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This low carb Coconut Cream Pie Delight is all the goodness of a coconut cream pie but with a no-fuss, three-ingredient, press-in crust. Husband and baby approved. (For proof, see the pictures at the bottom of this post.) THM S, low carb, and sugar free
You can pin this recipe here.
The inspiration for this Coconut Cream Pie Delight
This Coconut Cream Pie Delight was actually inspired by a blog reader in a Facebook group – thanks, Twila B! Twila made a pie using the pudding recipe from Necessary Food but added some unsweetened coconut and coconut extract. I’ve never been a big fan of coconut stuff, but her picture looked so good that I thought I should create something coconut cream for the blog this spring.
That got me started down a rabbit trail (hole?), which led to my tweaking the vanilla pudding recipe from page 343 of Necessary Food (which I have used to update this old Basic Custard recipe here on the blog, if you want to print just the pudding recipe for future use). I used that pudding in my new Peanut Butter Pie Delight as well as this Coconut Cream Pie Delight.
Ryan and Hadassah both approved wholeheartedly.
Want to make a coconut cream pie instead of a delight?
Use one of the pie crust recipes on pages 341-342 of my first cookbook, Necessary Food, bake as directed, then proceed with this recipe.
Toasted coconut filling in Coconut Cream Pie
It might be rather untraditional to toast the coconut for the filling and you don’t have to if you don’t want to, but I prefer the flavor of toasted coconut and it only takes a few minutes.
A dairy free option
Check out page 398 of Convenient Food for a dairy free Coconut Cream Pie Bars recipe!
Perfect for social functions!
This Coconut Cream Pie Delight is the perfect social function dessert because it doesn’t rely on a lot of alternative flours, which can take some getting used to.
As always, check out the Notes section of the recipe below for answers to plenty of frequently asked questions!
Click here for some ways to use your leftover egg whites!
You may also enjoy:
Some more delight recipes:
- Strawberry Delight
- Blueberry Cheesecake Delight
- Peanut Butter Pie Delight
- Pumpkin Delight
- Peppermint Delight
- Strawberry Delight Popsicles
- Lemon Cheesecake Delight (Convenient Food, page 414)
- Chocolate Peanut Butter Delight (Necessary Food, page 370)
Peanut Butter Pie Delight
Basic Custard

Coconut Cream Pie Delight
- Total Time: 4 hours 57 minutes
- Yield: 9 servings
Description
This low carb Coconut Cream Pie Delight is all the goodness of a coconut cream pie but with a no-fuss, three-ingredient, press-in crust. Husband and baby approved. THM S, low carb, and sugar free
Want to make a pie? Use one of the pie crust recipes on pages 341-342 of my first cookbook, Necessary Food, bake as directed, then proceed with this recipe.
NOTE: Keep in mind that the pudding needs to chill for at least 4 hours and the coconut topping needs to be cool before assembly.
Ingredients
CRUST
- 1 cup Briana’s Baking Mix
- 2 teaspoons THM Super Sweet Blend
- 5 tablespoons salted butter (melted)
CUSTARD PUDDING
- 1 cup unsweetened coconut flakes
- 2 teaspoons Knox gelatin (or 2 ½ teaspoons beef gelatin such as Great Lakes beef gelatin or THM Just Gelatin)
- 2 tablespoons cool tap water
- 2 cups unsweetened almond or cashew milk
- ½ cup heavy whipping cream
- 4 egg yolks
- 2 tablespoons oat fiber
- 3/8 teaspoon salt
- ¾ teaspoon glucomannan
- 1 tablespoon salted butter
- 2 teaspoons vanilla extract
- ½ teaspoon coconut extract (or more, to taste)
- 2 ½ tablespoons THM Super Sweet Blend (or more, to taste)
COCONUT TOPPING:
- ½ tablespoon salted butter
- ½ cup unsweetened coconut flakes
- ½ teaspoon THM Super Sweet Blend
WHIPPED CREAM:
- 1 cup heavy whipping cream
- 1/16 teaspoon (2 doonks) THM Pure Stevia Extract Powder
- Dash of vanilla extract
- 1/32 teaspoon xanthan gum
Instructions
CRUST: Whisk the baking mix and sweetener together, then add the melted butter and mix with a fork or hand mixer to form crumbs. Press into a greased 8” x 8” glass baking dish and bake at 350* F for 7 minutes or until just starting to brown around the edges. Remove from the oven and let cool completely.
CUSTARD PUDDING: First, toast the coconut flakes in a pan over medium heat on the stovetop. (You could probably do this on a sheet pan in the oven too.) I didn’t use any butter for this; just toast and stir often until the flakes are golden. Keep an eye on the coconut – it can burn quickly. Transfer to a plate when you’re finished so the coconut doesn’t keep toasting and get too dark.
Bloom the gelatin in the cool water and set aside. (Just whisk the gelatin and water together in a small dish and let it sit for a few minutes.)
Whisk the almond milk, cream, egg yolks, oat fiber, and salt together in a saucepan on the stovetop. Add the glucomannan last, a little at a time while whisking so it doesn’t clump.
Cook the custard mixture over medium heat (try medium low if using a gas stove), whisking often, until the custard registers 160*F on a digital instant read thermometer. Whisk constantly as the custard nears the desired temperature.
Once the custard reaches 160*, pull it off the burner and immediately whisk in the bloomed gelatin and the butter to keep the temperature from rising further. Add the vanilla, coconut extract, and sweetener and whisk until the gelatin is completely dissolved. Add the toasted coconut flakes and stir to mix evenly.
Pour the warm custard over the cooled crust, then cover with plastic wrap, making sure the plastic wrap is touching the entire surface of the custard to prevent a skin from forming. Refrigerate until set, at least 4 hours (or overnight).
COCONUT TOPPING: Make this awhile before assembling the dessert so it has time to cool. Melt the butter in a pan on the stovetop over medium heat, then add the coconut and sweetener and stir. Toast, stirring often, until golden brown with some darker brown bits. It can burn quickly, so keep an eye on it. Transfer to a plate to cool completely before assembling the dessert.
WHIPPED CREAM: Right before assembly, add the stevia and vanilla to the heavy cream in a bowl and beat with a hand mixer to thicken a bit. Add the xanthan gum while beating, then continue to beat until the cream is stiff (but not butter!).
ASSEMBLY: Spread the whipped cream on top of the chilled coconut custard, then garnish with the (cooled) toasted coconut topping.
Serve and enjoy! Store (covered) in the refrigerator, of course.
Equipment

THM Pure Stevia Extract Powder
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Notes
You could probably double this recipe for a 9″ x 13″ pan if you want to feed a crowd.
It might be rather untraditional to toast the coconut for the filling and you don’t have to if you don’t want to, but I prefer the flavor of toasted coconut and it only takes a few minutes.
Try using canned coconut milk in place of the almond milk in the pudding for a richer, more coconutty dessert.
A digital thermometer is a very useful tool when making custards, but I made custard for years without one. Just cook it slowly as noted above until it noticeably thickens as the egg yolks set. Don’t bring it to a boil – that’s 212*.
If the custard gets lumpy, run it through a fine mesh sieve before adding the coconut flakes and chilling.
Briana’s Baking Mix vs THM Baking Blend: My baking mix is a little drier than THM Baking Blend, so I would try 1 1/3 cups THM Baking Blend in place of my baking mix in this recipe, then adjust from there as needed to make a crust that you can press into a pan.
Sweetener: As always, adjust the sweetener amount to taste to make sure you get a result that you like! Feel free to use your favorite low glycemic sweetener to taste in place of the THM Super Sweet Blend in the crust, pudding, and coconut topping. I used stevia in the whipped cream topping because I didn’t feel like powdering sweetener, but feel free to use your favorite sweetener in its place, to taste (powder it first). As written, the whipped cream topping is not all that sweet, so use your powdered sweeter of choice, to taste, if you want it sweeter.
Gelatin: I prefer Knox gelatin in custards like this because it dissolves better and results in a creamier, less curdly texture. Knox gelatin sets up stronger than beef gelatins like Great Lakes beef gelatin or THM Just Gelatin, so adjust the amount as noted in the ingredients.
Oat fiber: This versatile low carb flour can usually only be found online. Not all brands are created equal, but I like LifeSource oat fiber. Oat fiber is a really fine, dry flour that won’t make your custard gritty, and I don’t know of any great substitutes.
Glucomannan/xanthan gum: You can probably use xanthan gum in place of the glucomannan if you prefer, and vice versa. I have slight preferences for one over the other in different applications, which is why I used both in this recipe.
Coconut extract: I used McCormick brand. The amount listed isn’t very strong because I’m not a big fan of coconut extract. Taste and add more as desired. (Keep in mind that THM Natural Burst Coconut Extract is stronger than most grocery store extracts and add “to taste.”)
Saving calories: If you want to cut back on calories, you could try using ¾ cup of cream instead of 1 cup in the whipped cream topping, or just top each serving of dessert with a squirt of Reddi wip.
Allergy notes: Use gluten free oat fiber for a gluten free dessert. Use carton or canned coconut milk in place of the almond milk in the pudding for a nut free dessert. (Most people with tree nut allergies can have coconut, but check with your doctor first.) Check out page 398 of Convenient Food for a dairy free Coconut Cream Pie Bars recipe!
- Prep Time: 45 mins
- Chill Time: 4 hours
- Cook Time: 12 mins
- Category: Dessert
- Method: Bake, Cook
- Cuisine: THM S, low carb, sugar free, gluten free
Keywords: thm, trim healthy mama, low carb, sugar free, gluten free, nut free, pie, keto
“Mom! I can’t reach it!”
“Ooh, that was yummy. Food blogger kid perks.”
Hi I’m excited to try this coconut recipe but I am wondering if glucomannan and Xanthan are thickening agents could you not just use a little more knox gelatin? I really don’t like the texture of glucomannan or Xanthan. Thanks. Betty Klippenstein
I have found that the combination of gelatin and either gluc or xanthan gum provides the most authentic pudding texture. 🙂 Not slimy but not just like jello.
I made this today. My husband was okay with it, but I had two problems. The first was with the super sweet. After I added some, I tasted it and was not a fan of the after taste so I continued sweetening with gentle sweet until I got it to my desired sweetness. The second issue was the texture. I just can’t make myself like gluccomannan but added it knowing this in advance 😬. If I make it again, I’m going to try subbing xanthan gum for it in the custard part and using only gentle sweet for the sweetener. Thanks for all your effort in making recipes THM compliant!
I’m glad you’re tweaking it to what you like! Individual taste buds vary so much.
This is my favorite flavor pie so this is so exciting! I can’t wait to make it this coming week. Thank you!
That looks absolutely delicious and your baby is just precious! (: Will be trying this recipe soon.