave it for 5 minutes to soften.
-
Whisk the coconut milk, almond milk, allulose and salt in a saucepan and heat over medium until steaming. Whisk the egg yolks in a bowl, then slowly whisk in about 1 cup of the hot mixture to warm them and pour everything back into the pan.
-
Cook over medium-low heat, stirring constantly with a spatula and scraping the bottom, for 4–6 minutes, until the custard thickens enough to coat the spatula and reaches 170–175°F (77–80°C). Do not let it boil.
-
Take the pan off the heat and whisk in the softened gelatin until dissolved, then the vanilla and ¾ cup of the toasted coconut. Cool for 15 minutes, stirring now and then, and pour into the crust.
-
Press plastic wrap onto the surface and refrigerate at least 4 hours, until set and sliceable.
-
Whip the cold cream with the powdered erythritol to medium-firm peaks. Spread or pipe it over the pie, scatter with the toasted coconut flakes and slice with a knife dipped in hot water.
Tips for success
-
Egg yolks plus a little gelatin give a custard that slices cleanly without the cornstarch a classic cream pie relies on. Let it set fully — at least 4 hours, ideally overnight. - Stir constantly and keep the heat moderate: yolks scramble above about 180°F (82°C). If you see a few lumps, strain the custard before adding the coconut.
- Allulose keeps the custard silky; erythritol tends to recrystallize in the fridge. For a flakier base, use a fully blind-baked all-butter keto pie crust.
Nice to have, not needed
- A piping bag with a star tip makes pretty whipped-cream swirls — big swoops spread with a spoon look just as good.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Serve cold.
Prep tip: Make the pie a day ahead, but add the whipped cream only on the day you serve it.
Refrigerate, covered, up to 3 days; the whipped topping is best added on the day you serve it. Do not freeze.
Variations
3 variations, each with its own ingredients and macrosBanana cream (no bananas)
FlavorA vanilla cream custard flavored with banana extract instead of coconut — the taste of banana cream pie without the 20-plus grams of net carbs in each banana.
- full-fat coconut milk → heavy cream
- + ½ cup extra unsweetened almond milk
- + 1½ tsp banana extract
- no unsweetened shredded coconut
3.3 g net · 332 kcal · 6.9 g protein · 32 g fat · ≈$1.49 per serving (−0.7 g net carbs vs the original)
Chocolate cream
FlavorUnsweetened chocolate and cocoa melted into a cream custard, with the coconut left out, make a classic diner-style chocolate cream pie.
- full-fat coconut milk → heavy cream
- + 2 oz unsweetened baking chocolate
- + 2 tbsp unsweetened cocoa powder
- + 2 tbsp extra granulated allulose
- no unsweetened shredded coconut
4 g net · 368 kcal · 7.9 g protein · 35 g fat · ≈$1.66 per serving (same net carbs as the original)
Dairy-free
DietCoconut oil in the crust and whipped coconut cream on top — the coconut custard itself is already dairy-free.
- butter → coconut oil
- heavy cream → coconut cream
4.4 g net · 372 kcal · 7.5 g protein · 36 g fat · ≈$1.50 per serving (+0.4 g net carbs vs the original)
Save it for later
Pin this recipe to your keto board so it’s there when you plan next week.
Save to Pinterest
