For coconut lovers seeking a guilt-free indulgence, the keto coconut cream pie emerges as a champion. This sugar-free and gluten-free dessert offers a symphony of textures and flavors, from the flaky crust to the creamy, coconut-infused filling and the cloud-like whipped cream topping. Whether you're a seasoned keto enthusiast or simply looking for a healthier alternative to traditional desserts, this recipe is sure to satisfy your cravings.
A Versatile Recipe: Baked or No-Bake
One of the appealing aspects of this keto coconut cream pie is its adaptability. While baking the pie enhances the overall flavor, especially of the crust, a no-bake version remains a delicious option for those short on time or without access to an oven. The core ingredients remain the same, allowing you to choose the method that best suits your needs and preferences.
Crafting the Keto Crust
The foundation of any great pie is its crust, and this keto version doesn't disappoint. It achieves a delightful balance of flakiness and structural integrity, ensuring it can hold the creamy filling without becoming a soggy mess.
Ingredients for the Keto Crust
- 1.5 cups almond flour (150g)
- ¾ cup desiccated coconut (65g)
- 1 large egg, whisked
- 2 tablespoons butter (30g), melted
- 1 tablespoon powdered sweetener
- ½ teaspoon vanilla extract or coconut extract
- Pinch of salt
Baking Instructions
- Preheat oven to 350°F (180°C).
- Combine almond flour, coconut flour, sweetener, and salt in a food processor and pulse to combine. Add chilled, cubed butter and cream cheese. Pulse until coarse crumbles form. Add egg and vinegar. Pulse until combined and a dough ball forms.
- Press the dough into a 9-inch pie plate, creating a high edge.
- Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
- For a baked crust, bake in preheated oven for 10-15 minutes, or until golden brown.
- If you wish to make no bake crust, just put the pressed crust in the fridge for at least 15 minutes. (Baked crust is more tasty).
Indulgent Coconut Cream Filling
The heart of this pie lies in its creamy, coconut-infused filling. This custard-like creation is rich, velvety, and packed with coconut flavor, perfectly complementing the buttery crust.
Ingredients for the Coconut Cream Filling
- 5 egg yolks, large and at room temperature
- 1 cup coconut cream (240ml)
- 1 cup heavy whipping cream (240ml)
- ⅓ cup powdered sweetener (65g), or to taste
- 1 tablespoon vanilla extract (optional: use 2 teaspoons vanilla extract and 1 teaspoon coconut extract)
- 1 tablespoon arrowroot powder
- ¼ teaspoon xanthan gum
- 1 cup shredded unsweetened coconut
Cooking Instructions
- In a saucepan, warm the coconut cream, heavy cream, and powdered sweetener over low heat.
- In a separate bowl, whisk the egg yolks until fluffy and pale.
- Slowly pour half of the warm cream mixture into the egg yolks while whisking continuously to temper the eggs.
- Pour the tempered egg mixture back into the saucepan with the remaining cream.
- Cook over low heat, whisking constantly, until the custard thickens to the consistency of thick runny yogurt.
- Remove from heat and stir in the vanilla extract.
- Sprinkle xanthan gum and arrowroot powder over the surface. Whisk vigorously until well combined, while heating for one further minute.
- Stir in the shredded coconut.
- Pour the custard filling into the cooled pie crust.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the filling to set completely.
Whipped Cream Topping and Toasted Coconut Flakes
No coconut cream pie is complete without a generous topping of whipped cream and a sprinkle of toasted coconut flakes. This final touch adds a layer of lightness and visual appeal to the dessert.
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Ingredients for the Whipped Cream Topping
- 1 cup heavy whipping cream (240ml)
- ½ teaspoon vanilla extract
- ¼ cup coconut chips or shredded coconut (15g), optional, for sprinkling over the top
- Powdered sweetener to taste
Preparation
- In a large mixing bowl, whip the heavy cream to stiff peaks, adding vanilla extract and powdered sweetener to taste.
- Spread or pipe the whipped cream over the cooled pie.
- Sprinkle toasted coconut flakes over the whipped cream.
- Refrigerate for at least one hour before serving to allow the flavors to meld.
Tips for Perfection
- Toasting the Coconut: Toasting the shredded coconut enhances its flavor and aroma, adding a delightful depth to the pie.
- Tempering the Eggs: Tempering the eggs properly is crucial to prevent them from curdling and ensure a smooth, creamy custard.
- Thickening the Custard: Arrowroot powder and xanthan gum act as thickeners, ensuring the coconut filling is firm and holds its shape.
- Chilling Time: Allowing the pie to chill for at least 2 hours, or preferably overnight, is essential for the filling to set completely.
- Stabilizing the Whipped Cream: Stabilizing the whipped cream with gelatin will help it hold its shape for longer, preventing it from becoming runny.
Variations and Customizations
- Dairy-Free Option: Replace the butter in the crust with coconut oil, use only coconut cream in the custard filling, and top the pie with whipped coconut cream for a dairy-free version.
- Extracts: While vanilla extract is a classic choice, consider adding a touch of coconut extract to intensify the coconut flavor.
- Sweetness Level: Adjust the amount of powdered sweetener to your preference.
- Crust Variations: Experiment with different keto-friendly flours, such as coconut flour, or add a pinch of sea salt to the crust for a more complex flavor.
Nutritional Information
Each slice of this keto coconut cream pie contains approximately:
- Calories: 407kcal
- Net Carbs: 4.3g
- Fat: 30g
- Protein: 4g
Serving and Storage
This keto coconut cream pie is best served chilled. Store any leftovers in the refrigerator for up to 4 days. For longer storage, the pie can be frozen for up to 3 months.
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