Coconut Cream Pie | THM: S

Save for later!


When I first made the Blueberry Sour Cream Cake, I said that it was my new favorite THM dessert, after Peanut Butter Cheesecake.

Now I’m not so sure anymore, because this Coconut Cream Pie tastes just like the real thing! And what’s better than Coconut Cream Pie?!


Besides a gluten-free, sugar-free, low carb THM S compliant Coconut Cream Pie, I mean.

Not much.

This is one of those THM desserts that I can unashamedly serve to sugar-loving guests, because even though it’s sugar-free, you would never know.


I find the aftertaste of plan-approved sweeteners is a bit more pronounced in some THM desserts, especially the crusts, but not in this one. This Coconut Cream Pie is perfectly sweet and creamy. A slightly flaky crust and gently toasted coconut sprinkled on top of naturally sweetened whipped cream, make this dessert a truly indulgent S.

This recipe is a bit more involved than most of my other dessert recipes because of the chilling time, but it’s very easy and absolutely worth the wait!

Yield: 10

Coconut Cream Pie | THM: S

Coconut Cream Pie | THM: S

This Coconut Cream Pie is perfectly sweet and creamy. A slightly flaky crust and gently toasted coconut sprinkled on top of naturally sweetened whipped cream, make this dessert a truly indulgent S.

Prep Time 30 minutes
Cook Time 10 minutes
Additional Time 5 hours 20 minutes
Total Time 6 hours



  • 1/2 cup unsalted butter
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup coconut flour
  • 1/4 cup xylitol (OR 1 Tbsp Super Sweet)
  • 1 tsp baking powder
  • finely grated, unsweetened coconut


  • 1 Tbsp of gelatin powder
  • 1 1/2 cups whipping cream
  • 1/2 cup water
  • 1/3 cup xylitol (OR 1 1/2 Tbsp Super Sweet)
  • 1 tsp vanilla extract
  • 2 1/2 cups unsweetened coconut flakes
  • 2 large eggs
  • 1/3 cup unsalted butter
  • 1 cup whipping cream
  • 2 Tbsp xylitol
  • 1/4-1/2 cup unsweetened coconut


  1. Line bottom of a 9" round baking dish with parchment paper. Butter lightly and sprinkle coconut flakes over the bottom of the pan. Melt butter and let it cool.
  2. CRUST: Beat eggs until very light and fluffy. Beat in cooled butter and vanilla. Stir dry ingredients together and then mix thoroughly into wet ingredients to make a dough. Press the dough onto the bottom and partially up the sides of the pan. Chill dough for 30 minutes to keep it from shrinking while baking. Preheat oven to 350. Bake for 10-12 minutes or until slightly golden on the edges. Cool.
  3. FILLING: Dissolve gelatin powder according to manufacturer's directions (I used Knox) and set aside. Bring whipping cream, water, sweetener and vanilla to a boil. Whisk in coconut flakes and eggs. Simmer until mixture begins to thicken. Whisk in gelatin and butter. Cool. Pour over crust refrigerate for 4 hours minimum (overnight is best).
  4. TOPPING: Beat whipping cream and sweetener together. Pipe or spread onto the chilled pie. Toast coconut flakes over dry heat until golden. Sprinkle on top of whipped cream.


Save for later!

17 thoughts on “Coconut Cream Pie | THM: S”

  1. Absolutely delicious! The best THM dessert that I’ve tasted, by a country mile, AND one of our favorite kind of pie! Thank you so much for the recipe!

  2. Help! Making now. Is the water the package of gelatin needs to dissolve (package directions) the 1/2 cup the recipe calls for it is it additional to that????

    • Good question? I’m in the middle of making this also… I’m taking that the water goes into boil with whipping cream..but no idea on tge gelatin? In other recipes …the gelatin is disolved in a two T. Boil water to to T cool water and cool in fridge till room temp then added to mixture but I’m not sure on this recipe.. Hope yours went ok?

  3. I would really like to make this recipe! I’ve noticed that a couple of other ladies have asked questions and they haven’t been answered. Can you please let us know the answers so we can make this yummy recipe for ourselves!

    • Hi Ladies!

      To answer your questions:

      1) The water in the recipe is in addition to the amount required on the package to soften the gelatin.

      2) You just need a small sprinkle of finely grated coconut flakes on the bottom of the pan before you press in the dough. I use maybe a tbsp?

  4. Hey Jacinda, I never buy unsalted butter…would it make a big difference if I use the salted other than just a little change in flavor? TIA

  5. I only use salted butter as well — my rule of thumb is that if a recipe calls for unsalted, I reduce the amount of salt in the recipe by 1/4 tsp per stick. If, as in this recipe, there is no other salt, I still use my salted butter, but with the understanding that it might come out a very tiny bit saltier — it usually doesn’t make much difference.


Leave a Comment

Skip to Recipe