On days when I have to have an eye injection, if I’m not feeling too awful afterward, my husband takes me to a restaurant in the area for a treat. The Corner Cafe in Riverside, MO, makes a no-sugar-added coconut cream pie that just melts in the mouth. This is my reward for enduring these horrible treatments to keep my eyesight.
Now, granted, a no-sugar-added dessert is not sugar-free and it’s not necessarily low carb, either. But it’s far better than the full-sugar alternative.
I love coconut. I especially love coconut cream pie. So when I came across today’s recipe, I was quite intrigued. Carolyn at the All Day I Dream About Food blog has created something she calls a Low Carb Coconut Cream Poke Cake, which sounded divine, so I just had to try it.
This recipe has three parts: the cake, the coconut cream, and the whipped topping.
The Preparation Was Simple
The ingredients for all three parts are all pretty common in a low carb kitchen, so the only thing I had to get special for this recipe that I don’t normally keep is the heavy whipping cream. The recipe creator provides a substitution idea for the whipping cream if you’re on a dairy-free diet.
The cake itself was fairly simple to pull together, although it took longer than I expected to cook all the way through.
Making the Cream was a Challenge
I encountered a challenge with the second part, the coconut cream. The recipe calls for bringing the coconut milk and sweetener to a simmer, and then combining that with an egg and an egg yolk, which you’re to whip together before adding a little of the heated coconut milk. After you combine all of this in a bowl, you then add the milk and egg mixture back to the rest of the milk in the pot and keep cooking for several minutes.
Sounds easy, but I think my milk got too hot and so when I poured it into the eggs and then back into the rest of the milk in the pot…the eggs started cooking. It smelled gross and not like coconut. I took it off the heat early, stirring vigorously. I added the coconut and the vanilla extracts, along with the xanthan gum, but I still had cooked egg bits and an overwhelming smell of cooked egg. It still didn’t smell enough like coconut to entice me.
I poured it over a strainer to remove the cooked egg bits, added a bit more coconut extract, and it still doesn’t smell appetizing. I haven’t been able to convince myself to taste it, although my husband says it’s okay, somewhat reminiscent of an egg custard.
I’m currently sitting here letting the cake cool a bit while I consider whether or not to try pouring this coconut egg cream over the cake as instructed, or not. I’m not sure I want to take the chance of ruining the cake if this cream doesn’t taste good.
I think I’ll hold off and just try the cake once it’s cool enough. I’ll have to try this recipe again because I don’t think the fault is in the recipe itself. I poured too quickly after letting the milk get too hot.
EDIT: The cake IS good. It’s incredibly moist with yummy bits of shredded coconut. That part is definitely a keeper!
Not All Recipes Go As Planned the First Time
If you give this one a try, please let me know if your attempt works better than mine and if you like the finished product! If you did something different from the recipe instructions, I’d love to hear about that, too, along with how your deviation worked.
Not all recipes are winners, at least not the first time. Maybe next month’s dessert recipe will go more smoothly for me.
You can find the full recipe on Carolyn’s site. I have loved several of her other recipes and her Coconut Cream Poke Cake is probably delicious prepared by someone more skilled than I! 🙂