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:
Remember to subscribe to the Sugar Free Mom Newsletter for free and receive fresh recipe notifications delivered into your inbox!
If you try a recipe, please use the hashtag #sugarfreemom on instagram for a chance to be featured! Follow Sugar Free Mom on Facebook | Instagram | Pinterest | Twitter for all of the latest content, recipes and updates.
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
- 8 ounces 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.
Recipe Notes
Weight Watchers Points+: 4*
I am going to try this using Almond Coconut milk – sounds delicious! Also, can I sub regular flour or white whole wheat straight across for g.f.?
Could you substitute coconut flour for the GF flour?
Coconut flour is gluten free…sorry
Does the number of carbs change if you use regular flour instead of gluten free flour?
I’m not sure you would have to input it into a nutrition site to calculate.
What would be your advice for egg sub?
Any of the ones at the grocery store will work — like Egg Beaters.
Looks tasty! I noticed that you use stevia in all your recipes. What would be the substitution for maple syrup?
I would be guessing but possibly 1/2 cup.
Looks and sounds awesome. Love the addition of berries too. Thanks –
I wonder if you could use honey or agave syrup? I am into natural ingredients and don’t know too much about stevia.. also, can almond meal or flour be used? Thank you.
Stevia is natural. It’s made from the plant leaves. 🙂
I am looking to make a dessert for a woman at a nursing home who is diabetic and highly allergic to nuts. Is there a coconut milk that is diabetic friendly? Or should I just use 1% regular milk? Thank you!
My boys have a nut allergy but have no problem with coconut milk. But if you’re concerned simply use 1%.
Use the unsweetened version.
The link isn’t working for the coconut stevia? Is it by Nunaturals? I would love to try it because I love coconut 🙂
I will check the link, thanks for letting me know.
would coconut milk work for the milk? or would that be too coconutty? 🙂
Sorry Missed this question. I think coconut milk would be delicious!
I have regular liquid stevia, would I be able to add coconut extract to give it the same flavor or just use the regular and add coconut extract instead of the vanilla extract?
Yes if you have coconut extract use that instead of vanilla.
Looks great. I am not a fan or Stevia, or Agave or any of the liquid sweeteners. What about beet sugar or even coconut sugar for the sweetness? Not sure if I can get them in liquid form but worth an opinion. Thank you, Jennifer
I definitely think coconut sugar would be a great option, maybe 1/4 cup for only slightly sweet or increase to half a cup if needing it sweeter.
Hi! Is there any chance of subbing the GF bob’s flour with almond flour? I’m type 1 diabetic and REALLY dying to try this recipe!! Thanks 🙂
Unfortunately because my youngest has a tree nut allergy I can not experiment with almond flour so therefore I have no idea really how the substitution would work for you.
I’m so sorry to hear that!!
I appreciate your recipe and you taking the time to respond 🙂
Hi, this looks fantastic. I have one question, though: how vital is the coconut Stevia in this recipe? I only have regular Stevia. Would that be okay?
Great question Hannia – I am hoping to know the answer to this question too. 🙂
Brenda, I’m also wondering if non-liquid stevia can be substituted, since the house where I’ll be baking this has plenty of that (I do have coconut extract I can add, if that helps).
Thank you so much for this wonderful recipe. It’ll help me (gluten sensitivity), as well as the people I’ll be baking for, who are watching their sugar intake. 😀
Yes regular stevia will work but the coconut stevia makes the coconut really stand out.
This recipe was absolutely delish! I just had to write and say how awesome it was, and I loved how easy it all pulled together – no crust, no fuss, all the taste. In case anyone is wondering, I actually used coconut milk and subbed the flour with 1/4 cup coconut flour and it turned out great.
Thank you for sharing your subs!
I used one third cup of coconut flour instead of almond flour. And added an extra egg. It it worked well. Tasted amazing. Topped with whisked double cream and fruits. Looked amazing too
Nice! Thanks for coming back to share your subs!
Try regular stevia and a bit of coconut extract.
Hi! Love this!
Is there advice for subbing out eggs?
Trying to squeeze out the calories even more
Made this recipe using 1 cup of Splenda instead of Stevia. The flavor was great, but it came out very dry. Seems the coconut soaked up all the moisture. Will reduce coconut and/or increase almond milk next time.
It wasn’t the coconut that made it dry it was that you added fiber and bulk using the Splenda. The liquid stevia is 1 tsp and although may be the same in sweetness to replacing the Splenda, the Splenda absorbed some of the liquid in the recipe.
Is this powdered or liquid stevia? Thanks.
If doing this with heavy cream does it also follow to use same recipe as 2 cups?
I was very excited to try this recipe but very disapointed in the result. Your suggestion to weight the coconut is where I think it went wrong. 1 cup (not packed) would have been plenty. I have a solid coconut through out.
What sweetener did you use?
I entered this recipe into My Fitness Pal and it came back with over 300 calories per slice! I don’t understand
Did you make sure you entered unsweetened shredded coconut? and unsweetened coconut milk?
I can’t wait to try this recipe! I just wondered if this recipe would freeze well?
I’ve never frozen it, but I think it would be ok to do so.
Love the recipe but your nutrition calculation is very far off. I think you need to take a good look at this again and maybe use a different tool or check the ingredients.. It is much, muchhigher in calories. And also a little higher in carbs as well. Thank you.
I will double check it but I’ve looked it over more than a few times. I pay monthly for myfooddiary.com and it is pretty accurate. (Silk unsweetened coconut milk 90 calories, 4 eggs, 240 calories, Bobs Red Mill almond meal 1/2 cup= 320 calories, unsweetened shredded coconut 533 calories) total calories 1183 divided by 12 servings is what I have above per serving.
8 ozs Lets Do Organic Shredded coconut unsweetened 1650 calories, 60 carbs. This is the coconut I used.
What brand did you use that was lower in calories and carbs?
http://amzn.to/2sMKZIF
Thank you, I will use the reduced fat coconut next time.
Oh my, I can imagine this with cocoa powder in place of the almond meal or in addition. Some experimenting is required in my immediate future.
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.
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.
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
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.
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!
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.
Made this for Easter. It was really good. So good that I am making it again today.
Thank you!
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 🙂
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.
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.
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.
Do you think almond milk would work instead of coconut milk? Thank you!
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.
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.
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
Another question: Could I use sweetened coconut?
Sure could
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.
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
Can I use coconut flour for this recipe? Would the measurements change? Thank you!
I don’t see the comment here but I believe someone had emailed me and the coconut flour absorbed almost all of the liquid and it came out dry not custardy. You would have to double the eggs to make that work.