Indulge in a delightful culinary journey with our collection of low-sugar coconut cream pie recipes, a symphony of flavors that caters to health-conscious dessert lovers. Embark on a sweet escapade with our first recipe, a classic low-sugar coconut cream pie that stays true to tradition while offering a guilt-free indulgence. Discover the harmony of creamy coconut filling nestled in a flaky, buttery crust, all sweetened naturally with a touch of honey.
For those seeking a vegan alternative, our second recipe unveils a luscious vegan low-sugar coconut cream pie, where plant-based ingredients take center stage. Delight in the rich, creamy filling made from coconut milk, silken tofu, and a hint of coconut extract, all enveloped in a wholesome gluten-free crust. This pie is a testament to the boundless possibilities of vegan baking.
Craving a gluten-free treat? Look no further than our third recipe, the gluten-free low-sugar coconut cream pie. This delectable creation features a tender almond flour crust filled with a luscious coconut custard, delicately sweetened with maple syrup. Experience the symphony of flavors and textures as you savor each bite.
Lastly, our fourth recipe introduces a no-bake low-sugar coconut cream pie, a testament to the magic of simplicity. This pie is an effortless delight, featuring a graham cracker crust topped with a creamy coconut filling that requires no baking. Enjoy the cool, refreshing texture of this pie, perfect for warm summer days or as a quick and easy dessert fix.
SUGAR FREE COCONUT CREAM PIE
A low carb pie perfect to serve on holidays. This sugar free coconut cream pie recipe has a light and flaky gluten free crust with a smooth creamy filling.
Provided by Lisa MarcAurele
Categories Dessert
Time 35m
Number Of Ingredients 19
Steps:
- Melt butter in large bowl.
- Add almond flour, eggs, sweetener, and salt to butter mix well.
- Stir in coconut flour and shredded coconut until a dough forms.
- Roll out dough between parchment or wax paper.
- Take top sheet of paper off dough and invert into a pie pan.
- Press to fix any cracked areas of crust and flute edges.
- Using a fork, poke small holes throughout the crust.
- Bake crust at 400°F for 10 minutes. Allow crust to cool.
- Heat coconut milk until hot, but not boiling. Meanwhile, beat egg yolks in a small bowl with a fork until well blended.
- When coconut milk is hot, slowly add about 4 tablespoons to egg yolks, stirring quickly with a fork after each small addition.
- Pour yolk mixture slowly into hot coconut milk.
- Reduce heat to low, then gently sprinkle and whisk in sweetener and xanthan gum.
- Cook for 3-4 minutes or until thickened, then remove from heat.
- Stir in vanilla extract.
- Spoon into medium bowl and cover with plastic wrap directly on so skin won't form. Place filling in refrigerator to chill at least 4 hours.
- Spread coconut on a baking sheet and toast in 375°F oven just until golden (about 3-5 minutes). Remove and allow to cool on rack.
- Pour one tablespoon water in a small bowl and sprinkle gelatin on top. Once gelatin has softened, stir in 1 tablespoon hot water until all gelatin has dissolved.
- With an electric mixer, whip the heavy cream with the 1 teaspoon vanilla and 3 tablespoons sweetener until soft peaks form. Slowly pour in dissolved gelatin mixture and beat cream until stiff.
- In large bowl, beat cream cheese until light and fluffy. Slowly beat in the chilled coconut pudding, adding a small amount at a time until smooth.
- Fold in about half the whipped cream into the cream cheese pudding mixture until smooth.
- Spread coconut pudding cream mixture into the cooled crust. Top with the remaining whipped cream and sprinkle the toasted coconut on top.
- Chill for at least 4 hours.
Nutrition Facts : ServingSize 1 slice, Calories 444 kcal, Carbohydrate 8.5 g, Protein 6.8 g, Fat 43.2 g, Sodium 222 mg, Fiber 3.3 g
SUGAR-FREE COCONUT CREAM PIE (DIABETIC)
Make and share this Sugar-Free Coconut Cream Pie (Diabetic) recipe from Food.com.
Provided by Bobbiann
Categories Pie
Time 15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix together stevia, cornstarch and salt in saucepan.
- Stir in milk gradually. Add coconut.
- Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute.
- Remove from heat. Blend in 1-1/2 teaspoons vanilla.
- Cool 10 minutes; pour into pie shell. Refrigerate.
- When cool, top with whipped cream and toasted coconut.
TOO EASY COCONUT CREAM PIE-CAN BE SUGAR FREE TOO
So quick and easy to make pie. No cooking and very good pie! You can also make it sugar free by using sugar free whipped topping and sugar free pudding!
Provided by Dissie
Categories Pie
Time 5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, beat the pudding mix and milk until the pudding mixture thickens.
- Fold in 1 cup of coconut and half of the whipped topping to the pudding mixture.
- Pour the combination into the baked pie shell.
- Spread the remainder of the whipped topping on top of the pie.
- Sprinkle the remainder of the coconut on top of pie.*.
- Refridgerate and serve chilled.
- * I brown the coconut on top before adding to pie, to make pie look like its been baked. Take a small skillet and place 1/2 cup of coconut in pan and brown over medium heat. Stirring coconut constantly. Be careful, it burns quickly! Add to top of pie.
Nutrition Facts : Calories 373.3, Fat 20.9, SaturatedFat 13.4, Cholesterol 6.4, Sodium 446.9, Carbohydrate 43.7, Fiber 2.4, Sugar 28.9, Protein 3.7
REDUCED-FAT IMPOSSIBLE COCONUT PIE (SUGAR-FREE)
If you thought your days of coconut cream pie were over once you started that diet, then you haven't tried this recipe. It's more or a macaroon-custard-souffle than a "cream" pie, but it is delicious nonetheless. The best part? You don't even have to make a crust for it because it makes its own as it bakes. That's why it's called impossible!
Provided by Vraklis
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350ºF. Spray 9-inch pie plate with butter flavored cooking spray.
- Beat Egg Beaters with milk and light butter. Add flour and Splenda and whisk until smooth. Stir in coconut and vanilla. Pour into pie plate.
- Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Allow to cool for at least 15 minutes before serving. I prefer to let it cool, then refrigerate it overnight before serving. Cover and refrigerate any remaining pie.
- *If you want this pie to be completely sugar free, you will have to purchase unsweetened coconut or shred your own. You might want to add some extra Splenda as well--to make up for the sugar that's in regular packaged coconut. Also, you can substitute 1 cup egg whites (about 6 or 7) for the Egg Beaters.
Tips:
- Use unsweetened coconut milk. This will help keep the sugar content low.
- Add a little bit of salt to the coconut filling. This will help balance out the sweetness.
- Use a pre-made graham cracker crust. This will save you time and effort.
- If you don't have a kitchen torch, you can brown the meringue with a creme brulee torch.
Conclusion:
This low-sugar coconut cream pie is a delicious and easy-to-make dessert. It's perfect for any occasion, whether you're having a party or just want a sweet treat after dinner. The combination of the creamy coconut filling, the crispy graham cracker crust, and the fluffy meringue is sure to please everyone.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #5-ingredients-or-less #pies-and-tarts #desserts #fruit #easy #diabetic #pies #nuts #dietary #low-sodium #low-in-something #coconut #taste-mood #sweet
You'll also love