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Coconut Cream Pie

Updated on 4 min read
image 420 High Protein Diet, High Protein Recipe, Keto Diet, Keto Recipes
image 420 High Protein Diet, High Protein Recipe, Keto Diet, Keto Recipes

Silky, tropical, and luxuriously creamy, this Keto Coconut Cream Pie delivers all the indulgence of the classic dessert—without the sugar or carbs. A crisp keto pie crust holds a rich coconut custard made with real cream, eggs, and toasted coconut, then finished with a cloud of lightly sweetened whipped cream. It’s elegant enough for holidays and simple enough for make-ahead entertaining.

Servings & Timing

Yield: 8–10 slices
Prep Time: 25 minutes
Cook Time: 30 minutes
Chilling Time: 4 hours (or overnight)
Total Time: ~5 hours

Nutritional Info (Per Slice – Approximate)

  • Calories: 320
  • Fat: 30g
  • Carbohydrates: 4–5g net
  • Sugar: 1g
  • Protein: 5g

(Macros vary depending on crust and sweetener used.)

Ingredients

Crust

  • 1 prepared keto pie crust, chilled

Coconut Cream Filling

  • 1 cup unsweetened shredded coconut
  • 1 cup unsweetened coconut cream (thick, full-fat)
  • 1 cup heavy cream
  • ¾ cup monk fruit/allulose sweetener, powdered
  • 2 large egg yolks
  • 2 large whole eggs
  • 2 tbsp butter
  • ½ tsp xanthan gum
  • 1 tsp coconut extract
  • 1 tsp vanilla extract

Whipped Cream Topping

  • 1 cup heavy whipping cream, very cold
  • 3 tbsp monk fruit/allulose sweetener, powdered
  • ⅓ cup unsweetened shredded coconut, toasted

Tools You’ll Need

  • Saucepan
  • Mixing bowls
  • Whisk
  • Hand or stand mixer
  • Pie pan
  • Plastic wrap
  • Small baking sheet

How to Make Keto Coconut Cream Pie

1. Prepare the Topping Coconut

  1. Preheat oven to 175°C (350°F).
  2. Spread ⅓ cup shredded coconut on a small baking sheet.
  3. Bake 3–4 minutes, watching closely until lightly golden.
  4. Remove immediately and set aside to cool.

2. Bake the Pie Crust

  1. Bake the chilled keto pie crust according to recipe instructions.
  2. Typically 15–18 minutes, until golden and fully cooked.
  3. Let cool completely before filling.

3. Make the Coconut Custard Filling

  1. In a saucepan over medium heat, combine coconut cream and heavy cream. Heat until hot but not boiling.
  2. In a separate bowl, whisk eggs, egg yolks, and powdered sweetener until frothy.
  3. Slowly ladle hot cream into the egg mixture while whisking constantly (tempering).
  4. Pour the tempered mixture back into the saucepan and whisk.
  5. Simmer on low heat for 8–10 minutes, whisking often, until thick enough to coat the back of a spoon.
  6. Sprinkle xanthan gum evenly over the surface and whisk immediately to avoid clumps.
  7. Remove from heat and whisk in butter, vanilla extract, and coconut extract.
  8. Fold in shredded coconut.
  9. Let cool at room temperature 15 minutes.

4. Fill & Chill

  1. Pour custard into the cooled pie crust.
  2. Cover with plastic wrap pressed directly onto the surface to prevent skin formation.
  3. Refrigerate at least 4 hours or overnight until fully set.

5. Make the Whipped Cream

  1. Place mixing bowl and beaters in freezer for 5 minutes.
  2. Add cold heavy cream and whip until soft peaks form.
  3. Add powdered sweetener and whip until light and fluffy.

6. Assemble & Serve

  1. Spread whipped cream evenly over chilled pie.
  2. Sprinkle with reserved toasted coconut.
  3. Slice and serve cold.

Ingredient Substitutions & Variations

  • Dairy-Free Option: Use coconut butter instead of butter and full coconut cream for topping
  • Extra Coconut Flavor: Add ½ tsp coconut oil to the filling
  • Crunch Add-In: Sprinkle toasted almond slices under the whipped cream
  • Sweeter Pie: Adjust sweetener to taste before chilling

Tips for Best Results

  • Use full-fat coconut cream, not canned coconut milk
  • Whisk constantly during custard cooking to prevent scrambling
  • Powdered sweetener ensures smooth texture
  • Always chill fully before slicing for clean cuts

Storage Instructions

  • Refrigerator: Store covered for up to 4 days
  • Freezer: Freeze without topping up to 1 month; thaw overnight and add whipped cream before serving

Frequently Asked Questions

Q: Can I make this ahead of time?
Yes—this pie is ideal for making a day in advance.

Q: Why use xanthan gum?
It thickens the custard without carbs or starch.

Q: Can I skip the shredded coconut in the filling?
Yes, but it adds classic texture and flavor.

Conclusion

This Keto Coconut Cream Pie is rich, creamy, and deeply satisfying—proof that low-carb desserts can still feel luxurious. With its silky custard, toasted coconut, and airy whipped topping, it’s a show-stopping dessert that fits perfectly into a keto lifestyle.

If you want this converted into a high-protein version, mini pie cups, or viral social media post, just tell me what to do next.

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