No Sugar, Guilt-Free Coconut Cream Pie
Looking for a dessert that feels indulgent but won’t wreck your diet? This No Sugar, Guilt-Free Coconut Cream Pie is the perfect solution.
It’s light, fluffy, creamy, and made with smart swaps like sugar-free pudding mix, skim milk, and light whipped topping.
And with the toasty flavor of coconut, you’ll never believe it’s a low-guilt treat.
Perfect for anyone watching their sugar intake or simply trying to eat better, this pie comes together in just minutes with no baking required if you use a graham crust.
It’s a refreshing alternative to traditional pies and works great for holidays, brunches, or light high-protein snack moments.
Ingredients
1 (9-inch) pie crust, either pre-baked regular or graham cracker
1 large package (5.1 oz) sugar-free instant vanilla pudding mix
1¾ cups cold skim milk
1 container (8 oz) light Cool Whip, thawed
1 cup flaked unsweetened coconut, toasted and divided
Optional:
Extra Cool Whip or sugar-free whipped topping for decoration
Coconut extract (¼ tsp) for a flavor boost
Fresh berries for garnish
Directions
1. Prepare the Crust
If you’re using a traditional pie crust, bake it according to the instructions and let it cool completely. If you’re using a graham cracker crust, no baking is required — just make sure it’s firm and ready to go.
2. Mix the Pudding
In a large mixing bowl, pour in the sugar-free vanilla pudding mix. Add the cold skim milk and use an electric hand mixer on low speed to beat the mixture for about 2 minutes. It should become thick and smooth.
3. Add the Coconut and Cool Whip
Fold in the light Cool Whip using a spatula until fully incorporated. Then add ¾ cup of the toasted coconut, reserving ¼ cup for the top. If you like a stronger coconut flavor, add a few drops of coconut extract.
4. Assemble the Pie
Spoon the creamy mixture into the cooled pie crust. Smooth the top with a spatula or spoon until even.
5. Garnish and Chill
Sprinkle the remaining ¼ cup of toasted coconut evenly over the top. You can also pipe extra whipped topping around the edges or add fresh berries for color and freshness.
Cover loosely with plastic wrap and refrigerate for at least 2 hours, or until completely chilled and firm.
Tips & Variations
Keto adaptation: Use unsweetened almond milk or coconut milk instead of skim milk, and a homemade almond flour crust for a keto recipe version.
Protein boost: Mix in 1 scoop of vanilla protein powder with the pudding to turn it into a high-protein snack.
Dairy-free: Use dairy-free whipped topping and plant-based milk like oat or soy for a vegan-friendly twist.
Make it mini: Divide the mixture into individual dessert cups or ramekins for portable servings.
Flavor ideas: Add lime zest for a tropical coconut-lime version or use banana pudding for a fun twist.
Storage
Store the pie covered in the refrigerator for up to 4 days.
For best results, keep it chilled until serving time.
This pie does not freeze well due to the pudding texture — best enjoyed fresh and cold.
Time & Yield
Prep Time: 10 minutes
Cook Time: 10 minutes (if baking crust)
Chill Time: 2 hours
Total Time: ~2 hours 20 minutes
Yield: 8 servings
Tools Used
9-inch pie pan
Hand mixer or whisk
Mixing bowls
Rubber spatula
Spoon or offset spatula for smoothing
Measuring cups and spoons
Final Thoughts on No Sugar, Guilt-Free Coconut Cream Pie
This No Sugar, Guilt-Free Coconut Cream Pie is a dessert you can feel good about. It’s rich, creamy, lightly sweet, and full of coconut flavor—without the added sugar or guilt.
Whether you’re making it for a holiday table or a casual family night, it’s sure to become a favorite in your recipe box.