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The Complete Guide to Sugar Alternatives: Everything You Need to Know →Old-Fashioned Coconut Cream Pie with Jaca
A dreamy, old-fashioned coconut cream pie made healthier with Jaca (allulose). A buttery, flaky pie crust holds a rich coconut custard filling made with coconut milk and toasted coconut — with Jaca replacing all the granulated sugar at 2x the amount. Topped with fluffy whipped cream and more toasted coconut, this is the kind of pie that disappears fast at any gathering. Adapted from Tastes Better From Scratch.
Ingredients
- 1 pre-baked 9-inch pie crust
- 1 cup shredded sweetened coconut
- 4 large egg yolks
- ⅓ cup cornstarch
- 1¼ cups whole milk, divided
- 14 oz unsweetened coconut milk (canned)
- 1¼ cups Jaca (allulose) (replaces ½ cup + 2 tablespoons granulated sugar at 2x ratio)
- ¼ teaspoon salt
- 3 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- 1 cup heavy whipping cream (for topping)
- 2 tablespoons powdered Jaca (allulose) or powdered sugar (for topping)
Sweetener Used
1¼ cups Jaca (filling) + 2 tablespoons powdered Jaca (topping) Allulose
Replaces: ½ cup + 2 tablespoons granulated sugar
Instructions
- 1
Toast the coconut: Add shredded coconut to a large dry skillet over medium-low heat. Stir and toss frequently until the flakes are mostly golden brown — watch closely, it burns quickly. Transfer to a bowl to cool completely.
- 2
In a small bowl, whisk together the 4 egg yolks, cornstarch, and ¼ cup of the milk until smooth. Set aside.
- 3
In a medium saucepan, combine the remaining 1 cup milk, canned coconut milk, 1¼ cups Jaca (allulose), and salt. Set over medium heat and bring to a gentle simmer, stirring occasionally.
- 4
Temper the eggs: Slowly ladle a spoonful of the hot milk mixture into the egg yolk bowl while whisking constantly. Repeat with another spoonful. This gradually warms the eggs so they don't scramble.
- 5
Pour the tempered egg mixture back into the saucepan, stirring constantly. Cook over medium heat, stirring vigorously, for 2–3 minutes until the custard thickens noticeably.
- 6
Remove from heat. Stir in the butter, vanilla extract, and coconut extract until the butter is fully melted and incorporated. Fold in ¾ cup of the toasted coconut (reserve the rest for topping).
- 7
Pour the warm coconut custard filling into the cooled, pre-baked pie crust. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.
- 8
When ready to serve, whip the heavy cream with 2 tablespoons powdered Jaca (or powdered sugar) and a splash of vanilla until stiff peaks form. Spread or pipe over the chilled pie.
- 9
Sprinkle the remaining toasted coconut over the whipped cream. Slice and serve cold.
- 10
This is a Jaca-adjusted healthier version — all the rich, creamy coconut flavor with less sugar impact thanks to Jaca (allulose).
Pro Tips
- Jaca (allulose) dissolves just like regular sugar in the custard — you won't notice any difference in texture or sweetness.
- Toasting the coconut is a must — it adds a nutty depth that takes this pie to the next level.
- Make sure to temper your eggs slowly. Rushing this step leads to scrambled egg bits in your custard.
- For the best results, let the pie chill overnight. The custard sets up firmer and slices more cleanly.
- You can use a graham cracker crust instead of a traditional pie crust for a slightly different flavor profile.
- Leftover pie keeps well in the fridge for 2–3 days, covered.