Dairy-Free Coconut Cream Pie Bowls | THM: S

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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:

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.

Yield: 4 servings

Dairy-free Coconut Cream Pie Bowls | THM: S

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.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

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
  • GARNISH:
  • toasted coconut flakes (See note)

Instructions

  1. 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.
  2. 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.
  3. Remove from heat. Whisk in xanthan gum until dissolved. Stir in coconut flakes, butter (or coconut oil, or ghee), vanilla extract. Pour into 4 small bowls and chill in the fridge for an hour or two. Sprinkle with toasted coconut flakes before serving.

Notes

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.

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24 thoughts on “Dairy-Free Coconut Cream Pie Bowls | THM: S”

  1. 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!

  2. 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!

  3. Hi Jacinda,
    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.

  4. 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.

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