A show‑stopping low‑carb coconut cream pie with almond flour crust, creamy coconut custard, and whipped cream topping.

Scale

1 1/2 cups almond flour

1/4 cup unsweetened shredded coconut

1/4 cup melted butter

2 tbsp erythritol or sweetener

1/2 tsp vanilla extract

Pinch of salt

2 cups unsweetened coconut milk

1/2 cup heavy cream

3 large egg yolks

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1. Preheat oven to 350°F.

2. Mix crust ingredients and press into pie dish.

3. Bake crust for 10‑12 minutes and cool.

4. Toast shredded coconut in oven until golden.

5. Heat coconut milk and heavy cream until steaming.

6. Temper egg yolks with warm milk mix and cook into custard.

7. Pour custard into crust and chill for 4 hours or overnight.

8. Whip cream topping and spread over set custard.

9. Sprinkle toasted coconut and serve.

Chill pie thoroughly before topping.

Watch toasted coconut closely.

Make custard a day ahead for easier assembly.