🥥 WW Coconut Custard Pie: A Creamy, Tropical Delight (Low SmartPoints!)

If you’re a fan of coconut and custard, you’re in for a treat! This WW Coconut Custard Pie is light, luscious, and absolutely packed with flavor—without the heavy SmartPoints cost. Whether you’re on the Weight Watchers program or just looking for a better-for-you dessert, this pie offers everything you love about a classic coconut custard… with a healthier twist.

It’s perfect for holidays, weeknight indulgences, or anytime you’re craving something sweet and tropical. By using light coconut milk, almond flour, and WW-friendly sweeteners, you can indulge while staying on track with your goals.

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🌴 Why You’ll Love This Pie

• WW-Friendly: Made with SmartPoints in mind—perfect for your weight loss journey.

• Rich, Creamy Texture: Thanks to the coconut milk and eggs, the custard is velvety smooth.

• Tropical Flavor: Coconut lovers will adore the layers of coconut flavor in both the crust and filling.

• Naturally Gluten-Free: Made with almond and coconut flour, this crust is low-carb and grain-free.

• Easy to Make Ahead: Bake, chill, and it’s ready whenever you are!

🧾 Ingredients

For the Crust:

• 1 ½ cups almond flour

• ¼ cup unsweetened shredded coconut

• 1 tbsp coconut flour

• 2 tbsp melted coconut oil

• 2 tbsp sweetener (like erythritol or stevia)

• ¼ tsp vanilla extract

• ¼ tsp salt

For the Custard Filling:

• 1 can (14 oz) light coconut milk

• ¾ cup unsweetened almond milk

• 3 large eggs

• ¼ cup sweetener

• 1 tsp vanilla extract

• ½ tsp ground cinnamon

• ¼ tsp ground nutmeg

• ½ cup unsweetened shredded coconut

• Pinch of salt

Optional Toppings:

• Toasted shredded coconut

• Light whipped cream or sugar-free whipped topping

👩‍🍳 Instructions

Step 1: Make the Crust

1. Preheat oven to 350°F (175°C).

2. In a mixing bowl, combine almond flour, shredded coconut, coconut flour, sweetener, and salt.

3. Add melted coconut oil and vanilla extract. Mix until a crumbly dough forms.

4. Press dough into a 9-inch pie or tart dish, pressing up the sides evenly.

5. Bake for 10–12 minutes, until the edges are golden. Cool completely before adding custard.

Step 2: Prepare the Custard

1. In a medium bowl, whisk eggs until smooth.

2. In a separate bowl, combine coconut milk, almond milk, sweetener, vanilla, cinnamon, nutmeg, and salt. Whisk well.

3. Slowly pour the milk mixture into the eggs, whisking constantly to prevent curdling.

4. Stir in shredded coconut.

Step 3: Assemble & Bake

1. Pour the custard filling into the cooled crust.

2. Bake at 350°F for 40–45 minutes, or until the center jiggles slightly but is set.

3. Cool to room temperature, then refrigerate for 2–3 hours (or overnight) until fully set.

Step 4: Garnish & Serve

1. Toast extra shredded coconut at 350°F for 5–7 minutes until golden (optional).

2. Once chilled, top pie with toasted coconut and a dollop of light whipped cream if desired.

3. Slice into 8 servings and enjoy!

📊 Estimated Nutritional Info (Per Serving)

• Calories: ~180

• Fat: 14g

• Carbs: 6g (Net Carbs: 3g)

• Protein: 4g

• WW SmartPoints (per slice): Approx. 4–5 (depending on brand of ingredients)

Always double-check with your WW app or calculator using your specific ingredients.