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.
- 1 can coconut milk
- 1/3 cup + 2 Tbsp unsweetened cashew milk, divided
- 1/4 cup xylitol (OR 1/8 cup Gentle Sweet)
- 1/8 tsp salt
- 1 egg
- 1 tsp xanthum gum
- 3/4 cup flaked coconut
- 1 Tbsp butter, ghee, or coconut oil
- 1 tsp vanilla extract
- toasted coconut flakes (See note)
- Combine canned coconut milk, 1/3 cup cashew milk, xylitol, and salt in a saucepan. Cook over medium heat, whisking often. Bring to a boil and boil for 1 minute.
- In a separate bowl, whisk egg and 2 Tbsp cashew milk together. Pour into coconut milk mixture and cook over medium heat for 5 minutes, whisking constantly until thickened.
- Remove from heat. Whisk in xanthum gum until dissolved. Stir in coconut flakes, butter (or coconut oil, or ghee), vanilla extract. Pour into 4 small bowls and chill in fridge for an hour or two. Sprinkle with toasted coconut flakes before serving.
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.