Old-Fashioned Coconut Cream Pie with Jaca

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.

Prep Time: 20 minutes | Cook Time: 15 minutes | Chill Time: 4+ hours | Servings: 8

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 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 or powdered sugar (for topping)

Instructions:

  • — Toast the coconut: Add shredded coconut to a large dry skillet over medium-low heat. Stir and toss frequently until golden brown. Transfer to a bowl to cool.
  • — In a small bowl, whisk together egg yolks, cornstarch, and ¼ cup milk until smooth.
  • — In a medium saucepan, combine remaining 1 cup milk, canned coconut milk, 1¼ cups Jaca (allulose), and salt. Bring to a gentle simmer over medium heat.
  • — Temper the eggs: Slowly ladle a spoonful of hot milk into the egg yolk bowl while whisking constantly. Repeat with another spoonful.
  • — Pour the tempered egg mixture back into the saucepan, stirring constantly. Cook for 2–3 minutes until thickened.
  • — Remove from heat. Stir in butter, vanilla, and coconut extract. Fold in ¾ cup toasted coconut.
  • — Pour filling into the pie crust. Cover surface with plastic wrap. Refrigerate at least 4 hours or overnight.
  • — Whip the cream with powdered Jaca and vanilla until stiff peaks form. Spread over the chilled pie.
  • — Top with remaining toasted coconut. Slice and serve cold.

This is a Jaca-adjusted healthier version — all the rich, creamy coconut flavor with less sugar impact thanks to Jaca (allulose).

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