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Coconut Cream Pie Delight


  • Author: Briana Thomas Burkholder
  • Prep Time: 45 mins
  • Chill Time: 4 hours
  • Cook Time: 12 mins
  • 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

 

CUSTARD PUDDING

  • 1 cup unsweetened coconut flakes

 

 

  • 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:

 

WHIPPED CREAM:


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.

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.

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 fiberOat 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!

  • 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