Description
Enjoy the rich, tropical flavor of this Easy Sugar-Free Coconut Cream Dessert! Featuring a buttery sugar-free graham cracker crust, silky homemade coconut custard, and a fluffy whipped cream topping, this chilled dessert delivers all the indulgence of a classic coconut cream pie without the added sugar. Finished with golden toasted coconut flakes, every bite is creamy, refreshing, and delicious. Perfect for holidays, family gatherings, potlucks, or whenever you crave a guilt-free tropical treat.
Ingredients
Scale
Graham Cracker Crust:
- 1 1/2 cups sugar-free graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar-free sweetener (allulose or monk fruit blend)
Coconut Cream Filling:
- 3 cups milk (dairy or unsweetened almond milk), divided
- 5 large egg yolks
- 5 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 cup granulated sugar-free sweetener (allulose or monk fruit blend)
- 1/2 cup unsweetened shredded coconut
- 1 1/2 teaspoons vanilla extract
Whipped Cream Topping:
- 2 cups cold heavy whipping cream
- 1/4 cup powdered sugar-free sweetener
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened shredded coconut, toasted
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). Lightly grease an 11×7-inch baking dish. Combine the graham cracker crumbs, granulated sweetener, and melted butter in a mixing bowl until evenly moistened.
- Press and Bake: Firmly press the crumb mixture into the bottom of the prepared baking dish. Bake for 10–15 minutes until lightly golden. Remove from the oven and allow the crust to cool completely.
- Prepare the Custard Mixture: In a medium bowl, whisk together the egg yolks, cornstarch, salt, and 1/4 cup of milk until smooth.
- Heat the Milk: In a saucepan, combine the remaining 2 3/4 cups of milk and 1/2 cup granulated sugar-free sweetener. Heat over medium heat until the mixture reaches a gentle simmer.
- Temper the Eggs: Slowly whisk approximately half of the hot milk mixture into the egg yolk mixture. Gradually pour the tempered egg mixture back into the saucepan while whisking continuously.
- Cook the Coconut Custard: Add the shredded coconut and vanilla extract. Cook over medium-low heat, stirring continuously, until the custard thickens and becomes smooth.
- Assemble the Dessert: Pour the warm coconut custard evenly over the cooled graham cracker crust. Smooth the surface with a spatula.
- Chill: Cover the custard directly with plastic wrap or parchment paper to prevent a skin from forming. Refrigerate for 2–3 hours or until completely set.
- Prepare the Whipped Cream: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar-free sweetener, and vanilla extract until stiff peaks form.
- Add the Topping: Remove the plastic wrap from the chilled dessert. Spread the whipped cream evenly over the coconut custard layer.
- Garnish and Serve: Sprinkle the toasted shredded coconut over the whipped cream. Slice into squares and serve chilled.
Notes
- Sweetener Choice: Allulose is an excellent option for the smoothest texture. Monk fruit blends can also be used, but check the package conversion ratio.
- Avoid Lumpy Custard: Whisk continuously while cooking and temper the egg yolks slowly to prevent scrambling.
- Toast the Coconut: Toast shredded coconut in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently until golden.
- Make Ahead: Prepare the dessert a day in advance and refrigerate until ready to serve.
- Storage: Store covered in the refrigerator for up to 4 days.
- Gluten-Free Option: Use certified gluten-free sugar-free graham crackers or an almond flour crust.
- Extra Coconut Flavor: Replace some of the dairy milk with full-fat canned coconut milk for a richer tropical taste.
- Serving Tip: For clean slices, use a sharp knife dipped in warm water and wiped dry between cuts.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 320 kcal
- Fat: 27 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 5 g