Coconut Cream Pie

About

A low carb take on a classic coconut cream pie, this is a super indulgent dessert for the whole family to enjoy.

The recipe utilizes xylitol as the sweetener, however this can be subbed with your preferred granulated or powdered low carb sweetener. In order to thicken and set the custard, gelatin has been used in place of traditional flour or cornstarch.

The pie requires setting in the fridge which is best done overnight, making this an ideal make ahead dessert.

Ingredients

7 ounce cream cheese spread
5 tablespoon xylitol by now
3 medium raw egg, yolk
2 cup finely ground almond meal flour by bob's red mill
1 ½ teaspoon great lakes unflavored gelatin by kosher
1 ¼ cup coconut milk
1 tablespoon coconut oil
1 small egg whole
¾ cup, shredded coconut, dried, shredded or flaked, unsweetened
4 ounce coconut milk yogurt alternative by coyo
⅓ cup coconut chips by whole foods
¼ cup double cream

Instructions

Start by preparing the custard filling as this will need some time to set. Add the coconut milk, cream, egg yolks and 2 tablespoons of xylitol to a medium pan and whisk together over a low/medium heat. Bring to a very gentle, low boil/simmer. Continue to simmer for a further 3-4 minutes, stirring constantly, until the mixture begins to thicken slightly.
Remove the custard from the heat and whisk in the powdered gelatin a little at a time to avoid clumping. Stir in ½ cup of the desiccated coconut. Allow to cool a little then transfer the filling to a clean bowl and place in the fridge to thicken and set for 3 hours.
Whilst the custard is setting, you can prepare the pastry. Preheat the oven to 380 degrees Fahrenheit and select a loose bottom tart case – about 18cm.
Add the ground almonds to a food processor with 2 tablespoons of xylitol, the remaining desiccated coconut and the coconut oil. Pulse to combine and form a chunky crumb.
Add the egg to the food processor and blend until a dough forms.
Remove the dough from the food processor and press firmly into the tart tin so that the sides and base are of an even thickness. Prick the base of the pastry all over with a fork or knife and transfer to the oven to bake for 12-14 minutes or until cooked through and golden brown all over. Set to one side to cool completely.
Once the custard has begun to set, pour into the cooled pastry and smooth over the surface. Transfer back to the fridge to set for a further two hours.
Shortly before the custard is set you can prepare the toppings. Preheat the oven to 340 degrees Fahrenheit and line a shallow oven tray with baking paper.
To make the whipped coconut cream, add the cream cheese to a clean stand mixer with a whisk attachment and add 1 tablespoon of xylitol. Whisk together to combine – about 1 minute, then gradually add in the coconut yogurt. Whisk on a high-speed setting for 3-4 minutes or until light and fluffy.
Whilst the cream cheese is blending, arrange the coconut chips on the baking paper and bake for 2-3 minutes until golden brown.
Remove the set custard tart from the fridge and spoon over the whipped coconut cream cheese. Scatter with toasted coconut chips to serve.