Sugar Free Crustless Coconut Custard Pie {Dairy Free, Gluten Free & Low Carb}
This Delicious Sugar-Free Crustless Coconut Custard Pie is dairy free, gluten free and low carb!
Who doesn’t love a good creamy custardy pie??? Not too many would turn down a piece that’s for sure! You could serve this to any friend or family and never tell them it’s without sugar, dairy or gluten and they would never know!
It’s a perfect any season pie, for summer or special holidays like Easter! Perfect chilled and topped with some fresh berries and dairy free whipped cream!
And with only 6 ingredients needed, low calorie and low carb, I’d say a pretty awesome pie at that!
This recipe was originally posted in July of 2013 but I felt it deserved a little update so I made a video for you below.
I served this to my dad who is Italian, picky, stubborn and honestly doesn’t even like sweets much at all. He loved it so that REALLY should tell you it is good!
The first time I made this it was an adaption from my Pumpkin Custard and it was a piece of lead, literally hard and dense! My second attempt was much better, but still a little more dense than I was looking for. I had made it with 1% milk so even my youngest who has a nut allergy could try it. I forgot he really doesn’t like anything coconut so he wasn’t a fan, but the taste was right on! The other two kiddies loved it though. 3 times a charm right? Well this is the third and final and I’m happy with the results. I chose to try it out with almond milk since my youngest wasn’t going to be having it anyway and you know what? I loved it! So either milk you choose to use will work pretty well in this recipe, and that makes me happy. 🙂
Some Notes:
- You can use another milk of choice., but it will increase nutrition info. The first time I made this it was with 1% and it came out great!
- This pie is only slightly sweet so if you’d like it much sweeter you will need to increase stevia to 2- 3 teaspoons.
- You can use another sweetener of choice. The amount of stevia I used equals about 1/2 cup sugar.
- You could use vanilla stevia if you don’t have coconut flavored stevia.
- I used Bob’s Red Mill almond meal/flour.
- If you’re not sure how to seed a vanilla bean pod, these step by step pictures should help.
- If you do attempt to switch the almond meal for coconut flour I would suggest using 1/4 cup instead.
Update: If you can have dairy, I highly recommend trying this with heavy cream which makes it very, very luxurious!
Please do weigh your coconut and almond flour. Coconut can be tricky to work with.
You might also enjoy these custard recipes:
Sugar Free Crustless Coconut Custard Pie {Dairy Free, Gluten Free & Low Carb}
Ingredients
- 2 cups unsweetened coconut milk
- 4 eggs
- 1 vanilla bean pod or 1 teaspoon vanilla extract
- 1 1/2 teaspoons coconut stevia
- 1 cup shredded unsweetened coconut
- 1/2 cup almond meal/ flour
- pinch salt
Instructions
- Preheat oven to 350 degrees.
- With an electric mixer or stand mixer, combine milk, eggs, vanilla and stevia.
- Beat on medium speed for 1-2 minutes until thoroughly combined.
- Pour in coconut and mix on low speed for 1 minute.
- Add almond flour and mix on low speed for 1 minute.
- Spray a 9 inch pie plate with nonstick cooking spray.
- Pour mixture into pie plate.
- Bake 45-55 minutes until toothpick in center comes out clean.
- Let cool on stove. Refrigerate.
- Serve with fresh berries and Dairy Free Whipped Cream.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Could you make this without the almond flour
You would still need some flour to keep it’s form.
Made the sugar free crustless coconut custard pie tonight. It was sooo easy and quick to make – and delicious! Reminds me of an impossible pie I used to make. Love love love!
I could have added a wee bit more monk fruit, but it was still yummy (I don’t like stevia so used monk fruit instead).
Brenda – the video of you making it drew me in! 🥰 Thank you again from Brisbane, Australia for such great recipes!
Thank you so much Renee!
Hi Brenda, I want to make this in ramekin. I was searching for just a sugar free baked coconut custard recipe. Most of them call for cream of coconut which has the sugar content. I would like to try your recipe. So my question is, am I correct in my thought process that the almond flour just creates a pie like curst on the bottom a/k/a crustless and/or impossible coconut custard pie; therefore, I eliminate it altogether? Looking forward to hearing back from you. Enjoy your day, Mrs McD
It doesn’t really have a crust, but it does help form the pie. If you eliminate it, you may need to use heavy cream so it creates that custard texture.
Delicious! I added a shot of rum and nutmeg. The rum did not overpower the custard.
Just curious my custard is fully cooked but it has liquid underneath?? Did I do something wrong?
Once you leave it in the fridge to set that will soak up.
I have not used Stevia liquid before, 1-1/2 tsps seems like it would be very sweet – can I use coconut extract with stevia packets? – how many packets to 1-1/2 tsp of coconut extract? Thanks!
Also interested in low carb (not Keto) recipes –
Here’s a stevia chart that will help you.https://www.sugarfreemom.com/recipes/stevia-differences-in-liquid-packets-powdered-pure-a-stevia-conversion-chart/
Actually, I found almond flour at Walmart for $8. Not bad! I will try with almond instead of Coconut.
Also, Target has the shredded unsweetened coconut, same brand that you use but not fat free for $3.49!
https://www.target.com/p/let-s-do-organic-100-organic-shredded-coconut-unsweetened-8oz/-/A-14771160#lnk=sametab
I have a question, I’ve been recently diagnosed with type2 diabetic so kerning to cook healthy. Still need to buy new baking ingredients. But all I have on hand is regular all purpose flour and I also have a bag of gluten free flour. Which would be healthier to use and how much would I need to use? 2nd question I only have for sweetness are the no name (no calorie sweetner it says with surlcralose) how much do I use? Thanks in advance.
Thanks! I am going to try to make one for the holidays with coconut flour. I will report back and let you know know it came out.
Another question: Could I use sweetened coconut?
Sure could
In this recipe when calling for coconut milk are you referring to the coconut milk in the can or the one drinkable one from the dairy department?
Either one works
This is my very first try to make this pie. Using these type ingredients is so new to me so I went to our local Health food store. This recipe sounds amazing, especially when it is going to give me such a Special Treat. I just put it in the oven, but I don’t think it is going to be like yours. I HAD read some of the comments first, but now wish I had read them ALL because of the flour I used (smiling), it had brown speaks in it. Didn’t know it shouldn’t but I couldn’t find that Red Mill one, we have Hodson Mill unbleached Almond flour/meal here.so I’m not going to get that pretty creamy white look. So here starts my questions. For the Four: WHAT do you suggest I use next time? I made a note about the coconut flour and adding an extra egg, is that my answer ?
Next, I too have an actually gram scale and weighed the coconut–8ozs. Sure seems like a lot and when I poured that mixture into the pie pan, it was not juicy much at all, it was filled with the look of coconut so I’m afraid I’ll have NO custard effect also. I did use Splenda, NOW I know that really absorbs, but that is what I use. What do you suggest about this concern ? I also used Coconut Oil to prep my pie pan—I’m praying that worked. I actually set the timer to go off in 40 minutes, glad I did. I tested & it is done. There is no giggling at all, and it’s somewhat solid to the touch. I so want this recipe to work —I so loved Coconut Cream Pie.. Please Help. Thank you …..Carol
When using splenda and coconut flour you would need to reduce the amount of coconut flour by half. Sorry hope it’s not completely ruined.
Your avoidance of fat is really irritating! and it shows you do not do your homework. The more fat in the recipe the healther. This is the latest. Dr. Mercola, Dr. William Davis, Dr. David Perilmitter and everyone in the know are on a high fat diet and have written books on it. All the Olympians are on a high fat diet. All the bio hackers are on a high fat diet. (Ketogenic or low carb) Now I’m not talking about trans fat…..which is what they add to the clear grey liquid of skim milk to make it white…which is a product you recommend. Low fat diets have caused our diabetes epidemic.
Also, the recipe should recommend cage free eggs if they are not going to be cooked….uless you want everyone to get diarrhea from commercial eggs.
Artificial sweeteners cause horrible insulin spikes and chronic inflammation. Stevia only!
Hmmm, I have no avoidance of fat. Not really sure if your comment was meant for someone else or another recipe because clearly, all my recipes are not low fat in the least. I’m a proponent for healthy fat. In my notes I’ve suggested other milks as a sub for the coconut milk in my recipe and if you read further my update, the last time I made this I used HEAVY CREAM. No where in my post do I mention anything about avoiding fat.
Do you think almond milk would work instead of coconut milk? Thank you!
This was such a disaster, it was funny! After I mixed everything together, it was barely moistened. Certainly not a custard. So I added 1/2 cup milk and another egg. Still no happiness. Adding a 1/4 cup at a time, I eventually added a total of 2 cups of milk and 2 eggs. I had to use two pie plates and they’re now in the oven and I have no idea how either of them will turn out. (The second one had more liquid at the bottom of the bowl.)
Looking at the comments I think the problem may have been the 8 oz coconut. It was almost an entire bag from Sprouts. I measured it on the scale(224g) but maybe it should have been only one American cup. Also, I used a dry mix from Thailand that you mix with water to make coconut milk. I mixed it ahead in warm water. The 2 cups of add-ins were 2% milk..
Before you ask; Yes, I measured carefully on a gram scale.(I lived in Japan for four years and I’m used to using conversions along side American cups and spoons.) I’ll leave this open to post the results. 15 minutes to go. I’ll either be very lucky and have two pies, or unlucky and have none.
I think I’m half lucky and have one that we can eat.
Both pies held together. The first one was less custardy than the second. But even the second one was full of coconut but very dry. No custard in sight. I’m not sure if the second one is palatable. I’m sure the first one isn’t.
BTW, I live in Arizona and it’s very dry here. But I’m used to baking and it usually doesn’t take an equal amount of liquid to make a batter.
If anyone else had this problem I’ll be glad to hear from them.
Would this be the canned coconut milk you may find in the baking aisle OR the milk alternative in the dairy case with all the outher milk? Ty
I think you could use either but I used the carton in the fresh section where other milks are located.
Hi how many cups of shredded coconut is 8oz?
I made this and it had WAYYYY too much coconut! The recipe calls for 8 oz of shredded coconut. I thought this was rather strange because 8 oz would be half a pound – which is what I used. It was VERY dry. I think the amount of shredded coconut needs to be clarified. I believe it should be 1 cup, NOT 8 oz. The next time I make it, I’m going to use 1 cup instead of 1/2 lb! I think you should clarify that in your recipe ingredient list.
I used 2 cups and that equaled 8 ounces. I’m sorry you found it dry.I’ve reduced the amount to half, just 1 cup now.
So 8 oz of unsweetened coconut is about 1600 calories, and 4cups (1/4 cup is 1/2 oz and 100 cals ) per bobs red mill nutrition. Is that correct? Made this and the taste is fantastic, but the calories are about double, and it is just SO MUCH COCONUT and very little custard 🙂
Made this for Easter. It was really good. So good that I am making it again today.
Thank you!
Odd question. I see it says to weigh the coconut flour…but the recipe says 1/2 cup. Do I just use the 1/2 cup instead. Or how to you weigh a cup. I’m a metric user so have to convert everything. Just trying to make sure it’s accurate.
Hello there
my son just made this for me for the first time and it is amazing. Could you please tell us where, and how to store this when made to keep it at it’s best Kindest Regards Jane
Store covered in the fridge, glad you enjoyed it!
Question .. Can I bake with Springform pan I/O pie dish .. please I need help with that as am about to bake
You can
Can I use coconut cream in place of coconut milk???
I wouldn’t use all cream, maybe half cream and half milk.
Question : can I bake it using Springform pan instead of pie dish .. please let me know as I’m about to bake it .. THNX
Yes
This looks delicious!
Is the coconut milk here canned coconut milk or the kind in a tetra pack or refrigerated section for drinking?
Also, how do you think it would be with vanilla stevia instead of coconut?
It will work with either canned or refrigerated coconut milk and I also love the vanilla stevia in this.
My family loved it! I had it with coconut cream, they had vanilla ice cream. Only sub I made was to add 1 tsp coconut flavoring. I ran out of stevia, so I used 1/4 c sugar.