“This dairy-free dessert was created for those readers with dairy intolerance. To maximise the lovely coconutty flavour, I use coconut oil, coconut flour, coconut milk and desiccated coconut. I reduce the coconut milk over high heat to intensify the flavour and evaporate most of the moisture. This results in a thick, creamier mixture. Don’t skip the lime zest garnish – its a lovely touch. ” – Monya
Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!
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More on Coconut Cream Pie…
A person need not sacrifice indulgent desserts while embracing the low-carb lifestyle. This pie brings together the rich flavours of coconut in a delectable, guilt-free creation.
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The coconut flour crust is the foundation of this dessert. It has been made with a combination of coconut flour, coconut oil, and a hint of sweetness from erythritol. The crust provides a delicate, nutty base that perfectly complements the creamy filling.
The filling captures the essence of the tropics. This creamy coconut mixture is sweetened with erythritol, then set with gelatine. It will certainly satisfy your cravings without disrupting your goals.
I like to garnish the dessert with toasted desiccated coconut to add a delightful crunch. Furthermore, these golden bits bring a toasted, nutty flavour that complements the creaminess of the pie. And, I finely grate over lime zest, creating a harmonious symphony of taste and texture.
It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for this Coconut Cream Pie, as well as all the Desserts on Fats of Life®.
Coconut Cream Pie (Dairy-free)
Per serving
Equipment
Ingredients
For the coconut base
- 120 g (4.2 oz) coconut flour
- 20 g (0.7 oz) powdered erythritol, confectioners
- 20 g (0.7 oz) desiccated coconut
- 40 g (1.4 oz) coconut oil, melted
- 2 large eggs, whisked
- 50 g (1.8 oz) water
For the coconut cream filling
- 2 tsp gelatine powder
- 2 TB hot water
- 2 tins full-fat coconut milk, (approx. 800g)
- 80 g (2.8 oz) powdered erythritol, confectioners
To garnish
- 20 g (0.7 oz) desiccated coconut
- lime zest, (optional, but encouraged)
Instructions
- For the base, preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
- Grease a loose-bottomed fluted tart tin (23cm) and line the base with parchment paper.
- Combine the coconut flour, sweetener and desiccated coconut in a bowl.
- Melt the coconut oil in a small pan and leave to cool a little. Pour into the bowl of whisked eggs, then add the water too. Whisk well to combine then pour the wet mixture into the dry mixture and use a wooden spoon or strong spatula to combine very well.
- Coconut flour absorbs moisture like crazy, so work quickly to ensure there are no 'dry bits'. Tip the whole lot into your prepared tin.
- Use a small spatula (or just clean hands) and press the mixture down along the base and up the side until it is a smooth, even compressed layer as shown. Pierce the base lightly with a fork all over and put it onto a tray (for easier removal).
- Bake on the lowest shelf in the oven for 20 minutes. I always rotate my tray halfway through as many ovens have hot and cold 'patches', so doing this ensures an even bake. Once done, remove and set aside to cool completely.
- Only once completely cooled. gently remove the tart from the case and place onto your serving plate / cake stand.This base may not have the same texture as an almond flour one would, but I really wanted to create something for my nut-free readers. If you prefer an almond flour base, you can use one - but be sure to add a little desiccated coconut to it to maximise the coconut flavours.
- In the meantime, prepare the filling. Add 2 tablespoon boiling hot water into a very small bowl or ramekin. Sprinkle over the gelatine powder and leave to completely dissolve. (I always place the little bowl inside a larger bowl filled with hot water to speed up the dissolving.
- A stir or two using a chopstick will speed things up after a minute.
- At the same time (and this part takes the longest, which is why it is always a good idea to read a recipe through before beginning so that you can manage your time and multi-task. Empty the contents of the tins of coconut milk into a large, non-stick pan. Over high heat, and stirring regularly, allow the mixture to reduce by two-thirds.A silicon-tipped whisk is useful to not scratch your pans.The reason we are reducing this is because we want most of the water content in the coconut milk to cook out (evaporate) so we are left with only a very concentrated coconutty flavour in the 'creamy fat' that makes up coconut milk. This will make up your filling, so you will have to venture a good guess when estimating what a reduction of two-thirds looks like (its not much, about 200g).
- At this time, add the gelatine mixture to the warm coconut cream and stir well until it has completely dissolved and mixed in.Pour the mixture into the cooled tart case, then place in the fridge to set again for several hours.
- Once set, prepare the topping. Toast the desiccated coconut in a hot, dry pan until evenly golden. Scatter this over the top of your coconut cream pie!
- Only after I photographed this dish did Funnyman suggest we add finely grated lime zest on top as an additional finishing garnish. It offers a perfect amount of acidity and complementary flavours so I want to highly encourage you add lime zest.
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
Nutritional Information per servingCalories 323Kcal / 1351kJ
Fat 29g
Carbohydrates 7.6g
Protein 7.6g
Allergens
Sulphites
Eggs
Tree Nuts, Milk and Sesame may be found in some brands of desiccated coconut - check label
See all the Desserts on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
1 Comment
Drop me a line if you have any questions or comments about this recipe. I will do my best to reply as soon as possible! Monya xxx