Best 3 Sugar Free Coconut Cream Pie Diabetic Recipes

Indulge in a delightful sugar-free treat with our Coconut Cream Pie, a symphony of flavors perfect for those with diabetes or anyone seeking a healthier dessert option. This delectable pie features a flaky, gluten-free almond flour crust, a creamy and luscious coconut filling sweetened with natural erythritol, and a topping of fluffy whipped cream.

Additionally, our recipe collection includes a variety of other sugar-free and diabetic-friendly delights to satisfy your sweet cravings. From the classic New York Cheesecake to the decadent Chocolate Mousse, each recipe is meticulously crafted to provide a guilt-free indulgence without compromising on taste. With detailed instructions and helpful tips, our sugar-free dessert recipes cater to all skill levels, making them accessible to both novice and experienced bakers.

Let's cook with our recipes!

QUICK SUGAR-FREE COCONUT CREAM PIE

Quick Sugar-Free Coconut Cream Pie image

This no-bake dessert is a breeze! Sugar-free vanilla pudding mix makes for a guilt-free pie. Toasted coconut flakes provide an attractive and flavorful topping; add a dash of coconut extract for some extra coconut flavor.

Time 2h

Yield 8

Number Of Ingredients 5

Ingredients

1 (9-inch size) pie crust, regular or graham cracker
1 package (large size) sugar-free instant vanilla pudding mix
1 3/4 cup cold skim milk
1 carton (8 ounce size) light Cool Whip, thawed
1 cup flaked coconut, toasted and divided

Steps:

If using a regular pie crust, bake as per package or recipe directions. Let cool completely. Combine the vanilla pudding mix and milk in a mixing bowl. Beat on low speed with an electric mixer for 2 minutes or until very thick. Fold in the whipped topping and all but 1/4 cup of the coconut. Pour the filling into the pie crust. Sprinkle the top of the pie evenly with the remaining coconut. Place the pie in the refrigerator and chill well before serving.

Nutrition Facts :

SUGAR FREE COCONUT CREAM PIE

Sugar Free Coconut Cream Pie image

I found this recipe on the Coconut pack, and substituted the sugar with Splenda. It's pretty good for those that are watching their sugar intake.

Provided by Cindi Rushton

Categories Pies

Number Of Ingredients 9

Ingredients

3/4 c splenda
1/3 c all purpose flour
1/4 tsp salt
2 c milk
3 eggs, separated (put aside)
2 Tbsp butter
1 tsp vanilla
1 c flaked coconut
1 graham cracker pie crust

Steps:

1. Combine splenda, flour and salt in heavy pot. Stir in milk. Stir over medium heat until thick and comes to a boil. Remove from heat, add beaten egg yolks. Cook 2 mins. Remove from heat again, add vanilla, butter, and flaked coconut. Mix well and pour into graham cracker pie crust. Cover with meringue. Bake at 375 degree oven until browned. About 5-8 mins.
2. To make meringue: Beat egg white on high. Slowly add Splenda while beating until it stiffens. About 1-2 teaspoons.

COCONUT CREAM PIE WITH SUGAR-FREE VANILLA PUDDING

Coconut Cream Pie with sugar-free Vanilla Pudding image

If you love coconut, you will love this dessert. Bonus: it's a no-cook recipe! Great for summer days in San Antonio. The toasted coconut on top is my favorite & feel free to adjust the coconut amount. I use more!

Provided by Tammye Bridgeman

Categories Pies

Number Of Ingredients 8

Ingredients

2 small boxes sugar-free instant vanilla pudding
2 3/4 c cold low fat milk
1 Tbsp pure vanilla extract
1 8oz. carton frozen whipped topping, thawed
1 1/2 c flaked, sweetened coconut
1 graham cracker or cookie crust, prepared or store bought
extra whipped topping for garnish
3/4 c toasted coconut, cooled

Steps:

1. In a large mixing bowl,whisk dry pudding mixes, milk & vanilla extract until pudding becomes slightly thickened. Allow to rest a few minutes & fold in 8 oz. whipped topping. Add the 1 1/2 c. coconut.
2. Pour into crust. Garnish with extra whipped topping & the toasted coconut.
3. Chill pie, covered, at least 2 - 4 hrs. before serving. Refrigerate leftover pie.

Tips:

Use unsweetened coconut cream. This will help keep the pie sugar-free and low-carb.
If you don't have coconut flour, you can make your own by grinding unsweetened shredded coconut in a food processor until it reaches a fine, flour-like consistency.
Be careful not to over-bake the pie. The crust should be golden brown and the filling should be set, but not too firm.
Let the pie cool completely before serving. This will help the filling to firm up and the flavors to meld.
Serve the pie with a dollop of whipped cream or a scoop of ice cream.

Conclusion:

This sugar-free coconut cream pie is a delicious and easy-to-make dessert that is perfect for people with diabetes or anyone who is looking for a healthier alternative to traditional pie. The crust is made with coconut flour and butter, and the filling is made with unsweetened coconut cream, eggs, and sweetener. The pie is baked until the crust is golden brown and the filling is set. It is then chilled until it is completely cool before serving.