This luscious keto dessert dip has all the flavor of your favorite pie with a fraction of the carbs! Grab your favorite low carb cookies or some fresh strawberries and dig in.
If you love Keto Coconut Cream Pie, you are going to adore this easy dessert dip! It’s a fun way to enjoy the creamy filling without having to bake a pie crust.
I originally made this recipe for an Instagram campaign with Swerve Sweetener back in August. But I should have known that anything titled Coconut Cream Pie Dip would capture people’s attention. So I decided I needed to give this recipe a permanent home here.
My husband and I really enjoyed this low carb dessert. We’d grab a few keto graham crackers and sit with it in front of the TV, watching The Bear. I found I had to scoop a portion out into a bowl, so I wouldn’t mindlessly keep eating it!
Why this recipe is so awesome
Dessert dips are easy to make and a great way to serve dessert at a party. Surrounded by a plate of keto cookies and some fresh fruit, they invite your guests to dig in. Perfect for events where finger foods and keto appetizers are the star of the show. Like Game Day get togethers!
For this coconut cream pie dip, you combine keto coconut pudding with some keto cheesecake. You do need to cook the pudding a little, to give it the right consistency. But there is no baking involved, and the process only takes about 20 minutes.
You can easily scale this recipe up, for a larger gathering, or halve it if you just want to make some for yourself. And each serving has only 3g net carbs, so it’s an ideal sugar-free dessert.
Ingredients you need
- Coconut cream: Use only the thick portion from the top of a can of coconut milk. Discard the watery liquid. You should be able to get about 1 cup of cream from a can of full fat coconut milk.
- Egg yolks: You will only need the yolks for this recipe. Use the egg whites to make any number of keto egg white recipes.
- Swerve Confectioners: Since this is a no-bake recipe, use a powdered sweetener to avoid grittiness. But just about any powdered sweetener should work. Allulose may make the consistency a little softer.
- Coconut extract: Using some coconut extract helps give it the classic cream pie flavor.
- Shredded coconut: Most of this is folded into the cup but I like to toast a little for garnish.
- Cream cheese: This forms the base of the dip and helps to give it more structure.
- Heavy whipping cream: A little whipped cream also gives structure and a delectable fluffy consistency.
- Pantry staples: Vanilla extract, salt.
Step-by-step directions
1. Simmer the coconut cream: In a medium saucepan over medium heat, bring the coconut cream to just a simmer.
2. Temper the yolks: In a medium bowl, whisk the egg yolks with ⅓ cup of the Swerve Confectioners and the salt, whisking until smooth. Slowly whisk in about half of the hot coconut cream to temper the yolks.
3. Thicken the mixture: Then slowly whisk the egg yolk mixture back into the hot cream. Continue to cook another 4 to 5 minutes, whisking continuously, until the mixture thickens. Remove from heat and whisk in the coconut extract, then stir in the shredded coconut. Let cool completely.
4. Prepare the cheesecake mixture: In a large bowl, beat the cream cheese until smooth, then beat in the remaining ⅓ cup of Swerve Confectioners. Beat in the heavy cream and vanilla extract until well combined.
5. Fold the mixtures together: Gently fold the pudding mixture into the cream cheese until no streaks remain. Chill the mixture 1 hour to help firm up, then sprinkle with toasted coconut.
Expert tips
Coconut cream is really just the thick white portion from the top of a can of coconut milk. Some brands sell cans of coconut cream, which tends to have less thin watery liquid in it. But it’s often less expensive just to get regular, full fat coconut milk.
Take the time to temper your eggs properly so that they don’t curdle. This means slowly raising the temperature by adding some of the hot liquid while whisking.
Make sure the cream cheese is room temperature so that your cheesecake mixture is smooth and creamy. And don’t fold in the coconut mixture until it’s cooled properly. You want the two mixtures to be about the same temperature.
Serving Suggestions
There are so many delicious ways to serve Coconut Cream Pie Dip! Besides my keto graham crackers, try these tasty ideas:
- HighKey Vanilla Wafers (that’s what is pictured here!) – Use code FOODREAMER for 10% off any order.
- Keto Butter Pecan Cookies
- Keto Shortbread Cookies
- Cinnamon Crackers from RealPhat Food – Use code FOODDEAMER for 10% off.
- Keto Brownie Bark
Frequently Asked Questions
Egg yolks can curdle easily when subjected to hot liquids. However, this can be prevented by “tempering”, a process of gently bringing up the temperature of the yolks. Slowly add some of the hot liquid into the egg yolks while whisking all the while. Then slowly add the liquid and yolk mixture back into the pan of hot liquid, whisking continuously.
This process gently warms the yolks but it also dilutes the proteins so that they don’t overcook when added to hot liquids.
Coconut cream is a useful ingredient in keto cooking and baking. It is really just the thick white portion from the top of a can of full fat coconut milk. It has only about 1g of carbs per two tablespoons. It adds delicious texture and flavor to many recipes, both savory and sweet. I often use it to make a dairy-free version of Keto Peanut Butter Pie!
This keto coconut cream pie dip recipe has 3.7g of carbs and 0.7g of fiber per serving. That comes to 3.0g net carbs per serving.
Coconut Cream Pie Dip Recipe
Ingredients
- 1 cup coconut cream (the thick portion from the top of a can of coconut milk)
- 2 large egg yolks
- ⅔ cup Swerve Confectioners divided
- ⅛ teaspoon salt
- 1 ½ teaspoon coconut extract
- ½ cup unsweetened shredded coconut
- 4 oz cream cheese softened
- 2 tablespoon heavy whipping cream
- ½ teaspoon vanilla extract
- Toasted coconut for garnish
Instructions
- In a medium saucepan over medium heat, bring the coconut cream to a simmer.
- In a medium bowl, whisk the egg yolks with ⅓ cup of the Swerve Confectioners and the salt, whisking until smooth. Slowly whisk in about half of the hot coconut cream to temper the yolks.
- Slowly whisk the egg yolk mixture back into the hot cream. Continue to cook another 4 to 5 minutes, whisking continuously, until the mixture thickens. Remove from heat and whisk in the coconut extract, then stir in the shredded coconut. Let cool completely.
- In a large bowl, beat the cream cheese until smooth, then beat in the remaining ⅓ cup of Swerve Confectioners. Beat in the heavy cream and vanilla until well combined.
- Gently fold the pudding mixture into the cream cheese until no streaks remain. Chill the mixture 1 hour to help firm up, then sprinkle with toasted coconut.
Catherine says
This sounds heavenly! Definitely going on my must try list.
ROBYN ROFKAR says
this looks great. I don’t want a whole pie, but want a coconut cream snack
Carolyn says
It’s perfect for that!
Laila says
This is a lifesaver! It is so good and I put it on everything – I dip my Atkins bars in it, I put it on sugar-free jello, I grav a spoonful when I’m snacky because that’s all it takes to satisfy the cravings.
Thanks for this recipe!!
Ann Bianchini says
Just made the coconut cream pie dip!! Nice and easy!!
Since I didn’t see an amount for the salt, I added a dash. But , after tasting, I should have added 1/4 t.
Being impatient, I tried it before it was completely cool, and the Swerve seemed overpowering. Maybe in a few hours it will be better. Easy to make, and very tasty.
Thank you for all the experiments you do in your kitchen!!!!!❤️
Jan says
Looks YUMMM, Carolyn! I love all things Coconut.
Just wondering …. how much SALT?
It’s not listed with the ingredients. Thankyou!