One of the goals in our More Or Less Challenge was to go easy on dairy! Dairy is totally allowed on Trim Healthy Mama (one of the things I love about the plan!), but it had become a crutch for me and I was overindulging too often in heavier cheesecakes instead of choosing foods that were more nutritionally dense.
I really started craving an S dessert as we started the second week of the challenge. This dairy-free Coconut Cream Pie Bowl was the result; necessity is the mother of invention, right?!
I love it so much! Coconut Cream Pie is one of my favorite pies to begin with and I’m thrilled about this make-ahead, crustless, dairy-free version of it. I don’t miss the whipped cream at all!
No special ingredients are required to make these sweet, dairy-free Coconut Cream Pie Bowls:
- canned coconut milk
- unsweetened cashew, almond, or coconut milk
- sweetener (I used xylitol, but you can use Gentle Sweet in half the amount)
- sea salt
- xanthum gum
- unsweetened flaked coconut
- butter, ghee, or coconut oil
- vanilla extract
You’ll be able to get 4 servings out of this recipe. They are great make-ahead, on-the-go snacks…or enjoy them for breakfast!
Toasting additional coconut flakes for 2-3 minutes in a skillet over medium-high heat until they turn light brown is a perfect finishing touch.
You won't miss the cream in these delicious, dairy-free Coconut Cream Pie bowls which are also gluten-free and low-carb! An easy THM S with no special ingredients. Optional: adding a teaspoon of butter extract in addition to the vanilla is a great way to add a buttery note to this dessert if you want to keep it completely dairy-free. To toast coconut flakes, sprinkle a single layer in a frying pan and cook over medium heat for 2-3 minutes until lightly browned. Remove from heat and cool completely.
Dairy-free Coconut Cream Pie Bowls | THM: S
You won't miss the cream in these delicious, dairy-free Coconut Cream Pie bowls which are also gluten-free and low-carb! An easy THM S with no special ingredients.
Optional: adding a teaspoon of butter extract in addition to the vanilla is a great way to add a buttery note to this dessert if you want to keep it completely dairy-free.
To toast coconut flakes, sprinkle a single layer in a frying pan and cook over medium heat for 2-3 minutes until lightly browned. Remove from heat and cool completely.
If you’re in the mood for an on-plan, dairy-laden, traditional Coconut Cream Pie, give this one a try! It is a well-loved recipe by the whole family.
29 thoughts on “Dairy-Free Coconut Cream Pie Bowls | THM: S”
Is almond milk ok to use? Thank you and excited to try!!
Yes, you can use almond milk instead of cashew milk, but you’ll still need the can of coconut milk for the right taste and consistency.
Weird question: how large is each serving? I like to store my snacks in mason jars for portion control, what size jars would I use for this? I can’t wait to try it, because coconut cream pie is my FAVORITE, and I’m trying to minimize dairy to see if it’s slowing down my progress. Thank you!
Hi Michelle! Each serving is about 3/4 cup….and very filling!
Thanks! Finally making this today.
Do you think using a doonk of stevia will be ok too? I will be reintroducing stevia into my diet next month while still leaving out dairy. I just want to start back with pure stevia. Thoughts? Thanks!
I’m sure that would work, Lisa! Just taste test to be sure you’ve got the right amount!
Hubby loves coconut cream pie! I’m going big to surprise him with this one!!! YUMMY!!!
Awesome, Debbie! Hope he likes it!
Can you use coconut milk from a carton? If so, how much?
You could use carton coconut milk in place of the cashew milk, but you’ll want to used canned coconut milk as called for, for the right consistency. 🙂
Could one use gelatine powder instead of zanthon gum?
Not usually. Gelatin can thicken, but it also sets.
How long will this keep in the fridge?
And one more…how important is the egg?! I’m intolerant to the yolk…
Thank you!! This turned out perfect, and oh my goodness, it’s so good.
I noticed you use the terms coconut flakes and shredded coconut in a few of our recipes.
Do you mean the finely shredded kind for both or should I be using the actual flakes? I made coconut Macaroon cereal using shredded before I noticed it actually said flakes, but I noticed on here it said shredded and showed shredded in the pictures. Same with the Coconut cream pie bowls, it says flaked in the handbook and on here, but shows shredded in pictures. I have both flaked shredded, so just wondering if one is better than the other in these recipes.
I used Gluccomanan (sp?) in place of the Xanthum gum because I didn’t have it. Do you think that might explain why the pudding got grainy? The flavor was delicious but I’d like to figure out that texture quirk. Thanks for the recipe! It’s my new favorite snack!!
I used Gluccie too and had the same result. It is still delicious. I’m thinking of leaving it out altogether next time even if it’s a little runnier.
All I can say is I’ll be making a batch of these every week. So delicious.
How long does this keep in the fridge? And can it be frozen…. and still taste good defrosted?
What kind of canned coconut milk do you use ? What should the ingredients be ?
Made these today and didn’t have coconut milk but I did have a can of coconut cream. Wow, delicious!!
This looks delicious! What size can of coconut cream did you use?
Could you use a couple of strawberries in a serving? I have fresh ones I want to use, but don’t want a crossover. Thank you, I am making this today!
I just made this, and I ate one serving while it was still hot! Delicious and comforting. Thank you for this recipe!
Any idea on the carb count?