Coconut cream is the thick, creamy part of coconut milk that rises to the top when the can is chilled. It is rich in healthy fats and has a luscious texture, making it an ideal ingredient for keto recipes. Unlike cream of coconut, which is sweetened and high in carbs, coconut cream is unsweetened and perfect for low-carb diets.

Coconut cream is not only delicious but also offers several benefits for those on a keto diet:

Low in Carbs: Coconut cream contains minimal carbohydrates, making it suitable for keto dieters.
Rich in Healthy Fats: The high-fat content helps keep you satiated and supports the ketogenic lifestyle.
Versatile Ingredient: It can be used in various recipes, from desserts to savory dishes.

One of the most beloved desserts that you can create with coconut cream is the Keto Coconut Cream Pie. This recipe features a rich, sugar-free custard filling nestled in a low-carb almond flour crust. Here's how to make it:

For the Crust:

1 ½ cups almond flour
¼ cup melted butter
2 tablespoons sweetener (erythritol or monk fruit)
1 egg

For the Filling:

1 cup coconut cream
1 cup heavy cream
4 egg yolks
½ cup sweetener
1 teaspoon vanilla extract
¼ teaspoon xanthan gum (for thickening)

For Topping:

Whipped coconut cream (see below)
Toasted coconut flakes

Prepare the Crust:

Preheat your oven to 350°F (175°C).
In a bowl, combine almond flour, melted butter, sweetener, and egg until well mixed.
Press the mixture into a pie dish and bake for 10-12 minutes or until golden. Let it cool.

Make the Filling:

In a saucepan, combine coconut cream and heavy cream over medium heat. Do not let it boil.
In a separate bowl, whisk together egg yolks, sweetener, and vanilla extract.
Slowly add the hot cream mixture to the egg mixture while whisking constantly to temper the eggs.
Return the mixture to the saucepan, add xanthan gum, and cook until thickened, about 5 minutes.
Pour the filling into the cooled crust and refrigerate for at least 2-3 hours to set.

Whipped Coconut Cream:

Chill a can of full-fat coconut milk overnight. Open the can, drain the liquid, and whip the solid cream with a sweetener of your choice until fluffy.

Serve:

Once the pie is set, top it with whipped coconut cream and sprinkle toasted coconut flakes on top.

If you're looking for a simpler, no-bake option, try these Keto No-Bake Coconut Cream Pie Cups. They are perfect for portion control and easy to prepare.

For the Cups:
1 cup coconut cream
1 cup heavy cream
¼ cup sweetener
1 teaspoon vanilla extract
½ cup almond flour (for crust)

Prepare the Crust:

Toast almond flour in the oven at 350°F (175°C) for 5 minutes. Let cool.
Mix with sweetener and a little melted butter; press into the bottom of small mason jars.

Make the Filling:

In a bowl, combine coconut cream, heavy cream, sweetener, and vanilla. Whip until combined and fluffy.
Spoon the filling over the crust in the jars.

Chill and Serve:

Refrigerate for at least 1 hour before serving. Top with additional whipped coconut cream and toasted coconut if desired.

Yes, you can use full-fat coconut milk. Just refrigerate the can overnight and scoop out the solidified cream for your recipes.

Both the pie and the cups can be stored in the refrigerator for up to a week. Cover them tightly to maintain freshness.

Absolutely! Both recipes can be made dairy-free by using coconut cream and coconut milk instead of heavy cream.

Coconut cream is a fantastic ingredient for creating delicious keto desserts without compromising on flavor. Whether you choose to make a rich coconut cream pie or individual no-bake cups, these recipes are sure to satisfy your sweet tooth while keeping your carb intake in check. Enjoy experimenting with coconut cream in your keto kitchen, and indulge in these delightful treats guilt-free!