If you’re a fan of coconut and custard, then WW Coconut Custard Pie will quickly become one of your favorite desserts. This luscious pie is a creamy, tropical treat that’s perfect for anyone following the WW (Weight Watchers) program, especially if you’re craving a sweet indulgence without breaking your SmartPoints budget. The combination of coconut and custard creates a rich and smooth texture, making it a perfect dessert to serve for special occasions or a weeknight treat.

This pie is a healthier, WW-friendly alternative to traditional coconut custard pies, offering the same great flavor while significantly reducing calories and fat. By using a lighter crust and swapping high-fat ingredients for lower-fat options, you can enjoy a slice of this dessert without guilt.
Whether you’re following a weight-loss journey or simply looking for a healthier dessert, this WW Coconut Custard Pie will satisfy your sweet tooth with minimal SmartPoints. Let’s dive into the recipe, including detailed measurements, instructions, and nutritional information, so you can enjoy a slice of paradise in every bite!
Ingredients
For the Crust:

1 1/2 cups almond flour (this low-carb flour provides the base for a gluten-free, healthier crust)
1/4 cup unsweetened shredded coconut (adds coconut flavor and texture to the crust)
1 tablespoon coconut flour (helps bind the crust and adds texture)
2 tablespoons melted coconut oil (provides healthy fats and helps bind the crust together)
2 tablespoons sweetener (such as stevia or erythritol, to keep the crust low in sugar)
1/4 teaspoon vanilla extract (adds a subtle sweet flavor)
1/4 teaspoon salt (balances the sweetness and enhances the flavor)
For the Custard Filling:

1 can (14 oz) light coconut milk (use the light version for fewer calories and fat)
3/4 cup unsweetened almond milk (for a creamy consistency without the added calories of whole milk)
3 large eggs (helps bind the custard together and provides a rich texture)
1/4 cup sweetener (stevia, erythritol, or any WW-friendly sugar substitute)
1 teaspoon vanilla extract (for a warm, aromatic flavor)
1/2 teaspoon ground cinnamon (adds a touch of spice to balance the coconut flavor)
1/4 teaspoon ground nutmeg (enhances the custard with a hint of warmth)
1/2 cup unsweetened shredded coconut (adds texture and flavor to the filling)
Pinch of salt (enhances all the flavors and balances the sweetness)
For Garnish (Optional):

Shredded coconut (to toast and sprinkle on top for added flavor and texture)
Whipped cream (light whipped cream or a dollop of sugar-free whipped topping, for extra indulgence)
Instructions
Step 1: Prepare the Crust
Preheat the oven: Begin by preheating your oven to 350°F (175°C). This temperature will ensure the crust bakes perfectly while you prepare the custard filling.
Mix the crust ingredients: In a medium-sized mixing bowl, combine the almond flour, unsweetened shredded coconut, coconut flour, and sweetener. Stir these dry ingredients together until evenly combined.
Add the wet ingredients: Next, add the melted coconut oil, vanilla extract, and salt to the dry mixture. Use a spoon or your hands to mix everything together until it forms a crumbly dough.
Press into the pan: Press the crust mixture evenly into the bottom and up the sides of a 9-inch pie dish or a tart pan. Use the back of a spoon to smooth it out and ensure an even layer.
Bake the crust: Place the crust in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown. Keep an eye on the crust to make sure it doesn’t over-bake, as almond flour can brown quickly.
Cool the crust: Once baked, remove the crust from the oven and set it aside to cool while you prepare the custard filling. It’s important to let the crust cool completely to avoid it from becoming soggy once the custard is added.
Step 2: Make the Custard Filling
Whisk the eggs: In a medium mixing bowl, whisk together the 3 large eggs until smooth and well-beaten. This will help create the smooth custard texture.
Combine the liquids: In a separate bowl, whisk together the light coconut milk and unsweetened almond milk. This mixture creates a creamy base for the custard filling while keeping the fat content lower than using full-fat coconut milk.
Add the sweetener and spices: Stir the sweetener, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt into the milk mixture. Whisk everything together until the sweetener is dissolved and the spices are evenly distributed.
Combine the egg mixture with the milk mixture: Gradually pour the wet milk mixture into the beaten eggs, whisking constantly to avoid scrambling the eggs. This step ensures the custard filling comes together smoothly.
Add shredded coconut: Stir in the unsweetened shredded coconut. This will give the custard a delicious texture and enhance the coconut flavor throughout the filling.
Step 3: Bake the Pie
Pour the custard into the crust: Once the crust has cooled, pour the custard filling into the prepared crust. Use a spatula to smooth the top evenly.
Bake the pie: Place the pie back in the oven and bake at 350°F (175°C) for about 40-45 minutes, or until the custard is set. The edges should be lightly golden, and the center of the pie should slightly jiggle when you shake it gently. Be careful not to overbake, as the custard can curdle if baked for too long.
Cool the pie: After baking, remove the pie from the oven and allow it to cool to room temperature. Once cooled, place it in the refrigerator for at least 2-3 hours to fully set. The longer the pie chills, the firmer the custard will be.
Step 4: Garnish and Serve
Toast the coconut: For an added touch of texture and flavor, toast some extra unsweetened shredded coconut. To do this, simply place the coconut on a baking sheet and toast it in the oven at 350°F for 5-7 minutes, or until golden brown. Watch it carefully to avoid burning.
Garnish the pie: Once the pie is fully chilled and set, sprinkle the toasted coconut on top of the custard for an extra burst of coconut flavor.
Serve the pie: Slice the pie into 8 portions. You can serve it as is or add a dollop of light whipped cream or sugar-free whipped topping for an indulgent finishing touch.


Nutritional Information (per serving, based on 8 servings)
Calories: 180 kcal
Fat: 14g
Carbohydrates: 7g (Net Carbs: 5g)
Protein: 4g
Fiber: 2g
Sugar: 3g (from the coconut milk and sweetener)
Sodium: 85mg
SmartPoints (WW Calculation)
This WW Coconut Custard Pie recipe is a perfect option for those following the Weight Watchers program. With its lower-calorie ingredients and healthy substitutions, this dessert offers all the coconut custard flavors you love, but with fewer SmartPoints. It’s ideal for satisfying your sweet tooth without compromising your SmartPoints goals.

SmartPoints per serving (1 slice, based on 8 servings): 5 SmartPoints (Based on the use of erythritol or stevia as a sweetener)
This makes the pie a great choice for a dessert that won’t derail your progress. You can enjoy a generous slice while still staying within your daily SmartPoints budget.

Tips and Variations for WW Coconut Custard Pie
Use a different sweetener: Feel free to adjust the sweetness to your preference by experimenting with different WW-approved sweeteners, such as monk fruit sweetener, stevia, or erythritol. Make sure the sweetener is fully dissolved in the mixture for a smooth texture.
Use a pre-made crust: If you’re short on time, you can use a pre-made low-carb or gluten-free pie crust. Just ensure it’s WW-friendly to keep the SmartPoints low.
Add a fruit topping: To balance out the richness of the coconut custard, consider adding a fresh fruit topping like berries or sliced kiwi. The tartness of the fruit pairs wonderfully with the creamy custard.
Make it dairy-free: For a completely dairy-free option, make sure to use dairy-free whipped cream or a coconut-based whipped topping for garnish.
Make it nut-free: If you have a nut allergy or prefer to avoid almond flour, you can substitute the almond flour with sunflower seed flour or oat flour. However, note that this will alter the texture and SmartPoints.
Increase the coconut flavor: For those who love coconut, you can increase the amount of shredded coconut in