Ingredients for Sugar Free Coconut Cream Pie Diabetic
- 1/4 cup stevia
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups unsweetened almond milk (or other milk alternative)
- Unsweetened Coconut
- Pie Shells
- Sugar-free whipped cream (to taste)
- 1 (13.5 ounce) can full-fat coconut milk
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How to Make Sugar Free Coconut Cream Pie Diabetic
- In a medium saucepan, whisk together 1/4 cup stevia, 1/4 cup cornstarch, and 1/4 teaspoon salt until well combined.
- Gradually whisk in 2 cups of unsweetened almond milk (or other milk alternative) until smooth.
- Stir in 1 (13.5 ounce) can of full-fat coconut milk.
- Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens. This will take about 5-7 minutes.
- Reduce heat to low and simmer for 1 minute, stirring continuously, to ensure the cornstarch is fully cooked.
- Remove from heat and stir in 1 1/2 teaspoons of vanilla extract.
- Pour the mixture through a fine-mesh sieve into a bowl to remove any lumps. This step creates a smoother, creamier filling.
- Allow the filling to cool completely for at least 30 minutes, stirring occasionally to prevent a skin from forming.
- Pour the cooled filling into your prepared pie crust (9-inch).
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
- Before serving, top with your favorite sugar-free whipped cream and toasted coconut flakes for extra texture and flavor.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
8g
Fat
101g
Carbs
8g
