Description

This Sugar-Free Easy No-Bake Coconut Cream Pie is a cool, creamy dessert with a buttery almond flour crust, fluffy coconut cream filling, and toasted coconut topping. Made without regular sugar, this easy no-bake pie is perfect for summer gatherings, celebrations, potlucks, or whenever you want a refreshing tropical dessert.

Ingredients

Scale

For the Almond Flour Crust

1 1/2 cups almond flour
3 tablespoons butter, melted
2 tablespoons granulated monk fruit or allulose sweetener
1 pinch salt

For the Coconut Cream Filling

2 boxes sugar-free instant coconut cream pudding mix
2 cups cold milk or unsweetened almond milk
1 cup unsweetened shredded coconut, divided
8 ounces sugar-free whipped topping or homemade whipped cream, divided

For the Topping

1/4 cup unsweetened coconut flakes, lightly toasted

Instructions

Make the crust: In a medium bowl, mix the almond flour, melted butter, granulated monk fruit or allulose sweetener, and salt until evenly combined.
Press the crust: Firmly press the mixture into the bottom and slightly up the sides of a 9-inch pie dish. Refrigerate while preparing the filling.
Prepare the pudding: Whisk the sugar-free instant coconut cream pudding mix with the cold milk until smooth and thickened, following the pudding package directions if they differ.
Make the filling: Fold in 3/4 cup of the shredded coconut and half of the whipped topping until light and fluffy.
Assemble the pie: Spread the coconut filling evenly over the chilled crust.
Chill: Cover and refrigerate for at least 4 hours, or preferably overnight, until fully set.
Add the topping: Just before serving, spread the remaining whipped topping over the pie.
Finish: Sprinkle with the remaining 1/4 cup shredded coconut and the toasted coconut flakes.
Serve: Slice and serve chilled.

Notes

Use instant sugar-free coconut cream pudding mix rather than cook-and-serve pudding.
For the firmest texture and cleanest slices, refrigerate the pie overnight.
Toast the coconut lightly to enhance its flavor and add crunch.
Add the final coconut topping shortly before serving to keep it crisp.
Store covered in the refrigerator for up to 4 days.
For a dairy-free version, use unsweetened almond milk and dairy-free whipped topping.
For extra flavor, add 1 teaspoon vanilla extract or 1 teaspoon lime zest to the filling.
For additional crunch, sprinkle 1/4 cup chopped macadamia nuts over the finished pie.
The pie is best served well chilled.
Freezing is not recommended because the filling may become grainy or separate.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 300 calories per serving
Fat: 22 g
Carbohydrates: 5 g
Protein: 7 g

Keywords: Sugar-Free Easy No-Bake Coconut Cream Pie