Coconut Cream Pie

Coconut Cream Pie

Hands On Time: 20 minutes

Total Time: 30 minutes, plus chilling time

Serves 10


Nutritional Information: 

Calories – 528 kcal 

Net Carbs – 6.9g

Protein – 9.6g

Fat- 51g


If you love the combination of lush, creamy coconut filling and pillow-y whipped cream topping, then you will adore this pie.

It has all of the delicious flavors and textures that coconut cream pie lovers have come to expect, without the sugars and grains.





1 ½ cups of almond flour

3.5 ounces of butter

¼ cup of Sukrin Bake

¼ cup of desiccated coconut


Coconut Filling:

1 can of coconut cream

1 cup of heavy cream

4 egg yolks

¾ cup Sukrin Bake

2 teaspoons of vanilla

2 teaspoons of powdered gelatin

2 Tablespoons cold water


Cream Topping:

1 cup of heavy cream

2 Tablespoons Sukrin Bake

3 Tablespoons of shredded or flaked coconut – toasted




Pre-heat oven to 350° F, fan forced.

To make the crust: grease and line a tart pan.

Melt the butter and then add it to the dry ingredients in a mixing bowl and stir until combined.

Press in a thin layer around the base and sides of your tart pan.

Bake for 12 minutes.

Remove from the oven and cool.


To make the filling: place the coconut cream, cream, egg yolks, Sukrin Bake and vanilla into a saucepan and whisk to combine.

Heat gently over med-high heat until the mixture thickens slightly.

Meanwhile, sprinkle the gelatin powder over the cold water and leave to bloom for a minute.

Scrape the bloomed gelatin mixture into the hot custard and stir until dissolved.

Remove the custard from the heat and let cool.

Pour the cooled and thickened custard into the pie crust and refrigerate until set.


Whip your cream and Sukrin Bake until thick and then spread over the top of the pie.

Scatter the toasted coconut over the top and serve.


This recipe was created by the talented Naomi Sherman, creator of

Click HERE for PDF version of this recipe.