Description
This sugar-free, no-bake coconut cream pie is smooth, fluffy, and irresistibly creamy — and it takes just 5 minutes to prepare! With a graham-style crust, a velvety coconut filling, and a hint of vanilla, this dessert satisfies your sweet cravings without spiking blood sugar. Perfect for anyone watching their sugar intake or following a diabetic-friendly diet.
Ingredients
For the Crust:
1 ½ cups sugar-free graham cracker crumbs (or almond flour)
⅓ cup melted unsalted butter (or coconut oil)
1 tbsp sugar substitute (like stevia, monk fruit, or erythritol)
For the Filling:
8 oz light cream cheese, softened
1 (8 oz) tub sugar-free whipped topping (like Cool Whip Free)
1 cup unsweetened shredded coconut
½ cup unsweetened coconut milk or almond milk
¼ cup powdered sugar substitute (erythritol, allulose, or monk fruit blend)
1 tsp pure vanilla extract
Optional: ¼ cup diced sugar-free maraschino cherries (for a tropical touch)
For Garnish:
Sugar-free whipped cream
Toasted coconut flakes
A few sugar-free cherries (optional)
Instructions
Prepare the Crust:
Mix graham crumbs (or almond flour), melted butter, and sweetener. Press into a 9-inch pie pan. Chill while making the filling.
Make the Filling (5 minutes total):
Beat softened cream cheese until smooth.
Add sweetener, vanilla, and coconut milk; mix well.
Fold in shredded coconut and whipped topping until creamy and airy.
Gently fold in sugar-free cherries if using.
Assemble:
Spread filling evenly into prepared crust. Refrigerate for at least 2 hours (or 30 minutes in the freezer if you’re in a hurry).
Garnish & Serve:
Top with whipped cream, toasted coconut, and a cherry on top. Slice and enjoy a silky, melt-in-your-mouth bite!
Servings
Makes 8 slices
Nutritional Information (per slice, approx.)
Calories: 210
Fat: 18g
Saturated Fat: 10g
Carbs: 6g (Net carbs: ~3g)
Sugars: 1g (from natural coconut)
Protein: 4g
Fiber: 3g
(Values may vary slightly depending on ingredients used.)
Notes & Tips
Quick Set Option: Pop it in the freezer for 30 minutes if you’re short on time.
Vegan Option: Use vegan cream cheese and dairy-free whipped topping.
Flavor Twist: Add a few drops of coconut or pineapple extract for extra tropical flavor.
Storage: Keep refrigerated for up to 4 days. Do not freeze long-term — texture may change.
Crust Variation: For an ultra-low-carb option, use almond flour instead of graham crumbs.
Benefits
Low in sugar — suitable for diabetic and keto-friendly diets.
Quick prep — ready in just 5 minutes!
Healthy fats from coconut and almond flour support satiety and heart health.
No baking required — perfect for warm weather.
Q & A
Q: Can I use regular whipped cream instead of sugar-free topping?
A: Yes, but it will slightly increase the carb and sugar content.
Q: Can I make this pie dairy-free?
A: Absolutely! Use coconut cream cheese and coconut whipped topping for a fully dairy-free version.
Q: How do I prevent it from getting too soft?
A: Make sure the cream cheese is well-chilled before mixing and refrigerate for at least 2 hours before serving.
Q: What sweeteners work best?
A: Erythritol, monk fruit, or allulose blends work beautifully without any aftertaste.
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